Best Buttercream Frosting

Best Buttercream Frosting

419

"Best buttercream frosting--great for Aunt Mary's Chocolate Cake!"
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Ingredients

servings 147 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 78 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 small saucepan cook flour and milk until it forms a ball, stirring constantly. Cool to room temperature.
  2. With an electric mixer, beat butter and sugar until fluffy.
  3. Beat both mixtures together on high speed until fluffy and smooth. Add vanilla and beat until combined. Refrigerate for about 1/2 hour, until it is of spreading consistency.

Reviews

419
  1. 463 Ratings

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Most helpful positive review

Don't be put off by the ratings of * and **. Not cooking the flour/milk mixture long enough will result in a "floury-tasting" frosting, so be sure to cook the mixture until reasonably thickened...

Most helpful critical review

i agree with "starla" and a couple others. i have been cooking for 40 years and this is the second time that I couldn't use this. when does it form a ball??? a lot of people substituted pow...

Don't be put off by the ratings of * and **. Not cooking the flour/milk mixture long enough will result in a "floury-tasting" frosting, so be sure to cook the mixture until reasonably thickened...

This is a GREAT recipe that's easy to mess up: first, cook the flour and milk til it's thick (I don't know what a "ball" would be). Then make sure the flour and milk combination is completely c...

I'm really surprised that people had trouble with this recipe. I've made it at least 10 times and never had a problem. Whisking the flour into the milk thoroughly before heating will eliminate...

This is, simply put, the best buttercream frosting. However, the description of cooking the milk and flour is poorly written - it should NOT (as others have noted) form a "ball". If you add the ...

Absolutely delicious and a great template for other flavors/extracts. To avoid flour lumps I made a roux. I took 4 tablespoons of the butter and melted it in my saucepan, then stirred in the flo...

For those of you who tried this and it didn't work, TRY AGAIN! This frosting is absolutely devine. Patience is the key here so take your time and your efforts will be rewarded 10-fold. My husba...

This is a wonderful buttercream frosting recipe! I think that the ingredients list should say powdered or confectioners sugar, though, NOT white sugar. If you use this recipe, use confectioners ...

I used this frosting on a sponge cake and it got great reviews from my family. It was very creamy--not grainy at all, and just sweet enough. Don't worry about the milk/flour mixture turning into...

i agree with "starla" and a couple others. i have been cooking for 40 years and this is the second time that I couldn't use this. when does it form a ball??? a lot of people substituted pow...