Whipped Frosting II

Made  times
sal 28

"A cooked white frosting made with cream and thickened with flour. Tint with food coloring, if desired."
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11 m servings 198 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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

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.

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

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 ke...

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