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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.

214 Comments

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April on 7.7.2015

I made this tonight and put it on a regular old box of butter pecan cake mix that I made cupcakes out of, and yes, I said box, don’t judge. It was really easy to make, I got the milk and flour conglomeration too thick at first, it was all stuck in my whisk, like a ball of Elmer’s Paste. I added a little half and half and thinned it out some. I added a touch more vanilla and used Almost room temp butter that I blended on high speed in the old Kitchen Aid stand mixer. I also added a little brown sugar in place of about a quarter cup of regular sugar. Yes it was a little grainy BUT, once I beat the snot out of it when I added the flour/milk mix it all became a perfectly lovely consistency. The flavored rocked. I am so doing this again!!!

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Michele Michael on 6.19.2015

I really appreciate all the comments. I made a few changes for my first try on this frosting. I made just half the recipe since I have only a one-layer cake to frost. I used (homemade) almond milk rather than cow’s milk, and replaced half the sugar with xylitol in both the cake and the frosting. I only had granulated (of both), so put them through the blender to turn the sugar and xylitol to a powder before adding to the rest. I also used the electric mixer on the almond milk and flour mixture before heating — and added about 1 tsp cornstarch, just to make it even more “stiff.” Instead of a whole stick of butter for my half recipe I used 6 TBL butter with 2 TBL coconut oil (which is somewhat solid at room temp) and doubled the amount of the vanilla. It came out very good. I COULD taste a wee bit of the coconut, but not enough to ruin anything. This went on an almond cake. It whipped up very nicely with the softened butter and other ingredients and I was done mixing and then whipping in less than 5 min.

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ilivetobake on 6.11.2015

Well, hunh. I followed the directions to a T, and the frosting was an awesome smooth, fluffy consistency. Before putting it on my cake I gave it a taste, and unfortunately, to me, it was very blah tasting. I used good quality vanilla, so I can’t think how everyone else is loving it so much and I am finding it super plain. At that point I decided to give it a second shot of vanilla, but accidentally picked up a bottle of clear almond flavoring and blew the whole recipe to smithereens. I tossed it and opted for Magnolia Bakery’s standard vanilla buttercream, which never fails me.

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Emily on 5.25.2015

I can’t quite figure what’s going wrong for so many of the commenters here. I followed the directions exactly, and my frosting came out perfectly. I creamed the room temp butter and sugar (paddle attachment) for probably 10 minutes before adding the flour mixture (which by the way had cooled in the fridge for about an hour). The sugar was still grainy, but I figured what the heck. After adding the flour, I beat it for about 5 minutes on med-high, and the graininess is gone. The frosting is thick and fluffy, just as described.

That said, I’m not sure I agree that it’s the ‘best frosting I’ve ever had’. It’s very fatty tasting, and leaves that kind of tallowy feeling in the mouth like a shortening frosting. I’m surprised, since I made it with good butter. And the flavor, well, it tastes like…frosting. Nothing spectacular. It’s okay, but not as crazy good as I was expecting. I’ve had better.

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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

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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