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Cooked Frostings

These cooked icings must be refrigerated. They are not too sweet.

Angel white frosting In a small saucepan mix 1/4 cup cake flour with 3/4 cup milk. Cook, stirring, to a thick paste, cool. (If it should scorch, throw it out and start over, you can't get rid of the taste.) Cream 3/4 cup each, granulated sugar and shortening or butter, with 1 1/2 tsps. vanilla until fluffy. Add the cooled mixture and beat until all the sugar is dissolved; about 3 minutes. Taste to see if it needs a touch of salt.

Cooked chocolate frosting Cook together 2 oz. baking chocolate, 1 cup milk, 6 Tblsps sugar, 2 Tblsps flour and 1/4 tspn salt; stirring until thick. Stir in 1 tspn butter/oleo and 1/2 tspn vanilla, cool and spread on cake.