sf wrote:
> On Mon, 10 Sep 2012 11:56:41 -0500, 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?
>
> I couldn't tell you anything except I definitely don't want flour in
> my frosting.
>
> I've heard that you can make powdered sugar at home, but I think it
> would take a really long time if it's even possible. I've made super
> fine sugar before, but it's never threatened to turn to powder.

<snip>

Doesn't take long at all if you have a blender. The trick is to make a
small amount at a time and use it right away.