I made this frosting for the second time in just a couple of days. The first time I used it, I didn't have all-purpose flour on hand so I used self-rising four. The flavor was okay but the texture was pasty and had tiny globules in it. I was convinced it was the flour I used so I tried it again. Although the texture was better, it still had tiny globules in it. I can't understand how fellow posters have gotten a perfect result, even on the first try! I'm also confused by the fact that the recipe doesn't tell you at what temp to cook the flour & milk. I tried both a medium and high heat and got the same results. I stirred until there was almost a ball, and let it get to room temp before mixing it with the sugar/butter. As vague as the intructions were, I followed them implicitly. I'm left baffled.
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I made this frosting for the second time in just a couple of days. The first time I used it,...