Reviewed: May 13, 2012

This is hands down the best frosting I've ever made for decorating cakes. I always follow JustMe's instructions and it comes out perfect. I get rave reviews every time. From personal experience, don't try to refrigerate it before frosting your cake. It loses the texture and I had to start over. LOVE LOVE LOVE this recipe!!!!!!

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Reviewer:

armeyers6

Reviewed: Apr. 23, 2012

The taste was great. The consistency was good but it did not sit at room temperature good. It became 'weepy' and started sliding off the cupcakes. I did like the taste but I needed it to 'sit' longer.

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Reviewer:

MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

Reviewed: Apr. 22, 2012

Love this frosting! It is so good and you can"t tell it has flour in it. It almost has a whipped cream consistancy

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Reviewer:

Debbie

Reviewed: Mar. 29, 2012

Did a wedding cake and cupcakes with this frosting used alittle more vanilla but it was wonderful.easy to pipe and tasted beautiful on choc mud and white choc cakes will use again and had lots ask for recipe for this frosting

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Reviewer:

sharon

Cooking Level: Intermediate

Reviewed: Mar. 26, 2012

I have tried this recipe twice and it has not come out good. I don't think that I will try it again.

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Reviewer:

summer

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Cooking Level: Intermediate

Living In: Orem, Utah, USA

Reviewed: Mar. 20, 2012

We used this recipe to frost my DH's birthday cake. It was very time consuming to make. Had to make 2 batches for a 9" two layer cake. Even though I followed the directions and more tips from my sister, the cake decorator, the first batch was very grainy. Used the suggestion from another reviewer of adding the sugar to the milk/flour and it came out much more creamy. It was difficult to use for piping on the cake because it was so soft but tasted good!

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Reviewer:

Dottie

Cooking Level: Intermediate

Living In: Dover, Delaware, USA

Reviewed: Mar. 20, 2012

This is the same recipe that I got from my mother for what we call Bakers Frosting. It's SOOO good! Light and not too sweet like the grocery store frosting that you get when you buy a cake - you know - the kind that feels like your tongue is coated with shortening! I've used this also to make filled cupcakes. You can also use 2 T. of cornstarch in your milk instead of flour. I cover the bowl then with waxed paper to cool it. Keeps it from getting a film on top. The thing with this frosting is you really have to beat the sugar and butter a long time! For the ones who complain that it's not white - try using the Wilton clear vanilla instead of regular.

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Reviewer:

2tsmom

Cooking Level: Intermediate

Living In: Verona, Wisconsin, USA

Reviewed: Mar. 2, 2012

Love this frosting! The kids thought it was great.

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Reviewer:

Staceyscookin

Reviewed: Feb. 29, 2012

This frosting was amazing. I was in the mood to bake and i didnt have any powdered sugar. This was so good. I did however add peanut butter to it. It was a delicious topper to my white cake with chocolate chips cupcakes.

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Reviewer:

VampirePoet

Reviewed: Feb. 20, 2012

Good!! I'm still a LITTLE on the fence with this one though... there's no doubt that it's a good frosting, but it doesn't have much flavor. Basically if you pair it with a cake with lots of flavor, it's perfect... but if you are hoping to get sweetness from the frosting, this might not be the best choice. It is very mild, not too sweet at all. Really unique frosting though and it's SO SOFT! Thanks :)

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