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Cooked vanilla frosting is a classic dessert topping.This old-fashioned icing recipe makes a sweet, fluffy frosting.
Combine half & half, flour and salt in 1-quart saucepan. Cook over medium heat, stirring constantly, 3-5 minutes or until mixture thickens and comes to a boil. Boil 1 minute. Cover surface with plastic food wrap; cool completely.
Beat sugar, butter and vanilla in large bowl at medium speed, scraping bowl often, until creamy. Gradually add cooled flour mixture. Beat at medium speed, scraping bowl often, until light and fluffy.
Dietary Fiber: 0g
I was looking for a frosting recipe that would be less sweet than the usual confectioner sugar buttercream. This was perfect! It seemed odd to me to put flour in frosting, but it did whip up nice and fluffy. I decreased the sugar a little bit to 1/2 cup and kept everything else the same. It was very, very good. The only reason I didn't give it 5 stars is that it makes a batch that is quite small- barely covered my 9 inch cake. Next time I will double it,
I always make this cooked frosting. It is delicious and not very sweet.
I can tell you exactly what the reviewers who hated this recipe did wrong....They didn't beat it long enough after cooking it! The trick to this frosting is to beat it until the sugar incorporates into the other ingredients and that takes a little time. If the texture is grainy at all you need to mix it longer! I promise, if you do it right, this is one of the BEST, especially on Red Velvet Cake. YUMMY!!!
I should have read the reviews first. Maybe confectionery sugar would have made a difference as one reviewer said. It was like frosting the cake with butter. I love butter but not on cake.
This is wonderful, light fluffy and easy to make.
You must have patience ! It's an instant world but this is a blast from the past that can't be made in 2 minutes..... It is delicious!!
The worst I've ever had .Terriable . I have no words to say of how these people are getting paid to say this. This is a waste of time , money ansd effort.
I think this recipe works better with confectioners sugar.
This is absolutely perfect. I substituted ultra fine suger and it was perfect. So if you feel like its going to be gritty just use the ultra fine sugar and its wonderful. I always make a double batch out just up my undercurrents by 1/3 cup.
Very easy. For more flavor I added a 1/2 tsp of orange flavoring.
I've been looking for this recipe since my children were little. I had a cookbook that had a recipe called "jinas joy icing". lost in a house fire. It called for milk & flour. The first time I made it I was amazed how it whipped up & the granulated sugar dissolved as it fluffed. It's because of the butter.you CAN'T substitute, I tried. ick. Also, with these recipes you can totally regulate how sweet it is. Always ultra creamy, never too sweet! It's the only frosting my children remember from childhood and they are 18 & 23 years old now
I'm going to use this recipe for Thanksgiving. Having used your products, I know it will be perfect.
I thought this recipe tasted too much like butter and added an extra 1/2 tsp of vanilla. This is not my favorite cooked frosting recipe, though I had high hopes from Land-o-Lakes! I'm going to try folding in some rhubarb compote to make a seasonal frosting for some vanilla cupcakes. Fingers crossed that it turns out!
I have made this frosting before, although it was from a different recipe, the proportions of the ingredients were indentical. My frosting was smooth and fluffy. I didn't detect any gritiness at all from the granulated sugar and everyone who tried it thought it was delicious on the red velvet cake, not too sweet but nice and fluffy.
I have used a similar recipe for years and this is just as good. I do not add the salt when I use salted butter, and I sift the flour to help it blend easily with the half & half. If you beat it long enough my KitchenAid does a great job just with the regular beater, the sugar does dissolve and you get a wonderfully fluffy frosting.
I made this recipe to frost red velvet cupcakes I made for Valentine's Day. Growing up, my dear Grandma always made a red velvet birthday cake for me with a cooked vanilla frosting. Her frosting recipe called for, among other ingredients, a box of vanilla 'cook and serve' pudding and shortening. While I love her recipe, I just wanted to try a different cooked frosting minus the shortening. This recipe has a really good flavor. I agree that the sugar does not dissolve all of the way, and the frosting seemed like it might separate as I was frosting the cupcakes. It is not enough to frost 24 cupcakes, but a doubled recipe would give you more than you need. Overall, I would make it again but I may also continue to try other cooked frosting recipes...
I found this recipe when I ran out of powdered sugar and needed to frost some cupcakes. This is delicious! The final texture had a slight grainy texture, so I will let the sugar and butter sit a little longer next time and blend very slowly. This recipe is not too sweet, less greasy than shortening frosting and lighter than buttercream. Next time I will experiment with a piping bag, but for a simple, delicious frosting, this can't be beat. It generously frosted 18 cupcakes.
There was a bakery in Pittsburgh that used this recipe; it is the best frosting I've ever had! It's not too sweet and you don't get that "grease" mouthfeel.
First, the recipe does not specify confectioners' sugar 10X Granulated sugar does not dissolve in this recipe.Second, to frost a 9" x 13" cake, a double recipe is needed.Third, the butter must be very soft before starting. If not, whipping it to soften it will result in a curdled look to the frosting.It is not an overly sweet frosting which is good, and it spreads nicely.
What a fantastic frosting. Trying recipes out on the staff at work, I know I am getting an honest opinion ALWAYS. This frosting got five stars even from the critics. Belonging to a FOODIE READER WRITER GROUP for the Times News, I am obligated to be honest. jo jo cooper
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/581
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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