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“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
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. STEP ONE: sift the flour.
  2. Pour milk into a jar and add the sifted flour.
  3. Shake hard for 1-1/2 minutes.
  4. 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.
  5. Make sure it is covered completely.
  6. Quickly put it in the refrigerator until cool (about 2 hours).
  7. STEP 2: Cream butter for a while before adding sugar.
  8. Add sugar and mix until it is no longer grainy.
  9. SLOWLY add the refrigerated paste, one spoonful at a time.
  10. Mix in vanilla.

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