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That’s the Best Frosting I’ve Ever Had

4.28 Mitt(s) 171 Rating(s)171 votes, average: 4.28 out of 5171 votes, average: 4.28 out of 5171 votes, average: 4.28 out of 5171 votes, average: 4.28 out of 5171 votes, average: 4.28 out of 5



Level: Easy



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So perfect on a chocolate cake that you’ll never frost one with anything else, ever again.


  • 5 Tablespoons Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar (not Powdered Sugar!)


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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Rizzo on 5.1.2017

Should the butter be unsalted or salted?

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Lena on 3.21.2017

Hello! Well firsr of all this is not the original frosting for red velvet cake! This is a very old Austrian icing recipe from Vienna. This recipe has been in my family for over 5 generations. Although I know how southerners would love to tame the credit for it it’s not true. Nor is it the a Pioneer’s Woman’s recipe either. It’s been used on Viennese camed for centuries and also in France. Despite being a very simple recipe most people mess it up completely. Firstly, you do not add the vanilla in with the flour and milk mixture as you cook it. First you start out with cold milk and flour whisking it over a low heat until it starts to thicken. You then switch to an electric mixture. You must mix constantly until it is the consistencyof thick pudding/thick mash potat potatoes. Then put into the refrigerator for about 30 to 40 minutes. Next in a mixing bowl add a stick of butter, margarine and 1 cup of butter flavored crisco. Beat these together with an electric mixer until light and fluffy. Next remove flour/milk mixture from the refrigerator and separately beat with an mixer until light and fluffy. This will take some time. The mixtur will lighten in color as you mix it turning more white. Next add butter mixture into flour mixture and completely combine and beat until light and fluffy. Now add in pure vanilla extract. Next add in 1/4 cup at a time the sugar. Beat after each addition. Add from a total of 1 cup to 1 1/2 cups depending upon your taste preference. Beat 20 minutes after each 1/4 cup of sugar aditiom so that it will incorporate and disolve. Take a spoon and taste the icing to ensure you cannot feel or taste any sugar granuals. After adding the final amount of sugar continue beating with the electric mixer on high. It can take up to 30 minutes to incorporate all of the sugar. You can also use fine ground sugar to try to lessen beating time. This icing is a great texture to decorate with using a piping bag just put the bowl into the refrigerator for 25 minutes before filling piping bags. You can ads food coloring to small batches to make roses, leaves, borders or others decorations. Refrigerate any leftovers in the refrigerator, that is if there are any left. The recipe doubles nicely for use with a sheet cake.

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Susan Jaeger on 1.30.2017

Question: Would this work with cornstarch instead of flour? My daughter is gluten-intolerant. In making soups, sauces, etc., I usually replace flour with about half the amount of cornstarch and it works fine. Thanks for any input!

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Mary on 1.27.2017

I’ve made this twice and it turns out perfectly following the recipe completely. Texture IS perfect and flavor is good. I like that it’s not too sweet but it does have this after taste of shortening…something about it. I do not taste flour or too much of a butter flavor but the shortening,yes. I’ll be trying to add other flavors to see it that helps. Great recipe though.

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Karen on 1.9.2017

Thanks for the recipe! I got it on the first try and I’m a basic beginner baker. It’s a very high end kind of frosting. I had to guesstimate when it came to how high to do the heat so I gradually raised it from low to medium. I also started with hand blender with the whisk attachment and once it started to change, I used a hand whisk. I filled my extra large mixing bowl with ice and put the pot right on top of it and stirred it 3x as I let it rest and cool down for 20 minutes or so. When I put it in my stand mixer, there was no separation. It just got fluffier and fluffier. I used the beater that has both sides with scrapers and yep, it got the heck beat out of it! LOL! I’ll be using this for holidays and special occasions to go up against friends and family that think they know it all when it comes to baking. This will show them! Ha!

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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.

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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!

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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!

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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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