Saturday, March 17, 2012

Flour Frosting {Recipe and Review}

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Looks normal enough right? Well in my constant search of a frosting that isn't too sweet and can hold up to piping I decided to try this recipe out and fell in love. I found it over at The Girl Who Ate Everything. It's frosting that you make on the stove and the not so secret ingredient...FLOUR. It's a little more complex to make this frosting than just mixing together some powdered sugar and butter though so here goes.

Flour Frosting Recipe
*this recipe will frost 2 dozen cupcakes
5 Tbs Flour
1 Cup milk (in my opinion, the fattier the better)
1 Cup butter (2 sticks)
1 Cup granulated sugar (not powdered)
1 tsp vanilla extract

1)In a small saucepan, whisk together flour and milk on medium heated stove until you get a brownie batter like texture.
2)Remove from heat and allow it to cool to room temperature.
3)In a separate bowl, cream together butter and sugar.
4)Once flour mixture is cooled, stir in vanilla.
5) Beat together flour and butter mixtures until it gets to a whipped cream texture. Be sure the flour mixture is completely cooled before combining or your butter will start to melt and it just won't work.

The result is a light, buttery, not too sweet frosting that holds up pretty darn well. So far I've used it for my Neapolitan Cupcakes (with a little extra vanilla), and some Army Chocolate Cupcakes and it's wonderful! I think I will be using in on some Red Velvet cupcakes tonight too!  photo thenewbakingmemoirs_zps410cbd72.jpg


  1. ok, i've heard about flour frosting - thanks for your review. i was wondering,do you need to sift flour to avoid lumps? how many cupcakes will one recipe frost?

    1. I didn't sift it and didn't have any lumps. One recipe will frost 2 dozen cupcakes.

  2. Does this need to be refrigerated, or can it be left out all day?

    1. I don't think I would leave it out all day just because of the milk that is used in it.


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