A smooth creamy frosting, perfect for any occasion. This is an old recipe from the 1940's.
Ingredients
- 0.25 cups all-purpose flour
- 1 cup milk
- 0.5 cups shortening
- 0.75 cups white sugar
- 0.5 cups butter , softened
- 2 teaspoons vanilla extract
Instructions
-
1
In a small saucepan mix the flour and the milk and cook over low heat until it forms a smooth paste with no lumps. Place in refrigerator and let cool completely.
-
2
With an electric mixer beat the shortening, butter or margarine and the sugar until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake. Makes enough to frost one 9x13 inch sheet cake or two 8 or 9 inch layer cakes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Best Ever Russian Beef Stroganoff
Being of Norwegian descent, I really don't know how this Russian beef stroganoff came into the family. My grandma has made this recipe for 50 years that I know of and it is truly my favorite. Serve over noodles. For a wintertime comfort food this is the best. I actually like it so much that my wife and I will have this for dinner and the next morning we will eat the leftovers with a couple of eggs on the side for brunch. You can't beat it!
Pumpkin Butterscotch Cookies
I obtained this pumpkin butterscotch cookies recipe from my cooking teacher of four years.
Campbell's Kitchen Chicken Broccoli Divan
This Campbell's chicken and broccoli casserole features a cheesy sauce, which stirs together easily. Bake until piping hot and serve with hot biscuits or noodles.