Total Time
Prep 25 mins
Cook 1 min

This frosting is really meant to added in to already prepared frosting as a booster to provide a more fluffy texture, just make certain to beat very well when added to prepared frosting.


  1. In a small saucepan, whisk and cook the flour and half and half until thick.
  2. Set aside to cool (keep mixture covered while cooling).
  3. In a bowl, beat sugar, butter and shortening with mixer until fluffy.
  4. Add milk mixture with vanilla; continue beating until fluffy.
  5. Food colouring may be added if desired.


Most Helpful

This recipe has been in my family for DECADES. My mother makes it with all shortening, no butter, which gives you a snow white frosting that is stable at room temp. I prefer the half butter version. My best tip is to get the flour/milk cooked and cooled so that it resembles a thick pudding, and to use extra fine sugar (you can just pulse regular sugar in a blender or food processor if you don't want to buy it), which gets it smooth as silk. This is our frosting of choice for just about every cake recipe, it is WONDERFUL on cupcakes and even makes a great filling for homemade donuts :)

NoDramaMama February 05, 2009

I tried this recipe because the rating and description were appealing. I started making it and found that the instructions didn't even make sense. It doesn't say what temperature to cook the flour and half & half mixture at--just "whisk in a saucepan"--it doesn't even really say to cook it at all. It turned out being very greasy and bland and overall gross. Very disapointing. I am fairly new to cooking, and I hope that I just read the instructions wrong and that it really isn't supposed to taste like that, but that's not likley and I'm not going to make it again and find out.

chef 29271 February 22, 2005

excellent frosting thats not too sweet, and generously frosts a 2 layer cake with some left over to eat right out of the bowl!!Do make sure all granules of sugar are disolved. also I've tried other extracts, almond goes nicely with chocolate cake.

~Scruƒƒers~ November 25, 2003

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