Best Cooked Frosting Recipes

COOKED MILK FROSTING

Steps:

• In a small saucepan, whisk together flour and milk until smooth. Cook over medium-high heat, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Transfer to a heat-proof bowl; stir in vanilla and salt. Press plastic wrap against surface; let cool completely.
• Beat butter with sugar on medium speed until light and fluffy, scraping down bowl as needed, about 2 minutes. Add milk mixture and continue beating until frosting is light and fluffy and resembles whipped cream, about 2 minutes more. Use immediately.

COOKED FUDGE FROSTING

Steps:

• Mix sugar and cocoa together in saucepan. Stir in milk. Add butter. Cook over low heat and stir until butter melts. Continue to cook over low heat until mixture comes to a rapid boil. Cook 3 minutes more. Remove from heat. Add vanilla. Place pan in cold water and continue to stir until it begins to thicken. Pour over 9 x 13 cake in which holes have been punched with a toothpick, fork or skewer.

OLD FASHIONED COOKED FUDGE FROSTING OR FUDGE..AWESOME

Steps:

• Melt margarine in large boiler on medium heat.
• Add Karo syrup, Carnation milk and Hershey's cocoa. Mix well and add sugar.
• With unit on High heat, bring to a full rolling boil (one you can not stir down). Reduce heat to medium-high and boil for 4 minutes by the clock.
• Remove from heat and beat with mixer on high until thick and creamy. Add vanilla.
• Spread between layers of cake and on top layer and sides. This will frost 10 layers.
• This recipe makes delicious fudge by cooking 5 minutes by the clock. Beat until thick and creamy. Add 2 cups chopped nuts. Pour into buttered pan and cut into squares when cool.

POOR MAN'S COOKED FROSTING

Steps:

• In saucepan, cook milk, flour and salt until thick.
• Cool well.
• In small mixing bowl add sugar, margarine and shortening.
• Beat well with electric mixer.
• Add flour mixture and 1 teaspoon vanilla.
• Beat until it is fluffy and stiff like whipped cream.

COOKED PEANUT BUTTER ICING (FROSTING)

Steps:

• Combine the sugar, milk and corn syrup in a heavy saucepan.
• Bring to a boil and cook for about 3 minutes.
• Remove from heat and place the pan in a larger pan of cold water.
• Add the margarine, peanut butter, and vanilla flavoring.
• Beat until mixture thickens to a spreading consistency.

COOKED PEANUT BUTTER FROSTING

Steps:

• Combine brown sugar, butter, cream, vanilla, and peanut butter in a large sauce pan. Bring to a boil over medium-high heat, stirring frequently. Remove from heat and add confectioners' sugar and mix well. Pour over a cooled cake and spread frosting quickly.

MOM'S COOKED FUDGE FROSTING

Steps:

• Cook sugar, syrup, chocolate and milk, stirring constantly to soft ball stage (232 degrees).
• Remove from heat.
• Add vanilla and butter, stirring until melted.
• Cool til lukewarm without stirring.
• When lukewarm, beat until creamy and thick enough to spread.

COOKED FROSTING

Steps:

• 1. Put the four white frosting sauce ingredients (Step 1 of 2) in a small pot over low heat and whisk until thickened. Remove from heat and cool mixture completely in a bowl. To avoid a skin on the frosting, place plastic wrap on top.
• 2. Once the frosting has cooled, then add the (Step 2 of 2) ingredients and beat with a stand mixer or hand mixer for approximately 10 minutes until nice and fluffy. YUM!!!

COOKED FROSTING (FLOUR FROSTING)

Steps:

• 1. In a sauce pan, combine the flour and milk. Stirring constantly over medium heat, blend and stir until very thick. This is going to take some time. Do it slowly so it does not boil or even bubble. It should be thick enough that in mounds in the middle. A bit thicker then pudding consistency. Allow this to cool on its own. Do not refrigerate! Cool it till you can hold the pan. (room temperature)
• 2. While waiting for the flour/milk to cool, get out your Kitchen Aid. You can use a hand mixer, but you will be blending for at least 10 minutes so be prepared to get an arm work out! In the Kitchen aid, add sugar, vanilla and butter. Whip it for a good 10 minutes until there is not a trace of graininess of the sugar. If you are unsure, blend it some more. You want this velvet smooth.
• 3. When milk/flour mixture is cooled off, add to the Kitchen aid with the sugar mixture. Again, you are going to whip this.... whip it good! Let it whip on high, scraping as needed, for a good 10-15 minutes. It will be the fluffiest, creamiest frosting ever!
• 4. Perfect for Red Velvet cake, or any cup cake or cake needing an excellent white frosting. NOTE: If you frost a cake and then put it in the refrigerator, be aware that this frosting will harden just a bit. No worries, just take out the cake about 15 minutes before slicing.

