A great light frosting that is less sweet than the traditional buttercream frostings.
- Ready In:
- 1⁄3 cup flour
- 1 cup milk
- 1⁄2 cup shortening
- 1⁄2 cup margarine
- 1 cup sugar
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon salt
- In a small saucepan blend flour and milk.
- Cook stirring constantly until mixture bubbles.
- 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.
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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!
I have been making this frosting for more than 45 years and got it from my Mom. It is a derivation of French Buttercream called ermine icing. The original recipe called for all butter, but the shortages of WWII called for ingenuity! The recipe was the original frosting for Red velvet Cake, which originated at the Waldorf-Astoria Hotel in New York City, although today it is firmly part of southern cookery. Given the time it takes to beat this frosting, over time people began using cream cheese icing on Red Velvet Cakes or even regular buttercream. But this frosting makes a scratch Red Velvet Cake made with real buttermilk and vinegar.