I have a request for "Baker's Frosting". I've done some searching, and it apparently has a different name that I'm not aware of. Here is what the customer requested:

Do you make Baker's Frosting? That's thickened with milk and flour and then mixed with butter, sugar and vanilla?

So does anybody know this frosting, or what else it might be called? i don't want to email her back and sound like I'm stupid, but I've never heard of a frosting thickened with flour.

Any help is appreciated.

Thanks,
Bec,y

bumps! I do mine fresh..

It's also known as "Mary Kay" icing, or as the "traditional" Red Velvet cake frosting (there are two VERY serious schools of thought out there as to whether Red Velvet should be topped with cream cheese icing or the cooked flour icing). Try doing a Google search or check out Allrecipes for Red Velvet recipes...you'll find a few with the icing that you're describing.

yes it is a traditional red velvet cake icing.

I have a recipe for a frosting that sounds like the one you are talking about, but I've never made it. I believe it goes with Red Velvet cake. You cook flour and milk until very thick let it cool. Then I think you beat in butter, sugar and flavoring. I'll try to find my copy and let you know.

Jo

My mother-in-law taught me how to make this frosting from heating flour and milk. She always used it for her chocolate birthday cakes. Here's the recipe from another website:

http://allrecipes.com/Recipe/Best-Buttercream-Frosting/Detail.aspx

Think your customer is requesting a cooked custard (flour) frosting.

Here are some highly rated recipes:

http://www.recipezaar.com/42282

http://www.recipezaar.com/3730

German cooked b/c:

http://forum.cakecentral.com/cake-decorating-ftopict-384243-.html

HTH

Thank you everyone for all your help! I will look these over and ask her if any of these are what she is looking for.

gottacake, what do you think about the icing?

Here is a couple of recipes that I have. Maybe one will work...

Cooked Flour Frosting
1/3 cup flour
1 cup milk
1/2 cup shortening
1/2 cup margarine
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt

In a small saucepan blend flour and milk.
Cook stirring constantly until mixture bubbles.
Cool.
In a large bowl, cream shortening, butter and sugar with a mixer until fluffy.
Add vanilla and salt, blending well.
On medium speed beat in cooled flour mixture in small portions (teaspoonful at a time), beating well after each addition.
Continue beating until light and fluffy.

*************************************************************

1/4 cup shortening
1 cup sugar
2 eggs
1 2/3 cups pastry flour
1 1/2 tsp. baking powder
1/2 cup milk

Cream shortening, add sugar and stiffly beaten egg whites. Mix and sift dry ingredients. Add to first mixture alternately with milk.

Thanks for posting the recipes for this frosting....

You're always welcome!!

Guess the 1st recipe I linked to and thedessertdiva printed out must be good - it's the same one.

This is very smooth and creamy, not sugary or really sweet.
This is the recipie that got me into cake decorating. Loved it so much when my decorator used. Just had to have the recipie and she was kind enough to share. Customers Love it! This does not crust. I smooth it best as I can, then refridgerate overnight. Then use fondant smoother with wax paper (paper towel sticks to it).

2C milk
14T flour (1C -2T)
1 lb butter (I use white margarine)
2C shortening
5C Powdered Sugar
2t vanilla
Cook milk & flour together about 2-3 mins. till thick. stirring constantly with wisk. Put thru stainer. Cover & chill. Beat butter and shortening together very well. Blend in cooled flour mixture. Beat very well till smooth. Gradually add sugar. Again beat this very well. stir in vanilla.
If you want it stiffer (or if humid) add more shortening.
This freezes well.

Lainalee, did you mean to say add more shortening if you want a stiffer frosting? Do you mean add more pd sugar?

Here's a link to the Mary Kay frosting with the Red Velvet cake http://www.cakecentral.com/cake_recipe-7027-2359-Sarahs-Red-Velvet-Cake-TWEAKED.html

I make it so much, I adjust till its just right. Usually shortening adds stiffness. Sometimes I will add a bit more sugar too if I've added alot more shortening. It's pretty forgiving.

How about this:
mjballinger posted this on the cupcake thread

3/4 c. milk
3 tbsp. flour
6 tbsp. butter
6 tbsp. shortening
3/4 c. sugar
1 1/2 tsp. vanilla
1/4 tsp. salt

Cook milk and flour until thick (be sure all lumps are dissolved). Cool. Beat butter, shortening, and sugar for 4 minutes in a bowl. Add flour and milk mixture. Beat 4 minutes. Add vanilla and salt.

I am shocked and amazed!!! My mother always used this recipe when she maked chocolate cake- She said she got it from an OOOOLLLDDDD recipe from the '50s off of a Crisco can- it even called for Oleo! I didn't think anyone else on earth knew about it, let alone a name for it!!!

One hint: make sure you beat it to death or it will have little lumps that reminded me of solid Crisco... yuck!