|
Post by Granny Smith on Jul 26, 2010 8:56:50 GMT -5
This is the frosting my mother used on red velvet cake, but it's good on just about any kind. Yesterday, I put it on strawberry cake and it was the best part (although the cake was pretty good)
This frosting doesn't get that crunchy surface, but stays soft all the way through. It gets firm (like butter) if it's refrigerated, but it's not necessary to refrigerate it. I only do that if the house is very hot, so it doesn't melt.
Frosting
1/2 cup (1 stick) butter, softened 1/2 cup shortening 1 cup sugar 3 T. flour 2/3 cup milk, at room temperature 2 t. vanilla pinch of salt
Cream together butter and shortening. Add sugar and continue beating until light and fluffy. Add flour, 1 T. at a time. Continue beating and gradually add milk. Beat in vanilla and salt. Beat very well, until smooth and creamy.
|
|