153 Reviews
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Sandy on 2.15.2014
That is the have best frosting I have ever had. Thank you Missydew. I have tried many and finally found the one I will make from now on. I love the consistency and the taste,
Megan McCreadie on 2.15.2014
Worst Frosting Ever.
I followed the ingredients EXACTLY (but i had to convert US Cups to UK Metric :/) all looked good, but when it came to mixing it all together – it just wouldn’t combine!! I don’t know what i was doing wrong! I just started by mixing is on my stand mixer with the balloon whisk, then after around 15 minutes of “beating the living daylights out of it”, I changed to a normal mixer with sides that touched the bowl, beat for another say 25 minutes on full power – AND STILL NOTHING!! It was still separated and didn”t look appetising at ALL! I was beginning to get frustrated because it had now been over an hour that I had started making this buttercream, with my chocolate cupcakes ready and waiting, finally after a little consideration (not a lot was needed) I chucked it in the bin and make conventional buttercream with butter and confectioner’s sugar – NOT A HAPPY BUNNY AT ALL!!!!
Ellie on 1.6.2014
I created a Tasty Kitchen account (including re-doing my CAPTCHA 99 times because somehow a 4-digit puzzle is that hard…) JUST to leave a review for this fantastic frosting!
Texture: light yet rich. Somewhat like whipped cream, but a bit heavier/denser with an amazing creaminess.
Flavor: shockingly flavorful without being too sweet. This was a BIG one for me, because I normally like sweet buttercreams. However, this recipe had enough sweetness without overpowering the complexity of my chocolate cake. I was not able to taste any individual ingredient, including the flour; it all blended together nicely.
I cooked my flour and milk until it was very, very thick. I actually worried it would be too thick and that it wouldn’t blend well, but it was great! My consistency was so that I could pull the whisk out and nothing dripped off — very sticky and thick.
I used Trader Joe’s organic sugar and I was not able to get a smooth texture with my butter and sugar mixture. It was VERY crunchy, but I didn’t worry because I was using sprinkles anyway and I wasn’t re-making icing! Thankfully, beating in the flour on a relatively high speed really smoothed things out, and the result was incredible creaminess.
I will never use another vanilla frosting again, and I’m even going to bake a mini chocolate cake to use up my leftover icing!
Christina Burton on 1.2.2014
Awesome recipe, especially in a pinch (a.k.a. when you don’t feel like running to the grocery to store just to buy store-brought frosting). But in this case, I will never go back to store-brought frosting.
Erin Orlando on 12.20.2013
Consistency was fluffy and like a whipped cream but it was way too buttery and therefore sickening. I didn’t want to throw it away since it was a waste of organic sugar and butter but I’m seriously considering using it tomorrow morning for buttering pancakes. I thought a cup of butter was a bit much so I should have gone with my gut and used half a cup instead.
181 Comments
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Jennifer on 2.14.2014
Oh my this is phenomenal frosting
Colette (Coco in the Kitchen) on 1.13.2014
Hi, Missy. Your frosting is so interesting. I can’t wait to try it. But I wanted to ask you – does it hold its shape well if piped?
Reesa on 1.7.2014
Okay, there are several things I’d change with this recipe.
1) Melt the sugar. We don’t want grainy sugar in our frostings, I melted mine in the butter, which also seemed to help everything mix better. I had to let everything chill because obviously the butter was too runny, but overall it wasn’t a big issue.
2) Less flour. This recipe pretty much IS a traditional buttercream recipe, but since we’re using granulated sugar instead of powdered sugar we need a thickening agent – that’s where the flour comes in. However, I think you could easily get away with only 2 tbs. Using 5 tbs made the flour’s flavor too dominant. I had to double up the vanilla extract to compensate. And with less flour, you could also get away with less butter.
3) More vanilla flavoring! Naturally the flour will drown out the flavor. If you want it to be sweeter, add more vanilla flavor. 2tsp instead of 1 tsp did the trick for me.
4) I feel that it has too much butter. None of the glaze or frosting recipes I’ve tried before ever used this much butter. But this recipe relies on it to drown out the flour. This also explains why people are having trouble storing it: When butter gets too cold, it gets solid and would likely lead to separating. When it’s too hot, it’s runny. You’ll need to keep it around room temperature or only slightly cooler for it to stay fluffy.
I think it’s important to remember it’s okay to experiment! Even though I’m not happy with following this recipe to a t, it’s still a great starting point you can tweak to suit your taste.
Christina Burton on 1.2.2014
Just made this icing for a homemade yellow cake. Two words: AWESOME SAUCE. Like you said, I don’t think I’ll ever go back to store-bought icing. Thank you for sharing your recipe!
Dianne Blodgett on 12.23.2013
I’ve been making this frosting for almost 50 years. Not sure where it came from however it looks like my sister’s handwriting. It’s been my go to frosting forever. Everyone has flour, milk, sugar & vanilla in their pantry. Why spend money on frosting when you have everything on hand?