Old Fashioned Custard Frosting

red velvet cake with old-fashioned frosting
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  • Total: 17 mins
  • Prep: 15 mins
  • Cook: 2 mins
  • Yield: About 2 Cups (serves 20)
Nutritional Guidelines (per serving)
123 Calories
8g Fat
12g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: About 2 Cups (serves 20)
Amount per serving
Calories 123
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 21mg 7%
Sodium 82mg 4%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 1%
Protein 1g
Calcium 36mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This old fashioned frosting is made with milk and flour beat into sugar and butter mixture. Since it's thickened with flour instead of confectioner's 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.

Ingredients

  • 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

Steps to Make It

  1. In a saucepan add a small amount of the milk to flour then stir to make a smooth paste. Add remaining milk.

  2. Cook, stirring constantly, over medium heat until mixture boils and thickens.

  3. Cook, stirring, for 1 minute longer.

  4. Remove from the heat and let it cool.

  5. In a mixing bowl with an electric mixer on medium speed, beat the butter until creamy.

  6. Gradually add the sugar and salt; beat until light and fluffy, about 5 to 7 minutes, scraping the sides of the bowl frequently.

  7. Add the cooled milk and flour mixture and beat until very light and fluffy; beat in the vanilla.

Tip

  • This recipe yields enough to frost a two layer cake.

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