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.
Anne on 10.7.2010
It is an “old” icing. Years ago my husband got the recipe from his mom for the red velvet cake that was always made for his b’day as a child. It had a similar frosting and I doubted it, too. But when I made it, I was hooked. It’s great. His recipe calls to beat the cooled flour and milk mixture until it’s the consistency of whipped cream. Then separately cream the butter & sugar & add the vanilla to the butter and sugar. Then I beat the two mixtures together until it is super smooth & light!!
Dawn LaFountain on 10.7.2010
This frosting has been in my family for years! It is also awesome on Red Velvet Cake, or Banana Nut Cake. Lovely!
ConContwin2 on 10.7.2010
I made this once a few months ago & it was very good! Now it looks like I’m gonna have to make it again. Thanks for the reminder.
Theresa on 10.7.2010
My stepdaughter had a school assignment to do for her high school video class lasst week and she and her assignment buddies came over and videoed a cooking segment making this recipe in our kitchen…the girls LOVED it and they got an A on the assignment.
Becki Sue on 10.7.2010
I made this frosting for the first time two weeks ago. I put it on top of Martha Stewart’s peanut butter cupcakes. They were delicious. I’m not sure if this recipe will completely replace my favorite traditional butter cream, but I will definitely make it every once in a while for a change.
tennreps on 10.7.2010
Have been making this recipe for 40 years. It always gets rave reviews and everybody wants to know what is in it.
We used it on the cakes we make for our grooms. And we also always use it on coconut cake. Totally fab
tanya tingle on 10.7.2010
I have made this recipe for over 30 years……It’s what I use on my Red Velvet cakes…..some call it Waldorf Astoria icing.
We keep the cakes (split and ice between all four layers) in the refrigerator and it keeps for a week……
It is wonderful……..the reoux (flour milk mixture) MUST be completely cooled (stick in freezer) before adding to butter/sugar.
Cassidy on 10.7.2010
I just wanted you to know that the original post of this frosting is the reason I found you, Ree! So basically I have this frosting to thank for the rest of my life.
(Oh and I did make it, it’s amazing! Not overly sweet, light, creamy, good)
SoupAddict Karen on 10.7.2010
Weird timing … I made this frosting for the first time last night, flavoring it with a little rose extract. I was surprised how light it was! Very good.
FLWendy on 10.7.2010
I’ve read a few comments about it tasting like flour. You have to cook off the “flour taste” just like making gravy. Make sure it bubbles for a little while after it thickens, but keep whisking to keep it from burning on the bottom. If you’re having difficulty with it in hot weather, I add another tablespoon of flour if I make it during hot/humid weather.
Gloria Mc on 10.7.2010
Okay, you are evil. I will HAVE TO try this frosting now!
pattyk on 10.7.2010
p.s.
last sentence should read _so the sugar blends with the butter better.
pattyk on 10.7.2010
This is the frosting my mom always used on her Waldorf Astoria Chic Red Velvet cake. You have to split the layers and fill them with this frosting, then spread the rest all over the cake. Of course you would probably need to triple this amount. It absolutely makes the cake! It is also so beautiful when you cut it. Perfect for Christmas or Valentine’s day.
One difference is that we used superfine sugar or run your granulated sugar through your food processor so it blends with the sugar better.
FLWendy on 10.7.2010
This is my mom’s recipe with the addition of solid shortening for half of the butter. I know you don’t like bananas Ree, but this frosting is *amazing* on a banana cake! A little tip for cooling the white sauce, put it in the fridge with a little plastic wrap right on the top of the mixture to keep a skin from forming.
T Missroon on 10.7.2010
My grandfathers, either one. oh the questions id love to ask!
Stacy H on 10.7.2010
LOVE LOVE LOVE LOVE LOVE this frosting!! I made it for some Apple Pie Cupcakes that I found here! YUM!!!! I’ve made it for Red (or green St. Patrick’s Day) Velvet cake. It really IS the best frosting I’VE had!! Every time I make it,I have to share the recipe!
Amy on 10.7.2010
I’ve heard this called ermine frosting before… what a cool name!
Melanie O on 10.7.2010
I have tried to make this frosting once… and it became an ugly separated (albeit delicious!!) mess. What did I do incorrectly to get this outcome? I want to make it again, but I can’t deal with how it looks.
Kathy Layton on 10.7.2010
I’ve made this for years. Its the type of frosting they would put on a cake from Michigan called a Sanders bumpy cake. It was a combination of a moist dark chocolate cake, then they would pipe the frosting in great big lines across the cake and cover it in a heavenly chocolate ganache OMG it was to die for!! It was always my choice for my Birthday!
