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That’s the Best Frosting I’ve Ever Had

4.30 Mitt(s) 169 Rating(s)169 votes, average: 4.30 out of 5169 votes, average: 4.30 out of 5169 votes, average: 4.30 out of 5169 votes, average: 4.30 out of 5169 votes, average: 4.30 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.

Oct 2015 update: TIPS! Use only real butter!! (My personal preference is the organic salted butter from Costco as to me it has a more rich and buttery taste.) Do not use margarine, tub spreads, Country Crock, etc as the frosting is likely to separate. Some people like to use superfine sugar instead of regular granulated sugar, or to run the granulated sugar through a food processor first to make their own superfine sugar. If you taste flour or paste when it’s done, I suspect the flour/milk mixture didn’t cook long enough, don’t be in a hurry to bring the milk/flour to the thickened state, let it have time to cook that flour taste out as it thickens. Did you get lumps? whisk whisk whisk as it cooks! One person recommended using a hand mixer as it cooks to avoid lumps, Some people use 3 T of flour instead of 5. I’ve made it with soy milk, non-fat milk and all the way through to half-n-half and it’s turned out great for me using any of those. I’ve put it in piping bags and decorated with it, I’ve left it on the counter and I’ve also refrigerated it. I’m not a professional baker and while I’ve never had this recipe fail, I highly recommend reading the comments, there are great tips and helpful comments! Some have recommendations for adding cocoa powder, cherry, fresh strawberries, using coconut oil, etc. One person used lavender and earl grey tea in it (I recommended she post that recipe!) Some people have put the sugar in with the milk/flour mixture instead of creaming it with the butter. (I’ve tried that and personally wasn’t a fan as it completely changed the flavor, and texture, of the frosting in the end.) Also, while I like this best on chocolate cake, you can use it on any flavor of cake. In fact, it’s the original, very old, frosting for Red Velvet Cake. Yep, that’s right! Cream cheese frosting is not the original frosting for Red Velvet :) Happy baking! Have fun, and enjoy!! ~MissyDew

228 Comments

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Elaine Bernier on 7.4.2016

Thank you for sharing ..
I haven’t tried it yet but I will!

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monica martin on 7.3.2016

I was apprehensive…seriously I was! I’m over using powdered sugar in frosting recipes. Just too sweet for me! This was for 4th of July cupcakes and hopefully it was going to work out! I followed the directions to the T. Lots and lots and lots of beating! So not kidding there! I was so tired after making it! OMG…it was sooo worth it! Such a yummy eating out of the bowl good frosting! Came out perfectly as long as you read the directions and follow them and do not divert! I will be adding some cocoa powder next time. This was a HUGE hit at my family’s function today! Thanks for the recipe!

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Sophia on 6.15.2016

Reply for: Shannon D Grove:

Keep on mixing the mixture:)

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Shannon D Grove on 6.10.2016

HELP!! I am right in the process of making this and there is still a strong sugar granular consistency! I’m really disappointed and hoping someone can help turn this around for me!!

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Erin Moores on 5.16.2016

I just made this and it’s quite good! I’ve had French and Swiss buttercreams many times before, so I didn’t find this to be that different from them – so for me it wasn’t mindblowing. It has a very buttery texture and far less sweet taste than American buttercream, so if you love American buttercream this may not be for you (to me, both have their uses!). I mostly followed the directions here, except that I added in a trick from the blog The Tough Cookie – she suggests adding the flour/milk mixture to the butter mixture one spoonful at a time. Using a hand mixer (not a stand mixer), I found this was really easy – I just had to add a spoonful, mix until combined (10-20 seconds), then repeat. At the end I beat it for 2-3 min more to get rid of a bit of remaining grainy texture from the sugar, but there was no need at all to keep whipping and whipping and whipping for 8-10 minutes or anything near that…it was almost as easy as mixing cake batter. For people who couldn’t get the fat and milk to combine – I would definitely suggest trying this!!

167 Reviews

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Joy Kerns on 3.24.2016

This frosting is amazing! Just enough sweetness. I am not an experienced baker and have never made frosting before. I will definitely make this again!

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LINDA BICE on 12.9.2015

OK, I just made this using blue bonnet margarine and it turned out great. I mixed the flour and sugar together in a heavy kettle then added the milk. I only cooked 2-3 mins. I cooled in fridge about 10 mins or so. I added the cooled mixture to the margarine added vanilla and whipped about 6 minutes. My bowl and paddle were chilled. Blue Bonnet is the only margarine I have ever substituted for butter that gives good results.

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Danielle on 8.22.2015

This is a great recipe!! I can’t have sugar so I modified it with xylitol and a hint of maple syrup, it turned out fantastic. It seems it takes a lot of effort to whip the milk and butter mixtures together, but I heated the milk and flour until it was a thick paste, and it didn’t take very long at all to come together. Definitely worth trying!!!!

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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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