- Thread starter
- #21
Quote:
If it's too dry add a tablespoon of half and half at a time until it's the right consistency...
It it's not fluffy enough then you need to beat it some more. The faster and longer you beat it, the fluffier it will get.
Or if you prefer you could try this frosting...just add the cinnamon as with the other.
Frosting:
4-1/2 Tbs. flour
1-1/2 c. milk
1/2 c. shortening
1 c. butter
1-1/2 c. sugar
2 tsp. vanilla
Frosting Instructions:
Cook until thick and bubbly - stirring constantly...no lumps, flour and milk. Cool completely.
Beat until creamy (about 4 minutes) - shortening, butter, sugar, vanilla. Add cooled milk and flour mixture a little at a time, beating well after each addition.
Thansk so much for the Tip ... I will be making another of these today since my coworkers are ready to rip my head off for not bringing them any.. LOL I'll try to be more patient and let it do its thing... I LOVE the texture of the batter though it was just like cool whip.. YUM
Your welcome...
If it's too dry add a tablespoon of half and half at a time until it's the right consistency...
It it's not fluffy enough then you need to beat it some more. The faster and longer you beat it, the fluffier it will get.
Or if you prefer you could try this frosting...just add the cinnamon as with the other.
Frosting:
4-1/2 Tbs. flour
1-1/2 c. milk
1/2 c. shortening
1 c. butter
1-1/2 c. sugar
2 tsp. vanilla
Frosting Instructions:
Cook until thick and bubbly - stirring constantly...no lumps, flour and milk. Cool completely.
Beat until creamy (about 4 minutes) - shortening, butter, sugar, vanilla. Add cooled milk and flour mixture a little at a time, beating well after each addition.
Thansk so much for the Tip ... I will be making another of these today since my coworkers are ready to rip my head off for not bringing them any.. LOL I'll try to be more patient and let it do its thing... I LOVE the texture of the batter though it was just like cool whip.. YUM
Your welcome...
