Sweet and gooey, a perfect filling to sandwich between cookies.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan combine the milk and flour, stir until blended. Cook over low heat until thick. Let cool.

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  • Beat the sugar and the shortening until no sugar crystals remain. Add the cooled milk mixture, slowly beating until fluffy. Add vanilla extract to taste.

Nutrition Facts

87.7 calories; 0.3 g protein; 7.2 g carbohydrates; 0.6 mg cholesterol; 3.2 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2007
This frosting is excellent but there are a couple important tips. If the milk flour mix is not completely cool it doesn't turn out right and if you don't whip it long enough it doesn't turn out right. Do everything correct and WOW. I have been asked for the recipe many times. Read More
(24)

Most helpful critical review

Rating: 2 stars
07/15/2003
I don't know if I maybe made it wrong but a watery-like liquid seperated from the butter. Otherwise it tasted ok Read More
(13)
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/25/2007
This frosting is excellent but there are a couple important tips. If the milk flour mix is not completely cool it doesn't turn out right and if you don't whip it long enough it doesn't turn out right. Do everything correct and WOW. I have been asked for the recipe many times. Read More
(24)
Rating: 5 stars
12/26/2008
This was very good. I used it as a filling for rolled pizelles. I read the other comments regarding prolonged mixing time to dissolve the sugar and I solved that problem. I stired the sugar into the milk and just warmed it alittle stirring constantly. That dissolves the sugar quite nicely. It is importent to cool the mixture completely before adding the flour or it will lump. Follow the rest of the recipe as it is written. I used almond flavoring and it was delicous. Read More
(19)
Rating: 2 stars
07/15/2003
I don't know if I maybe made it wrong but a watery-like liquid seperated from the butter. Otherwise it tasted ok Read More
(13)
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Rating: 5 stars
09/10/2008
I used this recipes years ago but found it much easier to put the flour and sugar in a mixing bowl then put the rest of the ingredients on top. Let the bowl sit at room temperature for an hour then beat until fluffy. No more worrying about sugar crystals that take forever to dissolve. If you do this when you put the cake in the oven it saves a lot of time. Read More
(7)
Rating: 4 stars
02/01/2008
This is pretty good but.....it takes FOREVER to beat all the sugar crystals out. I bet I spent at least 30 minutes with my Kitchen Aid. My son relly liked it though. If I make it again I might try melt the sugar into a small amount of the criso and then add it into the rest. See if that cuts down on the time. Read More
(4)
Rating: 5 stars
09/23/2009
I followed the advice of other users and dissolved the sugar into the milk and everything came out perfectly. I used the filling in lady locks I made for a wedding and they were a big hit. Read More
(3)
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Rating: 4 stars
06/17/2005
This was pretty good. It was taste really good on some homemade banana bread. It's real light and fluffy. Read More
(2)
Rating: 2 stars
12/22/2008
I used this recipe for my lady locks last year and didn't like it very well (it lacked flavor) but I thought I'd try again. I used 1/2 butter and 1/2 crisco. I was able to get the sugar crystals out. It still was not flavorful enough. I added one cup of powdered sugar to try to sweeten it up a bit. It didn't help much. I'll be looking for a new recipe. Read More
(2)
Rating: 4 stars
12/22/2010
This filling is perfect as long as you add the sugar to the milk and flour mixture to cook while whisking. Let cool completly then follow the rest. I will use it from now on! Read More
(2)