"Melba's Jammin'" > wrote in message
...
> In article <3xUdj.604$yv5.17@trndny07>,
> "Julie Bove" > wrote:
>
>> Hmmm... I've made a lot of frostings in my time but never one with flour
>> in
>> it! And that sounds like a LOT of milk. I wonder how it sets up?
>
> LOL! I just remarked about the flour, too, before reading your post.
> It doesn't set up -- it's soft and greasy and sometimes compared to
> whipped cream. Clearly it is nothing like whipped cream, but that's the
> comparison that's sometimes made. It's an old recipe -- at least 40
> years back.

Yikes! I wouldn't like it then. Never had a frosting with Crisco in it
until we got some bakery cake that was made that way. Can't say I cared for
it.

When I was a kid, I made some boiled frostings (can't remember the names)
but mostly it was a hunk of Blue Bonnet margarine (never had butter in the
house), powdered sugar and whatever flavorings I wanted with a few drops to
a few spoonfuls of milk, depending on how thick I wanted it and how much I
was making.