Whipped Vanilla Icing
A light tasting whipped icing suitable for filling or icing a rolled cake, cupcake or whoopie pies. Word of warning, don't let it cool uncovered or a skin will form on the paste.
Ingredients
Serves: 12
- 4 tablespoons plain flour
- 1 cup (250ml) milk
- 250g margarine
- 1 cup (200g) white sugar
- 1 teaspoon vanilla essence
Directions
Preparation:10min ›
Cook:5min ›
Extra time:5min cooling ›
Ready in:20min
- In a small saucepan, mix milk into flour gradually to prevent lumps. Cook, stirring constantly over low heat until thick. Cover with waxed paper and cool completely or set in bowl of ice water and stir until cooled.
- Beat margarine and sugar for 4 minutes. Add cooled paste and vanilla essence and beat well.
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Reviews and Ratings
Global Ratings:
(40)
Reviews in English (36)
I LOVE this frosting! At first it seemed a peculiar recipe, but it comes out really creamy and it tastes great - no overly sweet icing sugar flavor here! I think its' the perfect balance of heavy and light. In response to the previous review, be sure to add the flour slowly with a sprinkling motion and whisk constantly. I have added cocoa powder to this recipe and it makes a delightful chocolate frosting as well! (I didn't note how much.. just sprinkle it in to taste) 5 stars well deserved! - 16 Jul 2004 (Review from Allrecipes USA and Canada)
I used corn oil (cut in half the amount of shortening from the recipe) , low-fat milk,and butter, instead of shortening, whole milk, and margarine. The recipe still turn out well. I also used a hand mixer to mix the ingredients together. It ended up looking exactly like whipped frosting, the recipe I was looking for. - 04 May 2008 (Review from Allrecipes USA and Canada)
My neighbor gave me a recipe like this one many years ago, only hers had 3 T flour and 1 cup solid shortening, no butter. This is one of the best frostings I have ever made. It is very creamy, looks like whipped cream and taste great too. It does take a little time to prepare, since it has to be cooked and cooled, but well worth the extra time. This cake will need to be stored in a cool place since the frosting contains milk. - 02 Jan 2002 (Review from Allrecipes USA and Canada)