PoodleDoodle Posted 15 Apr 2006 , 7:09pm
post #1 of

I have a cake recipe which has a frosting recipe with it. Here's the ingredients:

In a saucepan add

1 cup milk
3 Tablespoons flour

cook and stir until thick and bubbly; remove from heat and cover until cool

In a mixer bowl beat

1 cup butter for 30 seconds

add 1 cup granulated sugar; beat until fluffy.

Add cooled milk mixture; beat until fluffy.

It's really light and fluffy.

Would like to know what it's called and if anyone has any experience with it.

33 replies
JoAnnB Posted 15 Apr 2006 , 10:02pm
post #2 of

It is similar to the Bakers Buttercream posted in the recipe section. I know it as the Waldorf icing. It is used on that red cake-whose name escapes me. It is delicious.

SquirrellyCakes Posted 16 Apr 2006 , 3:41am
post #3 of

Yes, it is a Red Velvet Cake Frosting. Here is the larger version, slightly different, that I use.
2 cups milk
1/4 cup all-purpose flour
2 cups of butter or again, hard margarine, softened
2 cups of granulated sugar (not icing sugar)
2 tsp. vanilla

Icing Method
Gradually whisk milk into flour into a small, heavy bottomed saucepan until smooth. Heat on low to low-medium heat and stir continuously until boiling and thickened. Then in mixing bowl beat butter or margarine on high and gradually add all granulated sugar until well incorporated. Then add vanilla and milk mixture and beat on high until light and fluffy. Fill and ice cake.

lainee Posted 20 Apr 2006 , 8:03pm
post #4 of

I tried this recipe and had a problem getting the flour/milk mixture to completely dissolve into the butter/sugar mixture. The icing was fluffy, and delicious, but you would end up with little tiny lumps in your mouth. Anyone have any suggestions? Did I let my milk/flour mixture get too thick. I did stir with a whisk while heating. There did not appear to be any lumps in the actual mixture (flour/milk) just couldn't get it to all dissolve into the butter/sugar.

TIA

SquirrellyCakes Posted 20 Apr 2006 , 8:42pm
post #5 of
Quote:
Originally Posted by lainee

I tried this recipe and had a problem getting the flour/milk mixture to completely dissolve into the butter/sugar mixture. The icing was fluffy, and delicious, but you would end up with little tiny lumps in your mouth. Anyone have any suggestions? Did I let my milk/flour mixture get too thick. I did stir with a whisk while heating. There did not appear to be any lumps in the actual mixture (flour/milk) just couldn't get it to all dissolve into the butter/sugar.

TIA



Not sure which one you tried, but the one I added, follow the method. I put the flour that I sift first, into the pot and very gradually whisk the milk in before it goes on the heat, that makes a big difference. Follow the rest of the method except just before you add this milk flour mixture to the rest of the icing mixture, press it through a fine sieve and if there are any lumps, you won't get them in the icing. Hope that helps!
Hugs Squirrelly

lainee Posted 20 Apr 2006 , 8:45pm
post #6 of

How thick should you let the flour/milk mixture get when you heat it?

SquirrellyCakes Posted 20 Apr 2006 , 8:53pm
post #7 of
Quote:
Originally Posted by lainee

How thick should you let the flour/milk mixture get when you heat it?



Haha, I understand what you mean, it isn't an exact science is it? Well what happens is while you are whisking it, you will feel it thickening and it will sort of splat bubble, the way oatmeal or a cooked pudding does, for lack of a better term. Really you want to get it off the heat before the bottom burns, so once you feel it thickening, like pudding and once it is splatting or bubbling. Does that help at all?
Hugs Squirrelly

lainee Posted 20 Apr 2006 , 8:58pm
post #8 of

Thanks squirrelly that makes since. I will definitely try pushing it through a seive to get the lumps out, I think my problem was letting it get too thick. I love the flavor, but was afraid of what it might look like if I tried to color it and certainly wouldn't want to have people commenting on the lumps. LOL I just bake for family and friend right now, but still.