Jo on 10.7.2010
I have used this recipe for years (early 60’s) and my mother and grandmothers before that. It is definitely a very old recipe and at one time was called gravy icing because of the cooked milk and flour. It is the original icing for Red Velvet Cake. It can be a little tricky at first but getting the flour and milk mixture smooth and thick enough is the first key, making sure the flour and milk mixture is completely chilled is the second key, creaming the butter and sugar completely is the third key and finally creaming the butter and sugar mixture with the chilled milk and flour mixture fully until light and fluffy; which can take a while depending on the kind of mixture you are using. It is well worth the effort as there is no icing/frosting like it!
I made a lemon cake for a friend’s birthday this summer and used this icing except use lemon extract instead of vanilla extract, put lemon curd inbetween the layers and it turned out absolutely delicious. It is a very versatile icing.
knockerboysmom on 10.7.2010
I made it. It was good, but I’m a HUGE fan of buttercream frosting. I don’t think it was as good as buttercream frosting.
Judy H on 10.7.2010
Must be a regional thing. My family has been making this frosting for at least 45 years. This is the frosting we’ve always used on red velvet cake. You can use part shortening so that the color is whiter instead of cream colored. I don’t understand why someone would put crunchy sprinkles on it. Pretty, but seems like it would work against that amazing texture.
Tonita on 10.7.2010
I think I see some cupcakes and frosting in my future…as long as I don’t go into labor first!
Tracy L. on 10.7.2010
This sounds like a very similar recipe that my girlfriend uses to fill her whoopee pies! YUM!!
Mayra W. on 10.7.2010
So while reading the recipe i was surprised to recognize the ingredients. They are the same ingredients, just different amounts and mine is strained, that I use to make the filling of my Cookies and Cream cupcakes. i just add some crushed oreos and fill a chocolate cupcake with it. People LOVE the filling.
Emily on 10.7.2010
I made this the first time you posted the recipe and it was delicious, light, amazing, perfect… except that it looked weird. It didn’t look like whipped cream, it didn’t seem to all come together. It had flecks all through it of deeper white, if that makes any sense. I don’t know what I did wrong, I was careful not to overbeat it… oh well. I’ll have to give it another shot, because it WAS pretty fantastically delicious.
Manny on 10.7.2010
Every time I make this, everyone seriously raves! It’s actually a little bit embarrassing
Hey Ree, I know how much you like Starbucks… try adding two packets of the new instant Starbucks Via when you whip the butter… I made a chocolate mocha cake last week that was AMAZING!
Tallymomma on 10.7.2010
Funny enough I put this recipe down as my FAVES just recently:) I loved it and it does take just a moment more for the details but it was well worth it.
Kate on 10.7.2010
This is the same recipe i use in my whoopie pies. I’m not a huge marshmallow creme fan so i used this recipe and took them to work. It’s amazing and everyone loved them. The recipe that I use is out of a local cookbook that my family has used for years and it’s called Twinkie Cake filling. Every year for my birthday growing up I would ask my mom to make ‘my cake’. Devils Food chocolate cake, filling is either vanilla ice cream and cherry pie filling layered or this frosting and cherry pie filling layered. The whole cake was frosted in this frosting and kept in the freezer. It is the most amazing frozen cake! Take out of the freezer a few minutes before you serve. Absolutely amazing!
LJ on 10.7.2010
We tried it the other day…tastes great! My mom used to make a very similar (if not the same) one for red velvet cake. YUM
Diane on 10.7.2010
I’ve made it three times. The first time, the frosting separated, even though I was careful not to overbeat it. I actually wondered if something was wrong with the butter, because the mixture was grainy from the start.
The other two times I’ve made it have been wonderful. I had the help of some 13 year old girls the third time, and they were blown away by how much better this tasted than anything out of a can. It tastes like whipped cream…yum!
forkandpencil on 10.7.2010
The first time I made it, it was gooey and lumpy and I was crushed. I decided to give it another shot and I realized that I hadn’t whipped it nearly enough! The 2nd time it was beyond belief good!
