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Jan 17, 2011 10:49 AM

TorontoJo, thank you--cooked flour frosting is great!

It also freezes well. I made and frosted the cake last night, then left it out in the carriage house to stay cold (cake too big to fit in fridge). It froze because the temp was below 0 C. I brought it into defrost, then snitched a bit from a hidden spot and it is perfect! I'll be serving it at my son's b-day dinner this evening.

Here's TorontoJo's recipe, everyone, in case you didn't see the other thread:

Vanilla Buttercream Frosting

4 tablespoons flour
1 cup whole milk
1 cup butter
1 cup sugar
1 teaspoon vanilla

Mix flour with milk. Cook over low heat until thick, whisking the entire time. Set aside to cool. Cream butter and sugar until fluffy. Add vanilla and cooked milk mixture slowly. Beat until it feels like whipped cream.

She's serious about whisking the entire time--i wasn't paying attention and had to throw out my first milk-flour attempt. Also, I use lactose-free whole milk in this and all my baking that calls for milk--it's sweeter and I think it makes cakes more tender.

This recipe does NOT taste like cooked flour and would be fantastic with citrus, coffee or chocolate flavoring, as well as with the vanilla.

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  1. Oh yay, I'm so glad it turned out well for you! It really is a wonderful frosting, isn't it?

    But to give credit where credit is due, I got the recipe from jdub1371, Axalady and operagirl on this thread:

    And the recipe as written above is directly from Axalady, from her grandmother's recipe. So hooray for Chowhound and passing it on!

    22 Replies
    1. re: TorontoJo

      And now you're passed it on further, as I've bookmarked it and will give it a try. Thanks!!

      1. re: bushwickgirl

        It's great, I used it on a banana cake last summer and on a chocolate cake later - both v tasty.

        1. re: buttertart

          And I bet it would be a very nice cupcake frosting.

          1. re: bushwickgirl

            Yeah, baby! (You know what? I've never ever made cupcakes.)

            1. re: buttertart

              double lemon cupcakes should be in your future OR banana pineapple buttermilk OR grade school coffee cake OR chocolate almond joy OR sour cream vanilla walnut.................come on, you can do it.............
              let's all encourage Buttertart..............come on BT! :)))

              but you must report back..............I'd say today looks like a great day!

              1. re: iL Divo

                It's really that the frosting/cake ratio on cupcakes puts me off them, since (other than this one and some few others) I could live forever without frosting.

                1. re: buttertart

                  It's really that the frosting/cake ratio on cupcakes puts me off them, since (other than this one and some few others) I could live forever without frosting.
                  ditto. so i figured out a long time ago how to modify cupcakes to my liking...scrape off the frosting & set it aside; slice off the soggy domed top & discard; slice the remaining cake in half, spread with as much of the frosting as you'd like, and sandwich together. voila! you now have a cakewich :)

            2. re: bushwickgirl

              It makes an awesome cupcake frosting! I made it for some mini chocolate cupcakes and they were perfect. I had quite a bit left over, which I put in the fridge. And when I make a chocolate layer cake the next day, I used it to frost the cake tops that I had cut off to make the layers flat. It was the best "baker's prerogative" treat I've had in a long time. Picture me with a knife, a plate of two cake tops and a bowl of frosting. Happy, happy me.

              It was also really good smeared on my brown sugar pecan shortbread cookies and my ginger spice cookies. Hey, can't let the frosting go to waste, right?

              1. re: TorontoJo

                OT but how about a recipe for the shortbread?

                1. re: buttertart

                  Sure! It's Dorie Greenspan's recipe. Based on some feedback from Candy many years ago, I use rice flour instead of cornstarch. And if you don't mind round shortbread cookies, you can just roll into a log, chill, then slice. Whichever approach you choose, I recommend refrigerating the cookies AFTER you've cut them and poked holes into them. Give them 10 - 15 minutes in the fridge to help them hold their shape during baking. They are very unassuming looking, but are totally delicious. I actually like them when they get a deep golden color, as they get a really lovely toasty flavor. I also usually skip the cloves.

                  Brown Sugar Pecan Shortbread

                  1 1/2 c. a.p. flour
                  1/4 c. cornstarch or rice flour
                  1/4 tsp. salt
                  pinch ground cloves
                  8 oz. sweet butter - room temp.
                  3/4 c. packed lite brown sugar
                  1/2 c. pecans (fine ground)
                  Optional: confectioners sugar for dusting

                  1. Sift flour, cornstarch, salt & cloves.
                  2. Using a stand mixer w. paddle, beat butter & brown sugar on medium speed for 3 mins. or until smooth, reduce speed to low and add dry ingredients just until they disappear, add pecans - (don't overwork the dough).
                  3. Transfer dough inside a gallon sized ziploc & roll out to a 9 x 10 1/2" rectangle and 1/4" thickness. Turn and lift bag occasionally to avoid creases. When its the right size and thickness, seal bag (press out the air) and refrigerate dough at least 2 hours or up to 2 days.
                  4. Preheat oven 350 degrees.
                  5. Line 2 baking sheets w/parchment or silpat.
                  6. Place ziploc on cutting board and slit open. Turn dough onto board. With a sharp knife, (and ruler as a guide) cut dough into 1-1/2" squares. Transfer to baking sheets and prick each cookie two times with fork, pushing tines through the cookies until they hit the sheet.
                  7. Bake 18-20 mins. rotating from top to bottom and front to back midway. They should be very pale and not take on much color.
                  8. Transfer cookies to a rack to cool.

