This was very grainy and greasy. Recipe called for white sugar but maybe it was supposed to be powdered sugar or confectioner's sugar. Won't make it again.

I use this recipe often. There a few caveats that should be mentioned as we all know that half of our cooking success is really in technique and not just the ingredients. First--try to make on low humidity day or have the AC going to dehumidify the air--things just seem to work in this recipe better with lower humidity. Second--WRT ingredients--whole milk or any level of cream will work better--must be dairy and not any of the imitations that are quite good but will NOT yielod the same result with THIS particular recipe. THIRD--please do yourself a favor and use butter the first few times around with this recipe--my only failures came in using a cheap margarine and other whipped "spreads" that are great on toast but don't always make the transition into old family favorite recipes (I figure if my mom and grandma made it with butter--if I want the same result I should use butter)--actually my frosting was slimey tasting when I used one of those 'spreads'--grossed me out and I wasted the other ingredients and still had to get dressed and run to my all night grocer. You need to reduce the flour and milk mixture to a smooth paste by constantly whisking over medium low heat. Is this a fussy recipe--kinda but well worth the effort and like everything else--the more times you prepare it--the better you will become.

My Mom gave me this recipe a few years ago, only she called it poor man's whipped cream. I love this recipe,and I use it all the time. It's wonderful for banana cake.

All I could taste was the butter.

This had a good taste, but it was runny instead of fluffy. I haven't figured out what I done wrong yet. I might have to give it another try. It wasn't too sweet, but just sweet enough. Thanks.

This is really very easy and tasty. I like how light the frosting turned out. And I am sure I can tinker with it by adding different flavorings as well as perhaps unsweetened cocoa powder the next time I make it. I think the trick is to make sure you whip the butter and sugar together really well. Using super fine sugar or food processing regular sugar would help too.

I use this recipe on all my cakes and have always received rave reviews. It is very smooth, creamy and sweet. Be sure to beat it well -- for 8 mins as you add each ingredient. You can even add peanut butter to the mix, which is great on a chocolate cake.

I have a similar recipe that I got from my mother. Mine calls for 1 stick of margarine, 1/2 cup crisco and no salt. There are a couple of problems that people seem to have with this recipe. The first is that you must whisk the flour into the milk until you do not see any more clumps. Then you need to cook the mixture over medium heat and constantly stir until it thickens into a paste. Which is sort of a pain but well worth the effort. The second problem is that you must wait until the flour mixture is completely cool before combining with other ingredients. This is key. I use my recipe all the time. Goes great with chocolate chip banana cake.

I used this recipe on a lemon pound cake (recipe also from this site) It was just what I was looking for. I cut it in half and it worked great. Thanks for sharing.

This frosting tasted really bad and had a texture I did not care for. It seriously looked like hair gel. It never fluffed; it was always thick.