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Mom's Buttercream Frosting
SUBMITTED BY:
Adora Marchi
PHOTO BY:
fuzzylolipop
"A smooth creamy frosting, perfect for any occasion. This is an old recipe from the 1940's."
RECIPE RATING:
Read Reviews
(65)
Review/Rate This Recipe
Original recipe yield 2 cups
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 cup all-purpose flour
1 cup milk
1/2 cup shortening
3/4 cup white sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
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DIRECTIONS
In a small saucepan mix the flour and the milk and cook over low heat until it forms a smooth paste with no lumps. Place in refrigerator and let cool completely.
With an electric mixer beat the shortening, butter or margarine and the sugar until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake. Makes enough to frost one 9x13 inch sheet cake or two 8 or 9 inch layer cakes.
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REVIEWS
Reviewed on Sep. 1, 2006 by honeydew
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honeydew
Sep. 1, 2006
This was a wonderful recipe. After I cooled the milk and flour mixture I beat it with the mixer until it was creamy and then added the rest of the ingredients. The frosting came out light and creamy like whipped cream, but better. I made a second batch and added melted semi sweet chocolate and a ½ cup more of powder sugar . It was perfect every one raved over the frosting on both of my cakes.
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7 users found this review helpful
This was a wonderful recipe. After I cooled the milk and flour mixture I beat it with the...
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Reviewed on Oct. 29, 2003 by CONNIE RAE
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CONNIE RAE
Oct. 29, 2003
This recipe is very tasty and light. I was doubtful because of the use of flour in the recipe. It has a light taste. I used vanilla and almond extract and it worked really well. It was great straight from the bowl! It spread easily also. The only drawback to the recipe is the delay between cooking the flour mixture and getting on with making the frosting. I cooked the flour mixture and then cooled it in the fridge overnite so I could complete the cake in the morning. The mixture formed a crust which was tedious to remove. I recommend doing it all at once if possible. Great frosting. Thank you.
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7 users found this review helpful
This recipe is very tasty and light. I was doubtful because of the use of flour in the...
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Reviewed on Nov. 28, 2005 by
SMURPHETTE75
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SMURPHETTE75
Nov. 28, 2005
Followed recipe exactly, but the finished product tasted overwhelmingly like Crisco. Fortunetly, someone on site suggested using all butter, so I went back and remade the recipe. The second time around, it tasted a lot better, but lacked visual appeal.
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6 users found this review helpful
Followed recipe exactly, but the finished product tasted overwhelmingly like Crisco....
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Reviewed on Feb. 5, 2006 by WENDALYNN
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WENDALYNN
Feb. 5, 2006
This frosting is smooth, pretty, easy to work with and most of all delicious! It's not too sweet at all and the consistency is really special. You do have to do it right, make sure that your "paste" is nice and thick and then whip the heck out of it, but it's worth the extra effort.
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5 users found this review helpful
This frosting is smooth, pretty, easy to work with and most of all delicious! It's not too...
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Reviewed on Apr. 6, 2005 by EARTHFLOWER
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EARTHFLOWER
Apr. 6, 2005
This is wonderful! So much better than frosting made with confectioner's sugar. It tastes like a light, sweetened whipped cream frosting. I made this with all butter and no shortening and I really like the results. Thanks!
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5 users found this review helpful
This is wonderful! So much better than frosting made with confectioner's sugar. It tastes like...
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Reviewed on Nov. 14, 2003 by
CALLIE
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CALLIE
Nov. 14, 2003
This recipe is excellent and easy! My hubby tried it and said its just like the frosting his mom used to make. It's very light and not sweet. The fun part is you can use different flavorings to use with different cakes. If you want more flavor just add a little more vanilla or another extract such as almond or rum etc. This is definitely a keeper.
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5 users found this review helpful
This recipe is excellent and easy! My hubby tried it and said its just like the frosting his...
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Reviewed on May 30, 2003 by
JILL M.
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JILL M.
May 30, 2003
This frosting is wonderful. Very fluffy and easy to make. I only made one change. I used 10X sugar instead of granulated and doubled the amount.
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5 users found this review helpful
This frosting is wonderful. Very fluffy and easy to make. I only made one change. I used...
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Reviewed on Nov. 16, 2006 by T Baker
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T Baker
Nov. 16, 2006
Excellent icing!! Some suggestions-mix small amount of milk with the flour until smooth, then add rest of milk, also, beat cooled flour mixture with mixer before adding other ingredients.
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3 users found this review helpful
Excellent icing!! Some suggestions-mix small amount of milk with the flour until smooth, then...
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Reviewed on Nov. 11, 2006 by MICHELERT
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MICHELERT
Nov. 11, 2006
Thank you! The best old fashioned buttercream frosting I have had. I did however use 10x confectioners sugar (1 1/2 cups) in place of granulated, and I used all butter. I will not be trying another recipe from here on out, it's that good when done correctly. Thanks Again!!
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3 users found this review helpful
Thank you! The best old fashioned buttercream frosting I have had. I did however use 10x...
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Reviewed on Oct. 28, 2006 by fuzzylolipop
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fuzzylolipop
Oct. 28, 2006
I was intrigued by this icing since it dated back to the 40s - I just love retro recipes! I also used only butter in the recipe and had wonderful results. I only cooled the flour mixture for about 30 mintues and it worked perfectly. I also added a few drops of red food coloring to make a pink icing since I was using this over a rich strawberry cake. Beautiful results (see picture)!!
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3 users found this review helpful
I was intrigued by this icing since it dated back to the 40s - I just love retro recipes! I...
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