Ingredients8 h 25 m servings 58
- Cook milk and flour together in a saucepan over medium-high heat, stirring constantly, until thickened to the consistency of pudding. Bring to a boil; pour into a heat-proof container. Lay a piece of parchment paper directly on the surface to prevent a skin from forming. Refrigerate for 8 hours to overnight.
- Cream sugar, butter, and salt together in a stand mixer or using a hand mixer until sugar granules disappear.
- Remove boiled milk mixture from the refrigerator and stir with a spatula to ensure there are no lumps. Slowly pour into the creamed butter, mixing on low speed until completely incorporated. Stop the mixer and scrape down the bowl. Increase speed to medium and beat until frosting is light and fluffy, 5 to 10 minutes. Beat in vanilla extract.
Per Serving: 58 calories; 3 7.4 0.4 8 7 Full nutrition
ReviewsRead all reviews 7
This is very similar to a recipe I've had since the 1960's. It was much older than that and came with a red velvet cake recipe. The main difference in the way it was written was that it was not...
This is my favorite frosting, ever. It is completely worth the extra work.
I use this frosting for my Red Velvet and chocolate cake, light, creamy, not to sweet.
I have been making this frosting for probably 30 years and it surprises everyone with how fluffy it is. I do add more vanilla than called for . I also add the flour mixture by the spoon full be...
I love this recipe. It is wonderful. However, do not make it on a day with high humidity! The frosting soaks into the cake. But on a cool day....it is absolutely fantastic.
FINALLY I FOUND MY MOM'S OLD COOKED ICING RECIPE FOR MY FAVORITE ICING IN THE WORLD! WITH MOM GONE NOW I THOUGHT WOULD NEVER HAPPEN. - THANK YOU FOR ALLOWING THIS GREAT "NOT TOO SWEET" PERFECT ...