This old fashioned frosting is made with milk and flour beat into sugar and butter mixture. Since it's thickened with flour instead of confectioners' sugar, the frosting has far less sugar than the typical powdered sugar frosting,
The frosting is beaten until it loses the grittiness from the sugar and resembles fluffy whipped cream.
Red velvet cake is traditionally frosted with this frosting.
- 2 tablespoons flour (all-purpose)
- 3/4 cup milk
- 3/4 cup butter (unsalted, softened)
- 3/4 cup sugar (granulated, superfine if possible)
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- In a saucepan add a small amount of the milk to flour then stir to make a smooth paste. Add remaining milk.
- Cook, stirring constantly, over medium heat until mixture boils and thickens.
- Cook, stirring, for 1 minute longer.
- Remove from the heat and let it cool.
- In a mixing bowl with an electric mixer on medium speed, beat the butter until creamy.
- Gradually add the sugar and salt; beat until light and fluffy, about 5 to 7 minutes, scraping the sides of the bowl frequently.
- Add the cooled milk and flour mixture and beat until very light and fluffy; beat in the vanilla.
Frosts a two layer cake.
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|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||5 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||0 g|