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."
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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
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This frosting tastes delicate but holds up well at room temperature.
This delicious, creamy frosting makes any cake grand.