The reviewer gave this recipe 1 stars. This recipe averages a 4.05 star rating.
Reviewed: May 19, 2007
This recipe, for me, came out very liquidy and soupy. I would not make this again, even if you have a stand mixer.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: May 8, 2007
this is a great recipe. You need to let the milk and flour mixture set about an hour or two also it is easy if you have your butter at room temp. I will use this recipe forever thanks. Also this is good for those people who don't like frosting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: May 3, 2007
Great if you are in a pinch with no powdered sugar! I have never made frosting before, and needed some for kid's cupcakes, very easy to make! I did cheat a little by cooling the milk/flour after thickening in the fridge, and it didn't affect it at all- good yeild amount.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 15, 2007
This recipe is delicious. This is the first time I made it and it turned out fabulously. You made want to increase the amount you make if you like a lot of frosting. Use unsalted butter softened at room temp. Make sure the thickened milk is room temp cool. When this is all whipped together it tastes like the whipped frosting on cakes from Sam's Club. Totally awesome frosting!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 7, 2007
I used to make this recipe all the time when I was growing up. I am thrilled to have found it again! I think the main trick is to get the milk/flour mixture to the correct consistency. It should end up being like pudding once it has cooled. Also I found that cooling it for approximately 30 minutes worked great. Mixing into the butter mixture is the easiest part and I never need to use a stand mixer at all -- I use a hand mixer with a whip attachment and it turns out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 5, 2007
This was delicious! I needed an easy recipe b/c my 3yr old decided at supper that he wanted to make cupcakes for dessert!! I had a boxed cake mix, but needed icing. This did the trick perfectly.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 3, 2007
This recipe is hard because it is just like making gravy and it is hard to get the lumps out, but if you can master that it really taste great. Also an alternative to the 1 cup butter, use 1/2 cup of margarine and 1/2 cup crisco. Make sure the flour milk mix is completely cooled and the butter is at room temperature.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 16, 2007
Sorry but this is disgusting. Tastes like pure butter and looks all curdled. I followed the directions perfectly. Next time I won't be so lazy when I run out of confectioner's sugar.
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Photo by julie a

Cooking Level: Intermediate

Home Town: Williamsville, New York, USA
Living In: Lewiston, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 1, 2007
I have been making this recipe for years. I think some of these people should re-read the recipe. It does not say to melt the butter ~ just make sure it is at room temp. And I also suggest that the milk and flour mixture be pretty cool before adding to creamed mixture. Try it again you will love it. PS try using a tsp. of almond extract when frosting a chocolate cake. Its delicious.
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Cooking Level: Expert

Living In: Ledyard, Connecticut, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 24, 2007
it turned out wrong. DO NOT MELT THE BUTTER! It will turn out looking like goat cheese mixed with a clear, stickey goo. It tastes ok but it looks bad... Do not spred on to cake or whatever it is u are baking cause it looks nasty!
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bob

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 5, 2007
This was the first time I have ever made my own frosting and it turned out really good. The recipe was easy and I got lots of compliments. I will definitely use it again.
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Cooking Level: Beginning

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The reviewer gave this recipe 1 stars. This recipe averages a 4.05 star rating.
Reviewed: Jan. 30, 2007
butter w/ chunks of flour and a coarse sugar texture
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Cooking Level: Intermediate

Home Town: Flanders, New Jersey, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.05 star rating.
Reviewed: Jan. 24, 2007
TURNED OUT SOUPY! TASTED LIKE BUTTER AND FLOUR.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Jan. 18, 2007
Even though this took a little longer then some frosting recipes I still liked it. It was a little to sweet though. I microwaved my butter so it was extra soft. It did have to be whipped a long time and I would highly recommend having a standing mixer for this recipe. I halved this recipe to put on wacky cake for a small birthday cake for my husband since it is just us two. We really enjoyed it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed: Dec. 6, 2006
This frosting has a very good texture but only after mixing it for about 20 minutes, which is very time consuming. The flavor was very milky and I found that I had to add way more vanilla extract then it called for to try and cover up the milky taste
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Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed: Jul. 3, 2006
This frosting recipe was decent, but I am still looking for the perfect buttercream frosting recipe. Maybe I should have whipped it more, but I thought it was not the "whipped cream" texture that the recipe claimed it would be.
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Cooking Level: Expert

Home Town: Three Lakes, Wisconsin, USA
Living In: Sheboygan Falls, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.05 star rating.
Reviewed: Jun. 7, 2006
i followed the directions exactly, that's how i make every recipe. most of my baking is totally awesome but this one is like a soup! how exactly should i frost something with soup?
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Photo by KIRSTENLIV

Cooking Level: Expert

Home Town: Hayward, Wisconsin, USA
Living In: High Springs, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 21, 2006
This is a great frosting if you have a serious sweet tooth (which I do). I drizzled this over the Gramma Bertha's Banana Cake recipe from this site and got a lot of great compliments (even after I substituted light margarine for the butter and used 1/2 cup sugar & 1/2 cup Splenda). I did cook the milk/flour mixture for a little too long and it was lumpy, but I put it in the blender on "cream" which worked like a charm. Would make again.
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Photo by EMILY052005

Cooking Level: Intermediate

Home Town: Fayetteville, Georgia, USA
Living In: Athens, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 4, 2006
This turned out wonderful on my daughter's first birthday cake. At first taste, right after icing the cake, I could taste the flour, but as the cake set for a few hours, I thought the flavor improved and I could not taste the flour any more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 19, 2006
I think it's really tasty. I bet it would be really good on bars or breads, it tastes very rich and not too sweet.
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Cooking Level: Intermediate

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