On Monday, September 10, 2012 10:56:46 AM UTC-6, zxcvbob wrote:
> I made a cake Saturday night to take to a potluck on Sunday; when it was
>
> cooled I started gathering the stuff to make frosting, and we were out
>
> of powdered sugar. ==(8-0
>
>
>
> I didn't want to goto the store just for that, and I knew I had seen
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> recipes before for "boiled frosting" that use granulated sugar, so I did
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> a search. Found one recipe that kept cropping up over and over so I
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> made that. From memory, it was:
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>
>
> Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. Remove from
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> heat and cool completely. Cream 1/2 cup margarine (I used butter), 1/2
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> cup shortening, and 1 cup sugar until light and fluffy. Add 1 tsp
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> vanilla and the milk mixture and beat for several minutes until it looks
>
> like whipped cream.
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>
>
> This made way too much frosting for a 9x13 cake (I don't know if it was
>
> enough for 2 cakes) and it looked good but tasted greasy and not sweet
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> enough. It was a lot better on the chocolate cake than it was licking
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> the bowl, but the fat : sugar ratio is still way off. I'm trying to
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> figure out how to improve it because I think it has potential. Using 2
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> sticks of butter instead of butter and shortening would help some, but
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> probably not enough.
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>
>
> Maybe add 1/2 cup of sugar to the milk and flour before boiling it, and
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> just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of vanilla
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> (leave out the shortening, and add the vanilla earlier to help dissolve
>
> the sugar)? Not sure this will whip... What do you think?
>
> --
>
> Bob

This is easier and probably better.

Stolen from the Internet:

Granulated Sugar Frosting

Ingredients:

2 egg whites
1/4 c. granulated sugar (or to taste)
1/8 tsp. favorite extract

Beat together all ingredients at mixer’s highest setting until stiff peaks appear.

==