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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Reviewed: Jun. 20, 2008

at first it was runny, but after placing it in the fridge for about an hour, it was perfect

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FunkyApples

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Reviewed: Jun. 13, 2008

worked fantastic. a very good icing. turned out light and fluffy. takes a bit more time to make but worth the wait. now to find something to put it on....

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ATRYTKO

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Reviewed: Jun. 7, 2008

Wonderful!! This is what I've been looking for. It is a great compromise for those who love frosting and those who don't like frosting. It has a more delicate, sweet flavor similar to whipped cream frosting, when granulated sugar is used. Powdered sugar works too, but gives it more of a buttercream frosting taste, a little richer and heavier. Although, powdered sugar is not as sweet as granulated sugar, it is richer since you must use more than the amount of sugar the recipe calls for. Granulated sugar takes a long time to mix in - you must mix and mix or the frosting will have a gritty texture- but it is worth it. I whisk the flour and milk in a frying pan instead of a sauce pan and it takes less time to thicken. I'm so happy to have found this recipe.

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Mollie

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Clatskanie, Oregon, USA

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Reviewed: May 26, 2008

Very easy to make, I used it on a banana cake recipe from this site and got lots of compliments. It is very sweet, nice and creamy.

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Carrie

Cooking Level: Expert

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Reviewed: May 21, 2008

It was good but way too much vanilla. Next time I will use half the vanilla or none at all, because it was too sweet. I used all organic ingredients to make it and it did turn out good. I guess maybe because I was using it for sugar cookies that's what made it seem too sweet, maybe it would be delicious on a cake.

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Organicmom

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Reviewed: May 18, 2008

This was my first time making frosting from scratch. It was so easy and it's absolutely delicious. I don't think I'll ever buy pre-made frosting from the store again! I did follow some tips from others such as whisking the milk/flour CONSTANTLY over low/medium heat then letting it cool COMPLETELY before adding to the butter mixture. I had no problem using a hand mixer. The one thing I will do next time is use confectioner's sugar. It was a little grainy but the more I mixed it the smoother it was!

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Deena

Cooking Level: Expert

Home Town: Bowie, Maryland, USA

Living In: Lake In The Hills, Illinois, USA

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Reviewed: May 9, 2008

This recipe tasted awesome! Love it! I halved the recipe for a batch of chocolate cupcakes, which was just enough for 18 cupcakes. But next time, I don't think I will half the recipe, because it was so good, I want to add a huge mound of icing on each cake. This was not too sweet and it had a great flavor. When I bake, I always "substitute" healthier ingredients. So I did use whole wheat pastry flour and sucanat with honey (which I ran through a coffee grinder, that has never had coffee in it, to get a finer sugar - closer to confectioners). This was great with the healthier substitutions. Will be making this again today and will try adding a twist with strawberries to get a strawberry icing. Hope it turns out just as good! ***UPDATE*** I did make this icing by adding strawberries, delish! I divided the icing into 3 parts, one part stayed the white vanilla (as the recipe), second part I whipped in 1 Tlb. of cocoa for chocolate icing, the third part, I added about 1-2 Tlb. of pureed strawberries (strawberries had sugar on them, left over from shortcake). Then I iced cupcakes and had 3 different icings. These were great! BTW - this recipe "Simple White Cake" from this site makes excellent white cupcakes.

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Kara

Cooking Level: Expert

Home Town: Troy, Ohio, USA

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Reviewed: May 5, 2008

I thought that the frosting was great and I had no trouble at all getting it to a good texture following the hints of other reviewers. It was a very light, fresh texture and taste. The only change I would make is to use caster sugar next time (or superfine) to eliminate the very slight touch of graininess.

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vegcook4six

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Reviewed: May 4, 2008

This recipe didn't turn out to great for me. I made it to put on chocolate cupcakes and it didn't taste that good. The frosting never got fluffy like whipped cream. It was real runny and tasted too buttery and not much like frosting.

