As you’ll be able to see, I am no cake decorator, however I’ve all the time beloved cake with a great deal of creamy frosting. This recipe was common…I used to be going to say awhile again…however it’s been about 45 yrs since I first tasted it. It’s delicate, creamy and NOT candy (until extra sugar is added). 

It does, certainly, comprise tangzhong. The impact is simply pretty much as good as in bread dough.

This recipe makes greater than sufficient for a 2- layer cake and requires a reasonably large mixer bowl. 

1.5 cups milk

10 Tbsps flour

Whisk a portion of the milk into the flour till clean. Add remainder of milk. Warmth on stovetop or in microwave till very thick, stirring usually. I’ve by no means used the stovetop, however the microwave is difficult. The paste may be very thick and desires to clump. Cease & stir ceaselessly. 

Cowl with plastic and let cool.

3/4 cup butter

3/4 cup shortening   (all shortening or all butter can be utilized, however style modifications)

1.5 cups GRANULATED sugar

vanilla      cocoa powder will be added for chocolate, improve sugar a bit

Cream fat, add sugar & vanilla, and beat till creamy and sugar is dissolved. Add cool paste and beat like loopy on excessive pace for a couple of minutes. 

This icing jogs my memory of what is in a Jos Louis (sorry non-Canadians).