$300 Icing
This is a cherished family recipe for a distinctive icing. It uses an unusual technique, resulting in a light and less sugary frosting compared to traditional versions. The texture becomes wonderfully thick when cream cheese is used instead of butter, making it a superb choice for carrot cake. The process involves creating a cooked milk base which must be completely cooled before use.
Ingredients
- 1 cup milk
- 5 tablespoons flour
- 1 cup margarine or 1 cup cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla
Method
- Prepare the base mixture in advance to ensure it cools. Combine the milk and flour in a small saucepan, then cook it, stirring continuously, until it thickens to a pudding-like consistency. Cover it and leave to cool completely.
- Take a separate bowl and cream together the butter and granulated sugar.
- Blend the vanilla extract into the creamed mixture until it is smooth.
- Once the initial milk and flour mixture is fully cooled, incorporate it into the butter and sugar blend.
- Use the icing to decorate your cake as desired. This quantity is sufficient for one 8x8 cake. It works exceptionally well on carrot cake when made with cream cheese.
- Please note this icing should not be left unrefrigerated for extended periods, unlike frostings made with powdered sugar.
Nutrition (per serving)
Sodium178500 mg
Recipe details
CategoryDessert
AuthorT-Sawyer
