Flour Frosting

Name: Flour Frosting
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 cake
Ingredients: 78.78 ml flour; 236.59 ml milk; 118.29 ml shortening; 118.29 ml margarine; 236.59 ml sugar; 2.46 ml vanilla; 1.23 ml salt

Community Pick

Submitted by Leta8076

"A great light frosting that is less sweet than the traditional buttercream frostings."

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photo by lilsweetie

Ready In:: 25mins
Ingredients:: 7
Yields:: 1 cake

ingredients

78.78 ml flour
236.59 ml milk
118.29 ml shortening
118.29 ml margarine
236.59 ml sugar
2.46 ml vanilla
1.23 ml salt

directions

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.

Questions & Replies

Hi, I made this once and people likes it. Do you think I can substitute the granulated sugar to powdered sugar? :)

Osagi T.

Reviews

This is the BEST frosting! I use butter instead of margarine (with any recipe I do that) and the recipe may sound a bit odd, but it is absolutely worth it and doesn't taste odd at all! It is especially good with rich, dark chocolate cake. It is a bit more work than traditional home-made frostings but everyone loves it the best! Tasting is believing :)~

Karen=^..^=
We really enjoy this frosting on chocolate cake. I use butter and natural shortening (Spectrum brand) and get good results. Just keep beating--the sugar does not stay grainy!

Sophie1017
This frosting is fab! The first time I made it the flour/milk mixture clumped and no matter what I couldnt get it to be the right consistency. Instead of using the stove top, I heated the milk for appr 2 mins, then GRADUALLY wisked the flour in, REFRIDGERATED the mixture until completely cooled, THEN added it gradually as directed. If you do this its delish!

doviann
I decided to edit my review. We made this frosting when I was a child and I always liked it because it wasn't so cloyingly sweet. And this is the frosting I used on the cake that won me first prize at the county fair when I was about 13!

mainecooncat
Although I haven't made this exact recipe, I've been making flour frosting for more years than I care to remember. I wanted to share a little tip: bar sugar or caster sugar (NOT powdered/confectioner's sugar) is a finer grain than regular granulated table sugar, therefore it dissolves more easily without the graininess. :-)

Dee514

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Tweaks

I make this frosting a lot...for a chocolate cake I add some cocoa to the frosting...making it with brown sugar is also good. If I keep it white, sometimes I will add almond extract instead of the vanilla, gives it a cherry flavor. I only use butter. This was my Mom's favorite recipe, it is awesome on Angel Food Cake!

Sandy H.
I use all butter and superfine sugar (bar sugar). If I don't have it on hand I'll put granulated sugar in the blender and pulse a few times to make the grains smaller, but not to the point of confectioners sugar.

goodinshouse
I wave been making this frosting for 30 years. My children have grown up on it and I've passed it on to them when they became adults so my review is not about how great it is. I've read the reviews about having trouble making the flour and milk mixed. I have always just put them both in a shaker and shook it for a couple minutes no lumps just nice consistency. As for waiting for it to bubble mine never has. I just cook and stir continuously until it thickens it really only takes a few minutes. As for the frosting separating I've never had that problem. I have to admit most of the time I use all butter instead of the shortening but try the Crisco sticks it will work. Mix, mix, and mix you will have have grainy frosting. Lastly, as others have said 2 tablespoons of cocoa work great for chocolate frosting. Enjoy it. Best frosting. Makes plenty.

ClaudiaS
This frosting is fab! The first time I made it the flour/milk mixture clumped and no matter what I couldnt get it to be the right consistency. Instead of using the stove top, I heated the milk for appr 2 mins, then GRADUALLY wisked the flour in, REFRIDGERATED the mixture until completely cooled, THEN added it gradually as directed. If you do this its delish!

doviann
I've tried a number of recipes from this site, but this is the first time that I've felt compelled to write a review. I LOVED this frosting. I tried a Wacky Cake recipe and thought that it might need something on top. This recipe is great because there is no need for powdered sugar, and the frosting has just the right amount of sweetness. I halved the recipe and used butter instead of margarine, and the frosting came out so perfectly light and fluffy, and was so easy to spread. I didn't like the way the Wacky Cake tasted, but this frosting made up for it. Thanks so much for sharing this recipe! I will definitely be using it again and again.

jerika55