Here is a frosting recipe for everyone

[norgeway]

Fluffy White Frosting
In a heavy saucepan ,combine
6 Tablespoons flour
13/4 cups milk
cook until thick,pour into bowl,push saran wrap onto the surface of custard,allow to stand overnite,next day,beat well
13/4 cups granulated sugar-2 sticks real butter-1/2 cup crisco
cream until very fluffy,add the custard gradually,add 1 tsp vanilla,whip well,spread on cake,great on red velvet,needs to stand at least 1 day before serving,wonderful.

 

[autowasherfreak]

Sounds yummy to me. I just made a white cake mix and added a packaged of jello instant vanilla pudding to it. It came out super, super moist. Took some fresh strawberries from the farmers market and put them through the food processor added a little sugar and poured it over the cake.

 

[xraytech]

I love that cooked frosting, but I can never make it right, always gritty.

 

[dynaflow]

cake bakin time

guess the layer cake pans come out of moth balls cant wait to make a red velvet and use this icing

 

[mixfinder]

Gritty

Cook the sugar along with the milk and flour. After the mixture cools, whip the pudding and add the room temperature butter 1/4 cup at a time beating well after each addition. This is basically a French buttercreme and the texture is like velvet. It can be made as written if you take care to beat the butter and sugar until the sugar dissolves before adding the cooked flour mixture. I can take upwards of 10 minutes depending on the mixer you have and the temperature of the butter.

 

[tlee618]

Here's my recipe and have never had a problem with it.
3 TBSP. flour
1 cup of milk
Mix flour and milk in a sauce pan till smooth. Cook and bring to a boil. Cook till thick. Remove from heat and cool completely.
Add this to the large mixer bowl. Add sticks of room temp butter and begin mixing on med.speed. slowly add 1 cup of regular sugar. Continue to beat on high speed for at least 15 min. the longer the better. Then add 1 tsp. of vanilla and beat that in. Almost like whip cream. This was my mom's recipe and has been a family favorite forever.

 

[appnut]

Kelly, that bowl looks like the small bowl that came with a HB stand mixer in the early to mid-1970s. (I'm looking at the bowl).

 

[mixfinder]

Bowl Fit

I'm not as skilled with a camera as I am a Mixmaster. It is a model 12, 150 watt Sunbeam with Bowl-Fit beaters and it's the one that came with it. If you'd like or need a small Hamilton Beach bowl, I'm happy to send it to you. The Hamilton Beach posted in the give aways is headed for Hawaii as soon as I get a zip code to shoot them a price for mailing.

Attacking Brioche. I didn't really accept a Kitchenaid until the 620 came home with me and now I use both.

 

[appnut]

Kelly, thanks for the offer, but I have both original bowls for the HB. I acquired the large Sunbeam bowl when my parents moved out of their Sr. citizens apartment in December. I also have 3 SS bowls my mom got sometimes in the 1950ws or 1960s to go with her Sunbeam (3 bowl sizes).

 

[appnut]

I must correct myself because I now realize the Model 12 (the speed selection dial looked the same, but not the front end--my "other mother" had the 12)--anyway, I did some research and my mom's was either a Model 7 or Model 9.

 

[norgeway]

Icing

You would think this would be gritty, but the sugar disolves and is the fluffiest stuff you can imagine, 1 rule of thumb is,cream the butter and sugar much more than for a cake,about 10 min or so with a mixmaster or kitchenaid,I know it sounds impossible, but it works,Hans

 

[scott55405]

I don't know that I've ever had this frosting. I'm sure going to try it next time I make a cake!

Terry, for yours should it be 2 sticks of butter?

 

[mattl]

Been making a variation of this for years, and my mother for decades before me. Always good, never too sweet, that is the best part.

 

[tlee618]

Thanks for noticing that Scott, yes everyone it is two sticks of butter, (real of course) Hope you enjoy the recipe! Terry

 

[mixguy]

Great Butter Cream recipe!

I agree with you Kelly, that you have to whip the mixture to dissolve the sugar. Key points to be successful with the recipe is to have the cooked flour mixture cooled and the butter softened. It turns out like stablized whipped cream only better. Use unsalted butter. Do not try this with margarine, you will be diappointed and also some store brands of unsalted butter have more water than some name brands like Land O'Lakes. My favorite Buttercream recipes come from the Cake Bible.

 

[washerboy]

yumm!!!

this sound wonderful and a sin as well...can hardly wait to make..dispite the summer heat...I think it is worth heating up the kitchen..my question...does the base need to put in fridge for the overnight or left on the counter top???/thanks

 

[mixfinder]

Hot & Cold

This frosting goes together when both the base and butter are room temperature. If the base is chilled it instantly hardens the butter taking in less air and less finished volume. If you're in a hurry, put the hot cooked mixture in the mixer and run it at medium for about ten minutes. Cut cubes of chilled butter and beat the cold butter into the warm base. It will look slack at first but stiffen up as you add more cold butter. Because of the butter content the frosting tastes like chewing a cube of butter if you store the cake chilled. Always, always serve this froting at room temperature.

 

[dj-gabriele]

How much is 2 sticks of butter?

 

[mixfinder]

Sticks

Butter and margerine are most often sold in 1 pound packages with four 4 ounces cubes. On the West coast they are squarer and pudgy while in the refined East they are long and skinny, made to fit the butter dish. You can buy Butter Prints that they come in one pound blocks with a parchment over wrap. They are available at stores known as Cash and Carry operated by Associated Grocers and caters to restaurants. The current average price for a pound of cubed butter in $3.00 a pound and prints are a commoditiy priced item and last time I bought a case the butter was $1.49 a pound. There is a butter print in the midst of the ingredients for the 1234 cake.