COOKED ICING (FROSTING)

Steps:

• In a small sauce pan, combine 1/2 c milk and flour. Over low heat, whisk together to remove lumps from flour. When mixture is smooth, add in sugar and remaining milk. Continue to whisk and increase heat to medium. Bring mixture to a boil and continue to whisk for one minute. Remove from heat and transfer to a bowl. Place plastic wrap over top to prevent a 'skin' from forming. Let cool completely (may place in refrigerator).
• When mixture is cool, combine butter or margarine and shortening in a large mixing bowl. Beat well till combined. Add flour/sugar/milk mixture along with salt and vanilla and beat well.

COOKED PEANUT BUTTER FROSTING...CIN'S

Steps:

• 1. Combine the first 3-ingredients in a heavy saucepan.
• 2. Bring to a boil then cook for approx. 3 minutes.
• 3. Remove from the heat and place saucepan into a larger pan that has cold water in it.
• 4. Add the last 3-ingredients, and beat until mixture thickens to a consistency you can spread.
• 5. Makes enough for a 2-layer cake.
• 6. P.S. I have also cooked some bacon, pat off the grease and break into pieces, then add into this frosting...everything is better with bacon =;D This is for you Rose.

OLD FASHIONED COOKED FROSTING

Steps:

• 1. Whisk together the flour and milk in a small saucepan.
• 2. Stirring constantly over med-low heat, cook to a thick paste. Let cool completely.
• 3. Cream together the sugar and butter until light and fluffy.
• 4. Beat in the vanilla.
• 5. Beat in the cooled milk paste until it is the consistency of whipped cream.

COOKED VANILLA FROSTING (AND MY FAVORITE CHOCOLATE CAKE) RECIPE - (4.3/5)

Steps:

• For the cake: Prepare 2 9-inch cake pans (I always line mine with parchment paper and then use a non-stick baking spray with flour. Preheat the oven to 350F. Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Divide evenly into cake pans (this cake makes a great sheet cake or cupcakes). Bake for 20 minutes (for cupcakes) or 27 minutes (approx) for a baking pan at 350°F or until toothpick comes out clean. Cool completely and frost. FOR THE FROSTING: Whisk together in a saucepan the flour and milk. Cook over medium heat until starting to thicken and cook for a minute or two more-- don't let it get too thick or it will be too stiff when it cools. (The roux has to boil for a little bit for the flour to cook and lose its starchy flavor.) Pour into a wide bowl and allow to cool, stirring now and again. If the roux is lumpy when it cools, just press it through a fine sieve. Beat together a cup of unsalted butter and a cup of granulated sugar until light (you really need an electric hand mixer or stand mixer for this). Beat in the cooled roux about two tablespoons at a time. As you beat and add the roux, the frosting turns creamy (6-8 minutes) instead of grainy from the sugar -- almost like "magic"! Add 1-2 tsp vanilla and beat some more until it's light and creamy. TIP: Don't chill the roux in the fridge or it will be too hard to beat stuff into.

COOKED WALNUT FROSTING

Steps:

• Blend first 5 ingredients in saucepan. Cook over medium heat until thickened, stirring constantly.
• Add vanilla, coconut and walnuts; mix well.
• Cool.
• Frost cooled cake.
• Enough frosting for a 2 layer cake.

COOKED WHIPPED CREAM FROSTING

Steps:

• Cook flour and milk over low heat until thick.
• Cream together sugar, butter and shortening until smooth. (Sounds greasy, but it is good and mixes in.)
• When the flour mixture is cool add a small amount to the sugar mixture and beat. Continue to add small amounts of the flour and milk mixture to the sugar mixture until it is all mixed in. Whip until it is has the texture of whipped cream. This is best when it is made a few hours or the day before. Enjoy!!

COOKED BUTTERCREAM FROSTING

Steps:

• Combine all ingredients in saucepan, mix well.
• Let stand for 1 hour.
• Cook to soft boil stage or 234°F on candy thermometer, stirring occasionally.
• Beat until creamy and of spreading consistency.
• Frost cooled cake.