Old Fashioned Frosting
"This is the best frosting Ive ever had, the recipe has been passed down through my family. Sometimes after the paste is refrigerated there may be tiny lumps in it. I just push it through a small sieve before adding it to the butter mixture. This recipe can easily be made into chocolate frosting by adding Hershey's cocoa. I usually double this recipe when making a cake. To do so, perform STEP ONE twice instead of just doubling the ingredients once. It will be perfect! Creamy, fluffy and not overly sweet!"
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
1 cake
ingredients
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STEP ONE
- 1 cup milk
- 3 tablespoons flour
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STEP 2
- 1 cup granulated sugar
- 1 cup butter
- 1 1⁄2 teaspoons vanilla
directions
- STEP ONE: sift the flour.
- Pour milk into a jar and add the sifted flour.
- Shake hard for 1-1/2 minutes.
- Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.
- Make sure it is covered completely.
- Quickly put it in the refrigerator until cool (about 2 hours).
- STEP 2: Cream butter for a while before adding sugar.
- Add sugar and mix until it is no longer grainy.
- SLOWLY add the refrigerated paste, one spoonful at a time.
- Mix in vanilla.
Questions & Replies
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Have you ever tried using this recipe as a base for cream cheese frosting? I wonder how that would turn out.
Reviews
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I use this recipe all the time (in fact it is posted here with one of my chocolate cake recipes). It is THEE BEST frosting ever! The only downside is that it is pretty high in the fat department, but it is soooooo worth it :) It is not the easiest to make (I beat it for 5 - 10 minutes after adding the paste) but again...it is soooooo worth it! It comes out so cool and light and the taste it beyond describing. I find it does tend to melt in the warmer weather...so the cake does need to be refrigerated, but it is also great cold. Anyone who thinks it is too much work...try it and you will see that after you taste the first bite, you will not want to buy canned frosting again! -
This recipe has been used in my family for genertions as well. The receipe I have calls for 1 cup of Crisco. That's the only difference. I love this frosting, especially eating it off the beaters. -
So nice.. Haha my arms needs more muscles.. Love the recipe x
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This frosting is amazing! It was light and not too sweet. My family loved it and I will be using this from now on. Thank you for sharing! -
I just made this today for a vanilla cake. The frosting is superb. I wish I could have had a piece of the cake I made for tonight, but alas I opened my fridge door and the whole cake fell on the floor upside down. I will be making this again for sure. Thanks for posting such a wonderful recipe.
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Tweaks
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You were right! This was kinda hard and time consuming to make. The frosting, in the end, came out wonderful though. Not too sweet, just light and fluffy! It tasted VERY similar to the cake frosting we had on my son's bday cake a few months ago. I can't believe I made this! It's the best tasting frosting I made at home. The other's I've made have been to sweet and gloppy. My only complaint is mixing in the sugar at the end. It was a very difficult task to get the grainyness out! I had to mix for a VERY long time and things got quite messy in the kitchen...just ask my hubby!!! I almost thought that you meant to say: powered sugar instead of granulated sugar. But after a good tiresome mixing....the frosting came out perfecto'! Thanks!
RECIPE SUBMITTED BY
Michelle AuburnTiger
Cleveland, OH
I am a recent graduate from Auburn University (WAR EAGLE!!) and an even more recent grad school drop-out (didnt like the program I was in). I work in a law firm by day, bartend at night and try to find some time to myself in a shoebox size apartment with two roomates.
