Aunt Irene's Frosting

3 Reviews Add a Pic
Dorothy Young
Recipe by  Dorothy Young

“Luscious, creamy frosting that doesn't taste too sweet. This frosting is delicious on any cake, but I especially like it on coconut cake, sprinkled generously with coconut between layers and on top of cake.”

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Adjust Servings

Original recipe yields 3 cups



  1. In a medium sized saucepan, stir the sugar, flour, cornstarch and gelatin together. Add the eggs and beat until smooth. Beat in the milk. Cook over medium heat, stirring occasionally until thickened, about 3 to 5 minutes. Stir in the butter and the vanilla. Let cool and chill until cold.
  2. Once cold, beat until smooth and fluffy.
  3. Whip the cream into soft peaks and fold it into the frosting. Makes enough to frost one 8 or 9 inch layer cake.

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Reviews (3)

Rate This Recipe


Maybe the frosting tastes good with coconuts on it, but not on its own. The consistency was more like a mushy, heavy custard than the light frosting I was looking for.



came out like pancake batter and did not have a very good flavor



This was very tasty. However, I used Cool Whip instead of heavy whipping cream. This made the recipe easier. I frosted a coconut pound cake rather than a layer cake. It received raved reviews at a covered dish party.

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Amount Per Serving (12 total)

  • Calories
  • 188 cal
  • 9%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 20.4 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 50 mg
  • 2%

Based on a 2,000 calorie diet



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Cool Whipped Frosting


next recipe:

Creamy Frosting