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.
mnsmalltowngal on 3.16.2010
Going to make this A.S.A.P.!!!!! I love that it uses granulated sugar, because I never seem to have enough powdered sugar in the house when I want to make frosting! Thanks, Ree and MissyDew!
BetsyC on 3.16.2010
Believe it or not, I have been making a similar icing for decades! A woman I worked with used to call it “Economical Icing” and the first time I made it I knew there was Heaven on earth at last. For those of you who are a bit shy of trying icing with flour, be brave and take the leap. You’ll be glad you did!
Anna A. on 3.16.2010
I also use this recipe for the frosting on my mother’s red velvet cake and have so for years. Love it!
Christine Clark on 3.16.2010
This is the icing for gobs. We call it gob icing and it is delicious!! try it when making gobs you won’t be sorry.
Lou Ann on 3.16.2010
From central Pa, this is standard “gob” filling. In my “old” mixer it takes about 7 minutes, though. At minute 4 it looks like it will never come together, but that magic happens in the next 3 minutes. I love this frosting too!
Carol on 3.16.2010
This is like a frosting my Mom made that we called “whipped cream frosting” and I love it. It is great on chocolate OR white cake. It has topped many a birthday cake in my life!
Lisa K. on 3.16.2010
I’ve actually used this recipe. For whatever reason, I can’t manage to make buttercream frosting that is actually palatable. I felt like baking a cake one time but had no transportation to go to the store to get the junk in a can or beg the bakery to sell me theirs. I chose to try this recipe because I had no powdered sugar. I added cocoa to it because chocolate always goes good with chocolate.
This really is the best frosting there is!
melinda on 3.16.2010
it may be good on chocolate but at our house we use it on old fashioned red velvet cake … not pound cake red velvet but real red velvet. you’re right, it’s the best icing ever! ps: it’s also really good to use for filling when making whoopie pies!
Ram on 3.16.2010
The frosting looks creamy and delicious. Can I leave the cake and frosting at the counter for a few days??? Or do I have to refrigerate it? Thanks!
Melissa on 3.16.2010
That sounds like even I can’t mess that up! I will definitely have to give that frosting a try.
Emily Hill on 3.16.2010
Sold! Making cupcakes today!
Magnolia on 3.16.2010
This boiled icing is actually the traditional icing for red velvet cake. I’m always a bit chagrined that folks insist on cream cheese frosting– the only recipe in your cookbook where I went “huh”? Red velvet cake with cream cheese frosting and such a tiny amount of cocoa powder just ain’t right…
kelly d on 3.16.2010
I cant resist frosting. I cant resist non pariels sprinkles. Together in one photograph- I am in serious trouble.
Dorene R on 3.16.2010
Yep, this has been my favorite, too, for about 15 years! Deeeeelicious!
Janice on 3.16.2010
I totally know that frosting!! My mom used to make it all the time. I can literally taste it in the back of my mouth right now. There is no describing it–you just have to taste it.
Tamara on 3.16.2010
Use this frosting between a yellow buttery layer cake and it tastes like a twinkie. Double it, pile it on thick. Unbelievable. (also great on a sugar cookie). Trust me.
Debi on 3.16.2010
STOP, PLEASE……I’m on a three day diet and can’t make this for another 2 days…….please, for the love of all that’s holy……..lol! I will be making this in 2, count ‘em, 2 days!
Dian on 3.16.2010
I have a recipe that is about the same, but you put it between layers of cake. It tastes like Hostess Suzi Q’s. They freeze well.
Sparki on 3.16.2010
We used to call this “Danish Frosting” when I was growing up. My grandmother adored it, so when we baked her a 7-tiered cake for her 77th birthday, we made 3-4 recipes of this (one at a time) and slathered it generously on the layers. Then we loaded the cake up with 77 candles, some on every tier. It took four of us to light the candles, one on each side of the cake.
Before we finished singing “Happy Birthday,” the frosting had all melted and slid down to the bottom tier. So be forewarned!
P.S. Grandma laughed more than I had ever seen her laugh in her life!
P.P.S. It still tasted great after we scraped it off the platter and dumped some on the top of each slice of cake!
Jennifer on 3.16.2010
This is my favorite frosting recipe too. I too, use it for Red Velvet cake which I make for my & my boys birthday cake every year.
I also use it for yellow cake & chocolate 9 x 13″ pan cakes to make
“Twinkie Cake” or “Susie Q” cakes. (Just cut the cake in half horizontally using a long bread knife, put all the frosting in between the two layers and top with powdered sugar.)
jascar94 on 3.16.2010
Put on a layer of this icing, chill, add another layer of the chocolate icing that goes with the sheet cake recipe. Divine! Ridiculous! Decadent! Sinful!
Marilyn on 3.16.2010
I first started using this recipe at least 20 years ago when it was published in the Denver Post. Now that I’m gluten-free, it’s still easy to make using cornstarch or Nearly Normal flour. It makes a great filling for carrot cake cookies, also!
lesley on 3.16.2010
dark chocolate cake with this exact icing is what my sister and i always request for our birthday cakes! one year my sister, in an effort to “even up the icing,” managed to almost clean my entire birthday cake off. i was not happy with this. i feel that i need to note that she was 22 at the time. when i tell this sad story most people imagine it’s a 7 year old. luckily, i have a nice mommy who made more and re-iced the cake. we are always losing the recipe for this and having my mom dig through her very unorganized recipe files to make it. so happy i have a way to save it to my recipe box here!
