Poor Man’s Cooked Frosting Recipe
This cooked frosting recipe starts with a quick milk-and-flour base you thicken on the stove, cool down, then whip with fats, sugar, and vanilla. It’s a budget-friendly topping for cakes and cupcakes, and the how-to steps include simple tips for getting a smooth, spreadable texture.
Ingredients
Ingredients
Step-by-Step Method
Cook the milk-flour base
In a small saucepan, whisk milk, flour, and salt until smooth. Set over medium heat and keep whisking as it warms up; cook until it thickens to a pudding-like consistency.
Cool it fully
Remove from the heat. Spread the mixture in a shallow bowl; press plastic wrap directly on the surface to prevent a skin. Let it cool to room temperature, then until completely cool.
Whip the fats
In a mixing bowl, beat the softened margarine and vegetable shortening for 1–2 minutes until lighter and creamy.
Beat in the sugar
Add the sugar gradually while mixing. Keep beating a few minutes so the mixture looks smoother and less grainy.
Combine with the cooked base
Add the cooled milk-flour mixture in 2–3 additions. Beat well after each addition until fluffy and evenly blended.
Finish with vanilla
Mix in vanilla and beat for another 30–60 seconds. Use right away to frost a cake, or chill 10–15 minutes if it feels too soft.