Whipped Frosting II Recipe - Allrecipes.com
  • READY IN 11 mins

Whipped Frosting II

Recipe by  

"A cooked white frosting made with cream and thickened with flour. Tint with food coloring, if desired."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    6 mins
  • COOK

    5 mins
  • READY IN

    11 mins

Directions

  1. In a saucepan, mix together cream and flour. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and cool. Using an electric mixer, beat in the butter, confectioners' sugar and vanilla. Continue to beat on high speed for 6 minutes, or until frosting reaches spreading consistency.
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Reviews More Reviews

Jun 15, 2003

Good consistance but the use of flour makes it taste like cake batter. Didn't use it on my cake.

 
Jul 05, 2007

Very good frosting! The only issue seems to be if you make it on a day that has high humidity, it won't set up. Thank you.

 

5 Ratings

Mar 09, 2009

This tasted like flour no matter how much vanilla I added, and was greasy and sloppy.

 
Jul 25, 2014

This frosting is amazing, but it can be a bit tricky. First, you don't need cream, milk works fine, actually better because you have to cook it longer to get it to thicken. That's one of the keys. Make sure to cook the flour / milk mixture long enough so as not to have that raw flour taste. Then you must cool it COMPLETELY. (I set mine in a bowl of ice and stir it until it's cool although if you plan ahead, you can just let it cool on it's own. Cover with plastic wrap to prevent a skin.) Second, cream the butter and sugar very well. I like a little more vanilla. You can use regular granulated sugar or powdered sugar. Powdered sugar will make a sweeter frosting and granulated sugar will take a little longer to get the sugar dissolved into the butter. Third, when you first combine the butter mixture and the flour mixture together it will look weird and lumpy. Keep whipping it. You have to use an electric mixer for this, preferably one with a whisk attachment. You eventually will end up with the lightest, fluffiest, butteriest (I made up that word) frosting ever and it will so be worth the time and effort.

 

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Nutrition

  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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