Difference between revisions of "Real Red Velvet Cake Frosting"
RealRecipes (talk | contribs) m (Text replace - "Category:World Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Category:Frosting and icing Recipes" to "Category:Confection recipes Category:Frosting and icing Recipes") |
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# This icing must stay refrigerated, will fall apart at room temperature. | # This icing must stay refrigerated, will fall apart at room temperature. | ||
| + | [[Category:Confection recipes]] | ||
[[Category:Frosting and icing Recipes]] | [[Category:Frosting and icing Recipes]] | ||
[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
Revision as of 15:49, 19 April 2012
Description
Contributed by World Recipes Y-Group
Ingredients
- 1 cup sugar
- 1 tsp vanilla
- 3 tbsp flour
- 1 cup butter
- 1 cup vitamin D whole milk (too runny if you use other)
Directions
- Cook flour and milk in double boiler until thick, stirring constantly.
- Cool.
- Cream sugar, butter and vanilla until as fluffy as possible.
- Blend cooked mixture with creamed.
- This icing must stay refrigerated, will fall apart at room temperature.
