Reviewed: Dec. 29, 2007

Great taste! I did add 1/2 of a package of softened cream cheese to it at the end and it turned out great. I also found it a little greasy so I ended up adding about 1/3 c powdered sugar to make it thicker.

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CupcakeKelly

Cooking Level: Intermediate

Living In: Whittier, California, USA

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Reviewed: Dec. 24, 2007

Was not a "frostingy" texture at all and was a very strange consistency. I ended up throwing it all away and going with my standby recipe. (a very expensive experiment - with all of the butter)UPDATE: I did use about a cup of this so all wouldn't be wasted and I added about 1 1/2 lbs confectioners sugar and about 1/4 cup whole milk. It was ok to use with this modification, but I still would not make again.

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KingsHorses

Cooking Level: Professional

Home Town: Gahanna, Ohio, USA

Living In: Centerburg, Ohio, USA

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Reviewed: Dec. 5, 2007

This recipe is great. Ifollowed all the tips in the prior review and it came out awesome. Nice and creamy, great flavor that is not over sweet like most frostings.

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Heather62504

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Reviewed: Nov. 15, 2007

This was soo good! I added a spoonful of peanut butter as another reviewer did and that was yummy as well! It's so easy and I had everything on hand.

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kristinperrine

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Oct. 22, 2007

I really like this frosting. It was easy to make and it is easily colored. It was a clean white when I was finished. The flavor is good but not the best. Definitely let the flour/milk mixture cool completely before adding to the rest of the ingredients and make sure your butter is room temp.

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KILLJOY14

Cooking Level: Beginning

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Reviewed: Oct. 18, 2007

my 4 stars is only because i added a tad too much butter by accident, so it never acually "came together", but OMG it was so delicious that my family ate it anyway... i put it in a jar in the fridge and frosted my sugar cake cookies w/ it... sooo YUMM. thanx for a great recipe!

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Elise

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Oct. 10, 2007

I loved the light, whipped texture of this frosting but found it to be really, really buttery. I don't know what I was expecting since it's mostly butter anyway. It took me forever to heat up the milk and flour mixture. It said low/med and I put it on 3 and it never thickened. After turning it to about 4 1/2 it thickened but never to the point where I couldn't whisk it anymore. I put that in the freezer to expedite the cooling and it seemed to work fine. My initial reaction to the flavor was basically whipped butter. I added more sugar and vanilla and it still tasted buttery. Overall, I still like it because it definitely complimented the confetti cupcakes I made. Very time consuming though.

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Lindsey

Cooking Level: Intermediate

Living In: Long Beach, Washington, USA

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Reviewed: Sep. 20, 2007

Wooo Hooo!!! I followed the directions exactly except I mixed the milk/flour mix with the butter/sugar mix while it was still warm, I added a cup of peanut butter as I wanted P.B. Frosting, then I chilled it in the fridge for about 2 hours and then whipped it with my hand mixer. The sugar was completely dissolved and it was so creamy I wanted to eat it before it ever got on the cake!

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lauralie1978

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Reviewed: Sep. 19, 2007

It tasted great and never curdled or anything like that but thickening on the stove took forever, I know it's supposed to but I hate that part. Totally worth it for this yummy icing. I followed the "extra" directions from JustMe and it was perfect.

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Suzanne

Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Aug. 27, 2007

I was looking for a frosting recipe that didn't require powdered sugar (since I was out). This recipe was great! I loved the whipped cream texture. It was so yummy!!

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Amanda Joy

Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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Reviewed: Aug. 17, 2007

OH MY GOODNESS!! This was the best frosting I have ever made!! You need to have a good hour to make it though, and it would be a lot harder if I didnt have a standing mixer. But I was also baking the cupcakes and was in no hurry to finish, it the absolutely worth the wait. I put the hot milk mixture in the freezer and covered it with saran wrap to prevent a skin from forming on top, that shed a lot of time off the recipe. I left the butter to whip up, while I cleaned up the kitchen. The icing spread to well, and piped even better. My family loved it as well!!!

