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

4.28 Mitt(s) 162 Rating(s)162 votes, average: 4.28 out of 5162 votes, average: 4.28 out of 5162 votes, average: 4.28 out of 5162 votes, average: 4.28 out of 5162 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.

202 Comments

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Lisa Criswell on 12.11.2014

Oh, man is this frosting ever delicious! I’m so glad I finally got a stand mixer, because I had to beat the butter and sugar on a high speed for about 15-20 minutes to get just about all the graininess out of it. The only thing is that I still have very small pieces (smaller than tapioca pieces) of flour that I can’t get rid of. I’m sure it had to do with the whisking before I put it on to cook with the milk. I probably should have whisked it more. But it does nothing whatsoever to detract from the yummy vanilla flavor, and it’s so light and fluffy. I couldn’t keep my fingers out of it. I’m icing the cake tomorrow. I wanted to try this ahead of time in case it didn’t turn out so well I could still have time to go buy some Pillsbury frosting in a can. No need now! This is the bomb frosting! I did double the recipe, since I read some people say it was barely enough. Better to have too much than not enough. I put it in the fridge, covered. I hope it will hold up fine for tomorrow too.

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Lauren on 12.5.2014

This frosting is awesome! I used it one time when I was really low on powered sugar and we loved it. One of the last times I made it I ran out of vanilla before making the frosting for a chocolate cake and used a little cherry extract and of course it was fantastic. I always beat the butter for a few minutes on high then add the sugar. I whisk together the flour and milk when the milk is still cold and have never had lumps. The next time I make this I’m going to try slowly adding the sugar to the butter to see if that helps with the grittiness. I saved some in the fridge which did seem to separate a little but I just beat it with a little bit of new frosting and it was fine.

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Janet on 11.9.2014

This is a favorite old recipe that was in my mom’s collection…My mom changed one thing in the prep–which I think makes this even smoother and creamier: in a large Teflon skillet place the cup of sugar…thoroughly whisk in the 5 tablespoons of flour then gradually whisk in the cup of milk THEN turn on heat and continuously stir this mixture until completely blended. Continue to cook until a paste forms…cool completely then add your cup of butter and two teaspoons vanilla (my mom used two instead of one.) beat the living day lights out of it (according to my mom!) ten minutes until fluffy and light. Enjoy! ***ALSO IMPORTANT–Do NOT use margarine! I used to use Imperial margarine with great success until a couple years ago–DISASTER! Apparently they changed the ingredients in the margarine (perhaps a higher water content) and the frosting would not fluff up and kept separating into a flat mess! Michelle, is it possible this is what happened to yours?

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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.

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Gale on 10.9.2014

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

161 Reviews

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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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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.

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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).

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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.

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