A recipe for Italian frosting?

Question

I used to make a wonderful frosting that was made with margarine, flour and granulated sugar and you have to beat it to death(almost) with the mixer. And it is wonderful, fluffy and very creamy. Anybody still have that recipe?

Answer 1

Here you go Susan! These are the traditional baker's recipe's. The first is vanilla creme! Followed by chocolate.

ITALIAN VANILLA CREAM FROSTING

1/2 c. (1 stick) butter or margarine
1 lg. pkg. 10X sugar
About 1/3 c. half and half
2 tsp. vanilla

Cream butter; gradually add about half of the sugar, blending well. Beat in 2 tablespoons of half and half and vanilla. Gradually blend in remaining sugar. Add enough half and half to make of spreading consistency. Frosts 2 (9") layers.


ITALIAN CHOCOLATE CREAM FROSTING

3 tbsp. softened butter or margarine
1 c. powdered sugar
1/4 c. unsweetened cocoa
2-3 tbsp. milk
1/2 tsp. vanilla

In small bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat until smooth until a smooth spreading consistency is achieved. Blend in vanilla.

Answer 2

I found this recipe among my grandmas old recipes. this frosting is very versatile. May be used as a cream puff filling, topping for gelatin or desserts, as cake filling, and for frosting of course.
5 tablespoons flour
1 cup milk
1 cup sugar
1/2 cup shortening
1/2 cup margarine
1 tablespoon vanilla or 2 ounces melted chocolate

5 cups
20 minutes 15 mins prep
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Mix flour and milk to a smooth paste in small sauce pan.
cook over low heat until very thick, stirring constantly.
Remove from heat and set aside to cool.
Put sugar and fats into bowl (2 quart size) and beat at highest speed for 10 minute (This is very important- it must be beaten until so smooth that sugar us hardly noticed).
When milk and flour paste is cold, beat into sugar mixture until it looks like whipped cream.
Beat in flavoring.
Tastes like whipped cream or ice cream.
Will keep for several weeks in the rer.
if covered loosely with waxed paper.

Answer 3

Here is an Italian forsting with some variations to the recipe added also. It is called Mock Whipped Cream but I've also looked for Italian Frosting and it's the same idea. Here it is with all variations. Also, I'm sure that if you can make orange, vanilla and almond variations, you could probably find other flavorings and use those as well.


Mock Whipped Cream Frosting with Cocoa Variation

3/4 c. milk
3 tbsp. flour
6 tbsp. butter
6 tbsp. shortening
3/4 c. sugar
1 1/2 tsp. vanilla
1/4 tsp. salt

Cook milk and flour until thick. Cool. Beat butter, shortening, and sugar for 4 minutes in a bowl. Add flour and milk mixture. Beat 4 minutes. Add vanilla and salt.

CHOCOLATE VARIATION: Add 3 tablespoons cocoa.

Chocolate Mock Whipped Cream Frosting

1 stick (1/2 cup) margarine
1/2 c. sugar
1 tsp. vanilla
1 env. (1 oz) semi-sweet chocolate or 4 tbsp. cocoa
1/2 c. milk
2 tbsp. flour

In bowl mix margarine, sugar, vanilla, and chocolate or cocoa. In pan, mix milk and flour mixture and cook on low until thick. Cool in refrigerator. When flour mixture is cool, mix with chocolate mixture and beat until smooth.

Orange Mock Whipped Cream Frosting

3 c. sugar
1 1/2 tbsp. flour
1/4 tsp. salt
Grated rind of 1/2 orange
2 1/2 tbsp. fresh lemon juice
1/4 c. fresh orange juice
1 egg, slightly beaten
1 tbsp. oleo or butter
1 c. whipping cream

Cook together all but oleo and cream. Cook over hot water. Stir frequently. When thick, add oleo. Cool. Whip cream until stiff. Fold cooled orange filling into cream. Spread on carrot cake. Better if made day before. Must be refrigerated. Can be frozen.

Lemon Mock Whipped Cream Frosting

1 c. milk
5 tbsp. flour
1 1/4 c. sugar
1 c. shortening
1 tsp. lemon extract
1 tsp. vanilla

Shake in shaker milk and flour until smooth. Cook mixture over medium heat, stirring constantly until smooth and creamy. Let cool. Beat sugar, shortening and extracts until creamy. Add to cooled mixture. Beat on high until sugar has dissolved and mixture is smooth and creamy.

Mock Whipped Cream Frosting with Variations

5 tbsp. flour
1 c. milk

Put above ingredients in a blender until completely mixed or mix with a whisk, but it must be completely blended. Put into a small pot and cook over low heat until the consistency of pudding. COVER AND COOL COMPLETELY. Set aside, then:

1/2 c. butter or margarine
1/2 c. Crisco shortening
1 c. granulated sugar
1 tsp. vanilla

Cream together 1/2 cup of shortening and 1/2 cup of butter or margarine until light and fluffy. To that add 1 cup granulated sugar a little at a time and beat until the sugar is dissolved. THIS MAY TAKE AS LONG AS TEN MINUTES - BE PATIENT. When dissolved or near to being dissolved, add the cooled flour mixture and beat until fluffy, then add vanilla.

NOTE: Other flavors may be substituted for the vanilla. Also, liquid chocolate or cocoa may be added. If you like color it takes food coloring beautifully.

Mock Whipped Cream Frosting with Pudding Mix

4 tbsp. flour
1 c. milk
1/2 c. margarine
1/2 c. shortening
1 c. sugar
2 tbsp. vanilla
2 tbsp. instant pudding mix (any flavor desired)
1/2 c. chopped nuts

Combine flour and milk in saucepan and cook over LOW HEAT until thick, stirring constantly. Cream the margarine, shortening and sugar together for 4 minutes. (Can use all margarine). Add cooled flour mixture and vanilla; beat an additional 4 minutes. Fold in instant pudding mix and nuts - spread on cooled cake.