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

4.29 Mitt(s) 168 Rating(s)168 votes, average: 4.29 out of 5168 votes, average: 4.29 out of 5168 votes, average: 4.29 out of 5168 votes, average: 4.29 out of 5168 votes, average: 4.29 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

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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!!

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Sarah on 3.24.2016

I seem to be doing something wrong. I’ve followed the instructions really carefully, my milk/flour is really, really thick as the instructions say, I’m using proper measuring cups as I thought maybe was what was causing me issue, however when I mix the milk/flour mixture with my sugar/butter, mine seems to stay runny, it doesn’t whisk up to a nice fluffy frosting. It taste amazing, however I can’t use it to top cup cakes. Does anyone have any advise? Thanks

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Joy Kerns on 3.24.2016

Made this frosting last night for the first time. I am not the best baker and have never tried making frosting before. It turned out sooooo good! The only thing I changed was to use 3 tbs of flour instead of 5. It did take quite a while of mixing before the sugar was completely mixed in to the butter without seeming granular still. I think next time I will try blending the sugar to make it super fine as was recommended just to speed the process up a bit. I used the frosting and piped it onto cupcakes and it was perfect to work with. So smooth! Next time I might double the recipe as I didn’t quite have enough for the two dozen cupcakes I made…had to go pretty light with it on the last 5 or 6 cupcakes.

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connie gray on 1.29.2016

ive made this icing since 1980 it started out because I didn’t have the money to buy powder sugar etc but had the other ingredients, it was so good like whip cream, then I zooped it up by adding cocoa 1 or 2 tablespoons depending how chocolaty you want it, then I added a heaping spoon of peanut butter and made chocolate peanut butter that is what I stuck with, sometimes I frost half the cake with chocolate then add peanut butter and frost the other half with that, two cakes in one lol..

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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 first, added the milk and cooked it about 2-3 mins just stirring with a spoon. I had a very heavy kettle. I placed in the fridge about 10 mins to cool. I creamed the margarine, added the cooled pudding and vanilla and mixed about 6 mins total. MY bowl and paddle were both cool. I put in on a red velvet cake and it was delicious. BLUE BONNET is ok to use …………………… DO NOT USE COUNTRY CROCK OR IMPERIAL.

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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