Auntie M’s Gob Icing

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Some memories are so precious they are difficult to share. Just like some relationships are so priceless, they can never be replaced. I was blessed with 16 years of my life as the goddaughter to the kindest, most generous woman that could grace this earth. The number one rule to blogging is to be candid and open about life experiences and memories that inspire us to be the people we have become; however, my Aunt Madlyn is a sacred subject. She is not just my memory, nor is she just my painful loss to share. I was not her daughter, I was not her husband. I was not a person deserving the right to share these intimate details of her kindness, her selflessness. She was an inspiration to anyone who ever had the privilege to meet her. To me, she was Auntie M, a person who loved so deeply, gave so freely, and believed so strongly.

As a child, I don’t have a single memory of a life milestone, birthday, or exciting moment in my life that she was not a part of. When I lost her at sixteen years old, barely stepping into young adulthood, a huge part of the child in me died with her loss. As if I aged 10 years that summer. I carried her memories with me everywhere for years, trying to understand and accept that my life would forever be changed.

I tried various ways to honor her memory, from Relay for Life teams to little decorations hidden around my home reminding me of her kindness. Our oldest daughter is named after her, carrying her middle name, Rose, as a continued attempt to keep her alive in our hearts.

This summer we plan to add a rose bush to our new home, which has been the plan for several years, but never actually happened. She loved roses, and I can remember her sharing yellow ones from her shrubs with me when I young.

But the one specific memory I will always associate with her would be her ability to make the best Gobs around. Now, I am sure they are equal to most family gob recipes, but they hold so much more value for me knowing that they are hers. I find myself making her gob icing recipe more frequently than the actual Gob cookie itself. I love cakes and cupcakes with this very specific icing recipe. My family would agree, no cupcake is as good as a Gob cupcake.So today, I will share with you, my beloved Auntie M’s gob icing recipe.

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This icing is SO WORTH the time put in to it. To start, you  need a medium saucepan to cook the milk and flour. I use 2 percent milk; however, I have made this exact icing with both Vitamin D and Skim milk and it turns out great with each kind.

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Stir the mixture over medium-high heat until it thickens and begins to boil. DO NOT STOP MIXING.

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Continue to mix the mixture until it turns to a thick paste consistency. At this time, remove from the heat and chill completely. I place my mixture right into the fridge or even freezer depending on the time frame I have to work with. You will want this mixture to be ICE COLD later when adding back into the icing.

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Next, cream together the butter and shortening. We use Crisco in our house, and for some reason, this ruins the icing for my Dad?? He is the king of sweets, but doesn’t love Gob Icing! Go figure.

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Once the butter and Crisco are nice and fluffy, add in the vanilla and powdered sugar and continue to whip the icing in a stand mixer, using the whisk attachment. It should really begin to look delicious by this point!

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I love the fluffiness of freshly whipped icing. Every time I make desserts in my stand mixer, I think about my crazy Orange color choice for my mixer. I love it with the wall color in my kitchen, but I’m not so sure I will still love it once we have re-finished our kitchen this summer. But then again, I think I would miss this bright pop of orange if it were gone.

But I digress… Once the icing mixture is ice cold, remove it from the fridge. It should be cold to the touch and very stiff.

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Scrape all of that nicely thickened flour mixture from the sides of the saucepan and plop it into your stand mixer. Beat on high until your Gob icing is nice and thick, without any lumps.

It has always been a sort of tradition in my family to tint the gob icing to match whatever occasion or holiday is taking place.The girls and I chose green for this particular batch leaving a slightly minty tint to our creation.

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Look at how rich and thick the icing is! This icing is by far, my favorite sweet treat! When we make the actual gob cookies, my Auntie M’s daughter, along with her daughter come over and assist in the process. It’s become sort of a sacred tradition to make these treats together.

To get a pretty design on your cupcakes, use a Wilton Decorating Tip set to keep your icing smooth and consistent. I like the disposable decorating bags for time sake. I have the reusable ones, but I really hate the cleaning and drying process that goes with reusing a bag.

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Once you’ve piped your icing onto your cupcakes, or into your cookies, it’s time to enjoy! Be sure to store both in a cool space to help the icing keep shape. I usually keep mine in an air-tight container in the coolest room in our house, not that gobs last more than 24 hours around my family!

Every time I take a bite into either the gob cupcake or the actual Gobs themselves, it takes me back to when I used to be able to sweet talk my Auntie M. into making me her infamous cookies. I hope this recipe brings your family the joy we feel every time we make these.

Cheers!

  • Whitney

 

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Auntie M's Gob Icing

  • Servings: 24 cupcakes
  • Difficulty: moderate
  • Print

Rich and creamy gob icing is the perfect addition to any cake, cookie or cupcake

Ingredients

  • 3 cups milk
  • 1/4 cup gluten free flour (Pamela’s Artisan Blend)
  • 3/4 cup butter at room temperature
  • 3/4 cup shortening (Crisco)
  • 2 cups powdered sugar
  • pinch of salt
  • 1 tsp vanilla

Directions

  1. In a saucepan combine milk and flour over medium heat. Whisk constantly as mixture becomes thick and bubbly.
  2. Continue to stir until mixture becomes a thick paste. Remove from heat and chill until ice cold.
  3. In a stand mixer with whisk attachment, beat butter and shortening until fluffy.
  4. Add in powdered sugar, pinch of salt and vanilla, continue to mix at medium-high speed.
  5. Once the flour mixture has chilled, add it into stand mixer and continue to mix at medium-high speed until smooth.
  6. Using a decorating bag, pipe on to cupcakes or gob cookie halves.

 

 

 

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