Reviewed: Sep. 23, 2011

I use this recipe to fill my homemade Twinkies, the flour should be 4 tbsps not 2 though. A stand mixer works great for this as it should be beaten for at least 5 minutes to lose the graininess, sometimes closer to 10. ***Update, I read somewhere that it was recommended beating the sugar into the warm paste mixture, I did that and boy does it save tons of time! I beat my butter until fluffy then put in the fridge, then I beat the paste with the sugar and put that in the fridge, when the paste was cool I added it to the butter, added the vanilla then only needed to beat it for about 2 minutes until it was nice and fluffy, no graininess at all.

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7 users found this review helpful

Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Owen Sound, Ontario, Canada

Reviewed: Sep. 19, 2011

I needed a recipe for icing without confectioner's sugar since I was out, and I found this. I cooled my milk and flour mixture for about 45 minutes before I mixed with butter that had been sitting out for about an hour. No lumps -- good consistency. It is very sweet. Used a star tip to decorate mini cupcakes with the icing -- they look good and taste good. I couldn't eat a lot of this icing -- the mini cupcake with a swirl on top is just right.

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2 users found this review helpful

Reviewer:

Erica

Cooking Level: Intermediate

Reviewed: Sep. 17, 2011

Lots of work (with all the mixing) but very delicious. I have made it twice and the way it turns out depends very much on the ingretients used: 1) whole milk instead of skim 2) real butter instead of substitutes and 3) finer grained sugar is best. Goes super with the Mystery Chocolate Cake on this site.

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2 users found this review helpful

Reviewer:

CZAnna

Cooking Level: Intermediate

Reviewed: Sep. 3, 2011

I was really disapointed with this frosting. It was really runny and too sweet.

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4 users found this review helpful

Reviewer:

Nadine

Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

Living In: Sumner, Iowa, USA

Reviewed: Aug. 29, 2011

this tasted good, but was 100% watery, so it wouldn't even stay on the cake! it would just fall off! not at all firm! I don't know what happened!

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3 users found this review helpful

Reviewer:

recipe_fanatic!

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Reviewed: Aug. 23, 2011

Easy to make and turned out fluffy and smooth (the trick is to beat the out of it with your KitchenAid), but I'm not sure I liked the flavor. Very buttery, but rather mild (dare I say bland?) compared to the powdered-sugar-based buttercreams I'm used to, and I could taste the flour/milk mixture as a weird aftertaste. (I cooled the flour/milk mixture in the freezer for 25 minutes; and used barely softened butter.)

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2 users found this review helpful

Reviewer:

CATIETOD

Cooking Level: Intermediate

Reviewed: Aug. 23, 2011

This wasn't the best icing, but it sufficed in a pinch. Definitely don't use anything less than 2% milk unless you want a runny mess!

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1 user found this review helpful

Reviewer:

stayinthecastle

Reviewed: Aug. 9, 2011

When I made it I did it wrong. DO NOT MELT THE BUTTER! Trust me. Just let it sit at room temp to soften. And it may take a while to form so be patient. I give it 3 stars because the directions were not clear. I had to have my moms help on this one.

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1 user found this review helpful