Marry This Pioneer Woman Flour Frosting is a silky and creamy recipe, which is made with all-purpose flour and milk. It’s a classic, foolproof recipe, ready in about 15 minutes, plus cooling time.
Jump to RecipePioneer Woman Flour Frosting Recipe Ingredients
- 1/2 cup all-purpose flour
- 2 cups granulated sugar
- Pinch of salt
- 2 cups milk
- 2 tsp vanilla extract
- 2 cups unsalted butter, room temp
How To Make Pioneer Woman Flour Frosting Recipe
- Make the Flour Paste: In a medium saucepan, whisk together the flour, sugar, and salt. Gradually whisk in the milk and vanilla extract until the mixture is completely smooth and free of lumps.
- Cook the Paste: Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens to the consistency of a thick pudding. This step is crucial and requires constant attention to prevent scorching.
- Cool Completely: Remove the saucepan from the heat. Transfer the mixture to a shallow bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool completely to room temperature. Do not rush this step.
- Whip the Butter: In a large bowl, use an electric mixer to beat the room temperature butter on high speed until it is light, pale, and fluffy, about 2-3 minutes.
- Combine and Finish: With the mixer on low speed, add the cooled flour paste to the whipped butter one spoonful at a time, waiting for each addition to be fully incorporated before adding the next. Once all the paste is added, increase the speed to high and beat for another 2–3 minutes until the frosting is exceptionally smooth and airy.
Recipe Tips
- How do you prevent a greasy or separated frosting? The most important step is to ensure the cooked flour mixture has cooled completely to room temperature before you add it to the butter. Adding a warm mixture will melt the butter and cause the frosting to separate.
- Why is my frosting gritty? A gritty texture usually means the sugar didn’t fully dissolve when cooking the flour paste. Make sure you whisk well and that the mixture is smooth before and during the cooking process.
- Can I add different flavors? Absolutely. This frosting is a wonderful base for other flavors. You can add a few tablespoons of cocoa powder for a chocolate version, or a teaspoon of lemon zest for a bright, citrusy frosting.
- My frosting seems soft. What should I do? If the frosting is too soft after mixing, you can chill it in the refrigerator for about 15-20 minutes to help it firm up. You may need to re-whip it for a minute to restore its fluffy texture.
What To Use Flour Frosting On
This old-fashioned frosting has a unique, light texture that’s not overly sweet, making it perfect for:
- Red Velvet Cake
- Classic Chocolate Cake
- Devil’s Food Cake
- Any type of cupcake
How To Store Flour Frosting
Refrigerate: Store the frosting in an airtight container in the refrigerator for up to one week. Before using, let it come to room temperature and then re-whip it with an electric mixer for a few minutes to bring back its light, fluffy texture.
Flour Frosting Nutrition Facts
- Calories: 120 kcal
- Protein: 1g
- Fat: 8g
- Carbohydrates: 12g
- Sodium: 25mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is flour frosting?
Flour frosting, also known as Ermine frosting or boiled milk frosting, is a vintage recipe that was the original frosting for Red Velvet Cake. It gets its stability from a cooked flour-and-milk paste rather than from a large amount of powdered sugar, resulting in a silky, less sweet finish.
Can I use a different type of milk?
Whole milk is recommended for the richest flavor and texture. You can use lower-fat milk, but the resulting frosting may be slightly less creamy.
Why does the butter need to be at room temperature?
Using room temperature butter is key to getting a light and fluffy final texture. If the butter is too cold, it won’t whip up properly and won’t incorporate smoothly with the flour paste.
Pioneer Woman Flour Frosting Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings5
minutes10
minutes120
kcalA silky, old-fashioned frosting made by cooking flour and milk, then whipping it into fluffy butter. It’s light, creamy, and not overly sweet.
Ingredients
1/2 cup all-purpose flour
2 cups granulated sugar
Pinch of salt
2 cups milk
2 tsp vanilla extract
2 cups unsalted butter, room temperature
Directions
- In a saucepan, whisk flour, sugar, and salt. Slowly whisk in milk and vanilla until smooth.
- Cook over medium heat, whisking constantly, until the mixture is very thick, like pudding.
- Transfer to a bowl, press plastic wrap directly on the surface, and let it cool completely.
- In a separate bowl, beat the room temperature butter until light and fluffy (about 2-3 minutes).
- Gradually add the cooled flour mixture to the whipped butter, one spoonful at a time, mixing on low speed.
- Once combined, increase speed to high and beat for 2–3 minutes until the frosting is smooth and airy.
Notes
- Cool Completely: The cooked flour mixture MUST be completely cool before adding it to the butter to prevent separation.
- Flavor Variations: Add cocoa powder for chocolate frosting or citrus zest for a fresh flavor.
- Rewhip if Needed: After chilling, the frosting will be firm. Let it soften slightly and re-whip it to restore its fluffy texture before using.
- Yield: This recipe makes enough frosting to generously frost a two-layer 9-inch cake or about 24 cupcakes.
