Recipe by Ann
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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.
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.
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.
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.
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.
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!
Made this tonight. Turned out really good. Will definitely make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Whipped Frosting I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 148
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Cream cheese and whipped cream make this frosting addictive.
This frosting tastes delicate but holds up well at room temperature.
This delicious, creamy frosting makes any cake grand.