Cooked Flour Icing

Crystal ~


This is an old-fashioned cooked flour icing recipe, which is nice and fluffy but not too sweet.It is my family's favorite icing, and the only icing that I ever use on red cakes. Always use real unsalted butter and whole milk. Using anything else will alter the taste and texture. I always make the icing before I make the cake so it has plenty of extra time to cool completely. If you like more icing to decorate, double the recipe.

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icing for one cake or 12 cup cakes
1 Hr 10 Min
25 Min
Stove Top


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.
2Turn the stove to medium heat, and whisk the mixture CONSTANTLY until slightly thick. (It should look like the consistency of pudding). This can take approx. 5-8 minutes.
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
8Ice the cake!

About Cooked Flour Icing

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