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Robert Hale on 7.29.2017
MissyDew, Thank you! Your preparation and instructions are EXCELLENT, understandable & in the order of the making this frosting, including possible pitfalls, prior to hitting one. First of all, I am a beginner baker, (Or I was, until I made (1) 3 layer Italian Creme Cake, *****; (2) 1 layer Double Chocolate Cake, Raspberry/chocolate panache crust/Raspberry-Dark Chocolate Butter Creme Frosting, ***; (3) 6 layer Raspberry Laced Vanilla Cake/ Raspberry Butter Creme Frosting, ****)in the last 2 weeks, so I was ready to bake my 4th cake, 3 Layer Devil’s Food, and found you & this recipe! Done deal, *****. I tweaked both (A) Duncan Hines Devil’s Food mix [for 2 -9″ pans], adding 3/4 Cup Softasilk cake flour, 1/2 tsp soda, less butter & adding coconut oil, 1/4 cup cocoa to Mix recipe AND (B) The Best Frosting You and I Have Ever had. Your Recipe’s ingredients X 1.3 because of 3 Layers, Softasilk Cake Flour, C & H Baker’s Sugar/Coconut Palm Sugar Blend, following your SPOT ON instructions, whisking,an ice cube-water sink cooling stage 20 minutes or so, vanilla after it was cool, then beating with my new 2 week old Proctor Silex $7.95 hand mixer. The frosting yield was perfect for 3 layers. My devil’s food cake and the Best Frosting I have ever Had !!!!!!!!!!!!!!!!!!!!!! Winner! *****. Thank you Dear. Could you post another recipe(s)? Until then, I appreciated this ONE.
Amanda on 9.25.2016
This frosting was such a disappointment. I followed the directions exactly, and the frosting seemed to come together just fine. It looked just like pictures. I tasted it, and blah. It was passable, I wouldn’t refuse to eat it, but much worse than my regular buttercream. I stuck it in the fridge for two hours while I put the kids to bed and then started frosting. As it came to room temperature, it started separating on the cake and cupcakes I had frosted. I had to scrape it off, add some cream cheese and powdered sugar to fix it and refrost. What a waste of time.
Aimee P on 9.10.2016
Great recipe. More subtle on sweetness and much creamier and fluffier than a 10x sugar buttercream.
Erin Moores – Thank you! I was beating this for maybe 20 min and started scrolling through the comments because surely I had done something wrong! But I followed her suggestion of spooning the flour, milk, vanilla mixture in and continued. No more grainy sugar!
monica martin on 7.3.2016
I don’t think this could get any better! This was time consuming and a lot of beating…not kidding there. So very worth it though! So light and fluffy and not overly sweet which was what I was looking for. The recipes that call for powdered sugar are just too sweet! We have a couple of diabetics in my family and they CAN have sweets every so often and they really liked this much better! It was a huge hit with everyone including the kids of course. I made this to frost 4th of July cupcakes today. Great recipe and will try with cocoa powder next time. Thanks!
Joy Kerns on 3.24.2016
This frosting is amazing! Just enough sweetness. I am not an experienced baker and have never made frosting before. I will definitely make this again!
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Amanda Odom on 11.1.2020
Ok, this is for those of us who *almost* have all the ingredients handy, but not quite. I didn’t have any milk but I had buttermilk (odd, I know) and I only had 1/2 cup butter on hand (unsalted, at that). But I did have a little butter spread and some strawberry cream cheese. So, I used a cup of buttermilk to cook with the flour, and used an electric hand mixer to blend it while it heated. It got nice and thick quickly, and since it didn’t have to cook long, it cooled pretty quickly. With the sugar I beat in the 1/2 cup butter, 1/4 cup butter spread and 1/4 cup strawberry cream cheese. I added the vanilla to the flour mixture and then added the whole thing together, beating it with an electric mixer. I added a little extra salt since I had used unsalted butter and the cream cheese was pretty sweet. The whole thing came out a nice thick consistency, and it was really tasty! It did taste like cream cheese frosting due to the buttermilk and 1/4 cream cheese, so if you like that “sour-ish” taste, you might like this. We thought it was really good, with a very slight strawberry flavor. It was perfect on our “not super-sweet” chocolate cake.
Brandi K on 7.1.2019
I was thinking about using this frosting on an ice cream layer cake for my daughter’s birthday. Do you think it will freeze well as I would be frosting the cake and placing it back in the freezer before the actual day it will be eaten
Erika L Hanson on 1.17.2019
If anyone was going to wreck this frosting, it would be me. I’m the queen of mess-ups because I over multi-task. But the great thing about this frosting is that it WANTS you to be doing other things and forget about it and keep beating and beating! I could not get the graininess out of the sugar/butter. I mixed it until very pale in color, and very light and fluffy. But the texture still had a bit of “crunch.” However, when I whipped in the flour mixture, the “crunch” disappeared and the frosting was truly magical. I can’t believe it worked for me.
Gloria Liuzzo on 6.23.2018
I had to try this unusual recipe with flour in it. Baked a box cake (which I only do when I don’t have the time) and thought my sons might like this one. Well, I didn’t have any milk, but I did have dried buttermilk, so I put together a cup of that. I don’t have a taste for buttermilk, so I added some Sweetened Condense Milk to it, about 4 tbl. The first mixture came out great, put the pot in a cold bath while I mixed the butter up. Now I have a Cuisinart 7 speed hand mixer and I must have mixed for about 15 minutes to get the sugar mixed in. It was still a little gritty but it was good enough. I mixed in the first mixture and again, put it on Very High for about 10 minutes. I tasted it and I can still taste the buttermilk. I added the vanilla but then I thought I have some Cocoa and some Raspberry extract, put about 1/4 cup of Cocoa in and a teaspoon of Raspberry extract and whipped again. I have to admit I was worried but it taste like chocolate whipped cream. I got rid of the buttermilk taste. This is definately a keeper as I think all my friends and family will just love it, I know I do. I had to put the cake in the frig it’s kind of humid out tonight, but I just cut me a piece and it thickened up just fine. Absolutely delicious!!
Leigh Armstrong on 1.1.2018
Ok so it’s definitely not the best frosting I ever tasted. Swiss meringue buttercream holds that title no problem. But! It is a good frosting. I doubled the recipe and it covered two 2 layer cakes. I made it with the Bob’s gluten free 1 for 1 flour, made my own caster sugar in the Cuisinart, and it worked perfectly. I cooled the paste in an ice bath with plastic on the surface and had none of the problems reported by some others. I have no idea how this frosting works, but it does.