The Pioneer Woman Tasty Kitchen
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That’s the Best Frosting I’ve Ever Had

4.28 Mitt(s) 165 Rating(s)165 votes, average: 4.28 out of 5165 votes, average: 4.28 out of 5165 votes, average: 4.28 out of 5165 votes, average: 4.28 out of 5165 votes, average: 4.28 out of 5

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Level: Easy

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Description

So perfect on a chocolate cake that you’ll never frost one with anything else, ever again.

Ingredients

  • 5 Tablespoons Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar (not Powdered Sugar!)

Preparation

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

210 Comments

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Carol Mackey on 5.11.2015

After having spent in excess of two hours beating this frosting, it has finally begun to get fluffy enough to spread well. At this point, I don’t care how good it is–I was worried that I would burn out the motor of my _new and only ever_ Kitchenaid Pro Series 5 Plus–which has a pretty hefty motor. Started this recipe from “The Pioneer Woman” website–no mixing times there–after over an hour, checked yours; 15 minutes? Good Gravy!! Why, oh WHY is this specific to granulated sugar ??!! When it isn’t heated (as in a cake), it doesn’t dissove in fat very well. If you have to grind it in a blende, or use _melted_ butterr–well, now it is finally nearly finished and I can soon frost my granddaughter’s birthday cake. but . . . I’ll certainly think twice–or three times–before using it again. Since your readers had so many good suggestions (which I unfortunately didn’t find in time to avoid much frustration), why didn’t you make those suggestions with the recipe–or didn’t you test it that much??

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Samantha Anastasiou on 5.10.2015

Oh, I forgot to add that I’m also high altitude here in Albuquerque New Mexico! Yum! Go for it!

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Samantha Anastasiou on 5.10.2015

OK!!! So, I made this frosting. First, I read everything, all the comments. I made this frosting TWICE TODAY! The second time was THE CHARM!! IT IS AMAZING!! Here are the steps that I had to fix.
1. I used a hand mixer for the milk and flour on the stovetop, instead of doing it by hand with a whisk. Makes that a snap! No lumps, nice and creamy/pasty. Someone mentioned like brownie mix, yes, that’s it!
2. Put the Granulated sugar in your blender!!!!!! I have an Oster Beehive blender, and just plopped the cup of sugar in there and pulsed it up and down a few times. THIS SAVED IT FOR ME! My first batched I had in my big Kitchen Aid mixer, I switched paddles, I blended it for 30 plus minutes. It was just like grainy beach sand. After starting over and putting the sugar in the blender, it was creamed together in about 15 minutes! With room temp butter, salted.
Hope this helps someone if they run into the grainy sugar or lumpy flour! It is really super delicious. I put food coloring in it and it was pink, so cute. SOOO GOOD!!!!!!!!!!!!!

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Trish on 2.21.2015

So happy to have found this recipe. It was my grandmother’s go-to and we had lost the recipe. I read through many of the reviews and will say that when the recipe is followed, this is the greatest frosting ever. Its light, fluffy and not overly sweet. But the key is follow the process. I will say I discovered one change after talking to my family, the original recipe called for 3 tablespoons flour not 5. That could solve some of the flour taste. But otherwise this is perfect.
You must must must cook the milk and flour until it’s the thickness of paste. Just when you think it’s thick enough keep whisking and cooking. It will be so thick it stays in one glob.
The next key is room temp salted butter. Cream butter and sugar on high until white and fluff. Scape bowl often. Add vanilla and milk flour mix. Whip on high for several minutes. Magically it will come together. Whip until it looks like whipped cream and has same texture.
Lastly, use a paddle attachment vs whisk in your mixer. I tried both and had better results with paddle.
Thank you for this great recipe. Was perfect on a white cake.

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FromAcorns on 2.5.2015

Thanks for this recipe! It reminded me of a British wartime recipe for Mock Cream. It is so marshmallowy and good. It went so beautifully with my balsamic chocolate cake. I posted what I did on my blog with credit to this original post http://oaksgrow.blogspot.co.uk/2015/01/glorious-chocolate-cake-with.html Thanks again MissyDew!

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Samantha Anastasiou on 5.10.2015

I love this frosting! I had to make it twice, and here are my tricks (cheats!) that made it come out the second time.
1. Use an electric beater/ hand mixer for the flour/milk mixture on the stove! This is so much better than hand whisking, no lumps. Cook until like a brownie batter consistency, like paste. It blends really well this way! (just be careful about the cord, I have an electric glass top stove) oh, and put a lid on your pot while it cools, so a film doesn’t form over it. = )
2. PUT YOUR GRANULATED SUGAR IN THE BLENDER! I have an Oster Beehive blender, and just put it in there and pulse it up. Snap! That does the trick! I tried it the first time and no way would it blend. It was in my kitchen aid mixer for 45 minutes, I changed paddles, scraped tasted scraped.. Finally gave up as the consistency didn’t change. 2nd time I put the sugar in the blender first, and it was done perfectly in about 15-20 minutes!
I also put food coloring in it, and made pink frosting, it IS SO DELICIOUS!! Yummmmmmm!!! If you had these problems, try it again using the hand mixer, and THE BLENDER!!! = )

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Trish on 2.21.2015

Follow the process of this recipe and it’ll work. Its amazing and now my go to. Love love love it!!!

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K W on 12.29.2014

When I first made the frosting, I wasn’t overly impressed with the flavor and texture until I tried it on the red velvet cake I had made. It was absolutely delicious and paired well, especially after some refrigeration that made it “stick” to the cake. It is very light and fluffy – not an overly pretty frosting, but it was a huge hit with everyone who tasted the cake. I was concerned that the grainy texture of the sugar never truly seemed to disappear, even after 15 minutes of beating with my KitchenAid mixer, but it meshed perfectly when I added the cooked ingredients. Be certain to stir the flour/milk mixture constantly while cooking to prevent lumps. I also found that stirring occasionally during cooling (and covering with plastic wrap) seemed to help. My first batch of the cooked mixture was a thick, lumpy mess that I had to discard. I gave the recipe four stars as it is a good frosting – I had some initial difficulties with the layers of the cake trying to “slide” until refrigerated, which made it difficult to work with.

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M.A on 11.26.2014

This icing had many, many clumps in it. Even though it had a delicious taste, I literally spent 30 minutes trying to get clumps from the flour and milk mixture out. I’ve never heard of a icing recipe with flour before. I spent more time on the icing than I did the chocolate cake! Maybe I just had a bad experience. I didn’t like this. I may consider trying it again in the future. :(

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Kristen Teti on 11.19.2014

I have used this recipe for YEARS. Being from Pennsylvania, we make something called a Gob Cake and this is the Gob Icing. My tips are be sure to whip it for at least 7 minutes so the sugar dissolves. Using superfine sugar helps, but if you beat it long enough, the granulated sugar does eventually incorporate with no grainy mess. I also think using 1/2 cup of Crisco and 1/2 of butter makes a difference too; for some reason it beats up more fluffy. Using 2 tsp of vanilla is a great idea, as it gives it a more distinct flavor. I love this icing and so does my family.

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