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zxcvbob

wrote:
> On Sep 10, 12:56 pm, 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
>> recipes before for "boiled frosting" that use granulated sugar, so I did
>> a search. Found one recipe that kept cropping up over and over so I
>> made that. From memory, it was:
>>
>> Boil 1 cup of milk, 1/4 cup flour, and a pinch of salt. Remove from
>> heat and cool completely. Cream 1/2 cup margarine (I used butter), 1/2
>> cup shortening, and 1 cup sugar until light and fluffy. Add 1 tsp
>> vanilla and the milk mixture and beat for several minutes until it looks
>> like whipped cream.
>>
>> 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
>> enough. It was a lot better on the chocolate cake than it was licking
>> the bowl, but the fat : sugar ratio is still way off. I'm trying to
>> figure out how to improve it because I think it has potential. Using 2
>> sticks of butter instead of butter and shortening would help some, but
>> probably not enough.
>>
>> Maybe add 1/2 cup of sugar to the milk and flour before boiling it, and
>> just cream 1 stick of butter, 1 cup of sugar, and 1 tsp of vanilla
>> (leave out the shortening, and add the vanilla earlier to help dissolve
>> the sugar)? Not sure this will whip... What do you think?
>>
>> --
>> B
>>
>
> That's the same recipe I use to make filling for whoopie pies. I
> agree, it does seem off at first but if you leave it in the
> refrigerator overnight the taste and texture improve immensely. When
> you first make it, all you taste is shortening and sugar. The recipe
> I use, which is from a cookbook published around 1960, says to beat at
> high speed for 5 minutes. But even that's not enough to fully
> dissolve the sugar. Letting it sit allows the sugar to fully
> dissolve and gives it time for all the ingredients to meld together.
>

I ate a piece of the cake this afternoon and the frosting is *much*
better after sitting for 24 hours.

Bob