Vintage Basics: Milky White Frosting

I’m always on the hunt for a good frosting recipe: so many of the ones that I find taste the same and frankly, are a little disappointing.

Though this recipe is by no means the perfect buttercream, I thought I’d post it because the method of making it is terribly strange. I mean come on, you use a saucepan to make a thick paste of milk and flour — it’s not exactly a normal frosting recipe my friends, but as weird as it is, it works.

As a note, immediately after this frosting is made, it might have a slightly grainy sugar-like texture but if given a few minutes to set, the graininess should disappear and the frosting will become quite scrumptious and also pretty easy to work with — what else can you ask for?

Milky White Frosting (The New Saint Louis Symphony of Cooking Cookbook)

Makes enough for 2 –dozen cupcakes or 2 8-inch cakes

1 ½ cups milk

½ cup cake flour

1 ½ cups granulated sugar

1 ½ cups unsalted, softened

1 tablespoon vanilla extract

In a medium size saucepan, whisk the milk and the flour over medium heat. Once the flour has dissolved, switch to stirring with a wooden spoon. Watch the mixture closely – once it begins to boil, it thickens almost instantly and will need to be removed from the heat and stirred vigorously to remove any flour lumps that may have formed. Allow to cool.

In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar and butter till light and fluffy. With the mixer on medium speed, slowly add the cooled and thickened milk/flour mixture, about a tablespoon at a time. Continue to beat the icing until smooth, about 2 minutes.

Add the vanilla and continue beating the icing for an additional two minutes – when finished, the frosting will be the consistency of whipped cream. Though the icing can be used immediately after the vanilla has been incorporated, if given a few minutes to “set up”, the slight texture of sugar granules which might be present after mixing will disappear.

After a batch of cupcakes or cake have been frosted with Milky White Frosting, be sure to keep the baked goods in the refrigerator.

One Response to “Vintage Basics: Milky White Frosting”
  1. Kay says:

    I’ve been using this recipe for almost 40 years! This was the staple frosting in our house while I was growing up. Consequently, it was passed down to me from Mom. It’s not sickeningly sweet like most icings and it lends itself perfectly to chocolate cake. It’s my favorite frosting! Such a treat to see it posted here….Very cool!

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