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May 27, 2011 12:38 AM

Cake frosting

What kind of frosting can you suggest for a birthday cake that needs to stay at room temp for 20 hours?
I'm very slow and need to frost my grandson's cake (several shaped train cars) about 18 to 20 hours before serving.
Thanks for any help you can provide

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  1. Try this one. I used it for a cake last week that was eaten over the course of 3-4 days and it was just fine left out. It is also the best frosting I have ever made!

    Flour Frosting

    1/4 cup flour
    1 cup sugar
    1 cup milk
    1 cup butter cut in cubes (My butter was cool and firm, but I could still leave an indent when I pressed my finger into it)
    1 tsp vanilla
    pinch of salt

    1. In a medium heavy-bottomed saucepan, whisk the sugar, flour, salt together. Add the milk and cook over medium heat, whisking occasionally (I had to whisk constantly or else it started to stick and clump at the bottom) until the mixture has thickened into a paste and slightly bubbly at edges (You probably don't want it boiling because we all know how boiled milk tastes..)

    2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly: then beat again until it is the proper consistency.

    3. Add the vanilla and continue mixing until combined.

    1 Reply
    1. re: roxlet

      thank you so much.
      I was afraid to use my regular butter cream. I guess the flour acts as some kind of stabilizer.
      I'm going to do a dry run tonite