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That’s the Best Frosting I’ve Ever Had

4.35 Mitt(s) 155 Rating(s)155 votes, average: 4.35 out of 5155 votes, average: 4.35 out of 5155 votes, average: 4.35 out of 5155 votes, average: 4.35 out of 5155 votes, average: 4.35 out of 5

Prep:

Cook:

Level: Easy

System:

12

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.

186 Comments

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Avatar of Grace Balch

Grace Balch on 4.20.2014

Since I’m allergic to wheat, I made a wheat free (also gluten free) version by substituting 2 tablespoons of Bob’s Red Mill potato starch (not potato flour) for the 5 tablespoons of regular flour. It is important not to allow the milk to come to a boil when thickening with potato starch, so it takes about 5 to 7 minutes on medium heat in a heavy bottomed pan stirring constantly to get the right thickness, but it did work. Not only that, since the flavor is milder than wheat flour, you avoid the unwanted gluey flavor that some people reported. And beating the heck out of it wasn’t needed as much, since it came together very quickly. Even though I used organic sugar, which is a little coarser and was still a little grainy in the butter even after a lot of beating, once the milk/starch mixture was added the liquid in that mixture finished the job, and the result was a delicious, fluffy, not too sweet, oh so nice frosting. It made enough to fill and frost 2 eight inch cake layers.

Avatar of Jacqueline Foucault

Jacqueline Foucault on 4.17.2014

Delicious my children love it. Not to sweet

Avatar of Nicole Pinou

Nicole Pinou on 4.2.2014

I just made this frosting, and the only adjustment I would make is to use SUPERFINE sugar….there was still a bit of graininess in the frosting, which I didn’t love…but the flavor is wonderful, not overly sweet.

Avatar of JuliA

JuliA on 3.30.2014

Oh I forgot. I put a dash of salt in it.

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JuliA on 3.30.2014

I really love this recipe. The texture is light almost like a whipped cream. You have to beat the butter and sugar profusely and when you combine the milk/flour to it. I mean really beat it!! I put cocoa powder in it once. Once I put about four chopped strawberries in the pot when boiling the milk and flour. Mmmmm!!!

155 Reviews

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janice dotson on 4.5.2014

I creamed the butter and sugar for about 10 min in the kitchen aid, then beat it for another 15 min on high, and this really is the best frosting I have ever had in my life!!!

Avatar of JuliA

JuliA on 3.30.2014

Five for taste and three for effort. I have to beat it like a mad woman to get the lumps out, but it’s well worth it. I guess because of all the beating it turns out light and creamy. It’s convenient because I don’t always have powdered sugar in my pantry.

Avatar of Sandy

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,

Avatar of Megan McCreadie

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!!!!

Avatar of Ellie

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!

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