The mixer giveaway is still going on through noon today and winners will be announced Friday. Meanwhile, I wanted to re-post this recipe again for a slightly controversial frosting that I love so much I just made it again this week. And I realize it’s strange to call frosting controversial, but the comments on the original post did show mixed reactions and results. I happen to love it. Let me know if you’ve tried it yet!
From the TK Blog archives – March 2010
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.
Thank you, MissyDew, for submitting!
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!
332 Comments
Comments are closed for this recipe.
Emily on 10.7.2010
My husband has a similar old family recipe that he makes (w/ Crisco!); it is alarmingly delicious!
becky on 10.7.2010
I am very excited to try this. I happen to despise store-bought frostings. They are yucky and plasticky and wierd and waxy. I don’t know what makes them taste so wrong. I have a collection of delicious frosting recipes and I am excited to add this one to them.
laura @ alittlebarefoot on 10.7.2010
want. cupcake. now. i haven’t tried this frosting yet but it looks yummy yet again!
Melanie Gray on 10.7.2010
This is my Red Velvet Cake frosting recipe!! It is DEEEEvine! Love me some RVC – breakfast, lunch or dinner. My mom passed this recipe down, and my sisters and I all use it every Thanksgiving and Christmas. So glad to see others sharing it and enjoying it!!
Judy on 10.7.2010
I have grown up with this frosting. My Mom put it on white cake and then a can of cherry pie filling on top…awesome!
Jace on 10.7.2010
Same recipe my mother in law used-always goes on Red Velvet Cake!!!
katy on 10.7.2010
For those having problems or hating it because it tastes like flour… try these things:
#1 – Make sure you cook the flour/milk mixture (the roux) until it is very smooth and very thick. If you don’t cook it long enough, it will still taste like raw flour when you add it to everything else.
#2 – COOL the roux COMPLETELY before adding to the butter/sugar. If the roux is even slightly warm, the butter will begin to melt – and your frosting will separate and become grainy. Very important to be patient here!!
#3 – Whip the final product fully until light and fluffy and all ingredients are completely incorporated.
#4 – Make sure you’re using GRANULATED sugar, not powdered. I know it’s against every frosting rule, but this recipe is for the granulated stuff. I promise!
Hope that helps! This frosting is way beyond better than the typical buttercream, so light and melt-in-your-mouth delicious, and not super sweet. Yum!
Laura Mathes on 10.7.2010
I tried this frosting and did not like it. It’s not sweet enough for me. However, I have a good friend that makes this frosting and loves it.
Betsy P on 10.7.2010
Sounds wonderful. We are making cakes tomorrow looks like it might be time for an adventure in icing.
Sallie Leo on 10.7.2010
I made this frosting the last time that it was posted here, the description and pictures were so convincing that I couldn’t wait to taste it. Unfortunately, I who LOVE FROSTING of almost any kind (the cupcakes are really an afterthought for me!) took one taste and couldn’t eat any more. I do believe it was psychological…knowing that there was FLOUR in there where it didn’t belong. Well, I just couldn’t get past it. I had to throw it away and that has NEVER happened!! But, it appears that most everyone else in the Pioneer Woman universe LOVES IT so it just must be me!
Moni on 10.7.2010
I have made this time and time again. It is a simple yet delicious recipe. I have made it for some picky eaters and all I have heard is how good the frosting tastes (light, smooth, and not too sweet)…People have also asked if I had put cream cheese in the frosting…I just stay quiet. Ingredients sound…not right…but you just have to make it to believe!
Bethany on 10.7.2010
This is my mom’s secret weapon frosting- I love it! It really is divine
pepperjack on 10.7.2010
Honey, as a native Oklahoman, let me just say you have stumbled upon one of the original Red Velvet Cake frostings. This is the real deal, waYYYYY before cream cheese frosting. Occasionally made with artificial butter flavoring (stop wrinkling up your nose at me little missy) in place of, or with the vanilla (I forget which), this frosting is the best there is. There is no controversy, there are just the people who have not tasted it. Frost on!
Susan on 10.7.2010
I have made this frosting and I came back and commented on the original entry. It is absolutely delicious and very simple to make, but it’s not the prettiest frosting. It doesn’t have the smooth sheen that a Swiss Buttercream has or the translucient quality that a simple powdered sugar glaze has. It’s looks dull and flat…But, hey…we aren’t talking about using this on a wedding cake, are we? No.
Paintress on 10.7.2010
I tried it along with your sheet cake cupcakes. Both recipes a huge hit at my house! Yum!
