I want to try the recipie on this site for "creamy frosting". Here is the recipie and directions (my question follows the below):
1 cup milk
2 tablespoons all-purpose flour
1 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.
2 Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.
Once I decorate the cake with this frosting, does it need to be refriderated? It has milk, but you are cooking it. I don't know what to do. Thanks for your great advice.
Any time there is a dairy product used I refrigerate, just because I'm scared not to. I would hate to poison someone who bought a cake from me. It may be perfectly safe, but that's just me.
Thank you everyone. I just made it and I think I am just going to mix it with some rasberry jam and use it as filling. It is way to flimsy to use to ice the cake I want to do. I will make sure I refridgerate it though. I am more on the paranoid side too.
It actually tastes pretty good. It is a little too buttery for me but with the rasberry jam it tastes good.
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