157 Reviews
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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.
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.
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!!!
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.
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,
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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!
Sarah on 6.14.2014
Oh my goodness! My son is allergic to dairy, sensitive to wheat and refined sugar. I used earth balance spread, Robin Hood gluten free flour (3 rounded tbsp), and organic sucanat. followed the recipe instructions. The frosting is fluffy, smooth and absolutely delicious!!!! The birthday boy will be very happy.
Note: not perfectly white frosting. More of a light mocha colour.
cora on 6.3.2014
Delicious, except for a few things…the frosting had small chunks of the milk and flour mixture, so make sure youre stirring constantly. The other thing is the flavor wasnt exactly what i was hoping for–it was subtle, unlike the rich flavor i was looking forward to. I added some cream cheese, which was nice. Overall it was a pretty good frosting that I would use again. Great on vanilla cupcakes
Daisy Corral on 6.2.2014
I make this frosting all the time and one of the best tips would be to dissolve the sugar with the flour and milk mixture, this ensures that there will be no grittiness. Another tip that works for me is beating the cooled thickened mixture with a whisk attachment in your stand mixer and gradually add the chunks of softened butter…this never fails!
Katiah Peterson on 5.21.2014
Is this a good frosting to use under fondant? I am doing an all chocolate grad cake that will be covered in white fondant.