Crystal on 3.16.2010
I’m usually a cream cheese frosting person, but I have got to try this.
basketlady on 3.16.2010
This is the same frosting, I use on my Red Velvet cake. It IS the best!
Erica on 3.16.2010
I just made this for a chocolate cake and IT’S AMAZING. It’s light and creamy. It tastes like whip cream but still has a thick frosting quality to it. I can’t believe how good it was.
918baker on 3.16.2010
I recently found a recipe similar to this, except it used brown sugar instead of white sugar. I was afraid to try it, but if it’s as good as you say it is, I guess I’ll have to give the brown sugar buttercream a try. And this recipe of course:)
Married to an Aussie in OK on 3.16.2010
Interesting……….. I’ve gotta stick with buttercream for DD’s b-day this weekend, but I will have to try that one at some point!
TheSailorWoman on 3.16.2010
I’ve made this frosting for years. The only thing I do differently is that I add the thickened milk a heaping tablespoon (or two) at a time beating on high speed about 1 minute between each addition. The outcome is that you don’t have any of the grainyness (is that a word?) of the sugar. It is creamy as whipped cream. I have never had it fall apart with that amount of whipping. I think I’ll go make some!
Kathy O on 3.16.2010
This is the same as my Granny’s frosting for Red Velvet Cake!! It is heavenly!!!
Gail on 3.16.2010
This has been a family favotite for many many years. I put frozen or fresh strawberries in mine ….it will cause the frosting to seperate a bit but it is so so tasty on chocolate cake served with vanilla ice cream . Kind of neapolitan…yum !
Cassie on 3.16.2010
I have been making this for about 20 years. It is equally divine as a substitute for cream cheese frosting…absolutely delicious on carrot cake. I have heard it called NeverFail and Gravy frosting
Angie on 3.16.2010
Only frosting to use on a Red Velvet Cake. The best!
Tashva on 3.16.2010
It’s called butter roux, boiled milk, or ermine frosting, and I love love love it on red velvet. I *hate* that people think cream cheese frosting belongs on red velvet, because it’s not true!!
mirinblue on 3.16.2010
I use this recipe to make a fresh strawberry cake! Divine…
Trish on 3.16.2010
I grew up on this icing and it is fantastic!! Keeps well in the fridge and we used to spread the left over icing on toast.
Kathryn on 3.16.2010
I am very intersted because I DON’T like frosting! I am the person that is always scraping it off. So I will have to give this a try and see if it stays on my cupcake vs on the plate.
michelle tobey on 3.16.2010
Oh yes! My mom has made this for many years and in my Grandmothers cookbook it is labled “Sanders Buttercream” Sanders is a bakery and icecream store in Michigan. I have seen the recipie in many different cookbooks and I too love it and think it is one of the very best!
Laura on 3.16.2010
This is how my mother always makes her frosting and it is even better if your refrigerate it!! YUM!!
cathy on 3.16.2010
this frosting is what I grew up calling White Velvet Frosting, to be paired with Red Velvet cake. The tie-in is nice, yes? Velvet really is the perfect description, when it’s done right.
Here are a couple of hard-won pointers for a newbie: you must use whole milk. This frosting needs the fat! The cooked base must not be at all warm–the butter won’t incorporate smoothly and you’ll have a separated mess on your hands and heartbreak on the cake. And it takes a good bit of whipping (10 minutes at medium-low) to get it to the right consistency. If it hasn’t pulled together smoothly after that long, forget it and just eat it with a spoon. It’s still delicious, after all.
Mama M. on 3.16.2010
It looks divine! And, since we’re already hooked on your cupcakes like they’re crack or something…I NEED to try this frosting!
Would coconut be good on top of it?
Nici in MO on 3.16.2010
I also have made this for my red velvet cakes…… absolutely mouth watering!!!!!!
Punkinelly on 3.16.2010
Is there a printable version of this recipe here somewhere?
lorelei on 3.16.2010
Sounds great, I will have to give it a try some time soon. I would not have dared try this recipe otherwise!
Emily on 3.16.2010
This recipe is almost identical to the one my mother used to accompany Red Velvet cake (from scratch). It is the best you’ve ever had.
And, cooling the flour mixture is crucial.
Okiezmom on 3.16.2010
This is the true original frosting for Red Velvet Cake. Cream cheese frosting on it just doesn’t do it for me!!
Chris on 3.16.2010
I used to make this frosting for every cake I made-used it on cupcakes and as filling for anything that required an icing-like filling. Problem was that as much as I liked it, my family wanted traditional sweeter icing so at some point about 25 years ago, I stopped making it. Maybe I need to try it again. I loved it!!
Sara on 3.16.2010
I have a version of this but it’s chocolate!!!! Delicious!!!!!!
Fatefox on 3.16.2010
This is the same frosting/filling I use for my chocolate gobs (moon pies for anyone not from SW Pennsylvania). It’s my grandmom’s recipe and it’s AWESOME!
Helen on 3.16.2010
Good news for rlphilbr13 on the first page of the comments…lard is actually GOOD for you! Really, we all need at least a little animal fats in our diet, and well, the reason it tastes so good is because it is actually good for us. Can’t say as much about all the sugar in the frosting, and the cake…well, you can’t win them all!