Ann Clark's Vanilla Buttercream Frosting

Directions

• 1

  First, bake Ann Clark’s Gourmet Chocolate or Yellow cake.

• 2

  Combine milk with the frosting mix in a medium saucepan.

• 3

  Bring mixture to a boil over medium heat, whisking constantly.

• 4

  Simmer over medium-low heat while whisking for about 1-3 minutes, or until thickened to pudding consistency.

• 5

  Pour the base mixture into a large mixing bowl.

  Let frosting cool for about 1 ½- 2 hours to warm room temperature (75-80 degrees), stirring about every 15 minutes.

• 6

  In a separate large bowl, beat butter with electric or stand mixer on low speed until smooth.

• 7

  Increase the speed to medium and beat until light and creamy, 3-5 minutes.

• 8

  Add 3 tablespoons base mixture to bowl, mixing on medium-low speed until incorporated.

• 9

  Repeat this process until you’ve added all the base, scraping the bowl regularly.

• 10

  Turn mixer to high and beat frosting until light and fluffy - about 3 minutes.

  If frosting separates:
  - Chill frosting for 1 hour.
  - Whisk or beat on medium speed until light and fluffy.

  If frosting becomes grainy:
  - Transfer frosting to a medium sized heat safe mixing bowl.
  - Set the bowl over a saucepan of simmering water and heat until edges just start to melt.
  - Whisk or beat on medium speed until light and fluffy

  Note: If not decorating immediately, cover the frosting with plastic wrap and keep it at room temperature. Do not chill - the frosting will harden.