Amelia on 10.7.2010
I used this frosting to make “Homemade Hostess Cupcakes” I also used it for the same idea, but using a chocolate bundt cake to serve for a dinner party. I slice the top third off the cake, hollowed out the center and filled it with the frosting. I put the top of the cake back on and frosted it with chocolate frosting. I used the white frosting to decorate with loops.
sunshinekate83 on 10.7.2010
I made this frosting last spring right after I saw this post – and I am SO happy it’s been re-posted, because I kind of forgot how much I loved it! It’s so light and fluffy, and has a great creamy sweet taste without that super overpowering sugar taste in most buttercreams. It’s not as sturdy as a buttercream if you are making a stacked cake…but you should DEFINITELY try this, it’s delicious!
erica on 10.7.2010
how funny that you re-posted this recipe, i made it for the first time on saturday! and it was SO good! i put it on your “life by chocolate” cupcakes!
Jenn P on 10.7.2010
This recipe is almost exactly the same as the one my mother uses on her cakes. She baked and sold cakes for weddings, birthdays, etc. out of her home for probably 20 years and has been using this frosting for many of them! We call it “cooked frosting” because the milk and flour is cooked together. I just tried making it myself for the first time last week and realized how easy it is! I put it on a devil’s food cake and drizzled the top with hot fudge and a syrup I made out of cherry wine. Yum!
Jane L on 10.7.2010
I made it replacing the butter with 2/3 cream cheese and 1/3 butter. It turned out great. I really liked because it is lighter and less greasy than the ones made purely with butter, or all cream cheese. The vanilla is important. I used it to frost the coffee cake from the Pioneer Woman recipe collection. It was great…
Candy on 10.7.2010
I’ve made this lots of times since seeing it on the site. It’s our favorite, and it turns out perfectly every time!
mzfryz on 10.7.2010
This has been my “go to” frosting for years but I use cornstarch instead of flour. AND to kick up the sweet factor – try brown sugar instead of white – delicious!!!
SherryC on 10.7.2010
My mom has always used this icing for her Red Velvet cake. It’s awesome.
Teagan on 10.7.2010
This is seriously the best frosting I’ve ever had too
Amazing on chocolate cupcakes
I found it liked to separate though? So I just frosted the cupcakes I wanted to eat immediately (all of them?) and saved the rest for the other cupcakes later
Waayyyyy worth it though
My life has been changed by this recipe
Jess T on 10.7.2010
This looks a lot like the recipe for a frosting my greatgrandfather used to make in his bakery in Holland. Not too sweet and perfectly creamy! I like to add chopped raspberries to zing it up every now and then. Yum!
Cheryl on 10.7.2010
I tried it. Mine didn’t look as fluffy as yours. I liked it. I may have to try it again because I can’t declare it the BEST yet but that’s mostly likely because I lack cooking skills.
Jen Guarino on 10.7.2010
We love this frosting! I have to say that I was very skeptical but it’s turned out great each time I’ve made it. I do not think it keeps very well for very long, so use it while it’s fresh.
Lavelle on 10.7.2010
I have tried and tried with this recipe and, altho it tastes wonderful, it is not very pretty at all. I don’t know what I keep doing wrong but I’m going to keep trying because it really is good!
leamum on 10.7.2010
I made it to put on mini red velvet cupcakes for a party. They got rave reviews. I am not a frosting lover normally, but I even liked this frosting. It seemed to hold up pretty well over a few days also.
shestandswithwhisks on 10.7.2010
This has become one of my absolutely favorite recipes to make for frosting! I’m working on trying to make a gluten free version as well, using GF flours and xanthan gum. So far it worked using coconut milk (so delicious brand — unsweetened) so I think if I can get the flour ratios right, it should work no problem in a GF formulation
Cyndi on 10.7.2010
I’ve made this frosting for years – always turns out and always gets rave reviews! Going to a potluck Twins watching party on Saturday and this on cupcakes would be a great addition!
Sarah Z. on 10.7.2010
I made it just days after you posted it the first time…anything that says “best” is just begging to be put to the test. LOVE. My family is in love with this frosting, and yes, that includes me. If you have not tried it yet, step away from the computer and into the kitchen. I meant, NOW! Why are you still reading?
danisdiner on 10.7.2010
Oh yes, I make this all the time too. I found it attached to the “Waldorf” cake recipe that circulated around for a while claiming that some one paid some outrageous amount of money to the Waldorf for the recipe unwittingly. I’m betting you have seen some variation of that of over the years.
I love this on Brownies too, but a word of warning; it will harden up in the refrigerator so you have to hold it on the brownies or it will fall off in a sheet! Actually it might be kind of fun to find a way to use that sheet of hard frosting on something else, hmmm.
But yep, definitely a wonderful frosting.