No Cook Flour/milk Frosting

Baking By gnea Updated 4 Jun 2014 , 11:06pm by aprildaisy

gnea Posted 15 Dec 2010 , 4:32am
post #1 of 24

I found a recipe a month ago for the typical flour/milk frosting, only it was not cooked. It was fabulous and time efficient. Unfortunately, I can't locate it anywhere now! Can anyone help me out?

23 replies
icer101 Posted 15 Dec 2010 , 5:00am
post #2 of 24

I have been trying to find this recipe. I too, would love to know what this is about. I will keep watching this thread

LindaF144a Posted 15 Dec 2010 , 2:04pm
post #3 of 24

Where did you find it? On the internet, here on CC, magazine?

If were knew where you found it, then we can narrow our search.

gnea Posted 15 Dec 2010 , 5:44pm
post #4 of 24

I found it on the internet, with a recipe for red velvet cake. The cake recipe did not use vinegar. The submittor shared her sons come home and always request this cake.

imagenthatnj Posted 15 Dec 2010 , 6:15pm
post #5 of 24

http://forum1.aimoo.com/coassecondfloor/m/Desserts/All-Purpose-No-Cook-Frosting-1-1130785.html

All I can find is this one, but no mention of the lady or her sons. Could be the same recipe, though.

gnea Posted 15 Dec 2010 , 7:43pm
post #6 of 24

Having a hard time naviagating on the aimoo site. Can you possibly post the recipe? THANKS so much for all your assistance!!!!

decoratingfool Posted 15 Dec 2010 , 8:03pm
post #7 of 24

I found this one, it is Ermine's Frosting

INGREDIENTS
1 cup Whole Milk
3 TB AP - Flour
A pinch of Salt
1 cup unsalted Butter
1 cup Sugar
1 tsp Vanilla extract
DIRECTIONS
Whisk flour into milk and place over medium heat in a small sauce pan.

Cook mixture until thickened; remove from heat and add salt;

Set aside to cool slightly

In a stand mixer, begin creaming the butter and sugar until fluffy.

Add vanilla

When milk mixture is slightly cooled; add 1 TB at a time to the creamed butter mixture while the mixer is running on medium speed.

Slowly but surely the gluten will pull in the butter into a pseudo emulsion.

You should have an extremely fluffy, light and buttery frosting when completed.t says originally for Red Velvet cake

imagenthatnj Posted 15 Dec 2010 , 8:08pm
post #8 of 24

It wouldn't let me in again!

But I got in anyways! This is what was in there:


INGREDIENTS:

# 1 stick of butter, room temp
# 1/2 cup of Crisco
# 1 cup of sugar
# 1/4 cup all purpose flour
# 2/3 cup of milk, room temp
# 1 teaspoon vanilla

PROCEDURE:

Combine the first 4 ingredients and mix until well blended, with mixer running, slowly pour in milk and continue beating until sugar is dissolved......go take a nap and let the mixer do the work! Last, add the vanilla and thoroughly incorporate.

NOTES:

This recipe is very light and closely resembles the one for a Red Velvet Cake but much simpler. It will compliment any cake, never competes for flavor and is best to keep the finished cake in the fridge. Everytime I bake a cake, I find myself looking for this recipe.....I wrote it by hand in one of my cookbooks many years ago, I got it from a neighbor lady in Mississippi when we lived there. I figured if I put it here, I won't waste time trying to remember which cookbook it is in.....LOL

gnea Posted 15 Dec 2010 , 8:19pm
post #9 of 24

You are simply FABULOUS!!!! This is it! Really an awesome end product. You absolutely made my week!!!! Merry Christmas!

imagenthatnj Posted 15 Dec 2010 , 8:25pm
post #10 of 24

Merry Christmas to you too! I saved it in my folder just in case. It was hard to get and then we lost it again! Good luck with it!

suz3 Posted 15 Dec 2010 , 8:25pm
post #11 of 24

This recipe will cover what size cake?

imagenthatnj Posted 15 Dec 2010 , 8:29pm
post #12 of 24

No idea. gnea just wanted to find a recipe she had lost of a flour frosting that needed no cooking. I guess she will try it soon and can come up with an answer. But not sure if she wants to use it just for cupcakes.

