Flour Frosting Recipes

COOKED FROSTING (FLOUR FROSTING)

Steps:

• 1. In a sauce pan, combine the flour and milk. Stirring constantly over medium heat, blend and stir until very thick. This is going to take some time. Do it slowly so it does not boil or even bubble. It should be thick enough that in mounds in the middle. A bit thicker then pudding consistency. Allow this to cool on its own. Do not refrigerate! Cool it till you can hold the pan. (room temperature)
• 2. While waiting for the flour/milk to cool, get out your Kitchen Aid. You can use a hand mixer, but you will be blending for at least 10 minutes so be prepared to get an arm work out! In the Kitchen aid, add sugar, vanilla and butter. Whip it for a good 10 minutes until there is not a trace of graininess of the sugar. If you are unsure, blend it some more. You want this velvet smooth.
• 3. When milk/flour mixture is cooled off, add to the Kitchen aid with the sugar mixture. Again, you are going to whip this.... whip it good! Let it whip on high, scraping as needed, for a good 10-15 minutes. It will be the fluffiest, creamiest frosting ever!
• 4. Perfect for Red Velvet cake, or any cup cake or cake needing an excellent white frosting. NOTE: If you frost a cake and then put it in the refrigerator, be aware that this frosting will harden just a bit. No worries, just take out the cake about 15 minutes before slicing.

FLOUR FROSTING (RED VELVET CAKE FROSTING)

Steps:

• Whisk together the flour, sugar and salt in a saucepan until combined. Add the milk and cook over medium heat until it barely simmers (bubbles around the edge of the pan), whisking constantly. It will thicken slightly.
• Pour mixture into the bowl of a stand mixer and mix on high until the outside of the bowl is cool to the touch (about 8-10 minutes).
• Reduce the speed to low and add the butter (and vanilla extract if you are using it). Once the butter is incorporated, turn the mixer up to medium-high speed and whip until the frosting is light and fluffy (about another 3-5 minutes), scraping down as needed.
• If you are tinting your frosting, add the coloring and continue to whip until the color is evenly distributed.
• Use immediately to frost a two-layer cake, or 24 cupcakes.

FLOUR FROSTING

Steps:

• In a small saucepan blend flour and milk.
• Cook stirring constantly until mixture bubbles.
• Cool.
• In a large bowl, cream shortening, butter and sugar with a mixer until fluffy.
• Add vanilla and salt, blending well.
• On medium speed beat in cooled flour mixture in small portions (teaspoonful at a time), beating well after each addition.
• Continue beating until light and fluffy.

BEST BUTTERCREAM FROSTING

Steps:

• In small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
• With an electric mixer, beat butter and sugar until fluffy.
• Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

WHIPPED FROSTING I

Steps:

• 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.
• In mixer bowl, combine shortening and margarine, beat 4 minutes. Add sugar; beat 4 minutes. Add cooled paste and vanilla and beat well.

COOKED MILK FROSTING

Steps:

• In a small saucepan, whisk together flour and milk until smooth. Cook over medium-high heat, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Transfer to a heat-proof bowl; stir in vanilla and salt. Press plastic wrap against surface; let cool completely.
• Beat butter with sugar on medium speed until light and fluffy, scraping down bowl as needed, about 2 minutes. Add milk mixture and continue beating until frosting is light and fluffy and resembles whipped cream, about 2 minutes more. Use immediately.