A light tasting whipped frosting suitable for filling a rolled cake or whoopee pies. Great on angel food cake. Never fails as long as you don't let it cool uncovered or a skin will form on the paste.

Ann

Recipe Summary

Servings:
12
Yield:
1 cake's frosting
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.

    Advertisement
  • In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

Nutrition Facts

228 calories; protein 1g 2% DV; carbohydrates 19.7g 6% DV; fat 16.4g 25% DV; cholesterol 1.6mg 1% DV; sodium 96mg 4% DV. Full Nutrition
Advertisement

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2004
I LOVE this frosting! At first it seemed a peculiar recipe but it comes out really creamy and it tastes great - no overly sweet icing sugar flavor here! I think its' the perfect balance of heavy and light. In response to the previous review be sure to add the flour slowly with a sprinkling motion and whisk constantly. I have added cocoa powder to this recipe and it makes a delightful chocolate frosting as well! (I didn't note how much.. just sprinkle it in to taste) 5 stars well deserved! Read More
(37)

Most helpful critical review

Rating: 3 stars
07/11/2004
Difficult to make. Watch the milk/flour recipe carefully or it will become lumpy. Use a spoon to mix this mixture-- a whisk won't do. Read More
(5)
44 Ratings
  • 5 star values: 24
  • 4 star values: 13
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
10/06/2004
I LOVE this frosting! At first it seemed a peculiar recipe but it comes out really creamy and it tastes great - no overly sweet icing sugar flavor here! I think its' the perfect balance of heavy and light. In response to the previous review be sure to add the flour slowly with a sprinkling motion and whisk constantly. I have added cocoa powder to this recipe and it makes a delightful chocolate frosting as well! (I didn't note how much.. just sprinkle it in to taste) 5 stars well deserved! Read More
(37)
Rating: 5 stars
05/04/2008
I used corn oil (cut in half the amount of shortening from the recipe) , low-fat milk,and butter, instead of shortening, whole milk, and margarine. The recipe still turn out well. I also used a hand mixer to mix the ingredients together. It ended up looking exactly like whipped frosting, the recipe I was looking for. Read More
(29)
Rating: 4 stars
10/13/2003
My neighbor gave me a recipe like this one many years ago only hers had 3 T flour and 1 cup solid shortening no butter. This is one of the best frostings I have ever made. It is very creamy looks like whipped cream and taste great too. It does take a little time to prepare since it has to be cooked and cooled but well worth the extra time. This cake will need to be stored in a cool place since the frosting contains milk. Read More
(24)
Advertisement
Rating: 5 stars
06/09/2010
Flavor is wonderful.. Had no problem with the flour/Milk mixture. However, I'm wondering about the "White Sugar." I used granulated and result is grany. I'm wondering if the recipe means "powdered sugar"????? June 2010. Revised: I have learned extra fine, or Baker's Sugar works well. I use Cook's South Seas Vanilla... Oh, Yum! Use butter instead of shortening for better flavor too. At times I also add a bit of almond and brandy flavor to that... Not enough to be obvious.. only to enhance. Needs a lot of beating to get the sugar to blend in. Read More
(21)
Rating: 5 stars
12/01/2010
I love this frosting on rich chocolate cake. I've been making this recipe for years with just a few changes. My recipe calls for 5T. flour. This makes a much thicker base for the icing. Also, I use butter, NOT margarine. I think the real trick is to beat the sugar/butter/ shortening mix for TEN minutes. Start your mixer, then go look at allrecipes.com for a while. Add the milk/flour mixture, then beat it another TEN minutes. You'll find with a thicker base and a longer beating time, you'll have a wonderful creamy icing. One other thing...use Crisco. The taste and texture depend on it. I've tried store brands and they just don't do it. Read More
(20)
Rating: 5 stars
01/07/2010
I LOVE this frosting. I did make a change though. Once started I realized I didn't have any shortening so I used butter instead. It turned out just fabulous I will be making this one again for sure! Read More
(12)
Advertisement
Rating: 4 stars
11/24/2010
Made this tonight. Turned out really good. Will definitely make it again. Read More
(9)
Rating: 5 stars
07/03/2007
This is excellent! Getting the flour/milk consistency right was a little frustrating and the frosting doesn't harden so it isn't great for stackable cookies; however it is by far the best tasting lightest frosting I have ever made and I'm sold! Read More
(9)
Rating: 4 stars
01/29/2008
This icing is...weird. Not bad but weird. The flour/milk paste makes it different than any icing I've ever made but then I'm not a person who makes a lot of icing. I'm actually a person who tends to have icing recipes fail horribly so this one scores big points for being quite easy to make. And while it was different than any icing I'd ever made it was perfectly suited to the chiffon cake I made it for so this is likely to be my go-to recipe every time there's a chiffon cake in my life. Read More
(8)
Rating: 3 stars
07/11/2004
Difficult to make. Watch the milk/flour recipe carefully or it will become lumpy. Use a spoon to mix this mixture-- a whisk won't do. Read More
(5)
Advertisement