gob filling

[Terry from Pa.]

Please help? I'm trying to find a recipe used by many. All I remember is my mother cooking 2cups of milk and adding 9 tablespoons of flour creating a glue like substance which gathered into a ball. After being refrigerated overnight this mixture was whipped together with powdered sugar, milk vanilla and thats all I remember. If any one can help me with a complete recipe and how to make it I would really appreciate it. This was a recipe mother used years ago. Thanks Terry from Pa.

[Dee514]

Not sure if this is what you are looking for, I always called it faux whipped cream or "flour frosting."
Here is my recipe.....

Nonna's Faux Whipped Cream (aka Flour Frosting) - makes enough for one 9-inch layer or 1 doz cupcakes

1c milk
5TB all-purpose flour
2 tsp pure vanilla extract
1/2 pound room temp butter (2 sticks)
1 1/4 cups granulated sugar (DO NOT use powdered/confectioner's sugar, it contains cornstarch)

In a medium saucepan, whisk milk with all of flour.
Heat mixture over medium heat, whisking constantly until the mixture begins to sputter.

Continue stirring while mixture thickens. After about 7 minutes of heating and whisking, it should be thick like cake batter.

Stir in the vanilla extract and set mixture aside until COMPLETELY cool.

In the bowl of a stand mixer with the whisk attachment, set at medium-high speed, beat the softened butter with the granulated sugar until mixture is light, fluffy, not gritty, and white in color (about 3 minutes - longer if using a hand held mixer).. Sugar should be totally incorporated.

When milk/flour mixture is completely cooled, add it to the butter/sugar mixture.

Beat everything for about 1 minute on high speed, frequently scraping down the bowl, until the frosting is smooth and well blended.

The frosting should be like whipped cream (light and fluffy).
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Other recipes:
Flour Frosting
Flour Frosting (Red Velvet Cake Frosting)
Edith's Boiled Icing

[DAR Lady]

Dee514, this is one of the best frostings I have ever used. Only difference in yours and mine is that I use cornstarch instead of flour. It's my go to recipe for cakes calling for a whipped cream frosting and I sometimes use other flavorings in mine such as strawberry for a white cake.

[Dee514]

DAR Lady wrote:
Dee514, this is one of the best frostings I have ever used. Only difference in yours and mine is that I use cornstarch instead of flour. It's my go to recipe for cakes calling for a whipped cream frosting and I sometimes use other flavorings in mine such as strawberry for a white cake.

I agree, DAR Lady it is a wonderful frosting recipe. I have also changed changed the flavoring from time to time (lemon or orange extract, and almond or hazelnut extract are some that I have used. A bit of almond flavoring mixed in to the frosting, and then finely crushed pralines pressed on to the sides of the frosted cake, makes a "plain ol' " white or yellow layer cake "Sunday special" Sometimes the "old" recipes are the best
Next time I make it, I will have to give your cornstarch method a try. Would I sub the cornstarch measure-for-measure for the flour?

[DAR Lady]

No Dee,
here's my recipe.........
Faux Whipped Cream frosting.

Mix 6 T. cornstarch with 1 1/2 cups milk, fresh or canned ( I used nonfat dry milk) and cook until thick. Cool to cold in the fridge while you prepare the next part.

Cream together:
1 cup butter ( 2 sticks)
1 cup sugar

When first part is completely cold, mix it in with the butter/ sugar creamed mixture and whip till light and fluffy. Spread on a cold cake. Keep refrigerated. YUMMY!!!

[DAR Lady]

Dee,
Here's another I got somewhere but I havn't tried it yet.....

WHIPPED CREAM LIKE frosting with cornstarch not flour
1 cup milk
3 Tablespoons cornstarch
1/2 cup margarine
¾ cup shortening
1 cup granulated sugar
3 tsp.vanilla

Combine cornstarch with milk in a saucepan and cook till thick.
Remove from hear and stir till cool.
Combine margarine, shortening and sugar and beat until creamy.
Add to cooled mixture. Add vanilla and beat until like whipped cream.
We have found that this icing tastes like true whipped cream if allowed
to remain at room temperature and if refrigerated and served very cold. It’s almost like a refreshing ice cream.

[Dee514]

Thanks for sharing your recipe, DAR Lady. I will give it a try next time I make it.

[DAR Lady]

You're quite welcome, I find it to be a bit lighter than the one I used to make with flour, DAR