Doug Posted 20 Apr 2006 , 8:59pm
post #9 of

old method I use to this day for combining flour w/ milk PRIOR to cooking to (as in gravies!)

put flour and mik in clean jar or similar container w/ tight fitting lid.

shake, shake, shake!!! no lumps every time...and so much eaiser that trying to whisk in gently.

lainee Posted 20 Apr 2006 , 9:44pm

Great idea Doug, thanks.

Crimsicle Posted 20 Apr 2006 , 9:49pm

I put the flour and milk in the blender and whirl it just to make sure there are no lumps. After it's cooked to thick pudding texture, the mixure is cooled until it is really cold and thick. And I do mean THICK...you could stand a spoon up in it easily. At that point, it's beaten with the fat. My recipe calls for Crisco, but at least half butter would probably taste even better.

Be sure to place plastic wrap directly on the surface of the stuff as it is cooling. Otherwise, you will get a disgusting "skin" on the top. The skin won't dissolve and will also contribute to lumps.

lainee Posted 20 Apr 2006 , 9:53pm

How long do you let the mixture cool before adding it to the butter/sugar? I think another problem I had was, I stuck it in the freezer and it was almost like gelatin. Should I just let it cool at room temp for a few minutes while beating the butter and sugar?

okred Posted 20 Apr 2006 , 9:56pm

I am looking for a recipe that is good for piping and can stay unrefigerated, like crisco buttercream. Also has anyone used this under fondant.

Thanks! (I just love this forum!!!)

Crimsicle Posted 20 Apr 2006 , 9:56pm

The one I make is really, really cold. Chill over night if possible. I don't think the fat would hold up if it weren't.

Kos Posted 20 Apr 2006 , 9:58pm
Quote:
Originally Posted by Doug

old method I use to this day for combining flour w/ milk PRIOR to cooking to (as in gravies!)

put flour and mik in clean jar or similar container w/ tight fitting lid.

shake, shake, shake!!! no lumps every time...and so much eaiser that trying to whisk in gently.




I do kind of the same, I heat the milk in a glass measuring cup to a little more than "warm" and then add the flour. I use the (spring-like) egg beater and beat it until completely mixed, then pour it into a pot to finish and no lumps. icon_wink.gif

kos

SquirrellyCakes Posted 20 Apr 2006 , 11:42pm
Quote:
Originally Posted by lainee

Thanks squirrelly that makes since. I will definitely try pushing it through a seive to get the lumps out, I think my problem was letting it get too thick. I love the flavor, but was afraid of what it might look like if I tried to color it and certainly wouldn't want to have people commenting on the lumps. LOL I just bake for family and friend right now, but still.



lainee, this icing isn't meant to be coloured, used as is for cakes like Red Velvet
Hugs Squirrelly

SquirrellyCakes Posted 20 Apr 2006 , 11:45pm
Quote:
Originally Posted by lainee

How long do you let the mixture cool before adding it to the butter/sugar? I think another problem I had was, I stuck it in the freezer and it was almost like gelatin. Should I just let it cool at room temp for a few minutes while beating the butter and sugar?



Well with the recipe I gave, you just follow the method, you don't let it cool, just follow the method in the order given. And don't refrigerate the flour milk mixture, just do the rest and add it while it is at whatever temperature it is at, usually still warm.
Hugs Squirrelly

SquirrellyCakes Posted 20 Apr 2006 , 11:49pm
Quote:
Originally Posted by Doug

old method I use to this day for combining flour w/ milk PRIOR to cooking to (as in gravies!)

put flour and mik in clean jar or similar container w/ tight fitting lid.

shake, shake, shake!!! no lumps every time...and so much eaiser that trying to whisk in gently.



Haha, well you would think so Doug, except some people leave clumps of wet gluey flour on the bottom of the container and don't get all the flour in. I guess nothing is really foolproof! icon_wink.gif
I do like that method for gravy or thickening sauces too though!
Hugs Squirrelly

playingwithsugar Posted 20 Apr 2006 , 11:58pm

I love this stuff! It is my all-time favorite icing. Thank you, SquirrellyCakes, for the large batch recipe!

