Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Boiled Frosting
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- #28840
A traditional boiled frosting made with milk, flour, butter, sugar, and vanilla extract for flavoring. Perfect for a variety of uses.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
14 reviews
3 comments
ingredients
1 cup milk
4 tablespoons flour
3/4 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
directions
Combine the milk and flour in a saucepan over medium heat. Stir constantly until the mixture is thick, smooth, and paste-like. Remove from heat and let cool.
In a mixing bowl, combine the butter and sugar and beat on medium speed until creamy and light. Beat in the cooled flour mixture until no sugar granules are visible (about 10 minutes minimum).
Stir in the vanilla extract and beat until combined.
nutrition data
47 calories, 3 grams fat, 5 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
May 24, 2014
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
December 3, 2012
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!
August 15, 2011
TO CFSHELDON 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
August 11, 2011
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.
June 25, 2011
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?
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.
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.
Did you let the milk mixture cool enough?
March 10, 2009
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.
October 10, 2008
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.
September 12, 2007
Turned into more of a glaze for me which worked out, but I wish it'd been more of a frosting.
Also, made this recipe for years. My favorite is to use in cream puffs.
July 22, 2007
This is a light, fluffy, & not heavily sweetened frosting. It goes great with any cake recipe!
June 14, 2007
It was kinda gross at first, but in the end it was amazing frosting! Keep up the good work frosting-recipe-makers!
May 13, 2007
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!
August 17, 2006
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.
March 21, 2006
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!
November 9, 2003
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!!!!!