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Is there a 'real' name for this recipe for 'frosting'? - Page 2

post #16 of 25
Thread Starter 
when i made it (using the recipe at the top of this thread), I vigorously stirred the milk (in a pot) with a whisk as I slowly added the flour. then heated to almost a boil.... and continued to stir until both hands started to get very tiered - it was roughly 8-10 min. it thickened up to coat the back of spoon but was still liquid. took it off the burner and while I waited for it to cool I put the butter and granulated sugar in my mixer and let it mix on medium for about 10 min (scrapping down the sides several times). By that time the milk mixture had cooled so I added it to the mixer that had the butter and sugar... continued to beat for another 5 min (until i could no longer taste the granules of sugar).

it was super light and fluffy - it was white (a little off white actually) but not ivory or butter yellow in color.

it's been out on the counter for 3 days now and looks, smells and tastes just like when it was made.
post #17 of 25
I used to make a recipe very similar to this many years ago and the cake always sat out for days while being eaten. We never had a problem with spoilage but, Wilton may be saying to store in the fridge in case someone does get sick. Although they don't get sick from the icing but from another reason they do not want to be liable for saying it is perfectly fine to leave it out.. Who knows what conditions exist in every home, i.e., sanitation, pets etc.
evelyn

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Cake brings out the inner child in you.
 

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post #18 of 25
Thanks for sharing this! Does anyone know if you can swap out the flour for rice flour so its GF (gluten free)? Thanks! Theresa
post #19 of 25
I've used Bob's Red Mill All Purpose Gluten-free Baking Flour (what a name!) in this frosting before, and it works very well. You can definitely taste that it isn't "regular" flour, but it isn't very noticeable at all once flavoured.
-Stephanie
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-Stephanie
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post #20 of 25
It's an old-fashioned southern recipe. Magnolia Bakery uses it for their frosting.

http://www.youtube.com/watch?v=MabaxZtRHks&feature=player_embedded#!
post #21 of 25
Thank you Stephanie!
Theresa
post #22 of 25
Quote:
Originally Posted by smm99

I've used Bob's Red Mill All Purpose Gluten-free Baking Flour (what a name!) in this frosting before, and it works very well. You can definitely taste that it isn't "regular" flour, but it isn't very noticeable at all once flavoured.



I wouldn't use Bob's, it is made with various bean flours which give it a strange texture. There are a few new brands of GF baking flours on the market now, mostly blends of rice and potato flours. I'd stick with those if you can find them. Just pick the ones that have no beans in them.
post #23 of 25
Thanks for that suggestion too! Personally I don't care if there's chestnut flour in any GF flour because it tastes 'heavy' to me. The stay-away-from-beanflour idea is good. Although I'm not the family member who requires GF, I am always looking for ideas on that front too! I feel a test batch of something coming up this weekend!!
post #24 of 25
Quote:
Originally Posted by FromScratchSF

Quote:
Originally Posted by smm99

I've used Bob's Red Mill All Purpose Gluten-free Baking Flour (what a name!) in this frosting before, and it works very well. You can definitely taste that it isn't "regular" flour, but it isn't very noticeable at all once flavoured.



I wouldn't use Bob's, it is made with various bean flours which give it a strange texture. There are a few new brands of GF baking flours on the market now, mostly blends of rice and potato flours. I'd stick with those if you can find them. Just pick the ones that have no beans in them.



Yes, I'm pretty sure that the "off-ness" was due to the garbanzo beans. It was almost reminiscent of falafel!
-Stephanie
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-Stephanie
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post #25 of 25
The Cooked Flour Frosting is in the earliest recipes for Red Velvet Cake--way before Cream Cheese Frosting, and it's lovely! It's easy to make up a big batch of the flour-milk paste to make it whenever you need a quick frosting.

There is another similarly made frosting that also has an ancient beginning: German Buttercream. It takes the flour milk paste of the cooked flour frosting a creamy step further by making a classic Pastry Cream with Vanilla beans milk and yolks that you then cool to room temperature and begin to beat in the butter a little at a time till silky smooth.

The recipe can be found here at http://bravetart.com/recipes/GermanButtercream
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