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not so sweet icing - Page 2

post #16 of 31
Thanks ms. Scrumdiddly! I need to try it that way!
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post #17 of 31
Quote:
Originally Posted by sararyna View Post

I do not like sweet icing at all. I have finally found the best icing i think i have ever made ! Doesn't not crust , stays sturdy , and is light and fluffy perfect for coloring too.
Very quick and simple !

5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

I see so many people talk about this frosting that I now need to try it.  I'm intrigued beyond words!

post #18 of 31
post #19 of 31
This is the same recipe my babysitter used to make us when I was a kid. It tasted awesome...but she was absolutely terrible at mixing. There were always little clumps of flour left behind. Just be sure to mix the flour and milk before it heats up....then keep mixing until its thick.

To speed up the process, I pour the thickened flour/milk into another bowl with a piece of wax paper on top and throw it in the freezer for 20 minutes.
post #20 of 31
Thread Starter 
Thank you so much. I will try this one too. I made the smbc, was delicious, however tasted a lot of butter and wasn't as stiff as I would like it. Any way to stiffen it and cut some butter taste?
post #21 of 31
Quote:
Originally Posted by hugs28 View Post

Thank you so much. I will try this one too. I made the smbc, was delicious, however tasted a lot of butter and wasn't as stiff as I would like it. Any way to stiffen it and cut some butter taste?

Adding powdered sugar about 1/2 cup at a time (untill you like the consistency) will both stiffen and cut the butter flavor.

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post #22 of 31
Thread Starter 
Thank you!!!
post #23 of 31
I have another question. Can this withstand being out of refrigerator for the day on a wedding cake?
post #24 of 31
If you are referring to the SMBC...I would leave it out up to 3 days. It refrigerates and freezes beautifully.

If you're talking about the cooked flour, my experience has not been good when refrigerating it and having it come back to room temp. It seems to separate a bit and has a curdled look...even after I made it and it looked great initially. My suggestion would be to make it and use to cover cakes without refrigeration.

This is just my experience though. I used to use the flour recipe exclusively, until I discovered smbc.

HTH.
post #25 of 31
Thank you for your response. I was talking about the cooked flour recipe. Can that set out if you do it the same day or does the cake need to be refrigerated? I am concerned about the milk in that recipe not being refrigerated or when it gets cooked does that make it more stable?
post #26 of 31
I've never had a problem with leaving it out. I wouldn't worry, but that's just me. Use your judgement. How long do you need to make it in advance?
post #27 of 31

Just use your regular recipe and scale way back on the sugar.  Remove a couple of cups from it, and thin it with hot whipping cream and beat the daylights out of it.

post #28 of 31
I would like to make it the night before but could probably do it the morning of if you think that would be better without refrigerating it at all. Wedding is at 6 pm so deliver it by 5 Pm cake is only. Tiers.
post #29 of 31

I use reconstituted dry milk powder , and I use less water than it says to use so that it is richer. I leave this icing out for days and it holds up well.

post #30 of 31
Is this recipe enough to cover a 9x13 cake with a simple boarder?
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