Flour Frosting

I love this recipe, I have used it for years.

Never heard of it, will be glad to try it!

This is a great recipe and tastes great. Be careful not to use when the weather is too warm. This icing holds up best if it is refrigerated. Enjoy!

Is this a crusting buttercream and can it be easily piped like traditional buttercream? thanks in advance :)

Is this a crusting buttercream and can it be easily piped like traditional buttercream? Thanks in advance.

Never heard of it either. But I'm longing to try it. Thank you.

Sounds interesting...going to try it. By the way how much does this make? Thank you, Patrice

I have seen this recipe so many times, but have never tried it. I live in the South where its Warm! so not sure if it will work for me.

I tried this recipe yesterday and it flopped. I think my house may have been to warm. It was in the 90's here in florida and my husband had the ac too low. I didn't fluff too much and pretty much runny. I did place it in the fridge to see if the cold and then mixing later will help. It does taste good.

This is a good recipe. My mother always uses this on red velvet cake.

PuffCake-It is a very light weight buttercream mix-pipes nice borders but nothing intricate. Also as Erawin2008 found out it does not do well in warm conditions. (to which I am sorry it flopped!). I would use it if you are going to be inside and have a person who does not care for the full on taste of powdered sugar/butter.

patrice2007- I was able to frost and fill 2, 9 inch cakes. I had enough left over for a dozen cupcakes. You could possibly cut this in half or double. But make sure that flour/milk mix is cool and your cake is chilled. You can add a bit of flavoring to this - it is a nice base.

This is an old recipe - My great grandmother (and a sley of blue haired great aunts) always used this frosting on chocolate chiffon and red velvet cakes. It was a family reunion regular. I've never piped with it, but I think it would be fine for a large star tip shell border. Mine doesn't crust - it stays soft. If you don't cream the fats/sugar enough, your icing will be grainy.

One other difference - I cook my milk/flour until I get 'wall paper' paste (not just bubbles) and cool it completely. I think that helps the 'fluffy factor' when you whip it in with the sugar.

I also look for a paste consistancy when it cools. I don't have any problem with the fats/sugar being grainy, but I use castor, not sure if that helps?

I've used this recipe for years as well. -definitely stir the milk/flour mixture until it is like paste. I then spread mine on a plate and cover with plastic wrap. I'd make all my bases first and have the plates spread all over the kitchen. :) -Butter should be just above room temp-but not cold! Cold butter or overly warm, mushy butter spell "flop". -use the finest granulated sugar...it will decrease your whipping time. If your icing is 'grainy', it needs whipped longer. -This icing HATES hot weather! In the making stage anyway...if your kitchen is hot-forget it! LOL I've had it stand up in pretty warm reception sites however. -This icing doesn't crust-it remains soft. It will hold up to regular 10x sugar icing decorations, however: just nothing extremely heavy. -I've found that it doesn't take color or airbrush well, and I haven't had much luck trying to turn it into peanut butter frosting. :( -Even though it can give you attitude at times, it has been the reason my clients order cakes from me! They love the not-so-sweet icing!

i've recently tried your recippie, i took advice from the other readers and let the flour/milk mixture come to a paste (kinda like a rue), i found it to be a nice frosting, spread easily. i didn't really care for the initial flavor though, so i added some rum flavoring...yum-O!! I will make again. thanks for the post!!

does this have to be refrigerated?

is this frosting good if im going to top the cake with fondant? should it be cold before adding fondant? thanks :)

also... forgot to ask, can I use store bought icing?