1 cup milk 4 tablespoons flour 3/4 cup butter 1 cup sugar 1 teaspoon vanilla extract
Mix flour and milk over medium heat until it forms a paste. Let cool. Mix butter and sugar together then beat in cooled flour and milk mixture. This will take 10 minutes, at least, until no sugar granules can be felt between fingers. Add vanilla.
rec.food.recipes Billy brawny
47 calories, 3 grams fat, 5 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium.
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Our neighbor from NJ used to make this when I was a teenager in OK. My mom and I talk about this recipe all the time--as we had lost it. I'm sure this is the one, too. And, I'll try it with less sugar--but it is strangely different and wonderful!!!!! thanks
shellbell December 3, 2012 REVIEW:
This was so awesome! Mom tested, kid approved! Next time I will use less sugar. So happy to find this recipe. Looks so pretty too!
Member since: Feb 9, 2011
dfrankowski1 August 15, 2011 REVIEW:
IM really several months late but on the boiled icing. If you dont stir whiling heating milk and flour thats when you get lumps. Margarine breaks down from the heat of beating for a length of time
mary August 11, 2011 REVIEW:
i,ve used this recipe for years , never fails, the milk and flour has to be cool in order to get the right results, and it takes time to beat it fluffy, loveeeeeeeeee it.
cfsheldon June 25, 2011 REVIEW:
This recipe was handed down from my grandmother. I have been using it for years on wedding, anniversary,& birthday cakes. It is the only one I use and my clients love it! I do have trouble sometimes. Humidity is horrible to this frosting! Sometimes my frosting curdles and sometimes I get little lumps of paste. I use margarine. Sometimes it works, sometimes it doesn't. Have any suggestions why this happens for me?
yipeiokyay September 20, 2010 COMMENT: OK...a few things.
1. When you heat the milk, before you add the flour, add the sugar. This will allow the sugar to dissolve completely.
2. 1 cup of sugar is WAY too much. I just made this recipe, using 1/2 & 1/2 instead of milk and while it smooth and creamy it is insane sweet. I am going to make another batch and cut the sugar in half.
The reason to not have the frosting this sweet is that you will loose the flavor of the cake. Reduce the sugar and it will still be fantastic but it will then be more balanced.
Guest Foodie August 15, 2010 COMMENT: I don't know what happened. My milk flour mixture looked smooth. Added to butter,sugar and then it all looked "clumpy", so thin I had to add confectioners sugar so I couldn ice the cake. I was excited about this recipe. What did I do wrong? I'm good at baking.
CDKitchen Staff Reply: Did you let the milk mixture cool enough?
Sharon March 10, 2009 REVIEW:
I lost this recipe and thought I'd die...then I thought! check on the net.....There it be!!! Thanks God.
This is my families favorite.
Brenda Bakes October 10, 2008 REVIEW:
This is more or less my grandmothers recipe. We have made it for years. It couldn't be any better, and is always a go to for most any cake. It makes a generous amount. It is less sweet than many other recipes so its great for very sweet cakes, or for strongly flavored cakes. I have added cocoa /melted chocolate to the flour paste for a chocolate frosting...I think I will try substituting some cream cheese for some of the butter for a lighter cream cheese frosting.
Ranger September 12, 2007 REVIEW:
Turned into more of a glaze for me which worked out, but I wish it'd been more of a frosting.
dot August 26, 2007 COMMENT: Also, made this recipe for years. My favorite is to use in cream puffs.
Dori July 22, 2007 REVIEW:
This is a light, fluffy, & not heavily sweetened frosting. It goes great with any cake recipe!
Guest Foodie June 14, 2007 REVIEW:
It was kinda gross at first, but in the end it was amazing frosting! Keep up the good work frosting-recipe-makers!
Tina May 13, 2007 REVIEW:
This recipe was great! I used it as a topping on a rasberry & vanilla bean cheesecake, so I made some changes to the recipe to bring out the flavor of my cake--I used half milk and half bakers cream, 2 tablespooons of rasberry yogurt, 1 tablespoon of rasberry preserves, and used vanilla bean extract instead of regular vanilla. It was a huge hit!
zoe August 17, 2006 REVIEW:
I received this recipe back in 1983 and I am out of town and wanted to give it to my hostess.
Imagine my suprise when I was able to find it on line. This was given to me by my friends grandmother. Thank you for posting it and now I can pass it on. This is one of my most requested recipes next to my hot taco dip. But thats anoter story.
LM March 21, 2006 REVIEW:
I've used this recipe for years, and it's a family favorite. I double the recipe, cut each cake layer in half, and make a 4-layer cake with it. Try it with chocolate cake.... heaven!
Member since: Nov 9, 2003
sharon52 November 9, 2003 REVIEW:
This frosting is wonderful!! It is light and fluffy and not too sweet or heavy. I know it sounds a little strange as a recipe but you have to try it--you won't be sorry!!!!!