Where did you find it? On the internet, here on CC, magazine?
If were knew where you found it, then we can narrow our search.
http://forum1.aimoo.com/coassecondfloor/m/Desserts/All-Purpose-No-Cook-Frosting-1-1130785.html
All I can find is this one, but no mention of the lady or her sons. Could be the same recipe, though.
I found this one, it is Ermine's Frosting
INGREDIENTS
1 cup Whole Milk
3 TB AP - Flour
A pinch of Salt
1 cup unsalted Butter
1 cup Sugar
1 tsp Vanilla extract
DIRECTIONS
Whisk flour into milk and place over medium heat in a small sauce pan.
Cook mixture until thickened; remove from heat and add salt;
Set aside to cool slightly
In a stand mixer, begin creaming the butter and sugar until fluffy.
Add vanilla
When milk mixture is slightly cooled; add 1 TB at a time to the creamed butter mixture while the mixer is running on medium speed.
Slowly but surely the gluten will pull in the butter into a pseudo emulsion.
You should have an extremely fluffy, light and buttery frosting when completed.t says originally for Red Velvet cake
It wouldn't let me in again!
But I got in anyways! This is what was in there:
INGREDIENTS:
# 1 stick of butter, room temp
# 1/2 cup of Crisco
# 1 cup of sugar
# 1/4 cup all purpose flour
# 2/3 cup of milk, room temp
# 1 teaspoon vanilla
PROCEDURE:
Combine the first 4 ingredients and mix until well blended, with mixer running, slowly pour in milk and continue beating until sugar is dissolved......go take a nap and let the mixer do the work! Last, add the vanilla and thoroughly incorporate.
NOTES:
This recipe is very light and closely resembles the one for a Red Velvet Cake but much simpler. It will compliment any cake, never competes for flavor and is best to keep the finished cake in the fridge. Everytime I bake a cake, I find myself looking for this recipe.....I wrote it by hand in one of my cookbooks many years ago, I got it from a neighbor lady in Mississippi when we lived there. I figured if I put it here, I won't waste time trying to remember which cookbook it is in.....LOL
Merry Christmas to you too! I saved it in my folder just in case. It was hard to get and then we lost it again! Good luck with it!
No idea. gnea just wanted to find a recipe she had lost of a flour frosting that needed no cooking. I guess she will try it soon and can come up with an answer. But not sure if she wants to use it just for cupcakes.
I only make IMBC.
I strongly think this is the recipe I used last month. A three layer 8/9" requires about one and one half batches of this recipe. When I doubled I had a full disposable bag leftover. I'll post tomorrow with a confirmation. Am frosting and filling 15 jumbo red velvet cupcakes.
I've just recently came across this frosting...haven't made it yet. My question is, how thick is it? Does it hold up to heat? How does it compare to a regular buttercream? tyvm
I found this one:
2 pounds powdered sugar
1/2 cup cake flour
1 1/2 cups all vegetable shortening
1/3 to 1/2 cup boiling water
2 teaspoons clear vanilla extract
1/2 teaspoon almond extract
Sift sugar and cake flour into mixer bowl.
Combine shortening with sugar-flour mixture and mix on low until crumbly.
Add 1/3 cup boiling water and mix on low to combine, then add additional boiling water a teaspoon at a time until you reach desired consistency.
Add flavorings and mix until smooth.
This icing stiffens while it sets, but additional boiling water can be added as needed to get the desired consistency.
yeah i getcha mb--
i've used a similar recipe as a high humidity formula but mine had half that amount of flour -- it tastes fine but if you take a lick of it it doesn't dissolve as thoroughly down the hatch--you can kind of feel a little scratch on the back of your throat--but when you eat it with the cake -- you don't notice that aspect and it just takes like icing -- it's very effective as a high humidity buttercream-- very sturdy stuff-- i used wondra flour--that super fine gravy flour that never clumps
I don't see how the uncooked recipe would work as flour kinda needs to be incorporated in my way of thinking. I did come across it though. From further research, it seems this kind of icing isn't really thick? Does it crust? I'm still wondering how different it is. Maybe I'll just have to try it soon.
Hmmm wondra gravy flour. Yes I suppose that would help. It is interesting to know that the cooked flour recipe works good in high-humidity weather.
ok wait-- i did not say, or at least did not mean to say that the cooked flour one works in high humidity-- i mean the one that ropalma posted in post #18 --where you basically add flour to american buttercream -- that one is for high humidity--
I don't see how the uncooked recipe would work as flour kinda needs to be incorporated in my way of thinking. I did come across it though. From further research, it seems this kind of icing isn't really thick? Does it crust? I'm still wondering how different it is. Maybe I'll just have to try it soon.
aprildaisy--if you just combine the powdered sugar and the flour then just make the icing--it's as thick or thin as you make it--it's amercian buttercream + flour
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