Best fluffy simple frosting ever

Posted 08/15/11 • Last updated 06/10/11 • 1356 views • 57 comments

I was searching for frosting recipe to inject into cake ball, and ran across a frosting recipe anonymously submitted on SugarDerby: SugarBlog. It seemed a bit odd because it called for mafking what is basically a roux base. It is simple and uses readily available ingredients so I gave it a try. OMG this frosting is fantastic. Whoever you are anonymous poster, I thank you

Ingredients

1/4 cup flour 1 cup milk 1/2 cup Crisco shortening 1/2 cup butter 1 cup sugar 2 teaspoons vanilla extract

Instructions

Whisk together a ¼ cup of flour and 1 cup of milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely. Once the flour and milk mixture has cooled, beat 1/2 cup shortening, ½ cup of butter, 1 cup of sugar and 2 teaspoons of vanilla extract on high speed until light and fluffy. Add the milk mixture and continue to beat for 10 more minutes. I added 1/4 teaspoon of LorAnn orange cream flavouring oil and I suspect you can add any other flavouring you like.

Comments (57)

icer101 8/15/11 at 7:20pm

I make this also, and yes, it is very delicious!!!!

decoratingfool 8/15/11 at 8:36pm

would that be powdered sugar or granulated sugar??

nickshalfpint 8/15/11 at 9:55pm

I believe its granulated sugar.

southerncross 8/16/11 at 4:56am

Yes, it's granulated sugar. Be aware that the frosting will seem very very gritty at first but whip it for the full 10 minutes and it becomes smooth as silk. I just put my KA on 4 or 5 and set the timer.

suzylynn58 8/16/11 at 5:00am

This is a traditional frosting for red velvet cake. Love it!

Chris6703 8/16/11 at 5:28am

I grew up with this recipe, remember it from 50 years ago, perfect for any occasion, and not very sweet either.

ColeAlayne 8/16/11 at 7:28am

Can you decorate with this? How long can it sit at room temp?

southerncross 8/16/11 at 8:44am

it has a consistency that lends itself to decorating but I haven't used it (I'm not skilled in pastry tips). I've left it at room temp. for 48 hr with no problem (I'm still alive after eating it)...but the room is AC cooled. given that the milk is cooked with the flour, I suspect it doesn't need refrigeration immediately

bakencake 8/16/11 at 10:03am

can i use fat free milk? or does it have to be whole?

jazycakes 8/16/11 at 12:34pm

Can this be used to frost and entire cake or is it best as a filling? How much does it make up?

dogluvr 8/16/11 at 5:39pm

OMG...yes, I have used this recipe for many years...my grandmother used it...it is so delicious and fluffy.....and not sweet...one thing...it does not crust....you can use it to frost an entire cake....I usually make 2 recipes for a normal sized cake...9 x 13 ....I have used both fat free and whole and cream...all are good.

MarianInFL 8/17/11 at 1:38pm

I tried this, but it seemed sort of "slick" to me, not fluffy. I'm going to try it again, but want to make sure I'm doing it right. How thick do you let the flour and milk get? Do you skim off the top after it's cooled? When you say to mix the other ingredients until they are light and fluffy, approximately how long is that? My goodness, it sounds like I've never boiled water before!! Thanks for your help!

flowergirl1 8/17/11 at 2:29pm

please could someone convert into uk measures for me thank you.

southerncross 8/17/11 at 5:11pm

for my UK sisters 27.5 g flour 236.5 ml milk 85 g Crisco 112.5 g butter 200 g granulated sugar 9.8 ml vanilla extract