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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