As you can see, I'm no cake decorator, but I've always loved cake with loads of creamy frosting. This recipe was popular...I was going to say awhile back...but it's been about 45 yrs since I first tasted it. It is soft, creamy and NOT sweet (unless more sugar is added).
It does, indeed, contain tangzhong. The effect is just as good as in bread dough.
This recipe makes more than enough for a 2- layer cake and requires a fairly large mixer bowl.
1.5 cups milk
10 Tbsps flour
Whisk a portion of the milk into the flour until smooth. Add rest of milk. Heat on stovetop or in microwave until very thick, stirring often. I've never used the stovetop, but the microwave is tricky. The paste is very thick and wants to clump. Stop & stir frequently.
Cover with plastic and let cool.
3/4 cup butter
3/4 cup shortening (all shortening or all butter can be used, but taste changes)
1.5 cups GRANULATED sugar
vanilla cocoa powder can be added for chocolate, increase sugar a bit
Cream fats, add sugar & vanilla, and beat until creamy and sugar is dissolved. Add cool paste and beat like crazy on high speed for a few minutes.
This icing reminds me of what's in a Jos Louis (sorry non-Canadians).
- Moe C's Blog
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Similar to Ermine frosting, but the proportions are a little different and yours looks more marshmallowy than Ermine. This reminds me of the filling in a Ding-Dong, and there is nothing wrong with that!
Thank you for sharing it :)
My Aunt and Mom passed on their old cookbooks. I remember that recipe. “ cooked “ frosting. I’ll have to look it up tomorrow. Love its creamy fluffy rich texture!
Tip: cook in a double boiler. I do almost everything in one. Cooked cereal, grits, polenta, lemon curd. You name it life is so much easier with a double boiler.
Looks great.
Now up your game and learn how to make Italian meringue buttercream! :)