Cooked Flour Icing
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- 1 cup whole milk
- 4 tablespoons cake flour
- 1/2 cup crisco
- 1 stick of unsalted butter, softened
- 1-1/2 cups powdered sugar
- 1 teaspoon vanilla
1In a blender, mix the milk and cake flour until blended. (This trick prevents those little flour chunks and blends the milk and flour together nicely). Pour mixture into a small sauce pan.
Or, if you don’t want to use a blender you can just whisk the cold milk and flour in a small saucepan until well combined. Either way will work.
3When mixture has become slightly thick, set aside to cool completely at room temperature. This takes an approximately an hour.
Note: (If you continue on to make the icing before it is COMPLETELY cooled, or ice the cake while it is still warm, the icing will not be fluffy. It will be a thin icing that does not resemble white fluffy icing at all. :(
4In a mixing bowl, cream the Crisco and butter until combined.
5Add the powdered sugar and vanilla and beat for about a 2 minutes.
6With a fork, skim off the top dried layer of the cooled milk mixture and discard.
7Add the cooled milk mixture to the powdered sugar mixture in the mixing bowl and beat at high speed until fluffy, about 2 minutes