Every true cake lover has a favorite type of frosting for cakes, cupcakes and other baked sweets, whether it is buttercream, cream cheese or even marshmallow frosting. Buttercream is one of the most widely used frostings, consisting of butter, powdered sugar and milk. It can be a bit too sweet and buttery for some, however. Adding a cooked flour paste, as many old-fashioned frosting recipes call for, cuts down on the sweetness while adding a silky texture.
Things You'll Need
- All-purpose flour
- Whole milk
- Vanilla extract
Combine flour and milk in a saucepan on the stove over medium heat, stirring constantly with a wire whisk. To make enough frosting for a traditional 9-inch cake, use 5 cups of flour to 1 cup of milk.
Stir the mixture until it reaches a thick consistency that resembles cake batter, then stir in 1 to 2 teaspoons of vanilla extract to taste.
Remove the saucepan from the heat and allow the flour mixture to cool completely. You can place it in the refrigerator if necessary to speed up the cooling process, but it must be fully cooled before proceeding.
Cream together granulated sugar and butter that has been softened at room temperature in a large mixing bowl. To complement the ratio of flour and milk outlined above, use 1 cup each of sugar and butter. Mix with a stand or hand mixture until the texture is full and airy.
Stir in the cooled flour and milk mixture and beat the ingredients together vigorously with the hand or stand mixer for roughly two to three minutes, or until it forms a whipped cream consistency.
Touch the frosting with clean fingers to make sure all the granulated sugar has dissolved. Whip it a bit longer if necessary to get the frosting as smooth as possible.
Frost your cake or cupcakes immediately with the freshly made frosting.
Tips & Warnings
- You can whip the flour mixture and cream butter and sugar together by hand, but it will take much longer and require far more effort to reach that fluffy, whipped cream consistency.
- Replace the vanilla extract with lemon, almond or other flavors if you prefer. You can also add a few drops of food coloring to color the frosting.
- Use the frosting on cake or cupcakes that will be consumed the same day for the best results. While you can store the frosting in the refrigerator overnight and remix it, the texture and taste is at its best on the day you make it.
- Knack Fabulous Desserts; Linda Johnson Larsen
- Joe Pastry: “Heritage” a.k.a. “Boiled” a.k.a. “Flour” a.k.a. “Cooked Flour” a.k.a. “Gravy” a.k.a. “Cloudburst” Frosting
- Tasty Kitchen: That's The Best Frosting I've Ever Had
- Our Best Bites: Perfect Cupcake Frosting and Filling
- Can You Stay for Dinner: The Best Whipped Frosting
- Photo Credit Jupiterimages/Photos.com/Getty Images