I absolutely LOVE this buttercream frosting. I made it for the 3rd time this weekend for my son's birthday cupcakes. I don't change a thing with the recipe (aside from the cooking until a ball stage - I cook until it's a thick pudding consistency), and I got so many rave reviews, everyone loved it including 2 friends who have side businesses of decorating cakes - they both asked for the recipe. One word of caution, the 2nd time I made it I let the flour/milk mixture sit too long and cool too much before combining with the butter/sugar.... It did NOT blend well and and gross chunks throughout. I suggest stirring the flour/milk mixture often with a wire whisk while it cools and combining when it is just barely lukewarm. I would say it was about 30 minutes or so after I turned the heat off.

Reviewed On: Sep. 8, 2009

This one is a winner! The only change I made was adding a couple ham hocks. I use a stick blender to blend it up, keeps the ham pieces whole but the soup smooth. I made it the day before, and let sit overnight, the flavor is so much better the second day.

Reviewed On: Nov. 2, 2008