Lady Lock Filling I

10 Reviews Add a Pic
Recipe by  MARSHA55

“Sweet and gooey, a perfect filling to sandwich between cookies.”

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Adjust Servings

Original recipe yields 2 cups


  1. In a saucepan combine the milk and flour, stir until blended. Cook over low heat until thick. Let cool.
  2. Beat the sugar and the shortening until no sugar crystals remain. Add the cooled milk mixture, slowly beating until fluffy. Add vanilla extract to taste.

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Reviews (10)

Rate This Recipe


This frosting is excellent but there are a couple important tips. If the milk, flour mix is not completely cool it doesn't turn out right and if you don't whip it long enough it doesn't turn out right. Do everything correct and WOW. I have been asked for the recipe many times.



This was very good. I used it as a filling for rolled pizelles. I read the other comments regarding prolonged mixing time to dissolve the sugar and I solved that problem. I stired the sugar into the milk and just warmed it alittle stirring constantly. That dissolves the sugar quite nicely. It is importent to cool the mixture completely before adding the flour or it will lump. Follow the rest of the recipe as it is written. I used almond flavoring and it was delicous.



I don't know if I maybe made it wrong, but a watery-like liquid seperated from the butter. Otherwise, it tasted ok

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Amount Per Serving (32 total)

  • Calories
  • 88 cal
  • 4%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 7.2 g
  • 2%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet



previous recipe:

Grocery Store Frosting


next recipe:

Creme Filling I