I only make IMBC.

gnea Posted 15 Dec 2010 , 8:42pm
post #13 of 24

I strongly think this is the recipe I used last month. A three layer 8/9" requires about one and one half batches of this recipe. When I doubled I had a full disposable bag leftover. I'll post tomorrow with a confirmation. Am frosting and filling 15 jumbo red velvet cupcakes.

gnea Posted 17 Dec 2010 , 4:26am
post #14 of 24

The recipe was excellent! I doubled it and had about a cup and 1/2 leftover from double filling 15 jumbo cupcakes and high swrils on top. icon_smile.gif

icer101 Posted 17 Dec 2010 , 5:04am
post #15 of 24

This recipe is just like the mock buttercream, that i make, but you have to cook the flour and milk. I will now try it this way without cooking the flour and milk. That is strange.

gnea Posted 26 Dec 2010 , 4:27am
post #16 of 24

Have you tried it yet?

aprildaisy Posted 3 Jun 2014 , 12:58pm
post #17 of 24

I've just recently came across this frosting...haven't made it yet. My question is, how thick is it? Does it hold up to heat? How does it compare to a regular buttercream? tyvm

ropalma Posted 3 Jun 2014 , 1:26pm
post #18 of 24

I found this one:

 

2 pounds powdered sugar

1/2 cup cake flour

1 1/2 cups all vegetable shortening

1/3 to 1/2 cup boiling water

2 teaspoons clear vanilla extract

1/2 teaspoon almond extract

 

Sift sugar and cake flour into mixer bowl.

 

Combine shortening with sugar-flour mixture and mix on low until crumbly.

 

Add 1/3 cup boiling water and mix on low to combine, then add additional boiling water a teaspoon at a time until you reach desired consistency. 

 

Add flavorings and mix until smooth.

 

This icing stiffens while it sets, but additional boiling water can be added as needed to get the desired consistency. 

MBalaska Posted 4 Jun 2014 , 6:59pm
post #19 of 24

I'm questioning any recipe that does not cook the flour for at least one minute at a boil.  The flour may be uncooked and taste poorly.

-K8memphis Posted 4 Jun 2014 , 7:25pm
post #20 of 24

yeah i getcha mb--

 

i've used a similar recipe as a high humidity formula but mine had half that amount of flour -- it tastes fine but if you take a lick of it it doesn't dissolve as thoroughly down the hatch--you can kind of feel a little scratch on the back of your throat--but when you eat it with the cake -- you don't notice that aspect and it just takes like icing -- it's very effective as a high humidity buttercream-- very sturdy stuff-- i used wondra flour--that super fine gravy flour that never clumps

MBalaska Posted 4 Jun 2014 , 7:30pm
post #21 of 24

Hmmm  wondra gravy flour.  Yes I suppose that would help.   It is interesting to know that the cooked flour recipe works good in high-humidity weather. 

aprildaisy Posted 4 Jun 2014 , 9:51pm
post #22 of 24

I don't see how the uncooked recipe would work as flour kinda needs to be incorporated in my way of thinking. I did come across it though. From further research, it seems this kind of icing isn't really thick? Does it crust? I'm still wondering how different it is. Maybe I'll just have to try it soon. 

-K8memphis Posted 4 Jun 2014 , 10:17pm
post #23 of 24
Quote:
Originally Posted by MBalaska 
 

Hmmm  wondra gravy flour.  Yes I suppose that would help.   It is interesting to know that the cooked flour recipe works good in high-humidity weather. 

 

 

ok wait-- i did not say, or at least did not mean to say that the cooked flour one works in high humidity-- i mean the one that ropalma posted in post #18 --where you basically add flour to american buttercream -- that one is for high humidity--

 

 

Quote:
Originally Posted by aprildaisy 
 

I don't see how the uncooked recipe would work as flour kinda needs to be incorporated in my way of thinking. I did come across it though. From further research, it seems this kind of icing isn't really thick? Does it crust? I'm still wondering how different it is. Maybe I'll just have to try it soon. 

 

 

aprildaisy--if you just combine the powdered sugar and the flour then just make the icing--it's as thick or thin as you make it--it's amercian buttercream + flour

aprildaisy Posted 4 Jun 2014 , 11:06pm
post #24 of 24

Quote:

Originally Posted by -K8memphis 

 

 

aprildaisy--if you just combine the powdered sugar and the flour then just make the icing--it's as thick or thin as you make it--it's amercian buttercream + flour

Thank you! :D

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