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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Lillithmaximus

Cooking Level: Expert

Home Town: Smithville, Tennessee, USA

Living In: Murfreesboro, Tennessee, USA

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Reviewed: Feb. 10, 2008

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.

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Lizza

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Reviewed: Jan. 11, 2008

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.

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Nadine

Cooking Level: Intermediate

Home Town: Hazel Park, Michigan, USA

Living In: Farmington Hills, Michigan, USA

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Reviewed: Jan. 6, 2008

The taste of this recipe is great. However I followed it exactly and it did not come out smooth and fluffy. It was more like small clumps. Everything was at room temperature so I don't know what I did not do but I know it did not turn out as expected.

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SNICKERSATISFIZ

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Reviewed: Nov. 29, 2007

Disregarding my unease about the granulated sugar, I followed this recipe exactly. It's actually quite simple, though labor intensive as-is. The milk and flour mixture was very easy -- slowly whisk the milk into the flour, and watch it closely as you heat it. When bubbles start to form around the edges of the pot, watch it closely and don't stop stirring! When it looks like you're stirring library paste, remove from heat and cool (when completely cooled, my mixture actually did sort of "ball up" as I stirred it). I beat the butter and sugar until I thought my arm was going to fall off (approx. 20 minutes), and the mixture was still gritty when I added the milk/flour. The result was incredibly rich and thick yet not too sweet, but there was still the tiniest bit of crystallized sugar remaining. For me that was maddening! LOL I will definitely use this recipe again, but NOT with granulated sugar.

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DarkerSolace

Cooking Level: Expert

Home Town: Tullahoma, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 13, 2007

I don't know if I did something wrong or what, but this did NOT work for me! I had to add quite a bit of powdered sugar just so it would hold up (even after refrigerating it). It never did well & practically melted off the cake. Not a winner in my opinion. Sorry!

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kimmah

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Reviewed: Oct. 25, 2007

I will never go back to plain ol' frosting after using this recipe! I have made it many times, and I did have ONE instance where it didn't turn out perfectly. As another poster said, this was because I let the flour mix cool down too much. I haven't had the problem again.

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Victoriali

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Reviewed: Oct. 21, 2007

This just didn't taste like buttercream frosting to me, it tasted a lot more like whipped cream icing, which I am not a fan of. I think this would taste great as maybe a filling for a cake, but not on the overall cake. When mixing the flour and milk, I whisked so that there would be no lumps and that cooked up just fine, but when it was added to sugar/butter mix, it didn't break down completely and there were little "balls" throughout the icing. Did not care for, but thanks for the recipe!

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liz_hughes78

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Reviewed: Oct. 9, 2007

I'll just say "Not for me, thanks".

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FireMedicJen

Cooking Level: Intermediate

Home Town: Bourbonnais, Illinois, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Sep. 28, 2007

This recipe is AWESOME! Well worth the work. I have a food allergy to soy, so I cannot eat processed cake mixes and frostings. The whole trick to this is how long it's whipped. I whip the butter and sugar in the mixing bowl for 1/2 hour. While it's mixing, cook the milk and flour mix (I added 1 teaspoon butter)on low heat, and then increase temp to medium. As soon as it thickens to pudding consistency, I remove it from heat, let it sit on the stove at room temp for 20 minutes or so. Don't refridgerate it. Add the milk and flour mix to the mixing bowl in 2-3 separate increments, add the vanilla, and then mix another 10-15 minutes. Fantastic - tastes fabulous on chocolate layer cake! Thanks for this one!

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Jenifer Selwa

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Newaygo, Michigan, USA

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Reviewed: Sep. 16, 2007

It wasn't smooth at all. Very grainy.

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KRISTENDAVIS

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2007

Absolutely delicious and a great template for other flavors/extracts. To avoid flour lumps I made a roux. I took 4 tablespoons of the butter and melted it in my saucepan, then stirred in the flour. I cooked it this way for a few minutes to cook out the "floury taste." I slowly added the milk while whisking. This way is much faster, it thickened up right away. I cant recommend this recipe enough! Sooo fluffy! Very good on coconut cupcakes and chocolate cake. (When cooking the flour/butter it formed a ball... maybe this part was accidentally left out of the recipe?)

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Alicia Lynn

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Augusta, Georgia, USA

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Reviewed: Jun. 19, 2007

I am totally blown away by this frosting! Not only did I use a hand mixer (ouch, might I add) but I also live in southeast Texas and my kitchen is HUMID! Right before I combined the butter/sugar with the milk/flour mixture, I took a slight taste of the former. Still gritty. After adding the flour/milk goop and splashing on the vanilla, I was totally caught off guard when, after sampling once more, I found the frosting to be as creamy as I could imagine! I will definitely make this frosting again. But first, I will invest in a bowl mixer.

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star4char

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 17, 2007

Someone gave me this recipe 30 yrs ago and sometimes it worked and sometimes it didn't, but when it worked it was incredibly delicious. I looked in allrecipes hoping to find the secret to making this recipe work and followed the comments about being patient and really whipping the butter and sugar, letting the milk cool just to room temp. and adding it bit by bit, and it worked wonderfully. I am impatient by nature and I'm thinking the mistakes I made when making this frosting before were: not whipping the butter/sugar mix long enough, putting the thickened milk in the fridge and getting it too cool, and adding it in all at once to the butter, which apparently leads to a curdled unpleasant frosting. It's about time I figured out how to make this frosting right. Thanks!

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swampa

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Reviewed: Apr. 19, 2007

The main thing I learned: READ THE REVIEWS of these recipes. This recipe didn't work for me. Tiny flour/milk lumps each time. Never again.

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G. Holmes

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Reviewed: Mar. 16, 2007

Unfortunately I didn't read the reviews first, so I had some lumps from not whisking the flour and milk. I added 6 tablespoons of confectioners sugar after tasting it to sweeten it more and thicken it up. I also put in an extra splash of vanilla extract. It was a good spreading consistancy, but not thick enough for piping. My husband and kids loved the taste, and I'll definitely make it again.

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FONDUE79

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Jan. 21, 2007

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.

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CathyW

Cooking Level: Expert

Home Town: Seymour, Wisconsin, USA

Living In: Mound, Minnesota, USA

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Reviewed: Jan. 20, 2007

This recipe was extremely difficult to make. I ended up throwing out all my ingredients because the frosting tasted more like butter than frosting. I know it is a buttercream frosting but I wanted to taste frosting not butter. Not only was the recipe easy to get wrong, there was too much butter. I ended up going with a tried and true buttercream that used 1/2 of the butter of this recipe.

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NIKKIJ

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Reviewed: Dec. 21, 2006

First off teh milk and flour didn't form a ball no matter how long I cooked it. I couldn't get it not to be lumpy and it was to thin. It also tasted weird.

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