Vicky A on 10.7.2010
HEY!! That’s not frosting–that’s the middle for a homemade Twinkie cake!! (Or Suzie-Q cake like we make here) Try using a piping bag & squeeze some in the middle of each cupcake & THEN frost with chocolate butter cream….. MMMMMMM that’s a good one to do with it too!
Kathleen on 10.7.2010
My mother made this icing all the time, she mainly topped a Devils Food cake with this fluffy stuff…
SusanClinkscales on 10.7.2010
Hey P-Dub!
I made this icing (with those tasty chocolate cupcakes) a couple of weeks ago and it was flippin’ AMAZING! Let it be known – I don’t like icing – bleh. I’m the one that will turn a cupcake upside down to scrape the offensive stuff off. But not THAT icing. I was scamming it off the sides of the other cupcakes, sneaking icing here and there.
“Oh, that cupcake doesn’t need all that icing, let me take a little off the top…”
Hi, my name is Susan and I’m addicted to icing.
Bonnie R on 10.7.2010
I have this recipe from my Great Grandmother. We have always used it on a white cake with caramel pecan filling or if makeing a sheet cake the caramel pecan filling is spread on top of the cake and covered with the frosting. The commenters that say the frosting tastes like flour aren’t cooking the milk and flour long enough – just like making roux the flour mixture has to cook to remove the raw taste. I’ve never had a problem with the frosting separating and it stays good for days – if it lasts that long. It is also freezes very well.
zina on 10.7.2010
A neighbor gave me a similar recipe over 35 years ago, calling it Poor Man’s Whipped Cream….instead of butter and granulated sugar, she used Crisco and powdered sugar. I’ve made it with butter and granulated sugar and it is truly a wonderful frosting. I even used it on my daughter’s wedding cake!
Jo on 10.7.2010
For Jenn F:
Yes, it should go great with gingerbread cupcakes.
I’ve been making it since the early 60’s and have yet to find a cake/cupcake flavor that it does not go with.
Sarah G on 10.7.2010
My entire family LOVED IT!!
Eliza J on 10.7.2010
My friend’s Mom made this when I was a kid ~~~~ I LOVED IT!!!! …..and that was a loooooooooong time ago. I have never come across since then. Great recipe and I highly recommend it!
Jamie on 10.7.2010
This frosting is awesome! My mom calls it spit up frosting and we always eat it on cherry chip cake (which I cannot find in the south!!!).
Valerie Gardner on 10.7.2010
I made the sheet cake cupcakes and the frosting for my grandaughter’s 3rd birthday. Both were a hit!
Sarah on 10.7.2010
Oh yes, this is the only frosting that should go anywhere near a red velvet cake. People who put cream cheese frosting on red velvet are just wrong. Sorry, but it had to be said!
pamela sue on 10.7.2010
I believe your frosting recipe is the same used for red velvet cake. This is the recipe I always use on the Christmas red velvet cake. It can be tricky to make, but I have no trouble whipping into the right consistency with a kitchenaide mixer. Many cooks use a cream cheese frosting on red velvet, but this recipe you has posted is really the original. It is soooo goo. pamelasue
Laura on 10.7.2010
My grandma always made this for her Red Velvet Cake. I believe her recipe card was titled “Wedding Icing (very good).” I’m not sure why she called it wedding icing, but I love love this stuff.
Alison on 10.7.2010
I feel bad even saying this, but this frosting just did not go over well with my crew
Even I didn’t love it, maybe too much butter?
Pam on 10.7.2010
OK. You make that sound to delish to not try. Thanks!
ginny on 10.7.2010
I used to make the recipe YEARS ago–like 30– and LOST it….I have just FOUND it…YAY!!! I was thinking about it the other day and wondered how in the WORLD I could remember, fake it or google it….couldn’t remember enough about it to search it….OH, YAY!!!!!
VickiT on 10.7.2010
I have to agree that this is, for a white frosting THE best I’ve ever had. I am known as the one to go to for baking and cooking help in my circle of friends and quite a few years ago one of those friends, a neighbor asked me to make her Red Velvet cake recipe. She claimed that no matter how many times she’s made it the taste just isn’t right so she actually begged me to make it for her. That recipe was given to her by someone in the bakery business and when I saw that frosting recipe I just kinda shook my head as I’d never seen one like that myself at the time. BUT, who am I to question a baker?
I made that cake and then the frosting no matter how much my mind kept telling me this cannot possibly be right BUT, when it was done I tasted it. OMG! I was in heaven. I could NOT believe that recipe made such an amazing frosting, but, it sure did and then I had to taste it a few more times. SOOOOOO good.
