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That’s the Best Frosting I’ve Ever Had

Posted by in Baking, Step-by-Step Recipes

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!



Comments are closed for this recipe.

Elizabeth on 3.16.2010

Cannot wait to try this… I think I have everything I need for a nice chocolate cake! Off to the kitchen! Hurray!

Jessica on 3.16.2010

You realize Bakerella did cooked frosting too this week…you are on the same wavelength again!

Jane on 3.16.2010

That’s the original frosting recipe to accompany Red Velvet Cake from Waldorf-Astoria in NYC. I’ve been making it for years! It’s best to find super-fine white granulated sugar – it’s less “gritty”.

Rachel on 3.16.2010

I just made this for some cupcakes and it is sooo good – really light and not too sweet. For down-under bakers I would use a level tablespoon or a dessertspoon of flour. I think our tablespoons are bigger than the US tablespoons.

naomig on 3.16.2010

Hmm… I’m gonna bookmark this to try when I start testing red velvet cake recipes for my friends wedding this summer. Yum.

Janet on 3.16.2010

My Mom used to make this too in the 50s and 60s. It was called “Mock Whipped Cream Frosting”.

They did a lot of “mock” stuff back then. Like that “Mock Apple Pie” made out of piecrust and Ritz crackers.

Wild stuff.

Mindy on 3.16.2010

Quick question – would this be okay to use on cupcakes that we’ll take to the park for my children’s birthday party or would it melt too easily? It looks divine!

ConnieJeanne on 3.16.2010

This is the recipe my grandmother had for her red velvet cake, which is a 60 yr. old recipe. It’s divine.

Chelsi on 3.16.2010

RED VELVET CAKE + THIS ICING= HEAVEN!!!!! Just try it! I know you dont know me but you just need to trust me on this! You’ll NEVER make Red Velvet cake with cream cheese icing again!

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danmar7 on 3.16.2010

Ditto to all the references to red velvet cake. This recipe came down from my great-grandmother. Sprinkle coconut on it!

Donna on 3.16.2010

We call it Mock Cream. (Donna from Australia)

Jenny on 3.16.2010

We have been making this frosting for at least 40 years, at least my mom did, and now I make it. We call it “Custard frosting”, and it is indeed the best frosting ever, it is our go-to frosting and everyone who tries it agrees.

Lucy on 3.16.2010

I knew it! As soon as you said it was the best icing you’d ever had… it was going to be “cooked icing.” My Mom has been making “cooked icing” for years. It’s divine!

Renee Calvin on 3.16.2010

I use this recipe on my red velvet cake… (and want Ree to try it on hers too!) you’ve got to try it! It is truly “the best frosting you will ever taste.”

Pete on 3.16.2010

My grandmother made this exact thing years ago and was passed on to my mom and I grew up on it. Taught my wife the same stuff. I’m not saying Pioneer Woman stole it from us, but I did blog about it last year:

LauraG on 3.16.2010

Saw this today, and decided to try it…today! It turned out wonderfully- not to mention a great excuse to make St. Patty’s day cupcakes!

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Tori on 3.16.2010

Ree, thanks for sharing this today! I was planning on making Red (well, Green) Velvet cupcakes for St. Patty’s Day tomorrow, and it gives me a chance to try it. I whipped it up and its just waiting for my cupcakes to cool. I admit I sneaked a little taste, yum!

Erica Mcmillian on 3.16.2010

Forgot to say that it is also delicious to add about 1/2 cup of peanut butter and have it on a chocolate cake.

Erica Mcmillian on 3.16.2010

This is the icing recipe my great-grandmother always used. It’s my very favorite.

Julie R on 3.16.2010

Wow – with all these great comments, I’m going to try this recipe. Now I wish I also had a recipe for Red Velvet Cake – anyone have a good one to share? If you do, you can reach me via my blog. Thanks!

A Cajun Down Under on 3.16.2010

Flour Icing, yummy yummy! My Nana taught me to make it when I was a little girl. Try it on Red Velvet Cake next time and you’ll wonder why you’ve been suffering with cream cheese icing all these years.

Kimm Geria on 3.16.2010

Made this a few minutes ago and frosted my cupcakes. This is so yummy. I am not a standard frosting person. My daughter usually requests her cupcake to be unfrosted. Well she wanted to lick the bowl that is how yummy that is. Definately a keeper.

Weffie on 3.16.2010

It took all the will power I have not to leave work today and go home and make this frosting.

Ellieho on 3.16.2010

Now put some of that frosting into a cake decorator and inject it into the inside of the cupcake via a small hole in the top that will be covered with frosting——Twinkeee time!!!!

Fran S on 3.16.2010

Oh Ree,
This recipe brings tears to my eyes. My Mom called it Mock Cream Frosting and put it on mayonaise cake (a dark, moist chocolate cake usually made with Miracle Whip because that was what we had in the house – don’t gag until you have tried it ;) After the cake is frosted it must absolutely chill as I love the frosting best in its chilled state. I requested that cake and frosting combination for many a birthday. The tears are because my Mom passed away in January so birthdays won’t quite be the same…

Mom gave me your cookbook for Christmas and was anxious to try your cinnamon rolls. I’m just sorry we never got to that baking task together. I plan to make them in honor of Mom for my dad, siblings and nieces for Easter brunch.

Even though I’m sitting here blubbering, thanks for stirring fond memories of my Mom baking for me and my siblings.


Jane O on 3.16.2010

This was my former mother-in-law’s recipe for Waldorf Red Cake frosting – very rich, but oh, so good!

