Recipes

[gulf coast girl]

I went to the trouble of making that yummy tasting Ermine frosting, but it has lumpd in it from where the flour and milk was cooked on the stove, I did everything the recipe said to do, beat it and beat it some more but there's tiny flour lumps in it. Yuck, other than that it's great. Any tips you could give for the next time.

[RedTop]

Next time, sift the flour prior to cooking.  

[SaveTheTurtles]

@gulf coast girl  Frosting made with flour? I've never heard of this.

[Sooner]

I'm a butter, powdered sugar and a pinch of salt girl--along with a few drops of vanilla and possibly (probably) a few drops of booze.  

[Mom2Dogs]

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@SaveTheTurtles wrote:

@gulf coast girl  Frosting made with flour? I've never heard of this.

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I use a frosting recipe for Red Cake that uses flour, and like the OP mentioned it can be lumpy sometimes.  

I have found that if I warm the milk and then add  the flour to the warm milk and shake well, it helps with the lump issues.

I will try sifting the flour as @RedTop suggested next time to see if that helps.

I rarely get lumps in the frosting but it is upsetting when it happens, and never fails that I am making the cake for a special occasion, when that happens.

[RespectLife]

Does anyone have a successful recipe for a 'cooked' frosting?

I am not familiar w/ Ermine Frosting.  I googled but so much came up!!   

We are not buttercream fans...too sweet.  I usually end up making stable Whipped Cream Frostings from lifeloveandsugar.com but would love to try something different.

TIA

[Pooky1]

I have a recipe for frosting that's not really sweet that I started making that's good.I will post it here this week.I never Hurd of the frosting you mentioned until I saw it on Americas test kitchen the other day and I googled it .

[retiredatlast]

It''s always been cream cheese frosting for me.  Cream cheese and butter blended with confectioner's sugar, some vanilla and milk.  For chocolate I add a few squares of melted unsweetened sugar.  It is always smooth, creamy and delicious. You can make a lot of variations of this with different extracts and flavorings. It even maintains it's softness when refrigerated.

[beckyb1012]

I just looked up the Ermine recipe and it does look delicious and called a flour buttercream, I have never heard of this.  Sounds like it is constant nonstop stirring until it thickens into a pudding texture.  I would try again and take Redtop's advice and just stir without stopping.  Let us know.

[River Song]

Here is my recipe for cooked white frosting for red velvet cake:

In a saucepan:

1-1/2 C. white sugar

1/4 C. flour

3 T. cornstarch

1/2 t. table salt

1-1/2 C. milk

Stir all the dry ingredients together to combine, then add the milk.  Over medium heat, whisk constantly 5-7 minutes until it thickens.  Take off heat and pour into a bowl, cover the surface with plastic wrap so it doesn't form a skin.  Cool completely.

In mixing bowl, beat 1-1/2 C. softened butter on medium high until fluffy.  Add cooled pudding mixture and 2 t. vanilla extract.  Beat until light and fluffy.