Reviewed: May 25, 2012

This can be a very good icing if you use 3/4 cup sugar, one 8 oz. stick of softened butter, and no shortening. You'll still have enough frosting to ice a cake and it will taste great, more like whipping cream on top. Without the shortening, the flavor is better, because the shortening makes it tastes like it has artificial additives in it.

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Katie

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: May 18, 2012

My grandmother always made me this frosting when I was a kid. It's the BEST EVER! I lost her recipe and have been trying to remember it for years! This is it exactly!!!!!!

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cktb2793

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Reviewed: Apr. 29, 2012

I added 2 tbs cocoa and made chocolate version.turned out awesome!!!!

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dreamqueen

Reviewed: Apr. 18, 2012

I found a recipe similar to this online via Pinterest. It had 5 tablespoons flour and all butter. I've tried this recipe before and could not get it turn out. I decided to try it again (I had a buttercream as a backup) and I'm glad I did. I followed the directions more closely this time. I did put my flour mixture in the freezer for 15-20 minutes, per the other recipe. I beat the sugar and butter for 10-15 minutes with a little corn syrup. I added the flour mixture and beat it longer, also adding a little almond extract. This frosting is not quick, it takes a long time with all the beating required to get the sugar crystals out. When it’s finished it tastes like the whipped cream frosting you get on a grocery store bakery cake. It is lighter and less sweet than a traditional buttercream.

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, USA

Reviewed: Apr. 9, 2012

Best Frosting recipe I've ever made! I think what the author forgot to add, is that when you cook the milk & flour over the stove, you want to keep stirring it so you don't get any lumps, and the process will take about 5-6 mins so you can't rush this part, at the end, it should be very thick, like runny mashed potatoes. And then when you cool it, cool it completely, it should no longer be even a little warm. And I used 3/4 cup of sugar instead of the full 1 cup it listed, but it came out perfect!erfect frosting recipe!

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savory_cooks

Cooking Level: Intermediate

Reviewed: Mar. 10, 2012

Sorry didn't care for this. Other reviewers said use all butter, so I did and it just tasted like slightly sweet creamy butter. Tried again with 1/2 short and 1/2 butter an then it had no flavor. It was very creamy though, liked that

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

Reviewed: Mar. 5, 2012

I love this frosting. You need to know up front this is NOT a sweet frosting. It tastes like a creamy, whipped frosting - a little like cool-whip. If you are looking for something that isn't cloyingly sweet, this is the one for you.

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Hurdland

Reviewed: Mar. 3, 2012

I made this with all butter and accidentally used 1/3 cup of flour instead of 1/4, but it turned out wonderfully. It was the fluffiest, whipped icing I've ever used. I don't really like super sweet frostings, so this one was perfect. If you like it sweeter, add a bit more sugar, but this tasted just perfect. High quality vanilla is recommended, however.

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kraley

Cooking Level: Expert

Reviewed: Mar. 2, 2012

Great easy recipe!

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musicalamanda79

Reviewed: Feb. 1, 2012

WOW! My Aunt Bonnie has been making this for years! BEST EVER FROSTING!! I can't believe I found the recipe here! So excited!!! THANK YOU SO MUCH!!! -- KEY NOTE -- it is VERY important to let the milk mixture cool completely before using. ;o)

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