Reviewed: Nov. 25, 2009

If you don't love LOVE this icing, you are not doing it right! It's really easy and only takes a few minutes to come together. Just mix the fats and sugar for 2 - 3 minutes then add the cooled flour mixture. It is not overly sweet and holds up well. You will never want to make cream cheese icing again.

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JR33

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Reviewed: Nov. 5, 2009

Great tasting, creamy frosting. Recipe does not yield enough to cover and fill a two layer 9" cake. Does not hold up well for extensive piping (esp. if you have "hot hands".) When cooling flour/milk mixture be sure to place plastic wrap directly on top or it will form a skin that WILL NOT beat out.

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Jayne

Cooking Level: Professional

Living In: Erie, Pennsylvania, USA

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Reviewed: Oct. 31, 2009

I first tasted this recipe on cupcakes at a Baby Shower and fell in love with it. I found the recipe on another web site and tried it and it came out perfect. The difference between that recipe and this one is the amount of flour. I mixed 5 Tbsp flour with 1 cup milk and whisked it over Medium heat until it got really thick and then I set it aside to cool and mixed the rest of the ingredients (Which were exactly the same) in a separate bowl. Do not let the butter get too soft. I was a little worried that the sugar would not blend, but after I added the cooled flour mixture and beat it for about 4- 5 minutes it came out light fluffy and smooth. I added Almond extract along with the vanilla and it was wonderful. Everyone loved it and I won't be making any other icing again.

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CJ

Cooking Level: Expert

Home Town: Blaine, Washington, USA

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Reviewed: Oct. 11, 2009

Good flavor, not too sweet. Fluffy just like whipped cream.

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Patty

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Reviewed: Oct. 6, 2009

I've made a variation of this recipe for years but this is much, much better. It is the best frosting you'll ever taste if you just follow the directions carefully. It pipes nicely from a pastry bag, making it very easy to frost cupcakes.

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BAZAARBAKER

Cooking Level: Expert

Living In: Elkton, Maryland, USA

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Reviewed: Sep. 25, 2009

This recipe likely has potential but DOES NOT work unless you use specific ingredients such as listed by another reviewer - BUTTER not margarine, WHOLE MILK, make a PASTE rather than just thickened milk. A lot of extra steps are needed to make this recipe good.

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RedApple

Cooking Level: Expert

Living In: Kitchener, Ontario, Canada

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Reviewed: Sep. 14, 2009

very creamy - but frosted beautifully! followed tip about waiting until milk is really thick and then cooling it before mixing in - sped up the cooling process by setting the thick milk in a bowl and then putting that bowl in a larger bowl of ice water.

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Makalika

Cooking Level: Beginning

Home Town: Buckeye, Arizona, USA

Living In: New York, New York, USA

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Reviewed: Sep. 4, 2009

I thought this frosting was fantastic! I did not find this recipe too difficult to make and this is the first time I made frosting from scratch. I just cooked the milk and flour until it was thick & creamy. It kind of balls up as it sits to cool. Everyone loved the taste and texture and all said it reminded them of whipped cream. Oh, I did constantly wisk the flour/milk mixture as it cooked. Don't know if that made a difference.

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Tina

Cooking Level: Expert

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Reviewed: Sep. 1, 2009

i think i did something wrong, because it ended up very runny and it separated, so there is white chunks floating in a syrupy clear liqiud. i think i microwaved the butter too long.

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jscliff

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Reviewed: Aug. 2, 2009

this is really good and easy to make.

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toniofhaymaekni

Cooking Level: Expert

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Reviewed: Jul. 31, 2009

I tried this recipe to frost yellow cake. I thought that it tasted ok, but I thought that the recipe was a little hard to follow. I also liquified the butter when I was suppose to soften it, so that probably made quite a difference in the ending result.

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iluvchocolate

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Reviewed: Jul. 31, 2009

love this icing have one suggestion - my recipe came from an old friend and neighbor. It calls for 1/2 cup of oleo not butter and 1/2 cup of crisco. Everything else is the same. Corn starch helps, cooling completely helps, last line of my recipe says the more you beat the better the icing. My recipe is called "Fluffy Wonder Icing" it always is a wonder how great it tastes.

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aolab

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Reviewed: Jul. 26, 2009

I JUST made this frosting and I'm SO glad I did. I tried something similar before and it was a total bust. However, this recipe was great, easy and my frosting came out super fluffy and creamy. I followed the directions exactly (because I'm new to this) and was really excited that I was able to make it. *clapping* LOL

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Aly

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Reviewed: Jul. 21, 2009

This Recipe Was'nt Very Succesful With Me,It Was Very Runny. I Did'nt Like It At All. To Much Suger In It.:(

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Marie

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Reviewed: Jun. 27, 2009

This recipe, tasted great, I did'nt get the grainy taste, I did use an suggestion, and made the flour milk mixture while the cake was baking. I used 1% milk with no problem, and followed the recipe.... tasted like I thought it would. This is not a recipe for someone with time restraints.

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juju bean

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Reviewed: Jun. 26, 2009

I made this because my daughter does not like how sweet most frostings are. This tastes great, no one minded the grainy texture. The only change I made was to use 1 tbsp Mexican vanilla.

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mimimv

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Reviewed: Jun. 16, 2009

I rarely give 5 starts - LOVE this frosting. It DOES NOT taste like flour, so don't worry about that. It is light and fluffy and just a little bit grainy, but that's pleasant. I am not a butter cream fan because it's always so sweet. This is not overbearing. I made it according to "JustMe"s suggestions. I will say, though, that this frosting is *bouncy* if you follow her advice. The closest thing I can compare the texture to is marshmallow fluff (though I promise it is not that extreme!). BUT I'm POSITIVE that it had this texture because (as directed by the other reviewer) I cooked milk and flour mixture until it is difficult to mix, which yielded a VERY viscous mixture. Next time I will not cook it so long, and I have no doubts that the consistency will be better.

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ABCDEFG679

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Reviewed: Jun. 4, 2009

This set up beautifully and only took about one-half hour to make (cooling time inc). I followed the tips from the first reviewer and had no clumping, no problems and my arm wasn't tired from whisking - it thickens quickly, even on low heat. And, spreading this frosting on a cake is so easy! Will use again, and maybe change the vanilla extract to lemon or something else for a different flavor.*One tip - to cool faster, transfer milk paste from the saucepan to a bowl and stir every few minutes - worked for me!

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alimami

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Reviewed: May 21, 2009

I really wish this frosting would have turned out as the other reviewer's finished product. I followed the directions exactly and the hints from other reviews, but my frosting came out gritty and butter tasting. I had to throw it all out and go to the store to buy frosting to frost my daughter's school cupcakes.

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LaShay

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: May 16, 2009

This is a delicious frosting recipe, although labor intensive. I followed 'justme' advice and it turned out perfect. The only thing I might try differently next time is a little less butter.

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Momsdiner

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Creamy Frosting

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