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Lumps in Cooked Butter Frosting

post #1 of 13
Thread Starter 

We have made a Red Velvet Cake from scratch, and the recipe for the frosting, includes using a double boiler, with flour and buttermilk. It's an old recipe, and we've used it for years. What my question is, how do we mix in the double boiler, without creating lumps?

post #2 of 13
When I Google this I get all kinds of recipes for seven minute frosting.
Not sure if that's what you are looking for but here is a video on it
http://m.youtube.com/#/watch?v=0oErvsmSxWU&desktop_uri=%2Fwatch%3Fv%3D0oErvsmSxWU
post #3 of 13
Thread Starter 

All it is is whole milk and flour. The sugar goes into the mixer, without cooking. 

post #4 of 13
http://chowhound.chow.com/topics/453100 here's a recipe maybe this is it
post #5 of 13
Thread Starter 

Here's the recipe. It's from like, the 1950's:

3 tblespoons flour

1 cup milk

1 cup butter do not substitute

1 cup sugar

1 teaspoon vanilla

 

combine flour and milk. Cook in top of double boiler over boiling water. Stirring occasionally, until the mixture becomes thick like custard. (4-5 minutes). Cover immediately, remove pan from heat and set aside to cool Cream butter and sugar, stir in vanilla, combine creamed mixture with custard, beat well. 

post #6 of 13
post #7 of 13
Thread Starter 

I think next time we will try seiving what is there. That will work!!

post #8 of 13
post #9 of 13

This recipe is actually very similar to boiled custard, except for the fact that it has no eggs in it. -K8memphis's idea of heating the flour with some of the butter is the fool-proof way to make lump-free gravy, so it will probably work splendidly here, too. I've tried to make this in a regular pot (I don't have a double boiler and my recipe called for just a normal pot, anyway) and it burned every time. I think it's time for me to invest in a double boiler, because everybody in my family thinks buttercream and fondant are way too sweet.

Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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post #10 of 13
When I make gravy I put ice cold milk and flour into a container with a lid than shake it hard for a couple minutes it gets the lumps out
post #11 of 13

Mix the flour with the cold milk that will eliminate the initial lumps,  then make sure to stir the entire time. After it has thickened you must put a piece of plastic over the top to eliminate a skin from forming while it is cooling. I make this frosting a lot. It was my grandfathers favorite. Make sure you incorporate the sugar slowly and beat till the grains are all gone. Its delicious. 

post #12 of 13
That recipe is the one my grandmother always used and the lumps I have found come from the skin from it cooling. Generally, I make a double batch and avoid he skin while mixing, but I have also found success by stirring it several times while it cools.
post #13 of 13
Quote:
Originally Posted by Rhonlynn View Post

Here's the recipe. It's from like, the 1950's:

3 tblespoons flour

1 cup milk

1 cup butter do not substitute

1 cup sugar

1 teaspoon vanilla

 

combine flour and milk. Cook in top of double boiler over boiling water. Stirring occasionally, until the mixture becomes thick like custard. (4-5 minutes). Cover immediately, remove pan from heat and set aside to cool Cream butter and sugar, stir in vanilla, combine creamed mixture with custard, beat well. 

 

"stirring occasionally" should be "stirring constantly".  Adding a bit of the butter to the flour will help.  And seiving the custard will also help.  Its an awful lot of work for a frosting that is IMO no better than average.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
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