Reviewed: May 18, 2013

I read the reviews, followed the instructions and it turned smooth and creamy! I like to cook, but am almost average.... but this recipe is GREAT! I don't understand why people have problems with this, maybe they rushed it? It did take some time and effort, but well worth it.

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Reviewer:

lovinglife

Cooking Level: Intermediate

Home Town: Shoshone, Idaho, USA

Reviewed: May 12, 2013

substitute 1 cup sugar for 3/4 icing sugar. put tbsp of flour on at a time, stirring on about medium heat

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Reviewer:

kimc4ever

Reviewed: May 6, 2013

I LOVED this recipe! It does take some "prep-time" but doesn't anything worth eating! I made the recipe as it is listed, granulated sugar and all, and it was not gritty, lumpy or "flour-y"! It isn't always the recipe rather the method of preparation; however, I did not allow the milk and flour to cool to room temperature rather spooned small amounts into the whipping butter and sugar (It looked like a thick, smooth pudding when I mixed the two)! Overall this is a very good recipe. (Be sure to use a good quality butter!) Happy cooking!

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Reviewer:

BodyLove

Reviewed: Apr. 22, 2013

I will never EVER use another buttercream frosting recipe again. Mine came out so light and fluffy. The flour/milk didn't necessarily make a ball, but it was certainly thick enough to make one...I mean if you really WANT a ball. Anyway, used regular sugar but put it in the food processor to make it a little finer. Used it several times, most recently for an informal wedding cake, and EVERYONE raved about it. Had to email the recipe to something like 25 people.

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Reviewer:

BUFFSTER

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Reviewed: Apr. 20, 2013

My Mom has been making this frosting for so long that I actually thought it was a "secret family recipe". Oh well. But the part that does seem to be secret? DO NOT USE POWDERED SUGAR, PEOPLE. And if you don't follow the recipe, and you get a crappy product, that is not the fault of the recipe and a reason to give something a 1-star rating. Made properly this really is the best frosting you'll ever taste. My criticisms of this recipe as written: flour + water (milk in this case) = lumps if not handled properly. Ever had lumpy gravy? That's why. Mix the flour and milk VERY WELL and VERY QUICKLY before cooking. I use an immersion blender and mine always comes out great. This mixture doesn't have to form a ball, as some have mentioned, but a thick paste. I let it sit out to cool while I made the other half of the recipe, not in the 'fridge. Either stir while it cools or press plastic wrap against the surface to avoid the "skin".

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Reviewer:

skitabug

Reviewed: Apr. 18, 2013

It was "okay" but nothing special. I'll definitely be looking for something different next time.

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Reviewer:

nge1980

Reviewed: Apr. 14, 2013

This is AMAZING! I messed up the first time by not cooking the flour/milk enough, and also melting the butter... bad move... solid butter, and heat the milk/flour till it literally balls up like mashed potato looking consistency. make sure to beat the sugar butter combo allot too it helps. following the instructions for mixing is important on this one for sure!

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Reviewer:

Johnnyo

Reviewed: Apr. 10, 2013

I have been making this frosting for. . . all my life. . .50 years!!! It was handed down to me from my Mom, who got this when she worked in a little bakery in Chicago during college. The flour is just supposed to thicken, not form a ball. Immediately put the pan in the refrigerator to cool it completely. When cool, add to your butter mixture. It is absolutely the best frosting ever, and anytime I make it, everyone wants the recipe!!! It will become one of your favorites, too!!!

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Reviewer:

Judy

Reviewed: Apr. 8, 2013

I had high hopes from this recipe based on reviews. Everything came together just fine, although more time consuming and labor intensive than the usual butter-powdered sugar-milk-vanilla icing. We just did not care for this at all. It tastes like room temperature Cool Whip, void of any flavor or sweetness.

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Reviewer:

MrsKWaters

Reviewed: Mar. 30, 2013

This the frosting I grew up with, and I love it because it is not overly sweet. It's pretty easy to alter too. I've been known to use frozen and thawed pureed strawberries instead of milk, and create a yummy strawberry buttercream.

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