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Buttercream icing with flour

Veteran Member
586 posts
Joined: Dec 22, 2005


Posted to Thread #7227 at 2:31 pm on Jul 14, 2007

2 1/2 T flour
1/2 c milk
1/2 c butter or marge
1/2 c sugar
1/2 t vanilla

Blend flour and milk in saucepan till smooth. Cook over moderate heat, stirring constantly, till thickened. Cool. (mixture will be fairly stiff) Beat butter till creamy, add sugar gradually till light. Add the cooled flour mixture and beat at high speed till mixture is light and fluffy, about 1 to 2 minutes. Gently fold in vanilla. Makes enough to frost top of 9 inch square cake. Double for layer cake.

Here's another oddity if you're not afraid of raw egg.

Brown Beauty Icing

Place bowl in ice water. Beat with rotary beater until consistency to spread the following ingredients (3 to 5 min.):

1 c sifted conf. sugar
3 egg yolks ( or 1 whole egg)
3 T milk
2 (1 oz) sq unsweetened chocolate, melted
3 T soft shortening (can use butter or marge)
1/2 t vanilla

Icing for 2 layer cake.

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