Flour Cake Icing


The ACT  Festival cookbook  this year will be in honor of Dr. Carlos Smith, retired Avoyelles County Agent, and all-around good guy, who is so much a part of the life of the 4-H and County Agent’s Office still, as well as Avoyelles Tourism (we share the same building). We hope to honor Carlos by compiling his favorite recipes through the years, including vintage recipes, 4-H recipes, County Agent Office favorite recipes, and many favorites of West Monroe, where Carlos was born and raised. We will have a special cookbook available during the Festival, for any friend who wishes to write a note to Carlos. He will be on hand during the Festival if you would like to talk to him and reminisce with him. This is an example of a typical recipe from that cookbook—a vintage recipe from early in the century, which has become incorporated into today’s cooking.

5 Tablespoons Plain Flour
1 Cup Milk
2 Sticks Butter, Softened
1 Cup Powdered Sugar (or more if needed)
1 Teaspoon Vanilla

Combine flour and milk in saucepan. Cook over medium heat, while stirring, until thick. Cool to room temperature. Cream butter, sugar and vanilla until  fluffy. Incorporate the cooled flour mixture into the butter/sugar mixture. Beat with mixer until thick and fluffy.  Frost cake layers. 

Note: This snowy white frosting was the original one for the Red Velvet Cake layers when it was introduced years ago.