Dixie Crystal's 80th Anniversary Cake Recipe (check the Butter Cream Icing) ....

Yes, my Grandma taught me to use flour in the frosting just like this but also cocoa powder. Yum....

 
No, you don't taste it at all. Hard to explain but it cuts the sweet somewhat and gives

it "depth"...? I know that doesn't make sense but it's still sweet without being to sweet...sugary maybe. Try it and maybe you can explain it better for me. I quit making desserts a long time ago so it's hard to put words to it. Hopefully someone will try it and explain better. :eek:)

 
I remember a butter cream icing with flour but the flour was cooked with

the milk into a kind of pudding before cooling and adding to the butter and sugar. It did make an excellent icing, creamy and not too sweet. I'll see if I can find it and post.

 
Buttercream icing with flour

2 1/2 T flour
1/2 c milk
1/2 c butter or marge
1/2 c sugar
1/2 t vanilla

Blend flour and milk in saucepan till smooth. Cook over moderate heat, stirring constantly, till thickened. Cool. (mixture will be fairly stiff) Beat butter till creamy, add sugar gradually till light. Add the cooled flour mixture and beat at high speed till mixture is light and fluffy, about 1 to 2 minutes. Gently fold in vanilla. Makes enough to frost top of 9 inch square cake. Double for layer cake.

Here's another oddity if you're not afraid of raw egg.

Brown Beauty Icing

Place bowl in ice water. Beat with rotary beater until consistency to spread the following ingredients (3 to 5 min.):

1 c sifted conf. sugar
3 egg yolks ( or 1 whole egg)
3 T milk
2 (1 oz) sq unsweetened chocolate, melted
3 T soft shortening (can use butter or marge)
1/2 t vanilla

Icing for 2 layer cake.

 
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