Old Fashioned Cooked Frosting Recipes

Steps:

• In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5-7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold., In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.

Steps:

• 1. Put the four white frosting sauce ingredients (Step 1 of 2) in a small pot over low heat and whisk until thickened. Remove from heat and cool mixture completely in a bowl. To avoid a skin on the frosting, place plastic wrap on top.
• 2. Once the frosting has cooled, then add the (Step 2 of 2) ingredients and beat with a stand mixer or hand mixer for approximately 10 minutes until nice and fluffy. YUM!!!

Steps:

• Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir until butter melts. Continue to cook over low heat until mixture comes to a rapid boil. Cook 3 minutes more. Remove from heat. Add vanilla. Place pan in cold water and continue to stir until it begins to thicken. Pour over 9 x 13 cake in which holes have been punched with a toothpick, fork or skewer.

Steps:

• 1. Whisk together the flour and milk in a small saucepan.
• 2. Stirring constantly over med-low heat, cook to a thick paste. Let cool completely.
• 3. Cream together the sugar and butter until light and fluffy.
• 4. Beat in the vanilla.
• 5. Beat in the cooled milk paste until it is the consistency of whipped cream.

Steps:

• In a small saucepan, whisk together flour and milk until smooth. Cook over medium-high heat, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Transfer to a heat-proof bowl; stir in vanilla and salt. Press plastic wrap against surface; let cool completely.
• Beat butter with sugar on medium speed until light and fluffy, scraping down bowl as needed, about 2 minutes. Add milk mixture and continue beating until frosting is light and fluffy and resembles whipped cream, about 2 minutes more. Use immediately.

Steps:

• STEP ONE: sift the flour.
• Pour milk into a jar and add the sifted flour.
• Shake hard for 1-1/2 minutes.
• Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.
• Make sure it is covered completely.
• Quickly put it in the refrigerator until cool (about 2 hours).
• STEP 2: Cream butter for a while before adding sugar.
• Add sugar and mix until it is no longer grainy.
• SLOWLY add the refrigerated paste, one spoonful at a time.
• Mix in vanilla.

Steps:

• Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
• Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
• Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.

Steps:

• In saucepan, cook milk, flour and salt until thick.
• Cool well.
• In small mixing bowl add sugar, margarine and shortening.
• Beat well with electric mixer.
• Add flour mixture and 1 teaspoon vanilla.
• Beat until it is fluffy and stiff like whipped cream.