The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Jun. 10, 2009
Oh my gosh! I can't believe how yummy this recipes. I just make it today and the result was so AWESOME!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Jun. 8, 2009
This turned out great! I substituted powdered sugar because anytime I cream regular sugar into butter its grainy. The milk and flour mixture needs to be whisked constantly and it comes together very fast so don't walk away! No ball is formed. It just gets thick. Vigorous whisking takes care of the lumps.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Hamtown

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: May 30, 2009
I thought it was great. The taste was nice and it was fluffy. It did have some grit but for me it didn't matter much because I was using it under fondant. If I try to use it as a stand-alone frosting I may try a super fine sugar or even powdered.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 3.83 star rating.
Reviewed: May 28, 2009
I used granulated sugar as instructed and beat it for 28 hours but it remained gritty, even after adding the flour mixture. I had to throw it away. I give 2 stars because it would probably work with powdered sugar.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Heather

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: May 8, 2009
Holy Moly. I never have reviewed a recipe on here before, but I had to do this one. I have never made frosting this good, and I have been baking (to rave reviews from friends and family) for over 20 years. I was worried that the sugar would remain grainy. I beat the butter and sugar for 15 minutes, and it was still grainy, but once I added the flour/milk mixture (which was nearly solid once it was cooled), everything smoothed right out. After it all was well mixed, it seemed very liquidy. But once it was chilled, it was perfect. Amazingly perfect. It's hard not to just eat the frosting from the bowl. Forget the cake!!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: May 5, 2009
I saw a similar recipe that I had made 1 week prior to trying this one. After reading the reviews I wanted to give another go at it. It came out SOOOO much better than the first attempt. Thanks for all the advice! Great recipe. Gonna make this one a lot! I just beat the heck out of the butter and then added the sugar gradually. I stirred the flour/milk mixture like crazy so there was no lumping (best to add flour and milk before heating up and mixing so there are no lumps to start with). I just really whipped this sucker and it paid off. I may have whipped it too much but it was still great! Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Apr. 24, 2009
I had some trouble with this frosting. When I added the milk mixture, the frosting looked like curds (i guess the oil from the butter and the water from the milk separated?). Did anyone else have this problem? I went on the internet to find out how to solve the problem (which was to add a little bit more butter and beat again), but does anyone know a way to PREVENT this from happening? When the frosting did work out, it was fabulous :)
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 3.83 star rating.
Reviewed: Apr. 9, 2009
I used this frosting to put on top of cupcakes. I am a beginner at cooking..the only things that i made out of scratch so far is a carrot cake from this website (so good) cupcakes and this frosting. IT tasted great but it was grainy..so i could taste the sugar. Im guessing i did something wrong cause this is the first frosting i ever made
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Apr. 6, 2009
Absolutely delicious. Definitely make a roux first with 4 tablespoons of the butter and it's almost impossible to stir and heat the flour/milk mixture too much.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Apr. 2, 2009
This was a fantastic recipe! I followed the directions and got a smooth, rich, not too sweet frosting. The only thing I changed was that I took the milk and flour mixture off the stove once it reached the consistency of pudding (you'll know when to take it off the heat when you're making it--trust me!)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 3.83 star rating.
Reviewed: Mar. 24, 2009
The frosting tasted good but I ended up with little clear/yellowish globs. It looked ok when it was first done but my cake needed to cool so I put the frosting in the refrigerator. It got really hard and when I stirred it up to make it a good consistancy to frost the cake, it appeared curdled and yellowish. After awhile it began to separate and look really gross. I will not use this recipe again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA
Living In: Eden Prairie, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Feb. 26, 2009
Been making this for years! Doesn't need to form a ball, just cook to a boil (stirring constantly) and it will be a thick paste, like pudding. Cool partially, stirring every couple of minutes, then press a sheet of plastic wrap on the surface(to prevent a skin from forming) and refrigerate. I make the paste while my cake is baking, so it has ample time to cool. Beat the sugar & butter very well, add the paste and beat. White, granulated sugar is correct: I have made this many times since I was a kid. Always delicious, something different, not too sweet, great for a kids birthday when they are already overdosed on sugary treats. I make it whenever I find myself out of confectioners' sugar, also. I love it partially because it is nostalgic for me....
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Feb. 22, 2009
This was SO good! I saw the picture and made it before I made the actual cupcakes, I was so excited. It totally paid off. This is the best recipe EVER. I read a lot of reviews and saw some people made it w/ confectioner's sugar and some w/ granulated, so I made mine w/ 1/2 cup of each. It came out SO well! I put in some blue foood coloring and it's beautiful! I'm going over to a friend's house to make actual cupcakes, but the frosting is going to make them FABULOUS! Thank you sooo much for this recipe. It took a while to make, but was worth it. I'll never buy frosting again :D :D :D FIVE STARS!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by paint.my.life

