Granny'S White Icing
A classic homemade white icing with a smooth, creamy texture, perfect for cakes and desserts. Suitable for those who enjoy sweet, vanilla-flavored frosting.
Ingredients
Instructions
- Cook the flour and milk until thick, stirring constantly.
- Set aside to cool, covered.
- When the flour and milk mixture is cool, put all ingredients into a mixer.
- Beat until the mixture reaches the consistency of whipped cream.
Tips & Substitutions
For a smoother icing, ensure the flour and milk mixture is completely cool before adding other ingredients. If you don't have shortening, you can use additional butter instead, though this may alter the texture slightly. This icing can also be flavored with almond extract for a unique twist. If you want a lighter version, consider substituting half the butter with Greek yogurt.
Serving Suggestions
This icing is perfect for topping cakes, cupcakes, or even cookies. It pairs beautifully with Cracked Cookies for a delightful dessert. Consider using it to frost a chocolate cake, as the sweetness balances the richness. For a festive touch, add sprinkles or nuts on top before serving.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to a week. Before using, let it sit at room temperature to soften. If it thickens too much, you can re-whip it briefly or add a splash of milk to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S White Icing contains roughly 368 calories, with 1g protein, 12g carbohydrates, and 30g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this icing ahead of time?
Yes, you can prepare this icing a day in advance. Just store it in the refrigerator in an airtight container. Before using, allow it to come to room temperature and re-whip to restore its fluffy texture.
Why did my icing turn out runny?
If your icing is runny, it may be due to the flour and milk mixture not being cooked long enough to thicken. Make sure to cook it until it reaches a pudding-like consistency. Additionally, ensure that all ingredients are well mixed but not overbeaten.
Can I use this icing for a layered cake?
Absolutely! This icing works well for layering cakes. Just make sure to apply a crumb coat first to seal in any loose crumbs. For added flavor, consider using it between layers along with fresh fruit or jam.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).