Best 3 Flour Frosting Recipes

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Indulge in the world of delectable flour frosting, a versatile and delectable topping that transforms ordinary desserts into extraordinary culinary delights. Flour frosting, also known as cooked flour frosting or boiled flour frosting, is a classic frosting technique that has been passed down through generations, gracing cakes, cupcakes, and other sweet treats with its smooth, creamy texture and rich, flavorful taste. Experience the joy of creating this easy-to-make frosting from scratch with our diverse collection of recipes, ranging from the classic vanilla flour frosting to more adventurous variations like chocolate, peanut butter, and cream cheese. Each recipe provides step-by-step instructions, ensuring a hassle-free frosting experience. So, embark on a culinary journey and discover the endless possibilities of flour frosting, leaving your taste buds tantalized and your loved ones craving more.

Check out the recipes below so you can choose the best recipe for yourself!

FLOUR FROSTING



Flour Frosting image

Make and share this Flour Frosting recipe from Food.com.

Provided by Leta8076

Categories     Dessert

Time 25m

Yield 1 cake

Number Of Ingredients 7

1/3 cup flour
1 cup milk
1/2 cup shortening
1/2 cup margarine
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt

Steps:

  • In a small saucepan blend flour and milk.
  • Cook stirring constantly until mixture bubbles.
  • Cool.
  • In a large bowl, cream shortening, butter and sugar with a mixer until fluffy.
  • Add vanilla and salt, blending well.
  • On medium speed beat in cooled flour mixture in small portions (teaspoonful at a time), beating well after each addition.
  • Continue beating until light and fluffy.

GLUTEN FREE COCONUT FLOUR ORANGE CAKE WITH COCONUT OIL FROSTING RECIPE - (4.2/5)



Gluten Free Coconut Flour Orange Cake with Coconut Oil Frosting Recipe - (4.2/5) image

Provided by Jackie618

Number Of Ingredients 16

FROSTING:
1/4 cup coconut oil
6 eggs, room temperature
1/4 cup coconut milk
6 tablespoons raw honey
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 cup coconut flour
1/2 teaspoon baking powder (aluminum free)
1/2 teaspoon salt
Juice 1/2 medium orange
1/2 cup coconut oil, melted in a glass bowl
9 drops liquid stevia (alternatively, you could use a couple of teaspoons of raw honey
1 packed teaspoon orange zest
1/2 teaspoon vanilla extract
Pinch salt

Steps:

  • Preheat the oven to 350 degrees F. Measure out coconut oil and place in an 8"x8" pan. Place the pan in the oven to melt the coconut oil. While the coconut oil is melting, whisk the eggs, coconut milk, honey, vanilla and orange zest together. Once the coconut oil is melted (probably around five minutes or less), remove the pan from the oven and let it cool while you mix in the rest of your ingredients. Combine coconut flour, baking powder and salt. Stir the dry ingredients into the wet. Once your pan is cooled enough to handle, carefully swirl your coconut oil around your pan in order to grease all sides. Then pour the coconut oil into the batter and mix until all lumps are gone. Pour the batter into your greased pan and place on the middle rack of the oven. Bake for 35-40 minutes, until browned on top and a toothpick comes out clean. Place the cake on a cooling rack. After the cake has cooled a bit, but is still warm, poke holes all over the top with a fork. Juice the orange half right over the whole cake, making sure to evenly distribute the juice. FROSTING: Mix all ingredients into warm coconut oil. You are now going to place the bowl into the freezer in order to cool it down. It is very important to check on it every couple of minutes to catch it before it gets too cold. You want to take it out of the freezer right when it starts to get cloudy. At this point the cold bowl (and your cool kitchen) will continue to turn the liquid oil into a solid. Continue to whisk the frosting as it gets cloudier and cloudier and eventually turns into a whipped butter consistency. The idea is to get a bit of air into it. Once it is to a whipped (very soft) butter consistency plop it onto your cooled cake. Frost it very quickly before the coconut oil hardens. It will seem like a pretty thin frosting, but it is just enough.

GINGER-SPICE CUPCAKES WITH CREAM CHEESE FROSTING (WHITE WHOLE WHEAT FLOUR)



Ginger-Spice Cupcakes with Cream Cheese Frosting (White Whole Wheat Flour) image

Wondering what type of molasses to use? Either light or dark molasses can be used in the cupcake batter. Light molasses is lighter in both flavor and color, while dark molasses is thicker and less sweet.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 18

Number Of Ingredients 20

Reynolds™ Baking Cups
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup molasses
2 eggs
2 cups Gold Medal™ white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
1 to 2 teaspoons milk
Additional ground cinnamon, if desired

Steps:

  • Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
  • In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon until well blended. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
  • Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on cooling racks. Cool completely, about 20 minutes.
  • Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
  • Pipe or spread generous amount of frosting on top of each cupcake; sprinkle lightly with cinnamon, if desired. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Cupcake

Tips for Making Flour Frosting:

  • Use fresh ingredients: Fresh flour, butter, and milk will yield the best results.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the frosting, making it smooth and creamy.
  • Gradually add the flour and milk, alternating between the two: This will help to prevent the frosting from becoming too thick or too thin.
  • Beat the frosting until it reaches the desired consistency: The frosting should be thick enough to spread easily, but not so thick that it is difficult to work with.
  • Flavor the frosting to your liking: You can add vanilla extract, almond extract, or other flavorings to the frosting to create different flavor variations.
  • Use the frosting immediately or store it in the refrigerator: Flour frosting can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Flour frosting is a delicious and versatile frosting that can be used to decorate cakes, cupcakes, and other desserts. It is easy to make and can be flavored to your liking. With a few simple tips, you can make a perfect flour frosting every time.

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