Ok...so several weeks ago I was looking for the best Flour cooked icing. Everyone sent some great stuff, so thanks.
I would like to re-visit the icing. I love consistency, just makes my world better!...LOL So this icing is killing me, and I need it for my eggless clients. I end us making it several times to get it right. Very frustrating, not sure if I just have a block or what. My clients LOVE, LOVE, LOVE it. I hate not being able to get it right every 1st time. So I want to share what I have done and would like to know the "tricks"
By tricks I mean like SMBC- I strain it and all my cooked icing to make sure no lumps, or cooked sugar is harden left, I cook it a few degrees longer for better consistency- that kinda stuff thats not in a recipe is what I am looking for.
So I have found:
* I cook the sugar with the Milk and Flour ( never could get sugar to devolve in butter stayed gritty even when I ground it to a powder)
* Make my rue thick like pound cake batter
* Have used only butter thus far
* Doubling/tripling has not worked out yet so doing single batches for now ( big pain)
* Can't whip very long as it separated or breaks down the butter and becomes soupy - Hot mess is what it is, and haven't been able to save when I get to this point
* I leave it out over night to set
* After adding slowly to butter then add flavoring - Takes flavor very well
So what I am needing is... what could I not be doing to make consistent or get consistent results? This week I have had 4 large orders all eggless and wanting non sweet. I got them great cooked icing and they all loved the filling and icing....I hate getting it perfect for one order but them make it 2 or 3 times for the next! I hate the waste, and as I said maybe I have a block and the Flour icing is kickin' my butt!
I can;t let this icing win! So if there is some tricks or longer cook times ( my cook time is about 7 minutes). My ISMBC and SMBC, and French BC are a breeze and are supposed to be the and ones..
I would love to her from everyone that wants to share. I have 4 more orders that I need this for next week and a wedding cake next week
Thanks in advance!
I use this icing all the time for myself... not huge on the "sweet"...
Not sure of your specific recipe...
I add a tablespoon of cornstarch to mine as well as the flour...
Are you making sure your rue is completely cooled? otherwise it will melt the butter... I actually place mine in the fridge to cool... be sure to place a piece of plastic wrap touching the surface so you don't develop a skin...
I also use 3/4 butter and 1/4 shortening (I have hot hands)... I have been known to do half and half as well...
if it is too thin and you don't mind the sweet, you can add some powdered sugar to stiffen it up... I do this for when I make some types of flowers... It will make it crust slightly too...
I like to strain while it is hot...
I do not have a "cook time" for the rue that I worry about... I just go by consistency... Mine tends to be closer to paste when I finish...
I don't let it sit out overnight, I either use it straight away or i have stored it in the fridge... you just need to be sure it comes to room temp before you re-whip it or it may separate...
I can't think of anything else special that I do...
1st. Thanks! The only thing from above I have not done is the cornstarch with the sugar or shortning. I use a TBS more than called for now. The PS just ended up making to sweet.
Maybe I am still not getting the rue thick enough.
Again everything above you mentioned I am doing. I will try the suggested fixes.
Thanks so much
Do you use caster sugar? I always use caster and I have never had it be gritty, just smooth and silky.
http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
This is the recipe I use.
I and my family have been making this frosting since the 50's. What I do is take the flour and milk and shake it in a covered container and than pour through a seive into the pan . I than cook it til it is a thick paste stirring constantly Once it's thickened I immediately place it in my KA mixer on 2 and mix until cool. I do have a ice pack that I place under the bowl to cool it faster. Remember to scrape the sides and drop the bowl and scrape under the whisk. While that's cooling I mix the sugar, vanilla, room temperature butter and shortening,(I use half of each). When the paste is cool I add the sugar mix and beat them together until nice and smooth-I never timed it but prob about 5-7mins. No grainy sugar and no lumps!
Doz, thanks. I will try this. Question: we do not have castor sugar, we have super fine, still had issues, so I grind the sugar down to a super fine consistancy. With adding the sugar, are you using regular sugar or PS.
I used the PS and it changed the flavor. I use the ice packs also with my SMBC so this should be NP. Didnt event think about doing it that way!
Thanks again. I am going to try it today your way. I have a consult tomorrow and it know they love the icing as it was on one of the cakes she got last week. Like I think I mentioned I have gotten it right 1 out of 3 times! LOL
Doz I was beatting it the last time for close to an hour. Then everything broke down ...another mess. Put in fridge and tried to resurrect..no go.
The last few weeks I am blaming everything on this darn humidity here! It seemed to work better when I added to rue.
in a heavy pot i whisk the flour with the sugar to avoid lumps -- then add the milk and cook it till it thickens and bubbles -- stirring constantly -- i use a whisk first then straight edged stirrer so it keeps the bottom scraped off completely -- it gets the consistency of thick mud -- and the bubble plops up like you see in a tar pit -- i let it bubble a few times because it burns if one of those pop on you -- i store it in the freezer -- and use the cooked mixture from the freezer -- i get the butter a little soft -- and whip it all up with the vanilla -- works every time -- and i have multiplied the recipe with no problems --
it's a great icing
AAtKT - Thanks...I knew it just come together pretty quick...I kept on hoping for the best! :)
.K8memphis - I get "mud"! I think with all the response I have NOT been cooking it long enough. I was afraid it would burn. I did let it bubble up enough to get burned! LOL it was not fun. I am now looking for the mud and tar pit! It always has been tasting good when I cooked the sugar, just not staying fluffy and pretty..yet that is
I will get back with everyone for the results. It is just one of those things I am having to work on. Cooking, baking and creating seem to come easy to me, so this icing to be so simple has just kicked my butt. However, it will not win as I stated in the begin.
Thanks again, I love the tips.
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