I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour? In frosting? Let’s just say my interest was piqued.
I finally got around to making it yesterday evening; Marlboro Man’s grandmother has some old friends staying at The Lodge and I wanted to take them a treat. So I whipped up this frosting, slapped it on some chocolate cupcakes…and wound up considering not sharing them with the guests because it was so delicious.
You owe it to yourself to make this frosting sometime in your life.
You’ll just have to trust me on this.
Here’s how you make it:
First things first: I made chocolate sheet cake cupcakes. They’re the best cupcakes around.
Here’s the recipe:
The Best Chocolate Sheet Cake (or Cupcakes!) Ever
Let your cupcakes (or cake) cool completely.
Begin by pouring 5 tablespoons of flour into 1 cup of milk. I used whole milk because I can if I want.
After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, and stop when the mixture is very thick.
Cool the mixture completely.
The mixture will be very, very thick.
Add 1 teaspoon of vanilla to the cooled flour/milk mixture.
Stir it around to combine.
Pour one cup of sugar into a bowl with one cup of butter.
Whip it around until it’s light and fluffy, scraping the bowl once or twice to make sure it’s all mixed well.
Add the cooled flour/milk/vanilla mixture. Make sure it’s not the least bit warm!
I’m bossy. Sorry.
Next, just whip it on medium-high until the mixture resembled whipped cream.
This was slightly tricky for me, as I was afraid of overbeating the mixture and causing everything to start breaking down and falling apart. I’d say this is about 45 seconds of pretty hard beating.
And then it was time for the rubber to meet the road.
This was spread with a big spatula…
This was spread with a dinner knife. The frosting definitely has a whipped cream consistency; it’s not thick like a decorator icing.
Before I allowed myself to taste it, I made some sprinkled ones for my punks.
This makes for a crunchy cupcake!
And now…for the moment of truth.
THE VERDICT: Okay. Let me just explain something to you. After I took this bite, I looked around for the hidden camera. I was certain someone was playing a trick on me. This frosting is so UNBELIEVABLY divine, I almost couldn’t believe what was happening to me. The consistency is light, the flavor indescribably delicious, and a perfect complement to the rich chocolate cake. And don’t just take my word for it—after my daughter took her first bite, she looked at me and said “WHAT is this FROSTING?”
Even she knew she was in the presence of greatness.
Here’s the frosting recipe:
That’s the Best Frosting I’ve Ever Had
Note: I would probably recommend making the frosting on the same day you intend to serve it.
Thank you to MissyDew for sharing such a great recipe!
538 Comments
Comments are closed for this recipe.
Tammy on 3.20.2010
My mother made this every Christmas for the many red velvet cakes she gave as gifts. She called it French frosting and I always looked forward to it every year almost as much as shaking all the gifts under the tree.
labellavita on 3.20.2010
It may sound weird, but I’ve heard of this recipe before and will definitely have to try it now! Thank you for the reminder! Roz
Calla on 3.20.2010
This recipe has been in our family cookbook forever! But its always been used only for red velvet cake…. Now I must try it on something chocolate! But if you have a favorite red velvet recipe, for sure give this a try as a frosting. Thanks for the new idea!
Jessica on 3.20.2010
Well I made this frosting today and was blown away by how delicious it is! Mine has separated ever-so slightly but nothing to worry about. My only concern is that now, several hours later, the frosting, while still delicious, has something of a floury taste to it. Did I overcook the milk/flour mixture in an effort to make it super-thick?
Christine on 3.20.2010
I made this today…it is truly a frosting marvel. I don’t think my kitchen has ever turned out anything so divine. It was so smooth and not gritty or greasy. And let me just say, I didn’t think most frostings were gritty or greasy UNTIL I MADE THIS RECIPE. Freaky, I tell you.
I told my husband: “PW says recipes like this will get me a marriage proposal all over again.”
“heh, heh…” he says. “Among other things.”
joyce on 3.20.2010
My mother-in-law is in her 80’s and this is the frosting she makes for all the birthday cakes. It is wonderful!
MandyN. on 3.20.2010
I liked it! My opinion is that it was too buttery…that’s my opinion…other than that it was REALLY good!
Mary on 3.20.2010
I’ve been in a women’s conference at my church this weekend. It was great!
Nora on 3.20.2010
This is the frosting of my childhood! The only kind to top a rich chocolate cake! I love it best with a little hit of almond extract. But I beat it for a good long time. And if the milk/flour mixture isn’t totally cooled- I put it in ice water to chill it- the frosting will separate. Also, if you heat up the mixture too quickly (too high a temp), it will be lumpy. Yuck. My daughter’s birthday is next week. Now I am looking forward to the cake, and this frosting!!
