Making this frosting was a waste of time. It was very gooey. I will not make again.

To make it Gluten Free I used tapicoa flour and 1/4 tsp of guar gum. it was a little stickery, but worked great! No one could tell it was Gluten Free. Will definitely make again.

this didn't work out for us at all. It was lumpy and we did not care for the taste.

A complete waste of time and ingredients. Followed results perfectly and ended up with container full of slop. It should also mention to not dream of piping anything on a cake with this.

I made this frosting for the second time in just a couple of days. The first time I used it, I didn't have all-purpose flour on hand so I used self-rising four. The flavor was okay but the texture was pasty and had tiny globules in it. I was convinced it was the flour I used so I tried it again. Although the texture was better, it still had tiny globules in it. I can't understand how fellow posters have gotten a perfect result, even on the first try! I'm also confused by the fact that the recipe doesn't tell you at what temp to cook the flour & milk. I tried both a medium and high heat and got the same results. I stirred until there was almost a ball, and let it get to room temp before mixing it with the sugar/butter. As vague as the intructions were, I followed them implicitly. I'm left baffled.

I used this frosting on a sponge cake and it got great reviews from my family. It was very creamy--not grainy at all, and just sweet enough. Don't worry about the milk/flour mixture turning into a ball. Simply use a whisk to blend the milk into the flour and then heat until very thick. I used my Kitchenaid mixer with the paddle attachment. First, I creamed the butter, sugar and vanilla (I also used 1/2 t. orange extract) for a full five minutes on the highest setting, scraping it down with a spatula once. Then I added the flour mixture and beat it for an additional 15 minutes. With the orange extract, the frosting tasted just like a creamsicle! I will definitely make this again.

My friends mom had this recipe and I have finally found it. There is no reason to use any other recipe if you are making home made. Don't let the milk and flour thing scare you. I sifted the flour, wisked it into cold milk, then cooked over 6 heat stirring constatly for about 4 minutes. Take off heat and stir if it starts getting lumpy. Just get it thick. I also took the advise of on of the gals from Wisconsin and beat the sugar, butter, vanilla with the paddle from Kitchen Aid mixer for 5 minutes, then mixed all on high (after flour mix was room temp) and beat with wire wisk for 15 minutes. It was a teeny grainy after 15 so I did for 2 more minutes. Night and day difference from that last 2 minutes. I also took about a half cup of the frosting in a cup and lightly frosted the cake before putting frosting in the fridge to keep the crumbs our of the final frosting.

Good recipe. Easy to make and yummy. TIP Beat mixture for at least 10 min. Thanks

So very good! The only thing that I should have done is whipped the flour/ milk mixture better prior to adding to the butter/ sugar mixture.

this was just ok - i dont know that i would make it again

I really enjoyed the recipe. First attempt, and I want to thank the recommendation of first making the roux and the suggestion of blending the mixture for upwards of 15 - 20 minutes. I rate it a 4 because this was my first exposure to buttercream and don't want to disappoint any experts.

This recipe has been in my family for years. My mom received it from a lady friend of hers who received it from her mother. It's the most delicious tasting frosting. But you must beat it on high for 4 to 5 mins. I sometimes add drained crushed pineapple to this frosting to add a little different taste to it. It's great!!!!

I had to do this recipe twice so I can understand why some people had a hard time. To avoid the lumpiness, use a whisk to mix the flour and milk. It did come out a bit grainy but next time I will try to beat it a little more. It has a light and fluffy texture. This recipe made more than enough for a two layer 9 inch cake. Will definitely try again!

This frosting was easy and awesome! I used it on a two layer 9 inch cake and it was plenty of frosting. I dyed it purple and put it on a french vanilla cake with blackberry filling in between the layers.

I've never made buttercream before and ..oh my god, this was so light, fluffy, and delicious! So much better than anything I've ever bought from the store. I can see how people had issues with the graininess, but I kept beating the mixture after adding the flour/milk and it eventually went away. Also, I highly recommend using a sift to put the flour in the milk, continuously whisking over medium heat, and then let it cool for about an hour. It was actually cool to the touch when I added it to the sugar. After the frosting came together, I added 1/2 cup of melted chocolate chips. Orgasm in a bowl.

This recipe was super easy, I don't know why so many gave it a bad review. I'm a novice and did it all by hand and it came out creamy and smooth. The flavor is a little more buttery than I expected, but it tastes great on my lemon cupcakes.

I, too, had trouble liking this receipe. To me the taste of flour over rode the buttercream flavor. Could be that I over cooked the milk and flour mixture looking for that "ball"? I think next time I may just try blending the 2 until it becomes a 'thick' texture and let it cool to become the "ball" that the receipe calls for. I just can't see it returning a positive result with the use of flour.