Reviewed: Nov. 18, 2009

I did not have a problem making this frosting but I did not like the taste of it when I was done. I was looking for a basic buttercream frosting to go with a yellow cake with raspberry cream filling that I was making and was very disappointed with how this turned out. I could tell that there was flour in the mixture and something was just off. I have tried making it a few more times to see if any of these suggestions made the taste better but I have not found one to work. Personally this frosting was just bland and did not wow me.

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MrsECullen

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Reviewed: Nov. 18, 2009

I too used this recipe and this turned out more like sweeten condensed milk, so I added a cup of conf sugar, 2 cups of apflour, 1-1/2tsp of baking powder, pinch of salt, another tsp vanilla, and the butter cream cake is excellent. I used a bundt pan and baked at 350 for 45-55 mins.

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wellgolly

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Reviewed: Nov. 8, 2009

This frosting turned out great! I started by making a roux with the flour and 4 Tblsp. of the butter. I used superfine sugar, and it took about 10 minutes mixing in my Kitchenaid mixer for the sugar to melt. I also added 3 Tblsp. cocoa for chocolate frosting...would probably add more in the future.

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Marta M.

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Reviewed: Nov. 8, 2009

This frosting is the BEST!!! I was worried it wouldn't turn out, but I was very happy with the flavor and amount of sugar called for.

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Joan

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Reviewed: Nov. 1, 2009

Started out ok - I have never cooked flour / milk for an icing recipe. The color of the frosting was sort of translucent, which looked weird. After combining everything, it still didn't look or taste right. I added another stick of butter and powdered sugar to taste and consistency. Turned out fabulous after adding my own ideas to it. I will research icings a little more before doing this one again. I do bake a lot, so I am not fully sold on this recipe!

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jojochambo

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Reviewed: Oct. 29, 2009

Great frosting! My first time making it and I loved it! I did use confectioners sugar because I ran out of regular sugar though, but the flavor came up really good. About the flour and milk turning into a ball... I mixed the flour with the cold milk first and then I kept stirring in mid-low heat until it got thick like the texture of the butter and sugar already mixed. It worked! Left it in the fridge for about an hour! And guess what? No Lumps! The recipe should state "confectioners sugar" instead of regular one... My picky husband loved it! My kids were stilling it from the bowl..... Thanks Jennifer

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Jess

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Reviewed: Oct. 28, 2009

i just used this recipe for a halloween cake im making. its tastes sooo good! one of the best frostings ive ever had. its light and fluffy and just the right amount of sweetness. one thing though, when you cook the milk and flour only cook it until its thick like a gravy. make sure to stir constantly so it doesnt get lumpy.

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amanda59937

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Reviewed: Oct. 25, 2009

I made the recipe exactly as it says apart from following the advice to make a custard like mixture instead of a ball. Used it with "Happy birthday cake" recipe. Wonderful this is a keeper!

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Karen Martin

Cooking Level: Expert

Home Town: Rexdale, Ontario, Canada

Living In: Marsaskala, Malta Island, Malta

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Reviewed: Oct. 24, 2009

I accidentally put it into the fridge longer than I should have, and I beat it again, and I got crystals/looked lumpy. But the texture was so smooth. Another problem I had was it tasted funky, I don't know if it was because I used skim milk, but it tasted kinda like margarine/milk ish. But the taste was gone once I put it on the cake. Also, when I made it, I added cocoa. But in the end, it was still fairly successful.

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ducky_ducky3

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Reviewed: Oct. 19, 2009

I mixed the milk and flour before putting it on the heat and let it cool before adding it to the butter and sugar. The frosting came out marvelously!

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doulosgurl

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Reviewed: Oct. 18, 2009

This is excellent frosting, the best I've ever tasted. My husband dislikes all frostings and he said it was "melted heaven". The reviewers who have given it low ratings undoubtedly had trouble with the technique and timing, which is not a fault of the recipe. Cook the flour mixture till it forms a mound that stays in the middle of the pan; cool it to room temperature; and beat the butter and sugar for at least 10 minutes before adding the flour paste. The recipe will succeed.

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Kristin

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Reviewed: Oct. 14, 2009

Pretty good- after tinkering around with it. As it is, it's a very easy and nice recipe, although a bit bland and not very sweet. I added two cups of powdered sugar and about 1/4 cup of cocoa powder to make a chocolate frosting. With those adjustments, it was perfect! Dreamy and smooth. I most likely just have a big sweet tooth, but if I make it again without the cocoa powder, I'll probably end up making it a bit sweeter.

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Jessica

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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Reviewed: Oct. 14, 2009

I have never made buttercream frosting before and I found this recipe to be very simple to follow. However it did take a very long time to beat together. But the end result was perfect and smooth! SO YUMMY!

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cook4twinsplus1

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Reviewed: Oct. 11, 2009

This was very good. Made once as is, then again with 3 Tb of cocoa powder and an extra Tb of vanilla for chocolate buttercream. Delicious!

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MANDIEGIRL92

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2009

this is the creamiest most delicious frosting! im so glad i tried to make it! i wisked the flour and milk together before putting it in the pot and when it was really thick i put it in a bowl and in the fridge. sooo good!

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anzfamily

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Reviewed: Oct. 8, 2009

Light, fluffy and delicious frosting. I was a little hesitant after reading some of the reviews but thought I would give it a try. I cooked and whisked the milk/flour mixture until it was a very thick paste. I transferred it to a bowl, covered and refrigerated while I started whipping the butter and sugar. I used Bakers Ultra Fine Granulated sugar which was the perfect choice. Not too sweet or gritty. After whipping the sugar and butter, I added the milk mixture (which I briskly stirred to remove any new lumps) and allowed it to whip for an additional 7-8 minutes. At the end I added the vanilla, and a pinch of salt to balance. It couldn't be better!

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DesertDave

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 7, 2009

To be honest I'm very upset right now. I follwed the recipe to the T and I ended up with a bowl full of butter and chunks. I couldn't even make it into a frosting. IT WAS LIKE WATER! Not trying this one again.

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deanna_xo

Cooking Level: Intermediate

Living In: Akron, Ohio, USA

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Reviewed: Sep. 28, 2009

Ugh!!! This was awful! I don't know what I did wrong, I followed the instructions EXACTLY. I guess I let the flour/milk mixture sit too long, because I wound up with gross chunks in my frosting. Despite this, I gave it a try and found that it was waaaay too sweet for my taste. I can't imagine eating an entire piece of cake with this overly sugary frosting.

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LawBabe

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2009

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.

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ANGELA_ROSE76

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Reviewed: Sep. 5, 2009

Excellent consistency - excellent taste. This is my new favorite buttercream frosting! You'd never know it has flour in it - not too sweet, either, like the traditional buttercream.

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Kirstyn Sierra

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Best Buttercream Frosting

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