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Andrea

Cooking Level: Intermediate

Home Town: Willingboro, New Jersey, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: May 1, 2008

Didn't work for me. Followed the directions but it never got to a frosting whipped consistency. Even tried doing it manually with a whisk for awhile didn't work that way either. My Kitchenaid stand mixer was on for most of a one hour long tv show, this frosting would not form, it just looked curdled and runny. I put it in a frosting bag and tried my best with this, I ended up doing thinner swirls with gourmet dark chocolate topping to distract from the frostings appearance, and I topped it off with orange zest (I had made orange cake cupcakes) and crushed raw almonds. The frosting tasted good nonetheless but how can butter, sugar and milk not taste good? Will look for another recipe.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2008

Good frosting, very buttery. Followed the advice of the first reviewer and consistently mixed the butter/flour mixture until thick. No lumps, nice consistency when completed.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Apr. 12, 2008

I thought this recipe was great, it does look and taste like whipped cream but it holds up beautifully. With the tips given, I didn't have any problems, thanks!

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bu

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Reviewed: Apr. 1, 2008

Great! Smooth, creamy and not too sweet!

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LaDonnaB

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Reviewed: Mar. 21, 2008

very easy and delicius frostin, I made it a chocolate frosting using 2 tablespoon of cocoa powder.

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LolitaGDL

Cooking Level: Expert

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: Mar. 12, 2008

I'm really giving this 4 1/2 stars because I think the problem was not the recipe's fault but mine. The taste was absolutely to die for! It was soft and creamy, had a great mouthfeel and aftertaste, but...uh...I got tons of teeny tiny lumps from the flour/milk mixure. I used a whisk continually during the cooking process, even sifted my flour ahead of time. I did scrape the side of the pan, perhaps that was the problem. Still, this frosting is out of this world delish! I *will* figure out what I did wrong, and this recipe will be permanently fixed in this household. Thanks Kristen...good stuff!

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whiteflower

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 23, 2008

I have made this frosting twice in one week! My family loves it, even my picky husband (who hates sweet frostings) likes it.Five stars all the way. I had no problems making this, it's a nice fluffy frosting. Thank you for the recipe!

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eanderson0406

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Reviewed: Feb. 22, 2008

A 1/4 teaspoon of corn starch in with the flour/milk prior to cooking will help alleviate the lumps.

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VernContra

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Reviewed: Feb. 14, 2008

I find this especially good on dark chocolate cake or cupcakes. This recipe whips up very light, fluffy, and not too sweet. In addition to the other tips, I recommend you use castor sugar or baker's sugar, both of which are more fine than granulated, so they dissolve more rapidly. I use the whisk attachment of my stand mixer and after incorporating the cooled, thickened milk, whip on medium-high speed until the frosting has the consistency of stiff whipped cream. I add liquers along with the vanilla extract for extra flavor - raspberry and orange liquers work well.

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FrancescaP

Cooking Level: Expert

Home Town: Reading, Pennsylvania, USA

Living In: Roseville, California, USA

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Reviewed: Jan. 12, 2008

I too, was out of confectioners sugar and needed to find something that didn't call for it. I found this recipe and was nervous to try it because I have never made frosting before but I was pleasantly surprised. I had an issue because I was out of vanilla and couldn't find any other flavors around to add. I finally got really creative and while mixing the sugar & Butter, Added one small tube of yellow writing icing. Yellow because the mix already had a slight yellow tint so it would blend, and also because I knew it would add that sweet vanilla tang we needed. I was desperate and it worked actually wonderfully. I also ended up having a slightly more whipped consistency before I was going to add to the cupcakes I made, so I just chilled the frosting in the fridge a few minutes before using my cake decorator tips to put over the cupcakes. It helped a lot and I ended up with beautiful almost professional looking cupcakes when I was done. very pleased! I also mixed blue & red coloring for a pretty purple frosting color. Thanks for a great recipe, I think it has saved a lot of us in a pinch!

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Katie H.

Cooking Level: Intermediate

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Creamy Frosting

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