Today . . . . . because Thanksgiving is exactly one week away and because I just cut 10 inches off my hair and I might start crying and because we could all use a sweet pick me up. . . . I am posting this delicious creation for you!
I was sitting here the other day flipping through some frosting recipes that I had saved. I was looking at this recipe from Mel's Kitchen Cafe and had an AMAZING idea pop in my head. Why not use eggnog instead of milk and make an eggnog frosting????? I LOVE eggnog and could drink carton after carton if I would let myself. I have seen eggnog frosting recipes before, but they just make a regular butter and powdered sugar frosting and then add a tablespoon or two of eggnog. That was not going to cut it for me - I wanted serious eggnog flavor! So, I started my experiment with this frosting.
It turned out SO GOOD! It is light and fluffy like whipped cream and has a really good eggnog flavor. If you like eggnog, there is no way that you wouldn't love this frosting. I spread this over some soft sugar cookies and I haven't been able to stop eating them. Click here for the sugar cookie recipe!
Whipped Eggnog Frosting
original recipe from: Mel's Kitchen Cafe
eggnog version from: Jenn@eatcakefordinner
3/4 c. granulated sugar
1/4 c. all-purpose flour
3 Tbl. cornstarch
1/4 tsp. salt
1 1/2 c. store-bought eggnog
2 tsp. vanilla extract
24 Tbl. (3 sticks) unsalted butter, softened
a few shakes of nutmeg, to taste
In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the eggnog until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the eggnog mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should. Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Add a few shakes of nutmeg. Taste and add more if desired. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. Yield: about 4 cups (enough for a two-layer 9-inch cake)
Jenn's Notes: I seriously loved this frosting. I loved the flavor and the texture. It is light like whipped cream, yet more sturdy (it holds its shape very well) and it is not too sweet. I can't wait to try a plain vanilla version and a chocolate version. This might become my new go-to frosting! I cooked mine until it looked like a thick pudding and let it cool overnight in the fridge. The next day, I got it out of the fridge and let it come to room temperature before whipping. Something magic happens when you whip it. It turns from a small bowl of pudding to a big bowl of whipped yumminess! It still tastes amazing several days later!
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