This is an old family recipe I found in my Moms recipe box.
- Carbohydrate 55.1818125225808 g
- Cholesterol 0.38125 mg
- Fat 362.012851555468 g
- Fiber 0.759375012769107 g
- Protein 3.74739499814994 g
- Saturated Fat 68.1678369324941 g
- Serving Size 1 1 recipe (514g)
- Sodium 4227.40550357121 mg
- Sugar 54.4224375098117 g
- Trans Fat 10.5988895087915 g
- Calories 3446 calories
Step-by-step
- Combine flour and milk and cook till thick.
- Put in frig to cool.
- Cream margarine, sugar, and vanilla.
- Add thickened milk and beat until fluffy.
Flour and milk cooked together form a starch matrix that stabilizes high-fat frostings without relying solely on powdered sugar. Heating flour in liquid gelatinizes the starch molecules, trapping moisture and creating a thickened base. This paste must cool completely to refrigerator temperature, around 40 degrees Fahrenheit, before it meets the fat phase. Introducing a warm paste to creamed margarine melts the emulsion, breaking the fat structure and resulting in a grainy texture. Whisking the cooled paste into the margarine and sugar mixture incorporates air cells that are held rigid by the starch network. Beat the mixture for at least five minutes to achieve a light, voluminous consistency resembling whipped cream. This frosting holds its structure well in cold storage due to the cooked starch inhibiting syneresis, or liquid separation. Store the finished frosting in an airtight container in the refrigerator for up to three days. Condensation will form on the surface if the container is opened while still cold, so let the bowl sit at room temperature for fifteen minutes before re-whipping briefly to restore texture. Leftover frosting can be repurposed as a rich filling between layers of chilled sponge cake or used to top dense brownies. Freezing is not recommended because the high fat content and cooked starch phase separate upon thawing, yielding a watery emulsion. Thorough mechanical agitation during the final mixing stage remains the only reliable method to eliminate any lingering starch lumps from the initial paste.
