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Anyone know what this frosting is called? - Page 2

post #16 of 34
4/20/06 at 4:42pm
Quote:
Originally Posted by lainee

Thanks squirrelly that makes since. I will definitely try pushing it through a seive to get the lumps out, I think my problem was letting it get too thick. I love the flavor, but was afraid of what it might look like if I tried to color it and certainly wouldn't want to have people commenting on the lumps. LOL I just bake for family and friend right now, but still.


lainee, this icing isn't meant to be coloured, used as is for cakes like Red Velvet
Hugs Squirrelly
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post #17 of 34
4/20/06 at 4:45pm
Quote:
Originally Posted by lainee

How long do you let the mixture cool before adding it to the butter/sugar? I think another problem I had was, I stuck it in the freezer and it was almost like gelatin. Should I just let it cool at room temp for a few minutes while beating the butter and sugar?


Well with the recipe I gave, you just follow the method, you don't let it cool, just follow the method in the order given. And don't refrigerate the flour milk mixture, just do the rest and add it while it is at whatever temperature it is at, usually still warm.
Hugs Squirrelly
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post #18 of 34
4/20/06 at 4:49pm
Quote:
Originally Posted by Doug

old method I use to this day for combining flour w/ milk PRIOR to cooking to (as in gravies!)

put flour and mik in clean jar or similar container w/ tight fitting lid.

shake, shake, shake!!! no lumps every time...and so much eaiser that trying to whisk in gently.


Haha, well you would think so Doug, except some people leave clumps of wet gluey flour on the bottom of the container and don't get all the flour in. I guess nothing is really foolproof! icon_wink.gif
I do like that method for gravy or thickening sauces too though!
Hugs Squirrelly
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post #19 of 34
4/20/06 at 4:58pm
I love this stuff! It is my all-time favorite icing. Thank you, SquirrellyCakes, for the large batch recipe!

I have always called it Twinkie filling, because it has taste and texture just like it. I use it to fill cupcakes all the time.

Theresa icon_smile.gif
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post #20 of 34
4/20/06 at 5:12pm
You are welcome Theresa, have you ever tried colouring it? I just assumed people used it as is, I didn't think it would take the colouring quite the same as a regular buttercream.
I could eat it straight out of a bowl, haha!
Hugs Squirrelly
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post #21 of 34
4/20/06 at 5:15pm
Shaking it and passing it through a little fine mesh sieve/strainer works well too. icon_smile.gif There are lots of ways to do the same task successfully, but my primary objective is to have the fewest number of dishes to load in the dishwasher. icon_biggrin.gif
~ Sherri
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~ Sherri
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post #22 of 34
4/20/06 at 6:44pm
[/quote]Well with the recipe I gave, you just follow the method, you don't let it cool, just follow the method in the order given. And don't refrigerate the flour milk mixture, just do the rest and add it while it is at whatever temperature it is at, usually still warm.
Hugs Squirrelly[/quote]

Thanks again squirrelycakes. I will try your method. I really like the taste and didn't want to give up on this recipe yet. LOL. I was told it was for a red velvet cake, but I made it this weekend and put it on a white cake. I used part of the same frosting added a little strawberry preserves, and chopped up some fresh strawberries, mixed all together for my filling. The whole thing was awesome. I used the Wilton Class Buttercream for my decorations.
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post #23 of 34
4/20/06 at 6:46pm
Quote:
Originally Posted by SquirrellyCakes


lainee, this icing isn't meant to be coloured, used as is for cakes like Red Velvet
Hugs Squirrelly[/quote]


I didn't realize it wasn't meant to be colored. Thank you for telling me. I probably would have had a huge mess on my hands.LOL
I have made myself sick eating it right out of the bowl. It tastes too good.
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post #24 of 34
4/20/06 at 7:30pm
Quote:
Originally Posted by lainee

Quote:
Originally Posted by SquirrellyCakes


lainee, this icing isn't meant to be coloured, used as is for cakes like Red Velvet
Hugs Squirrelly




I didn't realize it wasn't meant to be colored. Thank you for telling me. I probably would have had a huge mess on my hands.LOL
I have made myself sick eating it right out of the bowl. It tastes too good.[/quote]
Well kiddo, it may well take colour ok or take pastel colour, I don't know. What I meant was, it isn't your typical decorating buttercream meant for colour but heck, why not give it a try. Sounds great with the fruit filling mixed in!
I really like it too!
Hugs Squirrelly
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post #25 of 34
4/21/06 at 11:56am
Quote:
Originally Posted by SquirrellyCakes

You are welcome Theresa, have you ever tried colouring it? I just assumed people used it as is, I didn't think it would take the colouring quite the same as a regular buttercream.
I could eat it straight out of a bowl, haha!
Hugs Squirrelly




I had about 1/2 cup left in the fridge. I dabbed a toothpick into some pink gel colorant (Wilton brand) and added it to the frosting. It does not look right. It looks like when you try to mix oil and water. If someone else tries it with good results, please let me know.
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post #26 of 34
4/21/06 at 12:41pm
That is kind of what I thought because of the flour and the fact it is cooked. Sort of like adding colour to a pudding after it cooks.
Thanks kiddo, love the fact you will experiment!
Hugs Squirrelly
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post #27 of 34
4/21/06 at 12:56pm
what if you added the colour to the milk before you cooked it with the flour? Would this work? Just a thought
Kathy
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post #28 of 34
4/21/06 at 1:02pm
Just wanted to let everyone know that this recipe works great with Splenda for a sugar free version. Tried it not that long ago and it still tastes great with similar consistency.
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post #29 of 34
4/21/06 at 1:03pm
It is worth a try, the other option might be powdered colours, they might have a different reaction.
Hugs Squirrelly
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post #30 of 34
4/30/06 at 4:18am
Is this the fluffy filling some use for long john's?

It looks similar to the recipe. Not the custard recipe.
Excuse my cake faux pas. I'm making this up as I go.
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Excuse my cake faux pas. I'm making this up as I go.
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