Instead of cream cheese frosting, I use the original frosting recipe, which is: 1 cup milk mixed with 3 tablespoons flour and a dash of salt; cook until bubbly and thick; let cool. Meanwhile, mix 1 cup sugar and 1 cup butter; beat until smooth, approximately 7 minutes; add cooled flour mixture a little at a time, until all is incorporated. Add 1 tsp. vanilla. Frost cake or cupcakes as usual. This recipe makes enough frosting for 36 cupcakes or one regular cake. Everybody wants this frosting on my red velvet cakes/cupcakes. Even my picky son-in-law.
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Instead of cream cheese frosting, I use the original frosting recipe, which is: 1 cup milk...