Diane on 3.20.2010
This is the traditional Red Velvet Cake frosting – before cream cheese icing became so popular. The only difference in this and my (old) recipe is my recipe call for Crisco instead of butter. I beat the Crisco and sugar for as long as it takes for the sugar to dissolve and no longer feel gritty when rubbed between thumb and finger. Then the flour mixture is added and beaten for another 10-15 minutes. Thank goodness for Kitchen Aid mixers! I use this as the filling in cupcakes sometimes, using a Bismarck tip to insert into the cupcake until it bulges just a little with creamy filling. Yum yum. May have to make this today.
Amalia on 3.20.2010
I used to call this twinkie filling and my kids love it
LINDA K SMITH on 3.20.2010
It’s another Oklahoma snow storm!! I’m staying in and cooking, baking, movies, and whatever else I feel like! Love being snowed in. LOL
Janet Hough on 3.20.2010
Going to ST Augustine for the day then pruning my crape myrtles.
Becky on 3.20.2010
I made this for a St. Patty’s Chocolate cake and tinted it green. DELICIOUS!
Shea on 3.20.2010
I recently found a recipe for this icing a few months ago as I was preparing to bake a birthday cake for a good friend. This was a childhood favorite of mine. My mother used to make it every Easter, and she would add coconut flakes to the top. Delicious!!!!
Julie on 3.20.2010
SHHHHHHHHHHHHHHHHHH!!!!!!!!!!!!!! Take this recipe off the internet no or everybody else will find it and then I won’t be the lady with the amazing icing recipe!
Megan on 3.19.2010
Seriously! This is the BEST FROSTING I HAVE EVER HAD! I just frosted some cupcakes tonight and this is incredible!
Claudia on 3.19.2010
Oh, I love this recipe. I actually have made this frosting before. I have always used it on my red velvet cake that I make for Christmas every year. It is absolutely fabulous! My grandmother used to add some cocoa to it to make chocolate frosting. You really must try that! It is divine!
Dottie on 3.19.2010
Around PA Dutch country we use this recipe a couple of different ways – when we use it for cupcakes, we slice a cone shaped hunk out of the top of the cooled cupcake, fill the hole with the icing (piled up a little higher than the remaining cupcake, and then we stick the cone back into the icing so it’s sitting on top of the pile. We also make “Whoopie Pies” which are like two large soft drop cookies, sandwiched together with the icing. Whoopie Pies can be chocolate, vanilla, red velvet, pumpkin – you name it, but the filling is always this recipe. Yum…but it does cause increased jiggling!
Jo on 3.19.2010
To Darlene:
Yes, you start with room temperature butter but DO NOT let it get too soft. I usually unwrap the butter and dump in the the bowl I am going to cream it in with the sugar. If the temperature in your kitchen is hot already, it isn’t going to take long to get soft so you can’t leave out for a long time. If I want to test it, I use a plastic knife and cut through the stick and if it cuts right through and the butter pat (square/slice) of butter starts to lose it shape and fall off the knife, then it is too soft. If I cut through and there is still a “little” resistance and the butter pat keeps it’s square shape without being indented when touched, then it is at the correct temperature. The key is if the butter gets too soft, then it will not cream well, but you also do not want to start off with COLD/HARD butter either. Just have to play it by ear.
On the sugar and running it through the processor. I’ve only done that a few times and it was when I’ve been at someone’s house helping them to learn how to make this frosting and they had regular granulted white sugar. Of course, when I first started making this back in the 50’s, the only sugar we had was just regular granulated sugar and it worked fine and still does if I don’t happen to have the superfine. The sugar does seem to dissolve through the creaming process but some folks don’t trust it so I measure first the 1 cup (even thought most times I double the recipe for icing a cake, which would be 2 cups) sugar and pulse thoroughly so the the 1 cup or 2 cups have fully gone through the process in order to make it a littler finer.
Hope this helps. Jo
Kim Warren on 3.19.2010
That recipe is actually the traditional frosting recipe for Red Velvet Cake. Most people frost it with cream cheese frosting, but I’ve always preferred this – now you know why!!
Lorrie Willaims on 3.19.2010
I plan working outside to get our yard ready for spring time planting and just getting outside and enjoying the weather.
Spending time with our family
Patti on 3.19.2010
This weekend………..schoolwork, cleaning and cooking!!
CARLA on 3.19.2010
WELL SINCE THE WEATHER IS GOING TO BE DREADFUL (BROKEN ARROW, OK), I THINK I WILL CURL UP WITH A GOOD BOOK AND A POT OF STEW…….
Gladys on 3.19.2010
What happens if the flour/milk/vanilla mixture is the least bit warm?
I made this frosting today, and it is too nummy…but think the apprearance is just a bit curdled looking? The texture is nice and smooth though, so maybe it is just me thinking it should look more whipped! Any thoughts on this?
Mary on 3.19.2010
I will be making my Easter tree. I cut branches from chokecherry and wild plum trees and put them in a stoneware crock with rocks and water. Then I decorate with little bunnies, eggs my kids decorated, and little baskets. By Easter the branches will have green leaves and even blossoms!
