French Cream Icing

Linda Kauppinen


This icing is wonderful with the Pound Cake recipe that I posted! Another family secret...shhhhhh! ;)

★★★★★ 1 vote
9x13 sheet or 2 - 9 inch rounds
35 Min
10 Min
Stove Top


3/4 c
presto self rising flour
1 c
1/4 c
sweet butter
1/4 c
stick margarine
1/2 c
3/4 c
granulated sugar
1 tsp
pure vanilla extract


1Cook 3/4 cup Presto self rising flour and 1 cup milk over low flame on stove top until thick as cream puff dough.
Let cool in small bowl at room temperature.
When ready to use, remove film that has formed on top of the mixture.
2In mixing bowl place 1/4 c sweet butter, 1/4 c stick margarine and 1/2 c Crisco.
Cream together.
Add flour mixture and blend well.
3Add 3/4 c granulated sugar and vanilla.
Blend on #7 speed (medium high)for 10 to 15 minutes.
4* For mocha icing add 4 Tbsp cocoa to sugar and mix as above.
**Follow directions exactly and use brands specified. Use ingredients directly from refrigerator (butter, margarine, Crisco, etc.)
***To decorate, double the icing recipe and divide out amounts to be colored with Wilton paste colors.

About this Recipe

Course/Dish: Cakes, Other Sauces, Spreads
Main Ingredient: Sugar
Regional Style: French
Other Tags: For Kids, Heirloom