Whipped Frosting I

Whipped Frosting I

35

"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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Ingredients

servings 227 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 96 mg
  • 4%

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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Directions

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  1. In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
  2. In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

Reviews

35
  1. 39 Ratings

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Most helpful positive review

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 he...

Most helpful critical review

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 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 he...

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 ...

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,...

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 "pow...

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 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 f...

Made this tonight. Turned out really good. Will definitely make it again.

This is excellent! Getting the flour/milk consistency right was a little frustrating, and the frosting doesn't harden so it isn't great for stackable cookies; however, it is by far the best tast...

This icing is...weird. Not bad, but weird. The flour/milk paste makes it different than any icing I've ever made, but then, I'm not a person who makes a lot of icing. I'm actually a person who t...