Reviewed: Oct. 14, 2009

This recipe is GREAT!..I followed it exactly and everyone loved it. I used it for the bottom half of my son's Elmo cake. I stored in the fridge overnight and took it out an hour before I served it. Big hit!!

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mikeysmom570

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Reviewed: Oct. 4, 2009

I followed this recipe exactly as written but something went wrong somewhere. While the icing tasted great, the texture was a greasy mess. It was impossible to work with. Kept adding powdered sugar to get it to thicken up but to no avail. And when I tried to add food coloring (the gel kind sold in cake decorating stores) the color did not take. I ended up adding cream cheese to it and using it as fruit dip.

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cpoole919

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Reviewed: Sep. 25, 2009

I am getting into the cake business and have taken classes on decorating. I recently had a request for this french buttercream icing and (as the young folks say), OMG! This is fantastic! It's light, flavorful, easy to work with on wedding cakes, and coupled with a butter recipe that I'd handwritten, and can't remember where I'd gotten it from, it is the very best recipe for frosting I've ever tasted. The texture and flavor surpass all others. That is why my first stop when looking for recipes is with this site. Thanks!

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d'lectables

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Reviewed: Aug. 4, 2009

This is a very light fluffy frosting. Also turned out very runny, where I had to add lots of icing sugar to make it a bit more stiff. Good for basic filling and covering cake, but not good for decorations :(. Didn't add butter extract, and was buttery enough as is. If the flour/cream mixture comes out doughy, just add milk or cream a bit at a time mixing well until creamy frosting consistency. Not a bad frosting, tasted great, just not so good on consistency. To avoid floury taste, make sure you "cook" the cream/flour mixture in the microwave. In other words, make sure it's in the microwave long enough to simmer a little. Thanks!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Jul. 16, 2009

Thank you so much for sharing this recipe, the buttcream recipes I have tried before are good but not this good! I didn't have any whipping cream so i used evaporated milk instead and it was awesome!

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TERESAGIRL29

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Marshfield, Missouri, USA

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Reviewed: Jun. 4, 2009

I have used this recipe dozens of times and LOVE it! Everyone I serve this to is impressed by the texture and taste. I like a more whipped cream flavor so I always make the following changes: #1 - Omit the butter flavor extract and increase the vanilla to 2 tsp. #2 - I also add 1/8 more whipped cream to recipe to boost cream whipped cream flavor. Some popular variations I've done: Add seedless strawberry jam for an awesome cake filling or reduce shortening to 1/4 cup and add 1/4 cup cream cheese (MUST be room temp) to give more stability for many layers. To better transport the finished product I'll refrigerate or freeze prior to moving it.

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Jeanine

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Reviewed: Apr. 18, 2009

I made this frosting for my son's Sponge Bob cake and it turned out great. I used butter flavored Crisco for the shortening. I hate baking with anything but real butter; however, for cake decorating, this one worked for me because it has a mix of both.

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betty

Cooking Level: Intermediate

Living In: Sun Prairie, Wisconsin, USA

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Reviewed: Mar. 23, 2009

This reminded me of a recipe I used years ago but the flour and liquid were cooked on the stove to make a paste and if not caught in time would have a burnt taste. Because of all the review "stars" I decided to give it a try. It was very easy and had a great texture to it but I detected a slight floury taste. I plan on making it again but as some of the reviews suggested, I am going to add less flour and use more butter/margarine. Has anyone tried 1/2 the amount of cornstarch in place of the flour and what were the results?

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Anne E.

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Reviewed: Mar. 18, 2009

Fluffy and smooth consistency. Be sure to fully cool the flour and milk mixture before adding to the butter and sugar mixture. Put in the freezer or refrigerator for a few minutes to speed the cooling time. This isn't an overly sweet frosting, which is why I like it. The frosting balances nicely with the cake and any fillings (I used lemon) that you may use which are plenty sweet. I would suggest increasing the vanilla flavoring, I used about 3 teaspoons. Wonderful recipe!

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Jan. 18, 2009

This is my new go-to frosting recipe! Some other reviewers complained about the consistency, heaviness of butter, and lack of sweetness. Well, to each their own, I guess, because it is for those reasons I thought this was a great recipe! I felt it was plenty sweet (without being too sweet like a store-bought buttercream) the buttery flavor was delicious, and this recipe decorates incredibly well. If you like a lighter (not on calories, of course), fluffier frosting, this is for you!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jan. 11, 2009

I did not care for this AT ALL. Most of my guests said the frosting had a greasy flavor or like eating butter. Appearance-wise this frosting looked fine, but we were very disappointed by the flavor. Will not make again.

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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Jan. 4, 2009

I used the butter flavored shortening as suggested by another review. The frosting was really good and I personally like this type of consistency, I did not find it lacking in sweetness like others. I did find it a little too rich, I agree that the shortening could be cut down, it gave me a stomach ache.

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Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

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Reviewed: Dec. 20, 2008

Excellent recipe. I used this recipe on The Best Rolled Sugar Cookies on this site and received raved reviews. Thank you for the recipe.

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COOKEES6

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Reviewed: Nov. 16, 2008

My birthday boy (3) usually eats the icing and nothing else but even he did not like this icing! It did not taste good at all and I felt so bad for him because I was trying so hard to make him a nice birthday cake. It wasn't nearly sweet enough and it was incredibly bland. It was very fluffy which made for a slightly insubstantial texture, detracting further from the total lack of sweetness and flavor. I didn't have a need to pipe it so I can't say for sure, but I would think this would be a very difficult consistency to decorate.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Oct. 17, 2008

I thought this was a great icing recipe. I cut the batch in 1/2 and then split it for coloring. Had a good flavor - and nice texture. I like the texture of buttercreams made with shortening, but hate the flavor, so this was a nice mix for me. This will be a standard icing for me.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Oct. 2, 2008

Oh my gosh! This has to be the BEST recipe for frosting and I have tried ALOT!!!!! So creamy and not too sweet. Many compliments on this!!!! LISH.

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hjk458

Cooking Level: Intermediate

Living In: Schnecksville, Pennsylvania, USA

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Reviewed: Aug. 29, 2008

this is not a true french buttercream icing. french buttercream incorporates egg yolks, therefore has a yellow tint. this is more of a simple buttercream. nonetheless, a good one.

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danielle

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Reviewed: Aug. 2, 2008

This was delicious!! Light and not too sweet!! Will use again!! Thanks!!

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CHRISTA920

Cooking Level: Expert

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Reviewed: Jul. 27, 2008

Just the recipe I was looking for. I used it on a Mocha Swiss Roll so I added a little coffee to it. It was perfect.

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kell_bfly

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Reviewed: May 25, 2008

I'm not a fan of buttercream at all... still not a fan but this is a really good recipe. Results are just like what you'd get from a bakery. Be very careful with your microwave, or you'd end up with cooked doughy stuff instead of a milk and flour paste. (I use milk instead of cream... it works fine.) Instead of shortening, I use margarine.

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mayura

Cooking Level: Intermediate

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French Buttercream Frosting

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