Reviewed: May 2, 2007

Very good used replaced butter with the shorting

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

harperfamiy

Cooking Level: Expert

Living In: Plano, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2007

It was alright but even though I used all butter instead of part shortening, it still came out tasting kind of oily. Also, you could still feel the texture sugar granules being that it wasn't powdered. It would be helpful if the directions were more specific as to how thick the "paste" is supposed to get before cooling it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chrysaea

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2007

Was very intrigued by a frosting recipe that had flour and granulated sugar in it. Made it for my son's 1st communion cake. It turned out wonderful. Light, fluffy, melt in your mouth frosting. It wasn't to sweet which was great since my family doesn't like sugary sweet frostings. The only change I made was to add a small amount of almond extract and I used all butter. Will definitely use this recipe again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Edna

Cooking Level: Intermediate

Home Town: Marathon, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 19, 2007

This was horrible!!! I followed the recipe exactly yet it came out in an almost cottage cheese consistency. It tasted as bad as it looked! Pure flour and shortening.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

STEPHBILLALEC

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2007

Just heavenly! I had no problem with lumps. I doubled the recipe (for a three layer lake) and whisked 1/4 cup of flour with 1/3 cup of milk in a glass bowl twice, then transferred that to the saucepan and added the rest of the milk. I covered the paste with plastic wrap immediately and had no problem with a "crust" after the cooling stage. I backed off on the shortening by 1/4 and increased the butter. I used 80% regular sugar and the remaining 20% (and a bit extra) was powdered sugar. This, and a little extra vanilla (and almond) extract covered most of the shortening taste. The frosting had a very interesting whipped texture to it. In the end, I and everyone else absolutely loved it. This will be my preferred frosting from now on!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 13, 2007

This is a suggestion to Connie Rae concerning the "crust" that formed when she made her flour mixture and put it in the refrigerator overnight. If you put a piece of plastic wrap over your flour mixture right after making it and putting it in the container that you are cooling it in, then it will not form a crust and you will have a nice smooth frosting. I too had this problem and kept finding little lumps or flecks in my frosting, and my mom figured it out for me. (that the flour mix. forms a crust when it cools). I hope this helps. I loved this frosting by the way-has a kind of whipped cream taste. I also used all butter. D.Kinner

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

D. Kinner

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 17, 2006

The paste gets super lumpy and I don't see what it really adds to the buttercream. The buttercream is good overall sans flour paste.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

doristam

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2006

I used all butter because I don't like the shortening taste. It came out wonderful. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LAURA_

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2006

Great frosting! Thank you for the simple and tasty recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

A Bowers

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Roseville, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 8, 2006

This recipe was very easy to make. It came out light and fluffy. I stirred the flour/milk mixture for about 5 minutes then popped it in the fridge. If you're looking for pure white frosting, it's not going to happen because of the vanilla (unless you get clear vanilla) It was pretty tasty, but a bit on the shortening texture/taste side. I probably will not make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CASTILLOCA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2006

I rea enjoyed the taste, but it came out really thin, so I had to add flour to thicken it up...I might have messed up somewhere, but I am pretty sure that I followed the recipe exactly.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 1, 2006

Easy to spred, even when straight from the fridge. Good flavor and not greasy. Great on chocolate cakes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jenny

Cooking Level: Expert

Living In: Marshalltown, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

Hmmm. Did not like the consistancy and taste, so did not use the final product. I think I prefer buttercream recipes without flour.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RedChowDawg

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Sevenoaks, Kent, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

T Baker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

MICHELERT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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)!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

fuzzylolipop

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2006

Just made this for a friends 40th B'day cake and it was awesome! Wasn't sure at first how this would turn out but turned out light and fluffy. Made some extra and it has firmed up great for decorating cakes....

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ACTIV64

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

honeydew

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2006

This icing was great!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

esker71

Cooking Level: Intermediate

Home Town: Columbia, Illinois, USA

Living In: Saint Petersburg, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2006

This is a great frosting recipe!! I was looking for something light and fluffy to top some cupcakes. This was wonderful. I am going to try it next time I have to decorate a cake!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

B Lynn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Mom's Buttercream Frosting

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!