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shannie21

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2007

Absolutely fantastic! This is now my go-to recipe for frosting. It is very creamy and silky, sweet but not cloyingly sweet, and rich without being overly so. It's wonderful! A perfect balance.

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KEPHAREL

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: South Bend, Indiana, USA

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Reviewed: Jul. 31, 2007

I found this recipe to be easy when following the directions precisely. The result was a beautiful, creamy frosting with amazing flavor. This will be the only frosting I ever use!

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RainaMc

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Reviewed: Jul. 15, 2007

This is the absolute BEST icing I have every tasted, and the ONLY icing I use!! I have been using this recipe for years, and mother used for years before that. This receipe will not work unless the cooked portion is cooled completely. (It shouldn't even be warm. - must be COOL). Butter works best as margarine will make it come out runny. I love the light taste and it is such a universal recipe - trying adding a different extract instead of vanilla. My favorites are almond or rum. P.S. I tried strawberry extract once...didn't work. Good luck! This recipe takes a little time, but once you get it down, you won't go back.

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~Barbara Nuss~

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Reviewed: Jul. 8, 2007

This was so simple and elegant! I added a touch of unsweetened baking cocoa for my grandaughter's birthday cake. It was an absolute success and the best icing I've ever made!! I am not a baker by any stretch of the imagination, but this was the "icing on the cake" of my baking experience!

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Dana P.

Cooking Level: Expert

Home Town: Destin, Florida, USA

Living In: Navarre, Florida, USA

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Reviewed: Jul. 3, 2007

Delicious. Exactly what I was looking for. Incredibly thick, but with a light taste which melts in your mouth. If you want the perfect piping icing, I recommend this recipe! You won't be disappointed.

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C.Marionette

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

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Reviewed: Jun. 8, 2007

I give this 4 stars because it is a bit time consuming, but otherwise it is beautiful and yummy! I whisked my milk mixture for awhile (~30 min) and also whipped well the mixture each time I added a new ingredient. I also added 1/2 t. almond.

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ElisaChik

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Reviewed: Jun. 7, 2007

This recipe was really good! I did have some issues with the milk and flour as even though I mixed it continually it still came out lumpy and I had to strain the milk in order to get out the lumps. I also added a little extra sugar and a half teaspoon almond extract. It came out wonderfully.

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JAMAICANFLWRS

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Reviewed: May 30, 2007

A***IMPORTANT - Before you make this or if you messed the recipe up - read here****I've included *my secrets* for making this frosting I have made this recipe for YEARS and am KNOWN for it! I've made it with a hand mixer and an old fashioned Sunbeam mixer. If you're looking for a recipe that's low in calories, carbs, or cholestrol - forget this one. Use this on Special Occasions! #1. Whole Milk perferred (2% may do - NEVER 1% or skim-don't waste your time). #2. Continually Whisk the milk/flour mixture over low/med heat until it's Really Thick (but don't burn the bottom). It should be difficult to whisk by the time it's done. It must COOL COMPLETELY. (I usually do this step right after I put the cake in the oven). #3. BUTTER PREFERRED (stick margarine may do (but butter tastes better) - NEVER use tub margarine-it'll never whip up and turn out slimmy). Butter must be ROOM TEMPERATURE (with a slight give when squeezed gently - leave out about 1 hour)(not melty like on an 80degree day)(It should not be 'softened' as the recipe states) #4. (mixers speeds vary adjust accordingly) I BEAT the butter/sugar at least 4 min. Add vanilla, beat 2 min. Add 1/2 TOTALLY COOLED milk/flour paste, beat 4 min. Add other 1/2 and beat 4 min. Plain box cake mixes taste wonderful when frosted with this recipe and sprinkled with crushed walnuts. If you can get the technique down - you're cupcakes and cakes will be the hit of the party!

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