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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Reviewed: May 14, 2009

This was my first attempt at this recipe and I followed the instructions that "justme" put on here EXACTLY and it turned out great. 16 total minutes of beating. It didn't taste right on a chocolate cake, so next time I'll use it on a yellow cake. Overall, a great tasting, easy to spread frosting.

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AMYROCHA

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Pacific City, Oregon, USA

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Reviewed: May 12, 2009

If you make this and follow the recipe exactly, you will be pleasantly surprised! This is the best frosting I've ever had, and also received many compliments on it when I put it on some cupcakes. A definite keeper!

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MIRIAM001

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Reviewed: May 7, 2009

For the time this took and it's flavor, I cannot give it more than 2 stars. I followed the directions, supplemented with the comments, am an accomplished cook and still got a few small balls of the flour/milk mixture in my frosting (I covered this up with sprinkles so no one would know). I took them to a potluck (usually my things are the first to go) and only 2/24 cupcakes were eaten. I will not make this recipe again. It was not delicious or anything special. I will agree with another poster that it was close to Sam's club frosting in it's consistency. This one was not a winner.

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TREEMOM

Cooking Level: Expert

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Reviewed: Mar. 30, 2009

I was a little skeptical about this recipes because of some of its bad reviews but it turned out perfect. I found the tips that "justme" wrote in their review. This recipes takes time and patience for it to turn out. I used it to frost a two layer jello poke cake. It has a silky texture and does look like whipped cream. It is nice for a change from overly sweet icings. Just remember you do have to beat it for a long time for the sugar to dissolve and become fluffy.

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cookin4four

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Reviewed: Feb. 14, 2009

I've made this frosting a few times. When it turns out, it is fantastic, but when it does not, it is terrible. Make sure the milk and flour mixture is really thick before you cool it. It also must be COMPLETELY cool before you add it to the sugar and butter mix. Make sure to add the milk and flour mix to the CREAMED butter and sugar. Do not add the butter and sugar to the milk and then whip; it will not turn out. I used tub margarine when I made this tonight and it turned out fine.

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poush

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2009

Unfortunately this is my very first bad review. This was a colossal waste or ingredients. Resembled baby vomit and never came together even after 25 minutes of beating.

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doingmybest

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Reviewed: Oct. 22, 2008

I am giving this 3 stars because it dose taste good. It is hard to spread though, It takes far too long to make for such a mediocre outcome.

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hsm6kids

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Oct. 20, 2008

I knew I should have read more reviews on this. I did everything that the directions said, but it turned out a little runny. Left it in the fridge for a while, and it was better. It's more like a buttercream frosting because it had a really buttery taste, but still good. DO NOT heat it too much 2 minutes on medium should be ok.

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Sweet Pea's Kitchen

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Oct. 5, 2008

Here's a suggestion: Use 2 sticks of Imperial Margarine (must be Imperial) for the butter and one snack pack size pudding - vanilla flavor - in place of the milk and flour. (Can also omit or reduce vanilla flavoring according to your taste). Has great consistency every time!

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Liz Tracy

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Reviewed: Oct. 5, 2008

My grandma used to make this frosting for my dad and called it "Pope's Frosting". We all love the fluffy, buttery flavor of it. It's a lot less sweet than your typical Buttercream one. This past time I made it I used caster sugar. I have never heard of it before moving out of the states but it's a british product and just means super fine sugar. It's nice so that you don't ever seen the granules in the frosting.

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Sep. 30, 2008

After reading and following "Just Me"s instruction--please don't think they're just suggestions--I made the following changes and got a less buttery product. Decrease real butter to 3/4C. and increase whte cane sugar to AT LEAST 1 1/4c. and I have the frosting I had been searching for these past 23 years--VOILA!! Also be advised--heat causes it to mealt and refrigeration causes it to harden--so serve at room temp.

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sarah's laolao

Cooking Level: Intermediate

Home Town: Lorain, Ohio, USA

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Reviewed: Sep. 12, 2008

Very very good. Just a quick suggestion... I put the sugar and 1 TBSP dried lavender into the food processor and processed it for a minute or so. It makes the sugar have a really fine texture and added a nice lavender flavor. I was using this to top some lavender cupcakes... MMMM!

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Addie

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Reviewed: Aug. 31, 2008

Wow this recipe is great! We really made it a point to follow directions, ie mixing the flour and the milk first then boiling and mix for a long time. Anyways, was wondering if we can use half the butter called for in the recipe since we found it was too buttery in the taste? Has anyone tried this or used Crisco instead? Just wondering if it still would have the same softness like whip. All in all I am very happy. Thanks for a great recipe.

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Palavi

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Reviewed: Aug. 18, 2008

heavy butter taste, needs more suger

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blake5

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Reviewed: Aug. 18, 2008

Very good frosting. I made it twice and both times came out good. I was nervous about trying based on some of the comments but with the help of other reviewers tips, it was fine. It's less sweet and more buttery than other frostings which I prefer. It's soft at room temp but becomes very firm once refrigerated due to the quantity of butter. 1. You do need to stir the milk/flour mixture constantly--don't rush the process. I used white whole wheat once and then I used all purpose--both worked fine. 2. Butter needs to be softened at room temp, not melted and then 3. Beat, beat ,beat with the sugar and vanilla. I think it's impossible to beat this too much. I have a stand mixer and I pretty much let it go while I did other things in the kitchen. Stop and scrape down the sides periodically.

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BayHolly

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Reviewed: Jul. 13, 2008

I just made this to frost the cake I made this afternoon with my kids..needless to say I have to run to the grocery store for some store bought frosting as I did not read the reviews prior to making it. Mine was thin...and watery i used a standard handheld mixer and it still did not fluff up...i did taste it...flavor was there...dont know what i did wrong...will try again with the helpful hints of others!

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ashandcamsmom

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Garner, North Carolina, USA

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Reviewed: Jul. 9, 2008

If you haven't read JustMe's advice for this recipe - go do that right now. I wish I had before making it... This turned out really tasty, but looked wretched and didn't hold up well at all. When sitting at room temp, it would become a melty, greasy mess. Upon refrigeration, it would look all curdled. I'm definitely gonna try again, but strictly follow JustMe's tips.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 30, 2008

It had a good flavor, but came out really runny and thin. Not creamy at all! I won't use this recipe again. I wasted good ingredients on this and am very disappointed.

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Angie :)

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 23, 2008

This is the only frosting recipe I will ever use from on now, I did'nt have any confectioners sugar-so I tried this and they all loved it-loved it! I put it on cupcakes-but, bet it's great on cookies too. Just make sure really do wait for it to cool down, I was impatient and the warm milk kind of melted the butter but, after a few mins. back in the fridge it was great. THANK YOU!! P.S. What's a good way to turn this into a chocolate frosting? Then I'll be set!

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rachelsanti

Cooking Level: Intermediate

Home Town: Belle Vernon, Pennsylvania, USA

Living In: Fort Lauderdale, Florida, USA

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Creamy Frosting

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