Old-Fashioned Cooked Frosting

Old-Fashioned Cooked Frosting
214
21 Reviews
Cooked vanilla frosting is a classic dessert topping.This old-fashioned icing recipe makes a sweet, fluffy frosting.
15 min
Prep Time
1:20
Total Time
1 3/4 cups

Ingredients

2/3 cup
Land O Lakes® Half & Half
2 tablespoons
all-purpose flour
1/4 teaspoon
salt
2/3 cup
sugar
2/3 cup
Land O Lakes® Butter, softened
1/2 teaspoon
vanilla

Directions

  1. 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.
  2. 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.

Recipe Tips

Nutrition Facts (1 tablespoon)

Calories
60
Cholesterol
10mg
Carbohydrates
5g
Protein
<1g
Fat
4.5g
Sodium
55mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

I am someone who normally scrapes off most of the grocery store cake frosting and throws it in the garbage because it is so sweet and I don't like the feel of shortening. Homemade buttercream tastes good, but I find it overpoweringly sweet when you use enough to make no crumbs show through and it is not very white if you use all butter. This recipe is super smooth and not very sweet. I used it to frost our wedding cake, with regular butter cream frosting for all of the decorations. The combination was a perfect balance of appearance, sweetness and taste.

Rating

I am making a 40th wedding anniversary cake and spent all week testing recipes for both the cake and frosting - this is the best! MIX and MIX some more until it is the beautiful light and fluffy frosting!!

Rating

Agree that you MUST beat it a while to get the sugar to dissolve. As a child, I loved when my mom made this recipe because my job was to take a bit of frosting and crunch it between my teeth. if it crunched it wasn't done yet, needed to beat it some more. It is a not -too- sweet frosting. It spreads wonderfully. If you don't like the strong butter taste, you can substitute some shortening for some butter.

Rating

I grew up on this. With patience, it is so amazing. Melts beautifully in your mouth. We would frost each layer of the cake with a different flavor -- coconut, almond, chocolate, peppermint.... I would eat each layer at a time so I didn't mix the flavors in my mouth. Beat it and beat it some more. One must do so until the granulated sugar dissolves completely. If it is a really hot day in the house, you might want to refrigerate for a few minutes when about half way through beating. Heat, when mixing, is the enemy. It should be room temp at most. After making it, frost cake etc and then put it back in the refrigerator. It firms up and will allow time to take it somewhere without sliding all over.

Rating

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,

Rating

I always make this cooked frosting. It is delicious and not very sweet.

Rating

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!!!

Rating

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.

Rating

This is wonderful, light fluffy and easy to make.

Rating

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!!

Rating

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.

Rating

I think this recipe works better with confectioners sugar.

Rating

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.

Rating

Very easy. For more flavor I added a 1/2 tsp of orange flavoring.

Rating

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

Rating

I'm going to use this recipe for Thanksgiving. Having used your products, I know it will be perfect.

Rating

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!

Rating

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.

Rating

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.

Rating

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...

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