Flour Frosting
Yes, you read the title correct. This is really a frosting with flour. Not only is there flour in the frosting, but there is NO powdered sugar. I usually do not care much for frosting on my cake. I really would rather scrape it off and just eat the cake. Not so with this frosting. It is so light and delicious. This is by far my favorite frosting. Seriously, you just have to try it. You can even eat it with out the cake-it is that good!
Flour Frosting
Ingredients:
3 tablespoons Flour
1/2 cup milk
1/2 cup real butter
1/2 cup sugar (not powdered sugar)
1 teaspoon vanilla extract
Directions:
In a small saucepan, whisk the flour and milk over medium heat, stirring constantly, until it thickens. You should be able to move it around in the pan so that you can see the bottom of the pan; it needs to get thick. Do not worry about lumps.
Now pour the flour mixture into a small mesh strainer over a bowl. Using a rubber spatula, press the mixture through the strainer…removing all the lumps. Place the bowl in the refrigerator until completely cool.
Using an electric mixer, beat the butter and the sugar for a couple of minutes until well combined and fluffy. Add in the thickened milk/flour mixture and the vanilla. Beat to combine and then scrape down the sides.
Beat on high for a good 8 minutes. It will look lumpy and separated unless you allow it to go for the full time. It will become fluffy and smooth with time. It should almost resemble whipped cream.
Grab a spoon (or just use your fingers) and taste this wonderful goodness. If there is any left after you have tasted it, use it on your favorite cake or cupcakes.
I will try this recipe! I’ve never had homemade frosting turn out good. This looks good!
This is similar to my mom’s Fluffy White Frosting that she always used on Red Velvet Cake. Hers calls for double the ingredients and instead of just butter, hers has 1/2 cup shortening and 1/2 cup butter. To make the frosting, her recipe does not say to press the flour/milk mixture through a strainer. I always have lumps when I make the frosting so I will definitely try that step for a smoother frosting.
I have made this for years also for a red velvet cake. Mine was double the amount and used all crisco. Which I have now learned is not healthy. I never had problems with lumps as I stirred mine the whole time as it thickened. I just let it sit at room temperature and creamed it all together. That way it helped to melt the sugar. Then the best part added coconut and pecans to it. My, oh my, you could eat it with a spoon. It is good on carrot cake and a chocolate cake or any cake. Hahaha!!!