171 Reviews
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Robert Hale on 7.29.2017





MissyDew, Thank you! Your preparation and instructions are EXCELLENT, understandable & in the order of the making this frosting, including possible pitfalls, prior to hitting one. First of all, I am a beginner baker, (Or I was, until I made (1) 3 layer Italian Creme Cake, *****; (2) 1 layer Double Chocolate Cake, Raspberry/chocolate panache crust/Raspberry-Dark Chocolate Butter Creme Frosting, ***; (3) 6 layer Raspberry Laced Vanilla Cake/ Raspberry Butter Creme Frosting, ****)in the last 2 weeks, so I was ready to bake my 4th cake, 3 Layer Devil’s Food, and found you & this recipe! Done deal, *****. I tweaked both (A) Duncan Hines Devil’s Food mix [for 2 -9″ pans], adding 3/4 Cup Softasilk cake flour, 1/2 tsp soda, less butter & adding coconut oil, 1/4 cup cocoa to Mix recipe AND (B) The Best Frosting You and I Have Ever had. Your Recipe’s ingredients X 1.3 because of 3 Layers, Softasilk Cake Flour, C & H Baker’s Sugar/Coconut Palm Sugar Blend, following your SPOT ON instructions, whisking,an ice cube-water sink cooling stage 20 minutes or so, vanilla after it was cool, then beating with my new 2 week old Proctor Silex $7.95 hand mixer. The frosting yield was perfect for 3 layers. My devil’s food cake and the Best Frosting I have ever Had !!!!!!!!!!!!!!!!!!!!!! Winner! *****. Thank you Dear. Could you post another recipe(s)? Until then, I appreciated this ONE.
Amanda on 9.25.2016





This frosting was such a disappointment. I followed the directions exactly, and the frosting seemed to come together just fine. It looked just like pictures. I tasted it, and blah. It was passable, I wouldn’t refuse to eat it, but much worse than my regular buttercream. I stuck it in the fridge for two hours while I put the kids to bed and then started frosting. As it came to room temperature, it started separating on the cake and cupcakes I had frosted. I had to scrape it off, add some cream cheese and powdered sugar to fix it and refrost. What a waste of time.
Aimee P on 9.10.2016





Great recipe. More subtle on sweetness and much creamier and fluffier than a 10x sugar buttercream.
Erin Moores – Thank you! I was beating this for maybe 20 min and started scrolling through the comments because surely I had done something wrong! But I followed her suggestion of spooning the flour, milk, vanilla mixture in and continued. No more grainy sugar!

monica martin on 7.3.2016





I don’t think this could get any better! This was time consuming and a lot of beating…not kidding there. So very worth it though! So light and fluffy and not overly sweet which was what I was looking for. The recipes that call for powdered sugar are just too sweet! We have a couple of diabetics in my family and they CAN have sweets every so often and they really liked this much better! It was a huge hit with everyone including the kids of course. I made this to frost 4th of July cupcakes today. Great recipe and will try with cocoa powder next time. Thanks!
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!
238 Comments
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Leigh Armstrong on 1.1.2018
Ok so it’s definitely not the best frosting I ever tasted. Swiss meringue buttercream holds that title no problem. But! It is a good frosting. I doubled the recipe and it covered two 2 layer cakes. I made it with the Bob’s gluten free 1 for 1 flour, made my own caster sugar in the Cuisinart, and it worked perfectly. I cooled the paste in an ice bath with plastic on the surface and had none of the problems reported by some others. I have no idea how this frosting works, but it does.
Katie Thompson on 10.19.2017
Hello!!
I just made this frosting to go on a caramel mud cake as I was after something less sugary. Turns out I didn’t have powdered sugar anyway so it was perfect! Thank you so much!
I love this icing and have been looking for something less sugary than standard buttercream! I’ll surely have photos up on Instagram soon @katietomato #katiebakesstuff!!
xx
Robert Hale on 7.28.2017
MissyDew, Thank you! Your preparation and instructions are EXCELLENT, understandable & in the order of the making this frosting, including possible pitfalls, prior to hitting one. First of all, I am a beginner baker, (Or I was, until I made (1) 3 layer Italian Creme Cake, *****; (2) 1 layer Double Chocolate Cake, Raspberry/chocolate panache crust/Raspberry-Dark Chocolate Butter Creme Frosting, ***; (3) 6 layer Raspberry Laced Vanilla Cake/ Raspberry Butter Creme Frosting, ****)in the last 2 weeks, so I was ready to bake my 4th cake, 3 Layer Devil’s Food, and found you & this recipe! Done deal, *****. I tweaked both (A) Duncan Hines Devil’s Food mix [for 2 -9″ pans], adding 3/4 Cup Softasilk cake flour, 1/2 tsp soda, less butter & adding coconut oil, 1/4 cup cocoa to Mix recipe AND (B) The Best Frosting You and I Have Ever had. Your Recipe’s ingredients X 1.3 because of 3 Layers, Softasilk Cake Flour, C & H Baker’s Sugar/Coconut Palm Sugar Blend, following your SPOT ON instructions, whisking,an ice cube-water sink cooling stage 20 minutes or so, vanilla after it was cool, then beating with my new 2 week old Proctor Silex $7.95 hand mixer. The frosting yield was perfect for 3 layers. My devil’s food cake and the Best Frosting I have ever Had !!!!!!!!!!!!!!!!!!!!!! Winner! *****.
Thank you Dear. Could you post another recipe(s)?
Until then, I appreciated this ONE.
Rebecca Ross on 7.9.2017
Gluten-free success! A 1:1 substitution millet flour worked great. It thickened very quickly (though I don’t remember if it is quicker than the flour version I made years ago), so consistent whisking was really helpful. It was paste-like once it cooled, almost looking like curds. Since I wasn’t sure it would actually work, I didn’t want to waste the good vanilla up front, lol. Adding it at the very end of mixing helped eliminate any remaining graininess, along with a good 3-4 minutes at super high speed in the smaller of the stand mixing bowls.
Lane Riedel on 6.29.2017
Great frosting, I never knew you could use flour to make frosting. My mother was a professional Cake decorator and when I started to make this I’m sure she was looking down wondering what I was doing. This recipe worked great on the first try. My wife, at the last second decided she wanted chocolate frosting so I had to scramble to get coco powder in it and didn’t know how much to add so I just dumped some in and it tasted great. I think I will be using this frosting from now on.