COOKED FLOUR ICING
This is an old-fashioned cooked flour icing recipe, which is nice and fluffy but not too sweet.It is my family's favorite icing, and the only icing that I ever use on red cakes. Always use real unsalted butter and whole milk. Using anything else will alter the taste and texture. I always make the icing before I make the cake so...
Provided by Crystal ~
Categories Other Desserts
Time 1h35m
Number Of Ingredients 6
Steps:
- 1. In a blender, mix the milk and cake flour until blended. (This trick prevents those little flour chunks and blends the milk and flour together nicely). Pour mixture into a small sauce pan. Or, if you don't want to use a blender you can just whisk the cold milk and flour in a small saucepan until well combined. Either way will work.
- 2. Turn the stove to medium heat, and whisk the mixture CONSTANTLY until slightly thick. (It should look like the consistency of pudding). This can take approx. 5-8 minutes.
- 3. When mixture has become slightly thick, set aside to cool completely at room temperature. This takes an approximately an hour. Note: (If you continue on to make the icing before it is COMPLETELY cooled, or ice the cake while it is still warm, the icing will not be fluffy. It will be a thin icing that does not resemble white fluffy icing at all. :(
- 4. In a mixing bowl, cream the Crisco and butter until combined.
- 5. Add the powdered sugar and vanilla and beat for about a 2 minutes.
- 6. With a fork, skim off the top dried layer of the cooled milk mixture and discard.
- 7. Add the cooled milk mixture to the powdered sugar mixture in the mixing bowl and beat at high speed until fluffy, about 2 minutes
- 8. Ice the cake!
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Colby Remington
[email protected]This frosting was a disaster. It was too runny and didn't set properly. I ended up throwing it out.
Abdulrazak bala
[email protected]I followed the recipe exactly but my frosting turned out grainy. Not sure what went wrong.
sojol Mahmud
[email protected]I had some trouble getting the frosting to the right consistency. It was a bit too thick at first, but I was able to thin it out with some milk.
Jesse Davies
[email protected]The frosting was a little too sweet for my taste, but I was able to adjust the sugar content to my liking. Overall, it was a good recipe.
Hello Dear (BD)
[email protected]This frosting is a keeper! I'll definitely be making it again.
MS TV
[email protected]Perfect frosting for my chocolate cake. It was the perfect amount of sweetness and the texture was smooth and creamy. My family loved it!
Hassan Rama
[email protected]Easy to make and delicious. I added a bit of vanilla extract to give it a little extra flavor.
Elizabeth Herrera
[email protected]I was a bit skeptical about using cooked flour in a frosting, but I was pleasantly surprised. It gave the frosting a unique flavor and texture that I really enjoyed. Definitely recommend trying this recipe!
joy joy business
[email protected]I've made this frosting a few times now and it always turns out perfect. It's so versatile, I've used it on cakes, cupcakes, and even cookies. It's always a crowd-pleaser.
dom ik
[email protected]This recipe was a hit at my last party! Everyone loved the creamy, smooth frosting and the subtle nutty flavor. It was easy to make too – I had it whipped up in no time.