Barb-OK on 3.19.2010
Yes, that is the cooked frosting that is traditonal with Red Velvet Cake. I like that it is less sweet than cream cheese frosting. I have made it for almost 40 years.
Ciao Bella on 3.19.2010
This is the very recipe I’ve used for years, courtesy of my dear mother-in-law and her red velvet cake recipe. And I am so vindicated since I have had a discussion going w/ a co-worker who insists that a cream cheese frosting is the traditional frosting for red velvet cake. So not so! The only difference is my recipe calls for powdered sugar. It is fail safe and a go-to recipe for frosting. I ordered a mixed dozen cupcakes from Trophy Cupcakes for my son’s birthday (he is now in Seattle) and it included red velvet cupcakes. He declared they were good, but not as good as mine, because the frosting wasn’t as good.
on 3.19.2010
This is the very recipe I’ve used for years, courtesy of my dear mother-in-law and her red velvet cake recipe. And I am so vindicated since I have had a discussion going w/ a co-worker who insists that a cream cheese frosting is the traditional frosting for red velvet cake. So not so! The only difference is my recipe calls for powdered sugar. It is fail safe and a go-to recipe for frosting. I ordered a mixed dozen cupcakes from Trophy Cupcakes for my son’s birthday (he is now in Seattle) and it included red velvet cupcakes. He declared they were good, but not as good as mine, because the frosting wasn’t as good.
Jamie on 3.19.2010
I made this for St. Patrick’s Day! All my co-workers LOVED it! This will be my go to frosting for cakes and cupcakes!!!!
Peggy on 3.19.2010
This is what Southern Living called “Mystery Icing” many years ago in one of their cookbooks. The mystery is what happens when the two mixtures “marry” and the result is the wonderful buttercream icing.
Becca on 3.19.2010
Working . . . then trying to beat the snow home
Michael on 3.19.2010
I have to work but I love work so its a plus. Sometimes I even get to grill out while I am working!
Beckey on 3.19.2010
I can’t wait to try this…
Pam on 3.19.2010
Have had this recipe for years, my mom always made it for a chocolate cake. Put this frosting in a decorator bag with a round tip and squirt a bit into the center of your cooled cupcakes! People will be amazed at what a fabulous baker you are!
Lori on 3.19.2010
I made this frosting last night, after my batch of IMBC mysteriously failed to fluff up. I piped it on to cupcakes for work, and mixed some raspberry jam in with half of it to make a filling – it held the swirl really well, and the consistency with the filling was really nice. I got a TON of complements at work, people were blown away with the frosting especially.
Thanks for rescuing me with this quick and easy recipe!
bakingblonde on 3.19.2010
I have never tried a frosting recipe that uses flour, my mom has one she loves. I may have to whip up a cake and give this a try then compare it to my mom’s!
Karen Ashford on 3.19.2010
Celebrating my birthday!
Sue U. on 3.19.2010
I am planning on doing some major Spring cleaning…the weather is supposes to be cold and damp so I figure I’ll do it now and I’ll be able to enjoy the nice weather when it comes!
Darlene on 3.19.2010
This is a question for joluv2bake, do you measure the sugar before or after running it through the processor?
Darlene on 3.19.2010
Sorry if this question has already been answered, but do you start with room temperature butter to make this frosting?
Teresa on 3.19.2010
I grew up on this frosting. My mom always called it “Gravy'” frosting. It is also great on angel food cake.
Janet on 3.19.2010
OK, this was so unusual, I just had to try it. Wow, that’s all. So easy and so good!
dul on 3.19.2010
My grandmother did the same thing but with cornstarch.
It does make such a nice fluffy lighter frosting.
Funny, I just made it last weekend for a chocolate cake – hadn’t made it in years!
Katie on 3.18.2010
Wow!!! This frosting is AMAZING! My whole family was laughing at me as I was stirring up the flour and milk. They were “brave” enough to try it once it was done and EVERYONE LOVED IT. I barely had enough left for the cake! I actually made mine with 1/2 C of cream because I had some I needed to use up and 1/2 C milk..so good…make sure to stir the flour the whole time you are heating it otherwise you get lumps (I left mine for 5 seconds and had to start over) and I stuck the flour mixture covered in plastic wrap in the freezer to speed up the cooling…it worked pretty well.
dixie on 3.18.2010
It is the best – but just be sure the flour mixture is cool – or it will melt your butter and it will not be fluffy. I like it better because it is not so sweet.
Mary Corbet on 3.18.2010
Ah – same recipe we use for red velvet cake. My mom calls it “mock whipping cream frosting.”
Freddi on 3.18.2010
I have a very similar recipe which calls for a touch of almond extract, too, and we call it Chalk White Frosting….simply the best on Red Velvet Cake!
kim on 3.18.2010
this is the ONLY frosting i have ever used on red velvet cake- beats cream cheese frosting anyday!
Chris Reppert on 3.18.2010
My grandmother made this kind for years and it’s the only kind I like. She called it Baker’s White Icicng.