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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cake 700g Recipe makes 1 cake) |
||
| Calories 2661 | ||
| Calories from Fat 1739 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 193.3g | 297% | |
| Saturated Fat 122.2g | 611% | |
| Monounsaturated Fat 50.3g | ||
| Polyunsaturated Fat 7.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 522mg | 174% | |
| Sodium 1428mg | 59% | |
| Potassium 461mg | 13% | |
| Total Carbohydrate 230.1g | 76% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 200.8g | ||
| Protein 12.4g | 24% | |
Ingredients
STEP ONE
STEP 2
- 1 cup granulated sugar
- 1 cup butter
- 1 1/2 teaspoons vanilla
Directions
1
STEP ONE: sift the flour.2
Pour milk into a jar and add the sifted flour.3
Shake hard for 1-1/2 minutes.4
Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.5
Make sure it is covered completely.6
Quickly put it in the refrigerator until cool (about 2 hours).7
STEP 2: Cream butter for a while before adding sugar.8
Add sugar and mix until it is no longer grainy.9
SLOWLY add the refrigerated paste, one spoonful at a time.10
Mix in vanilla.
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- Course > Breads
- Course > Desserts > Cakes > Fillings & Frostings
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Refrigerator
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Romantic
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chef #738355
On Jan 23, 2008
This recipe has been used in my family for genertions as well. The receipe I have calls for 1 cup of Crisco. That's the only difference. I love this frosting, especially eating it off the beaters.
From: Cristin
On May 13, 2007
My Grandma always made this to put on Angel Food Cake which if I have my choice is my birthday cake of choice! We always called it Fluffy Frosting. It is creamy and not sickingly sweet. It is pure perfection! Brings back GREAT memories! Glad that you have posted this winning recipe!
From: Karen=^..^=
On Jul 8, 2002
I use this recipe all the time (in fact it is posted here with one of my chocolate cake recipes). It is THEE BEST frosting ever! The only downside is that it is pretty high in the fat department, but it is soooooo worth it 
It is not the easiest to make (I beat it for 5 - 10 minutes after adding the paste) but again...it is soooooo worth it! It comes out so cool and light and the taste it beyond describing. I find it does tend to melt in the warmer weather...so the cake does need to be refrigerated, but it is also great cold. Anyone who thinks it is too much work...try it and you will see that after you taste the first bite, you will not want to buy canned frosting again!
From: BethHallKelley
On Nov 11, 2006
Use cake Waldorf-Astoria Red Velvet Cake, and after adding this frosting, top with roasted chopped pecans, it will easily be one of your favorites. It is a Christmas tradition in our family, however my Auburn Tiger Daughter requires me to make it whenever she comes home. I like your technique Michelle, my way has caused me a few problems every now and then. Thanks, Beth
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