I have always called it Twinkie filling, because it has taste and texture just like it. I use it to fill cupcakes all the time.

Theresa icon_smile.gif

SquirrellyCakes Posted 21 Apr 2006 , 12:12am

You are welcome Theresa, have you ever tried colouring it? I just assumed people used it as is, I didn't think it would take the colouring quite the same as a regular buttercream.
I could eat it straight out of a bowl, haha!
Hugs Squirrelly

Cakepro Posted 21 Apr 2006 , 12:15am

Shaking it and passing it through a little fine mesh sieve/strainer works well too. icon_smile.gif There are lots of ways to do the same task successfully, but my primary objective is to have the fewest number of dishes to load in the dishwasher. icon_biggrin.gif

lainee Posted 21 Apr 2006 , 1:44am

[/quote]Well with the recipe I gave, you just follow the method, you don't let it cool, just follow the method in the order given. And don't refrigerate the flour milk mixture, just do the rest and add it while it is at whatever temperature it is at, usually still warm.
Hugs Squirrelly[/quote]

Thanks again squirrelycakes. I will try your method. I really like the taste and didn't want to give up on this recipe yet. LOL. I was told it was for a red velvet cake, but I made it this weekend and put it on a white cake. I used part of the same frosting added a little strawberry preserves, and chopped up some fresh strawberries, mixed all together for my filling. The whole thing was awesome. I used the Wilton Class Buttercream for my decorations.

lainee Posted 21 Apr 2006 , 1:46am
Quote:
Originally Posted by SquirrellyCakes


lainee, this icing isn't meant to be coloured, used as is for cakes like Red Velvet
Hugs Squirrelly[/quote]


I didn't realize it wasn't meant to be colored. Thank you for telling me. I probably would have had a huge mess on my hands.LOL
I have made myself sick eating it right out of the bowl. It tastes too good.

SquirrellyCakes Posted 21 Apr 2006 , 2:30am
Quote:
Originally Posted by lainee

Quote:
Originally Posted by SquirrellyCakes


lainee, this icing isn't meant to be coloured, used as is for cakes like Red Velvet
Hugs Squirrelly





I didn't realize it wasn't meant to be colored. Thank you for telling me. I probably would have had a huge mess on my hands.LOL
I have made myself sick eating it right out of the bowl. It tastes too good.[/quote]
Well kiddo, it may well take colour ok or take pastel colour, I don't know. What I meant was, it isn't your typical decorating buttercream meant for colour but heck, why not give it a try. Sounds great with the fruit filling mixed in!
I really like it too!
Hugs Squirrelly

lainee Posted 21 Apr 2006 , 6:56pm
Quote:
Originally Posted by SquirrellyCakes

You are welcome Theresa, have you ever tried colouring it? I just assumed people used it as is, I didn't think it would take the colouring quite the same as a regular buttercream.
I could eat it straight out of a bowl, haha!
Hugs Squirrelly





I had about 1/2 cup left in the fridge. I dabbed a toothpick into some pink gel colorant (Wilton brand) and added it to the frosting. It does not look right. It looks like when you try to mix oil and water. If someone else tries it with good results, please let me know.

SquirrellyCakes Posted 21 Apr 2006 , 7:41pm

That is kind of what I thought because of the flour and the fact it is cooked. Sort of like adding colour to a pudding after it cooks.
Thanks kiddo, love the fact you will experiment!
Hugs Squirrelly

londoncakedreams Posted 21 Apr 2006 , 7:56pm

what if you added the colour to the milk before you cooked it with the flour? Would this work? Just a thought
Kathy

aupekkle Posted 21 Apr 2006 , 8:02pm

Just wanted to let everyone know that this recipe works great with Splenda for a sugar free version. Tried it not that long ago and it still tastes great with similar consistency.

SquirrellyCakes Posted 21 Apr 2006 , 8:03pm

It is worth a try, the other option might be powdered colours, they might have a different reaction.
Hugs Squirrelly

FunnyCakes Posted 30 Apr 2006 , 11:18am

Is this the fluffy filling some use for long john's?

It looks similar to the recipe. Not the custard recipe.

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