Cooked Frosting (flour frosting)

Deb Crane


A friend I know is known for her famous red velvet cake. She shared with me her secret recipe for her frosting. I am not a fan of frosting, but this one is an exception! It is creamy and wonderful! Good on most anything baked or just right off of your fingers!

pinch tips: How to Measure Ingredients




will frost an entire cake


Stove Top


1 c
3 Tbsp
1 c
1 tsp
2 stick
unsalted butter

Directions Step-By-Step

In a sauce pan, combine the flour and milk. Stirring constantly over medium heat, blend and stir until very thick. This is going to take some time. Do it slowly so it does not boil or even bubble. It should be thick enough that in mounds in the middle. A bit thicker then pudding consistency.
Allow this to cool on its own. Do not refrigerate! Cool it till you can hold the pan. (room temperature)
While waiting for the flour/milk to cool, get out your Kitchen Aid. You can use a hand mixer, but you will be blending for at least 10 minutes so be prepared to get an arm work out!
In the Kitchen aid, add sugar, vanilla and butter. Whip it for a good 10 minutes until there is not a trace of graininess of the sugar. If you are unsure, blend it some more. You want this velvet smooth.
When milk/flour mixture is cooled off, add to the Kitchen aid with the sugar mixture. Again, you are going to whip this.... whip it good! Let it whip on high, scraping as needed, for a good 10-15 minutes. It will be the fluffiest, creamiest frosting ever!
Perfect for Red Velvet cake, or any cup cake or cake needing an excellent white frosting.
NOTE: If you frost a cake and then put it in the refrigerator, be aware that this frosting will harden just a bit. No worries, just take out the cake about 15 minutes before slicing.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American