I’m a bit of a sucker for trying something that sounds like it can’t possibly work. This ‘frosting’ fell into that category as it starts with a cup of milk and 5 tablespoons of flour…being cooked up in a pan.
Now, I’ll grant you, that doesn’t feel like the start of one of the dreamiest toppings.
So you make this thick gloopy paste, add vanilla and let it cool. Then you mix it with a granulated sugar buttercream and whip the bejezus out of it.
Much to my surprise it actually whips up into a voluminous light cake topping that is really rather good. It has a very creamy mouthfeel to it without being too heavy, so it works well against the tang of a dark, Green and Black’s cocoa cake.
There is probably some sort of sciencey type reason why this works. Something to do with the fat being suspended in a starchy emulsion, but that makes it sound odd. What I do know is that it’s a good option for when you have run out of icing sugar, which I invariably have.
Next time I will use caster sugar so that I don’ have to wear my Kenwood out trying to whip out the crunchy sugarness. I think it would be good coffee flavoured too. Oh, and don’t try to make this by hand, it needs some serious whipping action.
If you feel like giving it a try you’ll find the instructions on Pioneer Woman labelled “That’s the best Frosting I’ve ever had”
Oh – and if anyone like the look of those Easter-y looking sprinkles they are candy coated chocolate from Sainsbury’s own brand. Pretty aren’t they?
April
April 3, 2011
Beautiful!
aforkfulofspaghetti
April 3, 2011
Intriguing… As you say, it doesn’t sound great, but if you’ve given it the thumbs up, then who am I to argue? Good on you, too, for trying it so that the rest of us don’t have to😉
I haven’t done it in ages, but in the past I’ve just chucked caster or granulated sugar in the blender whenever I’ve run out of icing sugar.
Rufus' Food and Spirit Guide
April 3, 2011
Beautiful photos. Those would be perfect for Easter.
Grandma Wendy
April 3, 2011
I can confirm that they do taste very nice as I was given some as part of my Mother’s Day present.
Sally
April 3, 2011
I would never have believed this would taste good but I’m convinced. Really want to try this now.
hopeeternal
April 3, 2011
This frosting recipe sounds great – I can’t bear buttercream and it sounds a good alternative. Any chance of the ingredient quantities and some more precise instructions, please.
hopeeternal
‘Meanderings through my Cookbook’
hopeeternal
April 3, 2011
Just noticed the Pioneer Woman link – not sure why I missed it first time …!
h/e
Pascale
April 4, 2011
Hi Claire, those cupcakes look so pretty and the icing seems to have a great texture. What an interesting recipe. The photos are great! P.
Elise
April 4, 2011
I’ve done this frosting 2 times for my daughter’s birthday and it’s great! Even better with the zest of one orange in it… It was divine!
April
April 4, 2011
That is a pretty common ‘old school’ pastry cream recipe. Pioneer Woman hasn’t invented anything new. My grandmother made that cream for frosting and to fill chocolate whoopee pies back in the day.
It’s a very stable way to make frosting, and really good. I use it all the time for cupcakes. Also, Magnolia bakery uses it on their cupcakes as well.
April
April 4, 2011
oops. Didn’t mean that last post to be a reply to anyone.
MandyM
April 6, 2011
I believe this frosting is actually the traditional frosting used on Red Velvet cake known as a Roux Frosting (Cream Cheese Frosting seems to have pushed it aside for a spot on the ol’ Red Velvet).
I’ve heard it’s good but have yet to try it for myself. Maybe it’s time!
Sharon
April 7, 2011
You know, I have some vague memory of this frosting once when I was a kid. Maybe it was when my grandmother made red velvet cake.
Damaris
April 9, 2011
Frosting is such a pain in the you know where. A couple weeks ago I totally messed up on buttercream frosting and then this other frosting where you pour it on the cake, I think it was a meringue something or other. This is why I rarely make pretty naked goods, just baked goods.
Glad I stumbled upon your blog. It’s lovely.
Jules
April 12, 2011
I’m really intrigued by this frosting. How long does it last?
thingswemake.co.uk
April 12, 2011
It was good fresh as it was still soft, the next day it had firmed up somewhat and Ed liked it like that. I think it would be a bit resilient after a couple of days, so would look great perhaps but not great to eat. (They didn’t hang around that long though!) I think a coffee flavoured version would be good.
liyela
June 27, 2011
this is a very beautiful blog. i am also wanting to use this theme on my blog. and need some information about your experiences using this theme.
thingswemake.co.uk
June 27, 2011
Hi! Thanks for your comment. Here is some info on how I set up this theme: https://thingswemake.wordpress.com/2011/01/27/wordpress-customisation/
MothersHeart
July 31, 2011
Don’t be alarmed – with all the ‘likes’ …most of them I’ve read while sitting in my email box in the folder WordPress
and I’m just now getting back to them, ‘which I mentioned in one
of MY latest postings’. Just because I’m not ‘commenting’ NOW
is no indication that they have not already been read and enjoyed!