Mile High Frosting
Mile High Frosting is a rich, fluffy, and creamy topping with a smooth texture, perfect for cakes and cupcakes, offering a delightful sweetness and classic vanilla flavor.
Ingredients
Instructions
- In a small saucepan, slowly add milk to flour and salt to make a smooth paste.
- Cook over medium heat, stirring constantly, until thick.
- Cool completely; refrigerate if mixture becomes lumpy, then beat until smooth.
- In a small bowl of an electric mixer, cream sugar, shortening, and margarine until fluffy.
- With the mixer running at slow speed, add the flour mixture a tablespoon at a time.
- Add vanilla and beat at high speed until stiff and fluffy.
Tips & Substitutions
For a smoother frosting, ensure your flour mixture is completely cooled before adding to the creamed ingredients. If you don't have margarine, you can substitute with unsalted butter for a richer flavor. If you prefer a lighter texture, consider using half the amount of Crisco shortening and increasing the margarine. This frosting is perfect for topping cakes or cupcakes, such as those for a Fruit And Yogurt Cream Pie.
Serving Suggestions
This frosting is delicious on chocolate or vanilla cakes, and it pairs wonderfully with a slice of Congealed Orange Salad for a refreshing contrast. For an extra festive touch, consider decorating your frosted cake with sprinkles or fresh fruit. It can also be used as a dip for Rice Krispy Trees for a fun dessert experience.
Storage & Reheating
Store any leftover frosting in an airtight container in the refrigerator for up to one week. To reheat, allow it to come to room temperature and then beat it again until fluffy. If it appears too stiff, you can add a small amount of milk to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Mile High Frosting contains roughly 433 calories, with 5g protein, 41g carbohydrates, and 28g fat. It is a good source of vitamin C (15% of the Daily Value) and iron (14% of the Daily Value).
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 use whole wheat flour instead of regular flour?
Yes, you can substitute whole wheat flour for regular flour, but keep in mind that it may change the texture slightly, making it denser. If you're looking for a lighter frosting, you might want to stick with all-purpose flour.
What can I do if my frosting is too runny?
If your frosting is too runny, try chilling it in the refrigerator for about 30 minutes to help it firm up. You can also add a little more flour mixture to thicken it, but be cautious not to add too much at once.
Is it possible to make this frosting dairy-free?
Yes, you can make a dairy-free version by using plant-based milk and margarine. Look for non-dairy creamers or coconut milk for the best results, ensuring that your shortening is also dairy-free.
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).