Reviewed: Jan. 21, 2009

Worked great on angel food cake. This one is a keeper and an excellent alternative to light fluffy creamy frosting.

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Tori

Cooking Level: Expert

Living In: Urbandale, Iowa, USA

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Reviewed: Nov. 22, 2008

Flavor is wonderful.. Had no problem with the flour/Milk mixture. However, I'm wondering about the "White Sugar." I used granulated and result is grany. I'm wondering if the recipe means "powdered sugar"?????

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ladypeach

Cooking Level: Expert

Living In: Bentonville, Arkansas, USA

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Reviewed: Jul. 4, 2008

I tried this frosting along with the Simple Sugar Cookie recipe that is also on this website and thought that it was a good recipe. It was a little bit to creamy for my taste and would probably cut back on the shortning. but overall i like it.

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Star

Cooking Level: Intermediate

Home Town: Three Rivers, Michigan, USA

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Reviewed: Jun. 19, 2008

I loved this frosting, I tried it this weekend on a mickey mouse cake I did for my grandson and I loved it my whole family loved it. I will keep on using this frosting on all my cakes.

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grandma07

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Reviewed: May 4, 2008

I used corn oil (cut in half the amount of shortening from the recipe) , low-fat milk,and butter, instead of shortening, whole milk, and margarine. The recipe still turn out well. I also used a hand mixer to mix the ingredients together. It ended up looking exactly like whipped frosting, the recipe I was looking for.

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BAKER05

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Reviewed: Jan. 29, 2008

This icing is...weird. Not bad, but weird. The flour/milk paste makes it different than any icing I've ever made, but then, I'm not a person who makes a lot of icing. I'm actually a person who tends to have icing recipes fail horribly, so this one scores big points for being quite easy to make. And, while it was different than any icing I'd ever made, it was perfectly suited to the chiffon cake I made it for, so this is likely to be my go-to recipe every time there's a chiffon cake in my life.

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Sarah Wiebe

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 3, 2007

This is excellent! Getting the flour/milk consistency right was a little frustrating, and the frosting doesn't harden so it isn't great for stackable cookies; however, it is by far the best tasting, lightest frosting I have ever made and I'm sold!

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BEKAH14

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Reviewed: Mar. 5, 2006

good recipe but i add butter flavoring to make it even more delicious. Rave reviews from tasters!!

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Jenny

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Reviewed: Sep. 14, 2005

Fantastic! I made this vegan w/soy milk and olive spread. Yes, it's a tough frosting to make and looks gross but the key is lots of stirring and add the flour gradually through a sieve. It's also great w/cocoa powder added.

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Whrenwraith

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Liverpool, Merseyside, England, U.K.

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Reviewed: Jul. 16, 2004

I LOVE this frosting! At first it seemed a peculiar recipe, but it comes out really creamy and it tastes great - no overly sweet icing sugar flavor here! I think its' the perfect balance of heavy and light. In response to the previous review, be sure to add the flour slowly with a sprinkling motion and whisk constantly. I have added cocoa powder to this recipe and it makes a delightful chocolate frosting as well! (I didn't note how much.. just sprinkle it in to taste) 5 stars well deserved!

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Sarah Read

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 11, 2004

Difficult to make. Watch the milk/flour recipe carefully or it will become lumpy. Use a spoon to mix this mixture-- a whisk won't do.

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KB82

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Reviewed: Jan. 2, 2002

My neighbor gave me a recipe like this one many years ago, only hers had 3 T flour and 1 cup solid shortening, no butter. This is one of the best frostings I have ever made. It is very creamy, looks like whipped cream and taste great too. It does take a little time to prepare, since it has to be cooked and cooled, but well worth the extra time. This cake will need to be stored in a cool place since the frosting contains milk.

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