This is a delicious, light, cooked, fluffy, white frosting (icing) that is a wonderful topping for any cake or cupcakes. I especially love it atop a spice cake! This is a family favorite and I remember my mother cooking the flour and milk for this frosting and saying how important it is to keep it on a low flame because it would easily scorch. You don’t want scorched flour and milk, it will stink up your house and make for a really, really hard clean up job on the pan in which you scorched the thickener.
- 3 Tablespoons flour
- 1 Cup milk (whole milk or evapo milk works best)
- 1 Cup sugar
- 1/2 Cup butter (not margarine)
- 1/2 Cup shortening or lard
- 1 teaspoon vanilla
Combine in saucepan the flour and milk. Cook on low heat until thick … be patient it will take some time for this to thicken because it will not become thick until it reaches the boiling point. DO NOT TURN THE HEAT UP, no matter how tempted you are.While this is heating up you must be constantly stirring the mixture. Give your utmost attention to this job, multitasking is not recommended here! When the mixture is thick, set it aside to completely cool (you may place it in the fridge to speed up the cooling process).
In a larger bowl beat together sugar, butter, shortening and vanilla. Beat until smooth. Add the “completely” cooled milk/flour mixture and beat until fluffy.
Use this light and fluffy frosting to top your cake or cupcakes.
Photo credit: photobucket.com/mahlove89