Heirloom Frosting (Cooked Flour Frosting) - Tried It.

Decorating By tgress13 Updated 28 Feb 2011 , 6:12am by lyndim

tgress13 Posted 28 Feb 2011 , 3:02am
post #1 of 9

This weekend I finally tried making Heirloom Frosting found in the recipes here on CC. I was not sure how it would come out given the ingredients (flour, milk, butter, sugar). However I was pleasantly surprised. I followed the directions and ended up with a really light, airy, not overly sweet, frosting. It is similar to whip cream frosting. It tasted great!

So for anyone who's been intrigued by it or who is looking for something different, I would definitely recommend this frosting. At least it's a keeper and an emergency backup in case you run out of powdered sugar in the middle of the night!

8 replies
icer101 Posted 28 Feb 2011 , 3:22am
post #2 of 9

i make this also, but the recipes i have are called french buttercream(toba garret) mock buttercream, flour buttercream,etc. I love to make it also and it taste great on red velvet cakes.

KayMc Posted 28 Feb 2011 , 3:40am
post #3 of 9

Is the recipe here on this forum? If so, what is it called, so I can look it up? Thank you.

Coral3 Posted 28 Feb 2011 , 4:14am
post #4 of 9

I'm assuming this is it (copied from here http://cakecentral.com/recipes/15740/heirloom-frosting )

Quote:
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This is a cooked flour frosting, traditionally found with Waldorf Astoria Red Velvet Cake, but it is good with many cakes.
Ingredients
1 cup milk
4 tbsp flour
1 cup butter
1 cup sugar
Instructions
Whisk 4 tbsp of flour into 1 cup of milk. Cook over low heat until very thick. Cool completely.
Cream 1 cup of sugar with 1 cup of room temperature butter. (Really mix these together, at least 3-5 minutes or more.)
Add cooked flour mixture, and beat until fluffy. It will look like whipped cream.


dsilvest Posted 28 Feb 2011 , 4:35am
post #5 of 9

I love this recipe. It's light and tastes great.

cheatize Posted 28 Feb 2011 , 4:59am
post #6 of 9

This was the bride's favorite at a recent tasting. Now I need to make it again and see how it pipes and smooths.

steffla Posted 28 Feb 2011 , 5:27am
post #7 of 9

Would love to try this! Have clients looking for not as sweet butter creams but I don't particularly love the flavor of the smbc I offer them. I'm wondering if this can be used under fondant?

corpsequeen Posted 28 Feb 2011 , 5:47am
post #8 of 9

I'm so excited to see this here! My grandma had gave me a mam papules(sp?) box of red velvet cake that came with a frosting to make, my dad and I LOVED the frosting but I didn't know where to even begin finding a recipe like it. This sounds exactly like that frosting (minus the cream cheese). Thank you for sharing, I can't wait to try it!

lyndim Posted 28 Feb 2011 , 6:12am
post #9 of 9

Interesting, I'll have to give it try.

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