This icing has been in the family for years. Almost every cake I had as a child was topped with this icing thus it is my favorite. I enjoy it best on a devils food cake with the icing flavored with almond. It is a whipped cream icing recipe however my family called it wedding cake icing. I have tried several whipped cream icing recipes to see if I could find one that I liked better. This one wins each time when taking both texture and flavor into consideration. It does take time to prepare with a moderate level of difficulty but is well worth the effort. My mom always made it a family effort and the children loved making it. When we were older, she had the boyfriends in on it as well! Enjoy!
Whipped Icing III
- 1 cup WHOLE milk
- 4 tbsp Robin Hood all-purpose flour
- 1 cup SUPERFINE sugar
- 1 cup soften SALTED butter
- 1 tsp McCormick vanilla or almond extract
- STEP 1
- Using a small size pot, add the flour to the whole milk, while stirring with a wire wisk.
- Heat the mixture on low, stirring CONSTANTLY with a wire wisk, until thickened to the consistency of a heavy gravy. The low temp and constant stirring prevents lumps from forming which will result in a lumpy icing.
- Place COVERED pot in the refrigerator until mixture is cool. Do not cool too long as mixture will develop a thick skin which will make the icing lumpy!
- STEP 2
- Cream the butter and sugar together until very smooth. It will take forever if you use regular sugar instead of superfine.
- Mix in the almond or vanilla.
- STEP 3
- Add the milk/flour mixture to the sugar/butter mixture one tablespoon at a time. Allow each addition to mix thoroughly before adding the next. Mix until light and fluffy.
is this icing stable enough to be used in a stacked wedding cake?
This icing is light and fluffy like whipped cream and absolutely delicious! I don't think it is suitable for decorating or stacking, since it's very, very soft. One note, if you don't have superfine sugar just put the sugar into the food processor or blender and whirl it until it's fine.
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