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That’s the Best Frosting I’ve Ever Had

4.29 Mitt(s) 160 Rating(s)160 votes, average: 4.29 out of 5160 votes, average: 4.29 out of 5160 votes, average: 4.29 out of 5160 votes, average: 4.29 out of 5160 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.

199 Comments

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Avatar of Michelle Heinrich

Michelle Heinrich on 10.16.2014

This is definitely NOT for high altitude cooking. I followed the recipe exactly, made several batches and each time it was terrible. I beat it forever, but it would not stiffen properly and ended-up being a hot mess. It could have been me or it could have been the altitude, but it was the polar opposite of successful.

Avatar of Gale

Gale on 10.9.2014

Looks like the flour would be cooked on the stove with the milk. Why cook it twice?

Avatar of N P

N P on 9.29.2014

Could be quite dangerous to use uncooked flour, which can have e-coli among other things. I would put the flour in the oven for a few minutes before use.

Avatar of Shaun P.

Shaun P. on 8.2.2014

This frosting is AWESOME!! I made a chocolate cake and wanted to try something different, I found this recipe on the web and I am SO GLAD I did!!! It is very fluffy and so tasty! If you don’t like super sweet frosting this IS for you! I think it has the perfect amount of sweetness. You can actually taste the cake and the frosting, not just the frosting. You MUST be sure you whip it enough or you will have grainy sugar. Thanks for sharing it!!!

Avatar of Alli Ingalls

Alli Ingalls on 7.20.2014

I would give this recipe a 4 out of 5. It has a nice texture when made right, but doesnt have a rich flavor-kind of tastes a little watered down. Next time I will try using melted butter instead of milk for a more rich flavor. For those of you who had a hard time making this recipe, here is how I did it:

1. Instead of whisking the flour into the milk, whisk the milk into the flour A LITTLE BIT AT A TIME. Otherwise, lumps of flour is pretty much inevitable. This process is similar to making creamed corn. I started with dumping half the milk into the flour, and then adding milk ok nce the mixture started getting thicker.

2. Dont let the flour and milk mixture cool down. I just added it straight into the butter and sugar after letting it cool for 3 min in the freezer. Ofcourse. This will melt the butter, but also the sugar as well! This way, you wont have granules of sugar in it. After adding the milk/flour mix, put the bowl you are using in a bigger bowl full of cold ice and water. Then whisk your frosting up, and it will become nice and fluffy and smooth as it cools! (keep whisking until the frosting is cold or atleast room temp).

Hopefully that helps everyone else out there attempting this recipe or who didnt like the results. Again, I would reccomend using 1 additional cup of melted butter instead of milk so it has a richer flavor. You might have to tink around with the sugar amounts, but try and use similar sugar:butter ratio as buttercream frosting!

159 Reviews

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Avatar of Michelle Heinrich

Michelle Heinrich on 10.16.2014

Apparently, this is NOT for altitude preparation. I followed the recipe exactly and it was a hot mess. I felt like I beat it forever, too, but maybe I didn’t beat it enough. It ended-up being runny and had an unpleasant consistency. I made several batches, too. It could well be me (or the high altitude), but it turned out awful. It was literally the worst frosting I have ever made.

Avatar of Sarah

Sarah on 9.27.2014

I was intrigued by the ingredients in this recipe and decided to give it a try. I purchased store-bought icing just in case it turned out to be a disaster. :)

I had great results high quality butter and whole milk. The only alteration I made was adding 2 tsp vanilla instead of one. I found that my flour/milk mixture resembled a very thick pudding or paste. This worked out fine. I placed mine in the freezer covered with a bit of waxed paper to speed the cooling process up.

I did not have to beat the frosting a long time; it came together and whipped up fluffy in a few minutes.

I rated this recipe 4/5 because I don’t think it’s the best frosting I’ve ever had. It’s better than store bought for sure, but not amazing. It found the texture to be somewhat between a traditional buttercream and whipped icing. It’s not overly sweet, but there is still a prominent buttery feel to it, which I’m not sure I loved.

This made enough – but just enough – icing to cover a 2 layered 9″ cake (1 cake mix).

Avatar of Mama Bee

Mama Bee on 7.20.2014

This frosting is amazing and my guests always ask for the recipe. I’ve made it about a dozen times, and it’s always worked perfectly. I am surprised how many reviews state that it didn’t come together correctly. I have never had a problem. Some of my tips:

- The recipe makes a small amount and can just barely frost 24 cupcakes. I would double the recipe if you like medium-heavy frosting.

- When creaming the butter with the granulated sugar, use the coldest but softest butter you can. Really mushy room temperature butter doesn’t work too well.

- When I cream the butter and sugar, it only takes 5 minutes with the whisk attachment on my mixer. Do not try to use this recipe without a big stand mixer.

- When making the milk and flour paste, cook it until it can no longer get any thicker. It will be so thick that the whole glob will stick to your whisk. Then transfer it to a bowl and cover it with plastic wrap. If you don’t cover it, the top gets a hardened film on it that can have trouble incorporating in the frosting and sometimes little hard bits can be found in the finished product. Let the flour paste cool for 2-3 hours on the counter, or an hour in the fridge. After it’s cool, it’s one big solid blob of paste, with a similar consistency to play-dough. If it’s liquidy or moves at all, you didn’t cooked it long enough.

- When mixing the flour paste with the creamed butter, whisk on the highest speed until it fluffs up like whipped cream. It’s amazing how that happens! For me, it takes 4-5 minutes on the highest speed with my Kitchen Aid mixer.

The finished product never has any graininess, floury taste, or clumps. It’s fantastic. It’s also really tasty with almond extract instead of vanilla. The recipe is so easy and rivals the best butter creams I have made.

Avatar of Alexandra Ruth

Alexandra Ruth on 5.30.2014

Absolutely awful. All I can taste is the crunchy sugar. The two lots didn’t combine either so it was goopy and lumpy. I’ve been baking for years so I know what I was doing. Shame on me for wanting to try something new.

Avatar of janice dotson

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!!!

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