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Photo by Sweet Apron
Reviewed: Feb. 14, 2009
For the people that say this is too sweet, DON'T USE powdered sugar. The recipe calls for granulated b/c the end result is not supposed to be overly sweet. I bake several times a week and friends go crazy over this frosting. My mom made a similar recipe when I was growing up...called it "Pope's frosting"-not sure why? This is just a delicious recipe. Don't cook until it forms a ball, just until it's thick and custardy...will actually look like smooth mashed potatoes. Scrape into a bowl and cover will plastic wrap so it doesn't form a "skin". I always pop in fridge for awhile. Beat the butter & sugar for AT LEAST 10 minutes before you add thickened, COOLED milk mixture. It is fluffy and soooo yummy. And use the granulated sugar unless you want super sweet results with powdered sugar.
Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Photo by Sweet Apron

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Photo by ANGELFROMHEAVEN
Reviewed: Feb. 14, 2009
Lots of butter flavor. Wonderful consistency, soft and fluffy. I have a recipe similiar to this that I have used for years, the difference is that my recipe uses half shortening and half butter. The shortening cuts down the butter flavor, it tastes more like a whipped cream frosting. Great to use for filling cupcakes. Some have said that their frosting didn't thicken up (it has happened to me as well), make sure all bowls and utensils are dry and flour paste is cooled to at least room temperature. Put in refrigerator or freezer to quicken the cooling process. Butter should be at room temperature. Beat until the frosting is silky smooth, about 10 minutes. I would suggest increasing the vanilla to 2 teaspoons to help balance the strong butter flavor. It is a soft frosting, but I still use it to do borders and for writing on cakes. For chocolate frosting, add 2-3 tablespoons of cocoa.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Living In: Maplewood, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Feb. 14, 2009
This frosting turned out super fluffy but not too sweet, just perfect. You have to be patient. The milk and flour won't form a ball but heat it until it becomes really thick. The butter should sit at room temperature for a few hours, don't use it cold and don't microwave it. Cream it with the sugar with an electric mixer for 5 minutes, add the milk and flour mixture, cream it with the electric mixer again for another 5-10 minutes. Make sure to put it in the fridge for 30-45 minutes. Be patient and do these steps and this will be the best frosting you've ever had!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by Erin

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Feb. 10, 2009
I have made this several times already and it has turned out amazing every time. I will never use another buttercream recipe again, this is perfect!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Yevgenya

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Feb. 3, 2009
This recipe would work great as a substitute for pastry cream or merinuge buttercream if you ever run out of egg yolks or whites! A trick for eliminating the gritty sugar taste: boil the sugar with the milk and flour! Boil it for about 15-20 minutes. And definitely make sure it's cool before you add the butter at the end. When it's cool enough, it will look like very thick glue.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by cassie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.
Reviewed: Jan. 14, 2009
I must admit, I did change one thing- I used Wondra (quick-mixing) flour for this recipe and it worked well. I mixed the butter and sugar for 14 minutes while I prepared the flour mixture. I let the milk/flour cool, but not too much- just above room temp- and added it to the butter/sugar and whipped it for 6 more minutes ( i put the vanilla in too of course). Incredibly whippy and smooth! Oh, I used the wisk attachment on my stand mixer.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 3.83 star rating.
Reviewed: Jan. 10, 2009
I love this recipe. It is simple and delicious. I did what one of the reviewers suggested and made a roux than added milk. When it was thick, I let it chill. When it got to room temperature, it looked like a ball when I would stir it. I also used 1/4 cup brown sugar (to go with my caramel cake) in addition to the white sugar. I love this recipe!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 41-60 (of 157) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?