Nothing however, can compare to my recipe for chocolate frosting that I use on my brownies. Nope. That’s the best stuff in the world. Another neighbor, who sadly is gone now, used to offer to pay me to make just the frosting for him so he could eat it between 2 graham crackers. LOL I never once let him pay me though. I was happy to do that for him.
Back to this frosting ~ If you have not made this already even after the raving Ree did when she posted it the first time …..WHAT ARE YOU WAITING FOR???????? JUST DO IT! NOW. hehe
Ok at least do it this weekend. It’s good stuff.
Leeanna on 10.7.2010
I tried this a month or so ago and it did out come out well.
It was very clumpy. I will try it again! My husband actually thought it was for the ice cream we planned on making and it put it in the ice cream maker. Did not turn out well there either. hehe! Thanks for the awesome recipe! Will need to practice!
Severina on 10.7.2010
That’s the only frosting that I grew up with. Back in the day, we never had cream cheese.
I agree…still the best
Jenn F on 10.7.2010
I am making ginger bread tonight -I haven’t had this frosting yet, but am always game for a new frosting. Does anyone whose tried this one think it would pair well with gingerbread cupcakes?
Jo on 10.7.2010
For Emily Granger:
Emily, when I first started making this in the ’60’s I used regular granulated sugar and I now use superfine granulated sugar when I can find it.
I hope this helps!
Cami M. on 10.7.2010
My mom used to make a “Wacky Cake” (so named because it had vinegar in it, but no eggs or milk) and frost it with this frosting, only she used Crisco instead of butter. It is the BEST chocolate cake and frosting EVER! I am so hungry for it now…
Cindy on 10.7.2010
Has anyone added food coloring to this frosting? How did it turn out? I always use a gel/paste coloring to keep from watering down the frosting. But, I’m not sure how it would work with a whipped cream-consistency frosting. Anyone?
Pamela on 10.7.2010
Awesome! Thanks so much for this great recipe! You are most prolific with great recipes, but this one is a big hit with me, as I’m not typically a frosting fan, and this is great stuff!!!
Mary Hussman on 10.7.2010
Tried it, loved it, won’t make any other kind!
Nancy on 10.7.2010
I have made this a few times and it never looks like Ree’s photos. a cookbook I have calls this “gravy frosting”. everytime I tried it the frosting was ‘grainy’ looking and never was smooth or fluffy. I’ve tried under-beating, over-beating, I’ve tried it with powdered sugar (from an old cookbook recipe), and although my husband loves it, I don’t see what the fuss is all about. I like frosting with fewer steps/ingredients, unless it’s coconut-pecan frosting for german chocolate cake
Alyson on 10.7.2010
I did try this icing a couple of months ago. Sorry to say but we did not like it at all. It tasted too much like flour to me. Maybe I’m just used to buttercream icing!
Emily Granger on 10.7.2010
These look so, so delicious.
I have a quick sugar question!
Did you use granulated, caster or icing sugar?
Cassandra on 10.7.2010
This is the recipe my grandma always made for chocolate cake. It was the only way I would eat chocolate cake as a kid! I found it a few years ago, after my grandma passed away and love that I can have her cake again. Definitely best on chocolate!!!!!
JeCaThRe on 10.7.2010
How funny that this should appear now. I just made this last weekend for my son’s birthday. He wanted a vanilla cake with vanilla frosting. It turned out great. My friends declared the cake “worth the calories” which I think of as high praise.
Pictures here: http://breadwinesalt.blogspot.com/2010/10/birthday-blessings.html
Leslie on 10.7.2010
My grandmother made a similar frosting for her red velvet cake. It is the only icing I enjoy. SO light and fluffy and not so sweet.Perfect in my opinion! She used shortening in her recipe, but I have an aversion to it now, I’ll make note of this butter version.
Kristin on 10.7.2010
I LOVE this frosting, especially with mexican vanilla! Everyone at work went crazy for it. It is best the first day but I also like the cupcakes a couple of minutes out of the fridge when the frosting has softened just a little but is still firm. I pull it off the cupcake and eat it by itself!
Teresa on 10.7.2010
This is the frosting my mom always put on red velvet cake. I was so shocked when I found out other people used cream cheese frosting. I haven’t been brave enough to try that.
Julie on 10.7.2010
This is almost identical to my frosting recipe. The only difference is that I also use 1 cup Crisco and 1 tablespoon butter flavoring. WONDERFUL!
Rhiannon on 10.7.2010
ok, i have to make it and try it out for myself.