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Aunt Irene's Frosting

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

SABLERABBIT
7
6/27/2003

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.

KIM K.
6
10/18/2002

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

JOSHLAURA83
5
8/29/2002

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.