Champagne frosting



50 gram flour

245 ml milk at room temperature

200 grams powdered sugar

1 teaspoon vanilla extract

200 grams butter at room temperature

5 tablespoon champagne on room temperature


Mix the flour and the milk thoroughly, make sure the mixture is all smooth. Once the batter is done, put it in a pan and slowly boil it. Stir to prevent it from burning and clumping. Once it is boiling you must put it on a low fire, to make sure the milk stays edible.  After about five minutes the mixture will be done. Spoon the batter into a bowl and cover the bowl with plastic wrap. Let it cool, but don’t put it into the fridge.

Get another bowl and mix the butter in it. Once the mixture is smooth, you can start adding powdered sugar bit by bit. Once all powdered sugar is dissolved, add the vanilla extract and champagne, but don’t stop mixing. Once everything is added and mixed, you can add the batter from the other bowl and then mix the whole batter again. Once it’s completely mixed and smooth, you have to cover this bowl with plastic wrap and put it in the fridge for 20 minutes. After these 20 minutes you can start using it.

Please tell me if you have seen any spelling and / or grammar errors. I’m doing my best, but English still is not my first language.


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