Reviewed: Dec. 10, 2008

I followed the directions and it came out delicious! I added some lemon juice to compliment my citrus cupcakes and it was to die for! Yum!

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Medina's

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Reviewed: Nov. 24, 2008

I don't really have anything to compare this recipe to, as I don't think I had ever tried real buttercream frosting before. I even got a complement on it. I didn't have any problems with graininess due to using the white sugar, as I creamed the butter and sugar for a while.

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lillsoldat

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Reviewed: Nov. 22, 2008

I will never use another frosting recipe as long as I am baking. The only problem is that I ate so much before spreading it, that I fell short on frosting for the cake. All kidding aside, the only drawback that I had, was perhaps I cooked the flour at too high a heat, because I ended up with microscopic dumplings in it. Nonetheless, it is delicious. I used powdered sugar in regards to the reviews. GREAT FROSTING!

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Denise

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 22, 2008

OMG, this really IS the best! The flour mixture makes the frosting stand up and stay nice on the cake. It's not overly sweet or oily, and it's very light. I made the flour stuff while the cake was in the oven -- it became a thick gluey glob, but it's the secret ingredient! I really fluffed up the butter, then more fluffing with the sugar, then with the rest. My son loved the frosting, and he never cared for my old recipe with just butter, powdered sugar, vanilla and milk. Thanks for the great recipe!

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Karennina

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Reviewed: Oct. 15, 2008

I find that this is a more labor-intensive way to get close to the same result as my favorite buttercream recipe, "Best Ever Buttercream Frosting," also from AllRecipes. I couldn't find it last night so I used this one (I only had granulated sugar). Despite beating the mixture for 20 minutes, mine still had sugar granules in it, and I would not have known it needed to be beaten that long had I not read the reviews. Due to the fact that it delivered a product inferior to what I am used to, and that the recipe is incomplete as written (cooking temp? beating speed/time?), I cannot give this more than two stars.

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Meg Barger

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 12, 2008

this really IS the best buttercream frosting i've ever had the pleasure of making and then eating! Dilicious!

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Fatin & Mai

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Reviewed: Sep. 16, 2008

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

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chocolatedelight

Cooking Level: Expert

Home Town: Salisbury, North Carolina, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 14, 2008

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.

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rmreevesolis

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Reviewed: Sep. 11, 2008

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

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JENN6

Cooking Level: Expert

Home Town: Taylorville, Illinois, USA

Living In: Wilson, North Carolina, USA

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Reviewed: Sep. 6, 2008

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

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kimandtroy98

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Reviewed: Sep. 2, 2008

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.

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MickeyB

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Reviewed: Aug. 15, 2008

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.

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Christy

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Reviewed: Aug. 13, 2008

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

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Nitzad

Cooking Level: Intermediate

Home Town: Southbridge, Massachusetts, USA

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Reviewed: Aug. 12, 2008

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.

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Mom2amp

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Reviewed: Aug. 6, 2008

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

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hjk458

Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

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Reviewed: Aug. 5, 2008

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.

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STARVINGSTUDENTSC

Cooking Level: Expert

Home Town: Santa Cruz, California, USA

Living In: Valley Center, California, USA

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Reviewed: Aug. 4, 2008

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!!!!

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BINGOMOMMA56

Cooking Level: Expert

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Reviewed: Aug. 3, 2008

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!

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A. Luong

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Reviewed: Jun. 29, 2008

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.

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Amy

Cooking Level: Intermediate

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Reviewed: May 23, 2008

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.

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