Mom's Buttercream Frosting

Mom's Buttercream Frosting

102

"A smooth creamy frosting, perfect for any occasion. This is an old recipe from the 1940's."
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Ingredients

servings 213 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small saucepan mix the flour and the milk and cook over low heat until it forms a smooth paste with no lumps. Place in refrigerator and let cool completely.
  2. With an electric mixer beat the shortening, butter or margarine and the sugar until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake. Makes enough to frost one 9x13 inch sheet cake or two 8 or 9 inch layer cakes.

Reviews

102
  1. 117 Ratings

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Most helpful positive review

The best way to ensure you will not have lumps is to start with the flour in a sauce pan over medium heat and very slowly pour in the milk, whisking the entire time. Also, so as not to get that...

Most helpful critical review

Followed recipe exactly, but the finished product tasted overwhelmingly like Crisco. Fortunetly, someone on site suggested using all butter, so I went back and remade the recipe. The second time...

The best way to ensure you will not have lumps is to start with the flour in a sauce pan over medium heat and very slowly pour in the milk, whisking the entire time. Also, so as not to get that...

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 ...

Oh, my.. this is amazing frosting. I've made classic egg-based buttercreams before, but always found them too buttery. And I'm not a fan of powdered sugar/butter/shortening frostings personally....

This is an old chestnut! I've been making this recipe for over 30 years. One ingredient that is missing is salt. You need to add a couple of nice, big pinches in order to counteract the blandnes...

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 anot...

This recipe is very tasty and light. I was doubtful because of the use of flour in the recipe. It has a light taste. I used vanilla and almond extract and it worked really well. It was great...

This frosting is smooth, pretty, easy to work with and most of all delicious! It's not too sweet at all and the consistency is really special. You do have to do it right, make sure that your "...

Followed recipe exactly, but the finished product tasted overwhelmingly like Crisco. Fortunetly, someone on site suggested using all butter, so I went back and remade the recipe. The second time...

This is wonderful! So much better than frosting made with confectioner's sugar. It tastes like a light, sweetened whipped cream frosting. I made this with all butter and no shortening and I re...