About a year ago I came upon a flour frosting on this site that was made with both butter and shortening I can't seem to find it. The only one that comes up is made with all butter. I'm thinking that I can substitute 1 stick of the butter for 1/2 cup shortening. Thoughts?
TY!
http://www.cakecentral.com/a/flour-frosting
http://www.cakecentral.com/t/696391/icing-made-with-cooked-flour-and-milk-i-have-s
There's a flour frosting with shortening and butter on the first link. Maybe that's the one you're looking for.
AWow....this seems to be a popular topic....several posts about it in that's couple if weeks! Here is my go to flour frosting. I follow instructions explicitly....turns out perfect every time. I tweaked by adding I cup of icing sugar and 2 tblsps of meringue powder. This helps icing pipe and crust. I just made a batch of 50/50 butter and shortening. Came out great, not too oily or sweet. Even Better (!) Cooked Flour Frosting (with flavor variations & Vegan ... leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
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Original message sent by jchuck
I tweaked by adding I cup of icing sugar Even Better (!) Cooked Flour Frosting (with flavor variations & Vegan ... leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
Does it make the frosting "grainy", like American buttercream is?
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I use the same recipe as Jchuck. As a matter of fact, she is the one that shared it with me. I have never made the additions that she uses. The frosting comes out very creamy. It tastes almost like pudding. I have made the cream cheese version, chocolate, added fruit curds, and just yesterday I added some Dulche de Leche for a caramel flavored frosting. The sweetness is similar to SMBC. Everyone always loves it.
AAbsolutely not. In the blog I posted, you will see in the recipe, you add your sugar to your flour & milk mixture. Therefore the sugar completely dissolves. When you add this cooked mixture to your whipped butter/shortening....it's as smooth as silk...not grainy in the least. :)
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Original message sent by jchuck
Absolutely not. In the blog I posted, you will see in the recipe, you add your sugar to your flour & milk mixture. Therefore the sugar completely dissolves. When you add this cooked mixture to your whipped butter/shortening....it's as smooth as silk...not grainy in the least. :)
So you cook the icing sugar as well as the granulated sugar? You do not add the icing sugar at the end like it's done in ABC? I'm not sure I understand correctly... As english is not my native language, I sometime misundertand things... :(
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Absolutely not. In the blog I posted, you will see in the recipe, you add your sugar to your flour & milk mixture. Therefore the sugar completely dissolves. When you add this cooked mixture to your whipped butter/shortening....it's as smooth as silk...not grainy in the least.
so you follow instructions explicitly except where you change them yes? 
and did you add powdered sugar in addition to the granulated sugar? at what point did you add it and the meringue powder? before/after cooking or after mixing in the butter etc. -- and did that make it grainy -- i think is laetia's question --
ps if you combine the flour and granulated sugar before adding the milk you avoid flour lumps
AHa Ha K8memphis...... caught with my pants down!!! Obviously, if I've made alterations and tweaked the recipe, I've not followed it explicitly. But I follow the main "how to" of the recipe and added the changes that worked for me. Yes good question about the meringue powder. I add the cooled flour mixture to the whipped butter/shortening, then add the icing sugar & meringue powder. And no, adding the meringue powder at that stage not make the icing grainy.m
Acait12 Icing is so individual, what some love, others don't. My family disliked SMBC & IMBC...translation... Swiss meringue buttercream/ Italian m bc. Too sweet. Also finicky to make. When the recipe worked...it worked...when it didn't...all the work AND I might add, expensive ingredients down the drain. Then a older decorator friend of mine got me on to this flour frosting. Gave it a try and loved it. Then I realized my Mom use to make this when I was growing up..I searched and found I still had her hand written recipe. But, it too could be hit or miss. Then I found this blog post on flour frosting. Have stuck to the "how t" it with my small changes. Everyone loves it. It's smooth and silky like SMBC, less work to make, light and not overly sweet. Ices cakes beautifully, and pipes great on a cake or cupcakes. And, unlike SMBC, you don't have to re-beat it after it's been in the fridge. But only you can tell what you think by trying it. You can easily 1/2 the recipe without harm to make a small batch if you want to give it a whirl. Hope I've answered your question..... :)
AThanks everyone for the clarifications!
