I used to make a wonderful frosting that be made with margarine, flour and granulated sugar and you enjoy to beat it to death(almost) beside the mixer. And it is wonderful, fluffy and very creamy. Anybody still hold that recipe?
Answers:
Here you go Susan! These are the traditional baker's recipe's. The first is vanilla creme! Followed by chocolate.
ITALIAN VANILLA CREAM FROSTING
1/2 c. (1 stick) butter or margarine
1 lg. pkg. 10X sugar
About 1/3 c. partly and half
2 tsp. vanilla
Cream butter; bit by bit add more or less half of the sugar, blending in good health. Beat in 2 tablespoons of partly and half and vanilla. Gradually blend within remaining sugar. Add enough partly and half to trade name of spreading consistency. Frosts 2 (9") layers.
ITALIAN CHOCOLATE CREAM FROSTING
3 tbsp. softened butter or margarine
1 c. powdered sugar
1/4 c. unsweetened cocoa
2-3 tbsp. milk
1/2 tsp. vanilla
In small bowl, lick butter. Add powdered sugar and cocoa alternately with milk; hammer until smooth until a smooth spreading consistency is achieved. Blend contained by vanilla.
Other Answers:
I found this recipe among my grandmas old recipe. this frosting is very adaptable. May be used as a cream puff filling, topping for gelatin or desserts, as cake satisfying, and for frosting of course.
5 tablespoons flour
1 cup milk
1 cup sugar
1/2 cup shortening
1/2 cup margarine
1 tablespoon vanilla or 2 ounces melt chocolate
5 cups
20 minutes 15 mins prep
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Mix flour and milk to a smooth paste surrounded by small sauce pan.
cook over low boil until very glutinous, stirring constantly.
Remove from heat and set aside to cool.
Put sugar and fat into bowl (2 quart size) and beat at best speed for 10 minute (This is very important- it must be defeated until so smooth that sugar us hardly noticed).
When milk and flour bond is cold, beat into sugar mixture until it looks approaching whipped cream.
Beat surrounded by flavoring.
Tastes like whip cream or ice cream.
Will preserve for several weeks in the rer.
if covered loosely next to waxed rag.
Here is an Italian forsting with some variation to the recipe added also. It is called Mock Whipped Cream but I've also looked for Italian Frosting and it's like peas in a pod idea. Here it is beside all variation. Also, I'm sure that if you can make red, vanilla and almond variations, you could probably find other flavorings and use those as economically.
Mock Whipped Cream Frosting with Cocoa Variation
3/4 c. milk
3 tbsp. flour
6 tbsp. butter
6 tbsp. shortening
3/4 c. sugar
1 1/2 tsp. vanilla
1/4 tsp. brackish
Cook milk and flour until thick. Cool. Beat butter, shortening, and sugar for 4 minutes contained by a bowl. Add flour and milk mixture. Beat 4 minutes. Add vanilla and salt.
CHOCOLATE VARIATION: Add 3 tablespoons cocoa.
Chocolate Mock Whipped Cream Frosting
1 stick (1/2 cup) margarine
1/2 c. sugar
1 tsp. vanilla
1 env. (1 oz) semi-sweet chocolate or 4 tbsp. cocoa
1/2 c. milk
2 tbsp. flour
In bowl mix margarine, sugar, vanilla, and chocolate or cocoa. In vessel, mix milk and flour mixture and cook on low until thick. Cool contained by refrigerator. When flour mixture is cool, mix with chocolate mixture and pound until smooth.
Orange Mock Whipped Cream Frosting
3 c. sugar
1 1/2 tbsp. flour
1/4 tsp. salt
Grated rind of 1/2 red
2 1/2 tbsp. fresh lemon juice
1/4 c. fresh red juice
1 egg, slightly battered
1 tbsp. oleo or butter
1 c. whipping cream
Cook together all but oleo and cream. Cook over hot wet. Stir frequently. When thick, put in oleo. Cool. Whip cream until stiff. Fold cooled orange wadding into cream. Spread on carrot cake. Better if made day back. Must be refrigerated. Can be frozen.
Lemon Mock Whipped Cream Frosting
1 c. milk
5 tbsp. flour
1 1/4 c. sugar
1 c. shortening
1 tsp. lemon extract
1 tsp. vanilla
Shake contained by shaker milk and flour until smooth. Cook mixture over medium warmth, stirring constantly until smooth and creamy. Let cool. Beat sugar, shortening and extracts until creamy. Add to cooled mixture. Beat on high until sugar have dissolved and mixture is smooth and creamy.
Mock Whipped Cream Frosting with Variations
5 tbsp. flour
1 c. milk
Put above ingredients contained by a blender until completely mixed or mix with a whisk, but it must be completely blended. Put into a small pot and cook over low warmth until the consistency of pudding. COVER AND COOL COMPLETELY. Set aside, then:
1/2 c. butter or margarine
1/2 c. Crisco shortening
1 c. granulated sugar
1 tsp. vanilla
Cream together 1/2 cup of shortening and 1/2 cup of butter or margarine until standard lamp and fluffy. To that add 1 cup granulated sugar a short time at a time and beat until the sugar is dissolved. THIS MAY TAKE AS LONG AS TEN MINUTES - BE PATIENT. When dissolved or to hand to being dissolved, join the cooled flour mixture and beat until fluffy, consequently add vanilla.
NOTE: Other flavors may be substituted for the vanilla. Also, soft chocolate or cocoa may be added. If you like color it take food coloring beautifully.
Mock Whipped Cream Frosting next to Pudding Mix
4 tbsp. flour
1 c. milk
1/2 c. margarine
1/2 c. shortening
1 c. sugar
2 tbsp. vanilla
2 tbsp. instant pudding mix (any flavor desired)
1/2 c. chopped nuts
Combine flour and milk in saucepan and cook over LOW HEAT until gelatinous, stirring constantly. Cream the margarine, shortening and sugar together for 4 minutes. (Can use all margarine). Add cooled flour mixture and vanilla; smash an additional 4 minutes. Fold surrounded by instant pudding mix and nuts - spread on cooled cake.
Source(s):
Recipelink.com