NOT NEARLY ENOUGH!!!! TRIPLE THIS RECIPE

prep 25 min cook 10 min chill time 2hr yield 3c (24 cupcakes, 1 6” triple cake 1 8” cake)

Ingredients

• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 4 ounces cream cheese softened but still cool
• 1/2 cup unsalted butter softened but still cool

Instructions

1. Place the sugar, flour, cornstarch and salt in a small pot and whisk to combine.
2. Gradually whisk in the milk, ensuring there are no lumps.
3. Place over medium-low heat and cook, stirring often, until thickened.
4. Pass the mixture through a fine mesh strainer, and into a heat-safe container.
5. Refrigerate for 2 hours.
6. Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on medium-high speed.
7. Whip in the cream cheese, a tablespoon at a time, allowing each addition to fully incorporate before adding the next. 
8. Whip in the butter, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
9. Turn the mixer up to high speed, and continue to whip until very fluffy.