                  1. re: TorontoJo

                    "And if you don't mind round shortbread cookies, "

                    how bout heart shaped?

                    yesterday while doing some marketing for the ingredients for the Gaucho Grill bread dipping/milenese sauce, I found a blister pack of heart shaped cookie cutters. 8 of them ranging from very large hearts to 1"er's, now I'll do little cute ones for my loved ones, thanks for sharing

                    1. re: TorontoJo

                      I love that ziplock trick. Hadn't noticed the recipe, thanks for bringing it to my attention!

          2. re: TorontoJo

            I wish I would have seen this last night.
            I made my husband his favorite 2X [double lemon] lemon cupcakes.
            They don't need frosting so I only powder sugared them on top.
            Did them for his dessert last night and for class today.
            Made him 24 extra for his cohorts studying with him.
            Anyway this is so good it would have made a wonderful topping for those lusciously lemony cupcakes. Dang too late now ;(

            1. re: iL Divo

              iL Divo, would you be willing to share your 2X lemon cupcake recipe? I've got a husband that loves lemon in and on almost everything & your cupcake sound like the idea lemon treat for him.
              Thank you

            2. re: TorontoJo

              That's the thread I got it from too - it's become my go to for birthday cakes.

              1. re: TorontoJo

                just made that yellow amazing cake I'd written about on another thread.
                wanted to do your frosting so made it.
                it's in the cooling stage so I can mix the two mains together.
                the cake calls for very dark chocolate frosting but my husband prefers white so I'm making yours.
                every time I've made the cake I'm referring to, although the flavor is good, the cake is very tender so I keep saying I'm not doing it again, until today, when I thought oh what the hey...
                this frosting will be wonderful on it and it won't be too heavy for my husband.

                1. re: iL Divo

                  Do you have the recipe for this cake handy? I've been looking for a great yellow cake. :)

                  1. re: Chocolatechipkt

                    Incidentally Martha Stewart's very nice show "Martha Bakes" on Hallmark on Mondays at 11 am (thank goodness for the DVR) is on yellow cakes next Monday.

                      1. re: iL Divo

                        This yellow cake looks beautiful. It calls for vegetable oil: what do you use? (I think I don't like canola oil.)

                        1. re: walker

                          Walker: I used Crisco corn oil because that's what I had that was open.
                          TorontoJo: it's all about proper measurement. I can't stress that enough.
                          There are explanations about the amount of oil used, let me know if you need help.
                          I indeed did myself.
                          You won't be disappointed and your frosting on top was perfect. I'll do it again for the singing rehearsal with your frosting instead of the chocolate called for because same day I'll be bringing Nigella Lawsons chocolate dense decadent cake (whatever it's real name is(?).
                          Both of you please post if you do make it, I'd like to know of anyone's experience.

                        2. re: iL Divo

                          Ooh, thanks for this, iL Divo! Looking forward to trying it with some of the frosting variations below.

                  2. Isolda, how did the cake go over with your son?

                    2 Replies
                    1. re: TorontoJo

                      He loved it! (And this was after eating four tacos, his requested birthday dinner.) My in-laws even took some cake home with them, which they never do. A hit all around.

                      1. re: Isolda

                        Tacos and cake, whee! You are a great mom!

                    2. I used to belong to another now defunct food board.
                      I asked for help with frostings for red velvet cupcakes.
                      I had 2 I'd already done for 3 different batches of red velvet cake recipes.
                      One day I just got bored and looked online for the variances in RV cake recipes and found there were several. Since they're such a big deal, I made all 3 kinds of recipes in the form of cupcakes so husband could take them to work at the Sunday meeting and they'd disappear from our house and ME.

                      Did a typical cream cheese frosting on one batch.
                      Did a non typical [I'd made up this one from nowhere] for an orange cake I'd concocted.
                      So I needed a third. A lady sent me a personal message that only I could see saying not to share please. Something about it was her great grandmothers recipe from 150 years ago.
                      Reading it it appeared very off beat to me, strange too, after all flour in the frosting I'd wondered if she'd even gotten my request correct or was this the cake recipe I thought. Anyway, reading it all the way through I knew it was indeed for frosting so I buckled up and made it, but was hesitant. The color and consistency was ok but seemed maybe a bit off as it was almost off white or ecru. Either way it didn't matter because I was totally impressed with this delicious frosting and would use it many more times on any cake.

                      This is very close to it.......thanks for bringing it out for all to see......

                      1. > This recipe does NOT taste like cooked flour and would be fantastic with citrus, coffee or chocolate flavoring, as well as with the vanilla

                        I'm curious what this tastes like, how is it an improvement over powdered sugar frosting?

                        2 Replies
                        1. re: GraydonCarter

                          creamy smoothe consistency delicate flavor, without any hint of knowing there's flour in there.
                          it's surprising actually to me anyway

                          1. re: GraydonCarter

                            It's a LOT less sweet and greasy than traditional buttercreams, which is understandable if you compare the ingredients. It tastes like sweet cream and vanilla. Really creamy, really good.

                          2. I wish I'd seen this the other day. I made chocolate cupcakes with a quick coffee frosting, but I would have loved to try this. Next time ...

                            Has anyone tried flavoring this?