I did the cooked flour frostong this morning for the 3rd time. I like it a lot! So easy to make, not too sweet and ssssoooo smooth and silky! My new favorite! But when I made it 2 weeks ago, I thought it was a little bit on the thin side ( was so hot and humid, and I have no AC...). The icing sugar would have been welcome to thick it up a bit! Finaly, no need for it this morning, (freezing outside, fall is back!) and my frosting came out just so beautiful and perfect. i think I'm in love....
Okay, you said you pipe with the flour frosting, right? Will it pipe borders? A long time ago, I tried the flour frosting and loved it but that was before I started decorating cakes so I did not try borders with it. Can you pipe any kind of flowers with it and if so, what kind? Thanks for posting this thread because I have been thinking about making the flour frosting again. it is not overly sweet and reminds me of fluffy whip cream stabilized frosting.
I will be trying this out next week when I make some cupcakes to put in piping bag to experiment with.
AEarlier in thread I did mention I tweaked the recipe by adding I cup icing sugar & 2 tblsp meringue powder. I've added as much as 2 cups icing sugar to pipe my borders/cupcakes without making the icing too sweet. Scroll back through for how to and when.....:)
Ai used this exclusively for my weddings back in the previous century :) and I used it straight up for borders, lace probably drop flowers etc. and of course for icing cakes -- with jchuck's inventive tweaks it probably rocks for a lot more detail --
then wearing a different hat as a pro -- pro as in i stood there for 8-15 hour shifts and decorated already iced cakes -- i would always have a squirt bottle of water and a shaker of cornstarch to thin or thicken my ABC icing --
however probably never need to thin the cooked flour icing with water but the cornstarch might also be another option to stiffen it -- sugar is kind of another liquid -- the starch *might* work to give it body like the meringue powder -- just tossing tbis out there because it's a possible option that's much cheaper --
Abtw fwiw -- this type of cooked flour icing was published as "french butter cream" of course not the kind with eggs but that's what I always called it
I have tried a lot of frostings and I feel that this one is by far the best, even economically. I use the butter/shortening ratio. The best part is that you basically have all the ingredients on hand. Last week when I made buttercream frosting I realized I didn't have enough powered sugar and had to run out at night to get it. With this recipe it calls for regular pure cane sugar. Who doesn't always have pure cane sugar on hand?!! The other plus is that it is not too sweet. It's just right! I find the buttercream frosting is wayyy too sweet. If you are going to try it make sure you beat the butter, shortening and sugar for at least 5 minutes so that the sugar isn't grainy. Then slowly add the flour mixture. Start off using the wire whisk and finish with the paddle for another 5 minutes after all the flour mixture was whisked in. I promise you you may never use another frosting again! It colors well and pipes beautifully. Here is a cupcake dress I make with it.
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Original message sent by chris2110
I have tried a lot of frostings and I feel that this one is by far the best, even economically. I use the butter/shortening ratio. The best part is that you basically have all the ingredients on hand. Last week when I made buttercream frosting I realized I didn't have enough powered sugar and had to run out at night to get it. With this recipe it calls for regular pure cane sugar. Who doesn't always have pure cane sugar on hand?!! The other plus is that it is not too sweet. It's just right! I find the buttercream frosting is wayyy too sweet. If you are going to try it make sure you beat the butter, shortening and sugar for at least 5 minutes so that the sugar isn't grainy. Then slowly add the flour mixture. Start off using the wire whisk and finish with the paddle for another 5 minutes after all the flour mixture was whisked in. I promise you you may never use another frosting again! It colors well and pipes beautifully. Here is a cupcake dress I make with it. [URL=http://www.cakecentral.com/content/type/61/id/3284958/]
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Looks lovely :-)
AChris2110 If you want a good tip making this icing, when you make your flour and milk mixture on the stove, add your sugar in with that. Sugar dissolves, no worries about grittiness in the icing. You just beat your butter till fluffy, then add the sugar & flour/milk slurry mixture.
yes combine the flour & sugar then add the milk -- reduces lumps too
I think this flour frosting is very good. I have made it several times. You can pipe borders with this. I think it makes the swirl roses pretty good but not the other kind of intricate flowers.
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