Yield: Makes 8 cups; enough to thickly frost one 8- or 9-inch, triple-layer cake
Billowy and not too sweet, this may become your new favorite frosting. Pair it with the Very Vanilla Layer Cake or your favorite layer cake.
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Very pleased with this recipe. Nice taste, not too sweet, easy to work with. The extra work for the prep is worth it for the results. Did not try piping it, but will next time. When the frosting is room temp, tastes similarly to whipped cream. It is my new favorite frosting recipe
This is actually an old recipe, usually called "boiled milk frosting" or something like that. I've seen very similar recipes from Paula Deen, in Carole Walters' "Great Cakes," and in Cook's Country magazine, among others.The instructions here are overly fussy. You don't need to boil the milk first, or let it sit for two hours, or beat for 20 crazy minutes. Stir the flour and sugar together, slowly mix in the cold milk and cream, and cook until thick. Chill in an ice bath, then when it's cold, beat in soft (room-temp) butter (or shortening if you want it whiter). Whip for 5-10 minutes, depending on how powerful your mixer is.It's a lovely frosting--light and sweet, and it pipes well.(I'm trying to give it 4 stars, but none are showing up.)
I made this frosting with rice flour and it turned out great. I used it to frost a large sheet cake for a party. Nice flavor and not too sweet.
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