155 Reviews
You must be logged in to post a review.
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,
Megan McCreadie on 2.15.2014
Worst Frosting Ever.
I followed the ingredients EXACTLY (but i had to convert US Cups to UK Metric :/) all looked good, but when it came to mixing it all together – it just wouldn’t combine!! I don’t know what i was doing wrong! I just started by mixing is on my stand mixer with the balloon whisk, then after around 15 minutes of “beating the living daylights out of it”, I changed to a normal mixer with sides that touched the bowl, beat for another say 25 minutes on full power – AND STILL NOTHING!! It was still separated and didn”t look appetising at ALL! I was beginning to get frustrated because it had now been over an hour that I had started making this buttercream, with my chocolate cupcakes ready and waiting, finally after a little consideration (not a lot was needed) I chucked it in the bin and make conventional buttercream with butter and confectioner’s sugar – NOT A HAPPY BUNNY AT ALL!!!!
Ellie on 1.6.2014
I created a Tasty Kitchen account (including re-doing my CAPTCHA 99 times because somehow a 4-digit puzzle is that hard…) JUST to leave a review for this fantastic frosting!
Texture: light yet rich. Somewhat like whipped cream, but a bit heavier/denser with an amazing creaminess.
Flavor: shockingly flavorful without being too sweet. This was a BIG one for me, because I normally like sweet buttercreams. However, this recipe had enough sweetness without overpowering the complexity of my chocolate cake. I was not able to taste any individual ingredient, including the flour; it all blended together nicely.
I cooked my flour and milk until it was very, very thick. I actually worried it would be too thick and that it wouldn’t blend well, but it was great! My consistency was so that I could pull the whisk out and nothing dripped off — very sticky and thick.
I used Trader Joe’s organic sugar and I was not able to get a smooth texture with my butter and sugar mixture. It was VERY crunchy, but I didn’t worry because I was using sprinkles anyway and I wasn’t re-making icing! Thankfully, beating in the flour on a relatively high speed really smoothed things out, and the result was incredible creaminess.
I will never use another vanilla frosting again, and I’m even going to bake a mini chocolate cake to use up my leftover icing!
185 Comments
Leave a Comment
You must be logged in to post a comment.
Jacqueline Foucault on 4.17.2014
Delicious my children love it. Not to sweet
Nicole Pinou on 4.2.2014
I just made this frosting, and the only adjustment I would make is to use SUPERFINE sugar….there was still a bit of graininess in the frosting, which I didn’t love…but the flavor is wonderful, not overly sweet.
JuliA on 3.30.2014
Oh I forgot. I put a dash of salt in it.
JuliA on 3.30.2014
I really love this recipe. The texture is light almost like a whipped cream. You have to beat the butter and sugar profusely and when you combine the milk/flour to it. I mean really beat it!! I put cocoa powder in it once. Once I put about four chopped strawberries in the pot when boiling the milk and flour. Mmmmm!!!
Jennifer on 2.14.2014
Oh my this is phenomenal frosting