RECIPE: Has anyone tried flour based frosting? REC: Vanilla Buttercream Frosting

RECIPE:
M

mariadnoca

Moderator
This sounds really interesting.

Vanilla Buttercream Frosting

4 tablespoons flour

1 cup whole milk

1 cup butter

1 cup sugar (granulated)

1 teaspoon vanilla

Mix flour with milk. Cook over low heat until thick, whisking the entire time. Set aside to cool. Cream butter and sugar until fluffy. Add vanilla and cooked milk mixture slowly. Beat until it feels like whipped cream.

This seems to get rave reviews over on Chowhound - the link is to the thread it came from (about 3/4 of the way down).

http://chowhound.chow.com/topics/364734

 
Ya...this is what I grew up with. Mom used Crisco in place of butter so it could sit out

all day at summer picnics. Sandy in Hawaii tested it with butter years ago and gave a "thumbs up". That's how I make it now.

You just have to be careful to cook the flour long enough...and then add it carefully so you don't have lumps. Taste is very smooth and not overly sweet.

The method is just like making pate choux, but without the eggs.

Pipes beautifully and lasts. The photo in the link shows the last big batch of cupcakes I made using this type of icing.

http://www.eatdotat.com/swap/forum/index.php?action=display&forumid=1&msgid=186599

 
Wow, that really pipes beautifully! Glad to hear it tastes yummy too. Thxs. Great pixs!!!

What size tip do you use to get those cupcake so pretty?!

 
Flour Base Icing

My aunt made this all the time. I remember asking her for her recipe when I was just a little kid and she wrote it out for me. She made a chocolate cake and used this icing(frosting?). Very creamy and delicious. It 's not as sweet as other frostings. I've used it on carrot cakes in place of cream cheese frosting, too.

 
I've also had this one in my files, but haven't tried it...has anyone make this? >>

Classic Butter Cream Icing

1 cup butter, softened
1 cup vegetable shortening
2 lbs. Imperial Sugar Confectioners Sugar or Dixie Crystals Confectioners Powdered Sugar
1/4 cup cake flour
3 to 4 Tbsp. milk, or to desired consistency
2 tsp. vanilla extract or 1 tsp. vanilla extract and 1 tsp. of almond or lemon extract, as desired
Food coloring, for tinting (optional)

Beat butter and shortening together until smooth and creamy on the medium speed setting of an electric mixer. (Do not substitute margarine for butter in this recipe. Margarine alters the color of your icing, often making it too yellow). Gradually, add confectioners sugar and then the cake flour, beating well with each addition. Mixture will be crumbly at this point. Add the milk, one full tablespoon at a time, beating well after each addition, until icing is as smooth and as creamy as desired. Stir in the extract of your choice. Icing may be tinted for decorating with liquid or paste food coloring. (Paste food coloring may be purchased anywhere cake-decorating supplies are sold). Recipe yields six cups of icing.

http://www.imperialsugar.com/fw/main/Dixie_Crystals_Anniversary_Cake_With_Classic_Butter_Cream_Icing-86.html?ModKey=mk$cmsc&LayoutID=31&CntID=110

 
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