Reviewed: Oct. 28, 2006

Wow!!!! This frosting is to die for! Really. If you take your time, follow the recipe, be patient, it is absolutely awesome. I could have just eaten the frosting out of the bowl - seemed sad to waste it on a cake! It is just the right amount of sweet, so smooth and creamy... mmm. I wish I could've given it 10 stars.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KariB

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

Reviewed: Oct. 13, 2006

Excellent texture and taste. Success seems to be dependent on heating the milk and flour to the right thickness and cooling to the right temperature and slowly adding to the butter and sugar and mixing at high speed for 15-20 minutes. I whisked the flour and 1% milk before heating using the microwave techinque another reviewer suggested. I used half butter and half Blue Bonnet margarine. Margarines vary a great deal with the % of vegetable oil. If you are making the frosting and the kitchen is hot or humid that can affect negatively affect the thickness of the frosting. Finally pure vanilla extracts have a better taste than the cheaper imitiation extracts. These factors may have contributed to the unsuccessful outcomes resulting in low star ratings.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PTWILLMAN

Cooking Level: Expert

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

Reviewed: Oct. 8, 2006

I was out of confectioner's sugar so I tried this but I don't think I'll use it again. It wasn't horrible but it wasn't very good either. Nice to have an alternative in a pinch...but next time, I'd rather run to the store to pick up confectioner's sugar. Sorry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CSBSIX

Cooking Level: Intermediate

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

Reviewed: Aug. 30, 2006

This was just an "okay" recipe. I have made other buttercream frostings that were just as good (if not better) and were less work. I probably wouldn't make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tldesjar

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

Reviewed: Jul. 28, 2006

I'm with the "love" gang on this one. I coomed the flour paste until it was thick but not quite a ball, and used granulated sugar, as directed. Whipped butter and sugar a long time, and was rewarded with the most unctuous, balanced, lovely frosting ever. Perfect for the "chocolate cake with white frosting" pregnancy craving.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jphilg

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

Reviewed: Jul. 4, 2006

Wow, this was sweet! I can't believe some reviewers said it wasn't overly sweet. This is the sweetest frosting I've ever had. The method worked perfectly. The milk thickened up, and the butter mixture wasn't grainy. I let it mix in the stand mixer for about 15 minutes, and it was very creamy. However, it didn't really spread nicely. It kind of separated on the cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MEG

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

Reviewed: May 20, 2006

This is the same recipe that my mother made ever since I was a kid and the ONLY buttercream frosting that I ever make. I usually make 1-1/2 times the recipe because I like it thick on the cake, but I've learned to cut back on the sugar when I make it 1-1/2 times the recipe (ingredients). Two keys to the success of this delicious frosting are slow cooking the flour and milk, and beating at a high speed for several minutes, also scraping the side of the bowl as you beat the frosting. Definitely worth the effort!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SAINTCHERYL

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

Reviewed: May 16, 2006

For those of you who tried this and it didn't work, TRY AGAIN! This frosting is absolutely devine. Patience is the key here so take your time and your efforts will be rewarded 10-fold. My husband said he could have eaten all of it with a spoon. Don't try to form a ball when cooking. Instead, keep stirring it about 15 or 20 minutes (a Mini Whipper fro Pampered Chef is the best!)until it gets really thick and then take it off the heat. Cool until it's about 80 to 85 degrees and continue with the recipe. If you let it get too cold, you'll have lumps in the finished product.

Was this review helpful? [ YES ]
49 users found this review helpful

Reviewer:

patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

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

Reviewed: May 1, 2006

I tried this and was disappointed. Mine become lumpy even though I beat it at high for more than 20 mins!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cheryl

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

Reviewed: Apr. 25, 2006

East to make. Tastes great! Truely is the best buttercream frosting.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dana

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Montevideo, Minnesota, USA

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

Reviewed: Apr. 15, 2006

Don't be put off by the ratings of * and **. Not cooking the flour/milk mixture long enough will result in a "floury-tasting" frosting, so be sure to cook the mixture until reasonably thickened. An actual ball doesn't need to form; it just has to be thick. Also, as at least one other reviewer said, it's important to beat the sugar and butter at least 15 minutes - that's how you reduce the "grit" of the granulated sugar. If you take your time and do it right, you'll be rewarded with the most remarkably smooth and creamy, buttery frosting you've ever tasted.

Was this review helpful? [ YES ]
149 users found this review helpful

Reviewer:

Habeas Corpulent

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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

Reviewed: Apr. 14, 2006

Usually i find frostings to sweet but this one had just the right amount of sweetness. One tip when cooking milk and flour it may take a little while and you'll wonder what your doing wrong but just be paitent and the ball will form.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Laura T.

Cooking Level: Beginning

Home Town: Winnipeg, Manitoba, Canada

Living In: Ottawa, Ontario, Canada

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

Reviewed: Mar. 16, 2006

This was very easy to make and was delicious! I substituted 1/2C Brummel and Brown Spread for half of the butter and I used the Splenda/Sugar baking mix, it was not calorie free but better than nothing. I will definately use this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rebecca

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

Reviewed: Mar. 13, 2006

Was easy enough to make. I never got a ball out of my milk/flour, but it was really thick when I took it off of the heat. My family raved over this frosting and I will use it again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Heidi-Anna

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

Reviewed: Mar. 5, 2006

What???????????? I did not care for this frosting. The sugar never dissolved, making the frosting gritty. The directions said to cook the flour and milk until it formed a ball... it never did and I gave up. (A ball??) After the frosting was on the cake it turned into kind of a crunchy, greasy unappetizing mess. Not a recipe to use again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JENNKENN

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Milford, New Hampshire, USA

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

Reviewed: Dec. 20, 2005

Amazing! Sweet, and buttery! A great frosting for yellow cake! You can make it thick or thin. EDIT: Try refridgerating this, I just left mine in the fridge for a few hours instead of 30 mins. and the consistency came out more like a frosting.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DeirdreM

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

Reviewed: Dec. 15, 2005

I don't know that I would taste this and say it's buttercream, but it is a very smooth frosting and the taste is very good. It's kind of fun to make as well, watching the milk mixture get thick so quickly.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NIKKEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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

Reviewed: Nov. 7, 2005

I followed others suggestions and beat milk/flour before cooking. Cook on low and stir constantly. Removed when thick....let cool while beating butter and sugar. Turned out FABULOUS!!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JACKNJEWEL

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

Reviewed: Oct. 30, 2005

I don't know about anyone else but mine NEVER came to a ball...I was very hesitant after that about this recipe...but went ahead and finished it. I refrigerated it for about 2 hours and then frosted cake with it. It wasn't a very sweet frosting which I liked...and once my cake was served...I got HUGE raves!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MISTIDAWN

Cooking Level: Expert

Home Town: Gibraltar, Michigan, USA

Living In: Woodhaven, Michigan, USA

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

Reviewed: Sep. 16, 2005

Just tried this frosting on my daughter's b.d. cake - absolutely fantastic! I paid attention to the other reviews & took the milk/flour off the heat just before it started to get really thick. I beat the other ingredients for approx. 15 mins. and added the cooled milk/flour a little at a time - smooth as a babies behind. This one's a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Anne

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

Best Buttercream Frosting

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!