Claudia on 3.16.2010

When I first heard of red velvet cake, more than forty years ago in Biloxi, Mississippi, this is the frosting recipe that was given with the cake recipe. I lost the frosting recipe a long time ago, and I’m glad to see it back.

Lisa on 3.16.2010

I am making the cupcakes as I type, but I am freakin out because I need to know the temp at which to bake them and for how long.

I am a baker that needs to know every little detail, I can’t just wing it.

Really, I am a person that wants to know every little detail before I do anything. Pretty boring, huh?

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Noshings on 3.16.2010

you are the world’s best enabler, do you know that?

*as I sit here licking my fingers…I tried it on my microwavable ugly mug cake since I couldn’t wait long enough to actually bake anything and then wait for it to cool.*

it is very good!

Jean on 3.16.2010

This is what I’ve always used on Red Velvet Cake. I am perplexed when a Red Velvet is frosted with cream cheese icing! Don’t get me wrong…I love cream cheese frosting. But it doesn’t belong on Red Velvet. This frosting does.

pattyk on 3.16.2010

Bobby Flay used this recipe when he beat the Red Velvet Cake man on Throwdown. He did use some heavy cream I think, but how bad could that be. Using superfine sugar or grinding the sugar in a food processor helps it blend better (and it must be well blended). Powdered sugar changes the consistency and it has cornstarch in it, so the taste is affected too.

Shannon S. in VA on 3.16.2010

When I read the title and saw the frosting, I said I bet this is my grandmothers recipe she gave me and it is. The absolute best! Thanks for making me smile and remember my grandmother.

Jane George on 3.16.2010

This is the frosting my Mother always used on her Red Velvet cake, I don’t think I was very fond of the cake, just the frosting! Thanks for reminding me and the cook for sharing.

Mary Lou on 3.16.2010

My aunt used to use this recipe for her wedding and decorated cakes she made for people. It was much better than the too sweet powdered sugar variations.

Elaine on 3.16.2010

Seeing a suggestion on Miz Booshay’s blog awhile back, I made this frosting and placed it in between 2″ rounds of The Best Chocolate Sheet Cake Ever…we call them homemade Suzy Qs. YUM!

Missy on 3.16.2010

Now I just want a bowl of icing, thankyouverymuch. Is it bad if I don’t make cupcakes to go with?

Amy on 3.16.2010

We use this on Red Velvet Cake; my mother calls it “Poor Man’s Frosting” and it’s the best. And, yes, we add Crisco to it. Completely unhealthy and the best thing I’ve ever eaten.

Anna on 3.16.2010

For a festive St. Patrick’s Day cupcake, replace some of that milk with Bailey’s! Well, for the adults, anyway…

Judi on 3.16.2010

I’ve used this recipe for frosting since about 1975. I always use it with red velvet cake. Sometimes it separates and isn’t as whipped-creamy as it is sometimes–but, it always tastes really good.

Becky Richter on 3.16.2010

This is the same frostings that I use for my red velvet cake. I have also used it on chocolate cake. I love it toooo.

Niteowl Nancy on 3.16.2010

Has anyone made Ree’s chocolate sheet cake recipe into cupcakes? I was hoping someone can tell me:

1. How high should I fill the cupcake tins?
2. About how many cupcakes will this make?
3. How long will they need to bake?

If Ree posted the cupcake instructions, my kids are distracting me too much right now to find them. Thanks to anyone who can help me!

Farmer Gal on 3.16.2010

First of all, I made your chocolate sheet cake a few weeks ago, and I think it is probably going to now be the official chocolate cake of our household. My daughter is being dedicated this weekend, and it’s on the menu. My husband is already addicted.

Now I think I may have to go the cupcake route and try this frosting! Normally I’m pretty picky about frosting… I don’t like so much powdered sugar. This looks so enticing!

Emily on 3.16.2010

Looks amazing – will have to give it a try this weekend for a get together!
As I’m kind of new in the kitchen….Do I have to adjust the cooking time from the cake recipe to make it cupcakes??

Jen on 3.16.2010

Just made, wondering why my frosting wasn’t over the top delish?? Went back realized that in the picture recipe here on the blog it calls for TWO sticks of butter, ugh why oh why did I read 1 CUP of butter as 1 STICK… boo…

Lisa on 3.16.2010

This is the only frosting my mother ever made – I think it came from a recipe called “Liz’s Waldorf Red Cake”.

Leann on 3.16.2010

this must be the frosting my MIL made when dh and I were dating – I think she called it Mock Whipped Cream Frosting -I’ll have to try it again

Trudy on 3.16.2010

As the others have said, I’ve this this frosting for my red velvet cakes for decades. It IS really, really good because it’s just not too sweet. Would rather have an un-frosted cake than one with too sweet frosting.

Suzette on 3.16.2010

I’m so glad to see this recipe featured here…and to see that so many people connect it to Red Velvet Cake. It’s how I learned to make RVC back in the sixties….and the cream chese stuff is just an also-ran to me. This stuff is heaven…and the only authentic RVC icing, in my mind. Thanks for bringing it to our attention!

Rebecca McDonald on 3.16.2010

I make this exact same icing for a home made red velvet cake. I’m pretty sure I can eat half the cake in one sitting with this frosting. I will definitely be trying it on something chocolate in the near future!

lisa on 3.16.2010

this is my grammy’s icing for red cake! it’s my all-time favorite icing.

i miss my grammy