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Aunt Irene's Frosting

SUBMITTED BY: Dorothy Young

"Luscious, creamy frosting that doesn't taste too sweet. This frosting is delicious on any cake, but I especially like it on coconut cake, sprinkled generously with coconut between layers and on top of cake."
RECIPE RATING:
The reviewer gave this recipe 4 stars. This recipe average a 2.8 star rating.
Read Reviews (3)
Original recipe yield 3 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • 1 (.25 ounce) package unflavored gelatin
  • 3 eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter
  • 1 cup heavy whipping cream

DIRECTIONS

  1. In a medium sized saucepan, stir the sugar, flour, cornstarch and gelatin together. Add the eggs and beat until smooth. Beat in the milk. Cook over medium heat, stirring occasionally until thickened, about 3 to 5 minutes. Stir in the butter and the vanilla. Let cool and chill until cold.
  2. Once cold, beat until smooth and fluffy.
  3. Whip the cream into soft peaks and fold it into the frosting. Makes enough to frost one 8 or 9 inch layer cake.
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2003 by SABLERABBIT
Maybe the frosting tastes good with coconuts on it, but not on its own. The consistency was... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2002 by KIM K.
came out like pancake batter and did not have a very good flavor MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by JOSHLAURA83
This was very tasty. However, I used Cool Whip instead of heavy whipping cream. This made... MORE


 
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Nutritional Information
Aunt Irene's Frosting

Servings Per Recipe: 12

Amount Per Serving

Calories: 188

  • Total Fat: 10.3g
  • Cholesterol: 86mg
  • Sodium: 55mg
  • Total Carbs: 20.5g
  •     Dietary Fiber: 0g
  • Protein: 3.9g

VIEW DETAILED NUTRITION

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