COOKED FLOUR BUTTERCREAM (ERMINE FROSTING)
Quick and easy cooked flour buttercream (Ermine frosting) recipe that's stable, smooth and creamy. Perfect for piping and decorating cakes and cupcakes.
Provided by CakeWhiz
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- In a non-stick saucepan, add milk, flour, granulated sugar and cook on medium heat, while constantly whisking everything together.
- When the flour mixture starts to thicken, remove from heat and pour it into a bowl.
- Cover the bowl with saran wrap quickly, making sure it's directly touching the surface to prevent any "skin" formation.
- Place this bowl in the fridge and let it cool down completely until it has the consistency of a pudding.
- In a mixing bowl, cream together butter and shortening.
- Add the flour mixture and vanilla extract, while constantly mixing.
- Add powdered sugar (1/4 cup at a time) and continue mixing, until you have the desired consistency and flavor. This step is optional
- Use this frosting to pipe your cakes/cupcakes and enjoy!
Nutrition Facts : Calories 1250 kcal, Carbohydrate 160 g, Protein 4 g, Fat 67 g, SaturatedFat 29 g, Cholesterol 89 mg, Sodium 309 mg, Sugar 149 g, ServingSize 1 serving
FLOUR FROSTING
Make and share this Flour Frosting recipe from Food.com.
Provided by Leta8076
Categories Dessert
Time 25m
Yield 1 cake
Number Of Ingredients 7
Steps:
- In a small saucepan blend flour and milk.
- Cook stirring constantly until mixture bubbles.
- Cool.
- In a large bowl, cream shortening, butter and sugar with a mixer until fluffy.
- Add vanilla and salt, blending well.
- On medium speed beat in cooled flour mixture in small portions (teaspoonful at a time), beating well after each addition.
- Continue beating until light and fluffy.
FLOUR FROSTING (RED VELVET CAKE FROSTING)
Although the title "Flour Frosting" doesn't sound very appetizing, this frosting is very good. It is fluffy with a slight hint of dairy from the milk and is not over-sweet. This is apparently a classic frosting for red velvet cake, but since it only has 1 cup of sugar in it (and it makes plenty to frost 24 cupcakes) it is also a great option for children's birthday parties. This comes out a very light creamy color, but can be easily tinted with gel or paste food coloring. I found this recipe on a blog: Obsessed with Baking. If you don't have vanilla sugar, add a teaspoon of vanilla extract when you add the butter. If you refrigerate this frosting be sure to bring it to room temperature before serving or, like Swiss Meringue Butter Cream, the texture can be a little stiff. If you refrigerate it prior to frosting your cake and it seperates as it warms, just whip it back up for a few minutes in your mixer and it will be good to go.
Provided by Mommy2two
Categories Dessert
Time 25m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together the flour, sugar and salt in a saucepan until combined. Add the milk and cook over medium heat until it barely simmers (bubbles around the edge of the pan), whisking constantly. It will thicken slightly.
- Pour mixture into the bowl of a stand mixer and mix on high until the outside of the bowl is cool to the touch (about 8-10 minutes).
- Reduce the speed to low and add the butter (and vanilla extract if you are using it). Once the butter is incorporated, turn the mixer up to medium-high speed and whip until the frosting is light and fluffy (about another 3-5 minutes), scraping down as needed.
- If you are tinting your frosting, add the coloring and continue to whip until the color is evenly distributed.
- Use immediately to frost a two-layer cake, or 24 cupcakes.
Nutrition Facts : Calories 79.1, Fat 8.1, SaturatedFat 5.1, Cholesterol 21.8, Sodium 84.7, Carbohydrate 1.5, Protein 0.6
BEST FROSTING - PIONEER WOMAN RECIPE
Provided by á-168473
Number Of Ingredients 5
Steps:
- Bake your favorite chocolate cake and let it cool. 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. Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange - it has flour in it - but it's sublime. Try it, you'll see. You'll love it so much you won't go back.
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