This flour-based icing recipe got famous on the Pioneer Woman’s website. I decided I would try it anyway since the recipe itself came from Missy Dew, a reader, and not Ree herself, whose recipes I don’t trust so much although she clearly is making a lot of money.
I’m probably just jealous that the whole gyno-food blog thing hasn’t quite taken off as well as the home-schooling ranch mom thing. Maybe I should just post a few pics of my husband’s back side like Ree does. That would land me some real blog traffic…
Cake recipe coming up tomorrow.
PRETTY DARNED NEAR THE BEST FROSTING I’VE EVER HAD
What I love about this flour-based frosting is that it is sweet, but does not have that teeth squeaking too-sweet taste that most icings have. You can really taste the vanilla, and the cake flavor shines through. It very well may be the best frosting I’ve ever had, but I’m not passing final judgement till I try this recipe for another flour based frosting.Let me know if you try either one what you think. Next time I make this frosting, I’m going to process the sugar in the food processor first so it’s superfine – instructions here. That should make the second step go much faster.
- 5 tbsp Flour
- 1 cup Milk
- 1 tsp Vanilla
- 1 cup Butter
- 1 cup Granulated Sugar
- Whisk flour into milk in a small saucepan and heat, stirring constantly, until it is very thick. Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.
- While the mixture is cooling, cream the butter and sugar together until light and fluffy without sugar graininess. (This will take what seems like hours, but is probably around 15 minutes. Hopefully you have a standing mixer.) Then add the completely cooled milk/flour/vanilla mixture and beat till it all combines and resembles whipped cream, another 3-5 minutes or so. I’m told if it separates to keep beating, but mine never separated, so that’s good.