Michelle AuburnTiger's Note:
This is the best frosting Ive ever had, the recipe has been passed down through my family. Sometimes after the paste is refrigerated there may be tiny lumps in it. I just push it through a small sieve before adding it to the butter mixture. This recipe can easily be made into chocolate frosting by adding Hershey's cocoa. I usually double this recipe when making a cake. To do so, perform STEP ONE twice instead of just doubling the ingredients once. It will be perfect! Creamy, fluffy and not overly sweet!
My Private Note
Units: US | Metric
- 1STEP ONE: sift the flour.
- 2Pour milk into a jar and add the sifted flour.
- 3Shake hard for 1-1/2 minutes.
- 4Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.
- 5Make sure it is covered completely.
- 6Quickly put it in the refrigerator until cool (about 2 hours).
- 7STEP 2: Cream butter for a while before adding sugar.
- 8Add sugar and mix until it is no longer grainy.
- 9SLOWLY add the refrigerated paste, one spoonful at a time.
- 10Mix in vanilla.
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Nutritional Facts for Old Fashioned Frosting
Serving Size: 1 (700 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2661.2
- Calories from Fat 1739
- Total Fat 193.2 g
- Saturated Fat 122.2 g
- Cholesterol 522.2 mg
- Sodium 1743.3 mg
- Total Carbohydrate 230.1 g
- Dietary Fiber 0.6 g
- Sugars 200.6 g
- Protein 12.3 g