Comments on: That’s the Best Frosting I’ve Ever Had

By: yennydayerman

yennydayerman — Tue, 22 May 2012 09:22:54 +0000

So, let me start by saying that I have been making this recipe for over 20 years and my mom made it for us her whole life. I believe the instructions are clear enough, it says to cook it till the consistency of brownie batter, that is quite thick and that is how I’ve always done it. I believe that is a good description. Also, to me this recipe is not exactly like a buttercream consistency, it does tend to have a very slightly curdled appearance, but I believe that is the way it just is, some people might take that for separating, but it’s not. I also added salt, if using un salted butter. My mom always used salted butter, now I don’t, so I do add some if I feel it is missing. This is by far the best frosting ever.

By: Lydia Moore

Lydia Moore — Sat, 19 May 2012 16:05:49 +0000

This is by far the best frosting recipe I’ve ever had. Not too sweet to overwhelm the cake.

By: KL

KL — Mon, 07 May 2012 18:01:49 +0000

Do I use the salted butter or unsalted butter? I made it with unsalted butter and it really tasted bland… with a touch of floury after taste. It looked good but not sure what I did wrong…

By: vashoncoe

vashoncoe — Sun, 06 May 2012 22:36:26 +0000

By far the best frosting ever. I love it best on chocolate cake or cupcakes.

By: valeivannia

valeivannia — Thu, 26 Apr 2012 15:09:22 +0000

I can never seem to get the sugar to dissolve. What if I beat the butter alone, until fluffy, and dissolve the sugar with the warm milk, before adding the flour? Would that work?

By: ckincheloe

ckincheloe — Wed, 11 Apr 2012 19:18:37 +0000

Love, LOVE L.O.V.E. this recipe! This has been handed down for several generations in my family. It’s definitely a favorite! Mmmmm!!!!! I always double the recipe so there is plenty to frost a cake with and still have some to “taste test”. wink wink

By: Stephanie Olson

Stephanie Olson — Wed, 11 Apr 2012 17:57:03 +0000

I made this this weekend and it was the biggest hit! It is perfect, especially for those of us who don’t love frosting. It’s isn’t so thick that you feel sick after eating it…I LOVE IT!

By: PamFromNY

PamFromNY — Wed, 04 Apr 2012 12:18:26 +0000

I skim milk ok? I always worry when a recipe calls for milk since we only keep skim in the house. Although I do have canned evaporated milk in the cupboard.

By: Alicia

Alicia — Sun, 01 Apr 2012 15:49:02 +0000

I’ve grown up making this recipe I saw a reference to this recipe on thenoshery.com so I thought I’d come over and check it out. Come to find out I’ve used it for years, this is my mom’s favorite recipe for icing.

By: denajean

denajean — Fri, 23 Mar 2012 20:30:57 +0000

I was a little nervous making this after all the reviews stating issues. BUT, I persevered and it turned out pretty darn good. The flour mixture got really thick, let it cool completely and then used my whisk attachment on my kitchenaid for a VERY long time to get the butter to not be lumpy and then once all combined. probably 10-12 minutes each. It was light and fluffy and didn’t separate at all even after several days. Now if the cake I’d made for it to go on hadn’t been so dry I would be really happy.