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Flour frosting questions

trolley Feb 23, 2013 05:26 PM

so i decided to make a flour frosting inspired by a former CH thread and this recipe

i whipped my butter and superfine sugar until very light then added the flour milk mixture. i'm fine with the results but still feel there's bits of graininess from the sugar.

why can't i use powdered sugar for this? anyone?

Has anyone made a variation to this recipe? it seems the recipe above in the link is pretty standard.

i also added more vanilla and a pinch of salt to bring out the flavor.

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  1. w
    wyogal RE: trolley Feb 23, 2013 05:40 PM

    Did you use a mixer or do it by hand?

    1 Reply
    1. re: wyogal
      trolley RE: wyogal Feb 23, 2013 05:43 PM

      mixer. kitchen aid.

    2. jmcarthur8 RE: trolley Feb 23, 2013 08:33 PM

      How long did you beat it? I use my KA, and beat the frosting for 13 minutes. It's never grainy- it's almost marshmallowy, it's so soft.

      2 Replies
      1. re: jmcarthur8
        iL Divo RE: jmcarthur8 Feb 23, 2013 08:43 PM

        I agree with JM~
        this frosting needs in my opinion a long whipping time-I use my KA and it's almost silkie

        1. re: jmcarthur8
          trolley RE: jmcarthur8 Feb 23, 2013 10:32 PM

          i had the KA beat it for about 10 minutes. maybe even longer. i stopped it intermittently to scrape down the sides to see if it got any less grainy. i just tasted it. not bad but still slightly grainy. i just pulled up an old thread and apparently, Roxlet has melted the sugar in the milk/flour combo to make it extra smooth.

          there's no way i can overbeat the frosting, right?

        2. ipsedixit RE: trolley Feb 23, 2013 08:53 PM

          why can't i use powdered sugar for this? anyone?


          Powdered sugar is typically used for frosting because it contains cornstarch which helps stiffen the frosting.

          With a flour frosting you don't need cornstarch as a thickening agent because you have flour.

          1. Becca Porter RE: trolley Feb 24, 2013 06:40 AM

            I've never had graininess with the Cooks Country versions. I did with with the CAH.

            3 Replies
            1. re: Becca Porter
              Chocolatechipkt RE: Becca Porter Feb 24, 2013 06:51 PM

              What is the difference between the two versions?

              1. re: Chocolatechipkt
                trolley RE: Chocolatechipkt Feb 24, 2013 07:25 PM

                i don't even know what CAH means :(

                1. re: trolley
                  Becca Porter RE: trolley Feb 24, 2013 08:08 PM

                  Cuisine at Home.

            2. t
              tonifi RE: trolley Feb 25, 2013 08:04 AM

              This may not apply to where you live, but I find that in winter I have to pop the butter-sugar mixture into a slightly-warmed-but-turned-off oven for a minute or two or my sugar will never, never, ever, stop being a little grainy. Not to the point of any kind of melt, just to warm everything up to what, in the rest of the world, would be room temperature. It's just very cold in here.

              1. n
                new2ct RE: trolley Apr 28, 2013 01:58 PM

                My recipe calls for heating the sugar along with flour and milk, and then cooling, adding vanilla and beating in butter. No grains - super fluffy and perfectly smooth.

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