Reviewed: Nov. 25, 2009

I make decorated cakes and have made hundreds of pounds of icing but I don't really like it. THIS I could eat the whole bowl. The key is MIX WELL. It is not greasy and when done correctly tastes like whipped cream. It is not overly sweet and not grainy providing you beat the fats and the sugar for 2 - 3 minutes before adding the flour mixture. I will never make cream cheese icing again!

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JR33

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Reviewed: Aug. 15, 2009

This has been my favorite frosting recipe since I was a child. We always call it White Frosting, because it really is not like whipped cream. I will make these suggestions...Always use margarine rather than butter. I use butter in all of my recipes expect this one. To avoid curdling you must whip the frosting for at least five minutes or it will tend to separate. Also, my recipe calls for adding 3T flour to the milk. Lastly, add a teaspoon of the vanilla to the milk/flour mixture. This is really the best white frosting recipe out there!!!

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ODINROSE

Cooking Level: Expert

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Reviewed: Jun. 29, 2009

The name of this recipe is misleading, tastes nothing like whipped cream, but does have a lighter texture to it than some frostings. I use a whole cup of real butter, since I never buy shortening (although if I did, I would use butter flavored shortening) and ALWAYS add a flavored extract (butter, vanilla, almond, ect). If you follow the directions correctly and REALLY beat the mixture well it won't look like curdled milk, it will be smooth and fluffy.

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<3

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

this icing was horrible! it looks and tastes like curddled milk! don't use it!!!If your looking for the worst tasting disaster ever this is the perfect recipe!!!

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chef123

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Reviewed: Jun. 22, 2009

I got this same recipe from my Aunt Marj (she called it Bakers Frosting) decades ago, and it has been my very favorite frosting recipe ever since - except I use 4T flour, and combine it with the sugar before adding the milk (from experience, whole milk works best for this) so lumps do not form. I also add 1t vanilla when beating the cooked (& cooled) part into the butter/shortening mixture. You do not want to combine the cooked mixture with the butter & shortening until you're ready to frost your cake (I learned THAT from experience too!)

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Teri

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Reviewed: May 27, 2009

I was very surprised after reading some not so great reviews. I followed the recipe exactly, except added a tsp of vanilla and a packet of Jell-O vanilla pudding mix. Absolutely fabulous!

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Brittany

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Reviewed: Apr. 22, 2009

Loved the recipe! It was exactly what I was loking for. I did not find this grainy at all as some of the other reviewers did - even right away when I made it. I did whip everything for a long time in my kitchen aid mixer. The only things I added were a little vanilla and a pinch of salt.

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Tracey

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Reviewed: Apr. 14, 2009

I have made this frosting for years. However, I do not add the shortening. Misplaced the recipe and found this one. I do add a little vanilla. Great frosting and is best made night before.

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Sunrise

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Reviewed: Apr. 12, 2009

This is the lightest & creamiest frosting ever. If you don't like it you've probably made it incorrectly. Loved it since I was a kid.

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Chef Chaos

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

We liked this recipe. It isn't too sweet. Don't rely on the taste right after it is made. I immediately frosted my cake and when we ate it a few hours later the flavor had improved.

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RUMOLDAN

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Reviewed: Feb. 15, 2009

Just wanted to say I LOVE THIS FROSTING!!! My daughter needed to a project for 100 Th day at school,so there are a lot of children with peanut allergies. Thank-you it was amazing!!! MY QUICK TIP! Follow all the steps in the recipe and what i did was add a handful of chocolate chips to a microwave bowl put on SEC put into frosting..YUMMY YUMMY

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happy cook

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Reviewed: Sep. 12, 2008

I have to say that this is the only icing I will make from now on. I was a little skeptical because of the reviews I read, but I followed the recipe and directions to the t, and it turned out amazing. I let the flour mixture cool in the refrigerator until it was cold, and beet it in really well. I whipped it longer than I would normally because everyone said it was really grainy. Mine wasn't, and it wasn't buttery either. It was perfection!

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KittyCraig

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Reviewed: Sep. 2, 2008

Great frosting! I used powered sugar instead of regular sugar. Make sure the cake is cool before you frost it!

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Erica

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Reviewed: Jul. 20, 2008

No offense...but I am not happy with the texture and taste...thanks anyway..

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Chef Jun Causapin

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Reviewed: May 31, 2008

If you do it right and make it the day before you are going to eat the "chocolate" it is great!

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Eleanor

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Reviewed: Mar. 15, 2008

This is a really good frosting the only thing you have to add that the recipe does not call for is vanilla to give it some flavor. I personally also add butter flavor. half a tsp of each. It makes all the difference

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VANILLABEAN77

Cooking Level: Expert

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Reviewed: Mar. 11, 2007

I've been looking for a whipped frosting forever. I tried this one and all I could taste was the butter. Too greasy. Won't make it again.

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chimchim

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Reviewed: Feb. 18, 2007

This frosting is delicious on chocolate cake. I added vanilla extract for extra flavor. I also have a Kitchen Aid mixer which makes this frsoting extra light and fluffy. I agree that this frosting is better the next day. It will loose the "sugar granular" texture if you let it sit. This version is also much easier than the one that I made when I was kid. Thanks for the recipe.

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Joanne

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Reviewed: Jan. 18, 2007

I added only half the butter that the recipe called for and the frosting didn't taste too buttery. However, I found the flour-taste to be overpowering. The texture was good, but I was disappointed with the overall taste.

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LuBird

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Reviewed: Nov. 21, 2006

this was great very easy and not to sweet. better than any other icing I've made or eaten.

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TLC

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