Reviewed: Aug. 26, 2012

This is terrific! I made this, and added about 1/2 tsp of strawberry extract. It was super light, fluffy, and not overly sweet at all! I am going to use this from now on!

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Reviewer:

Starr

Reviewed: Aug. 18, 2012

I had never even hear of a cooked frosting before! Thank you for this recipe! People should know that its not sweet and tastes nothing like buttercream. It has all the lightness of whipped cream, only it holds together way better. I used all butter this time, it was very good, but I might try it with the shortening next time. This is my new go-to recipe for white frosting.

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Reviewer:

Jenn H.

Cooking Level: Intermediate

Home Town: Niagara Falls, Ontario, Canada

Living In: Zapopan, Jalisco, Mexico

Reviewed: Aug. 1, 2012

I made this today and it is delicious! I used all butter as some other reviewers suggested. I typically don't have shortening in the house but always have butter in the freezer. This recipe is a keeper & I will be using it again on Monday, when I make my grandson's first birthday cake.

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Reviewer:

travelgirl

Cooking Level: Intermediate

Home Town: Concord, North Carolina, USA

Reviewed: Jul. 31, 2012

Love, love, love this recipe. Have been trying to find this type of frosting for years. It is so light and does not overpower the cake. This is a great recipe for a rich cake. I used it for a chocolate mayo cake and it was dessert Heaven! It easily covers a double layer 8" cake, with some left over. I have made an all butter French buttercream frosting that had such an overpowering butter taste. This recipe is just right. It is smooth, creamy and light tasting. I could just eat it plain! It does take quite a long time to make and you can't take shortcuts. If you follow the directions, it'll turn out great. This is the only white frosting for me now!

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Reviewer:

lvc

Reviewed: Jul. 17, 2012

GREAT texture and taste! I cut the recipe in half to frost 18 chocolate cupcakes. Using a KitchenAid stand mixer, I was unsure whether to use the whip or paddle attachment. I used the paddle to cream the butter and Crisco for 1-2 minutes. I then added the sugar & vanilla and mixed for another minute before adding the flour/milk mixture. I set the mixer on number 8 (my mixer goes to 10) and let it go. Out of curiosity, after about 5 minutes, I switched to the whip. It gave the frosting a fluffier look while mixing, however in the end, the look, taste and texture was the same no matter what attachment was used. I beat the frosting for 12-15 minutes overall. I kept the frosted cupcakes refrigerated due to the hot weather.The frosting was perfect texture for immediate eating straight from the fridge - unlike some frostings that become stiff when cold. * I prefer the taste of the butter and Crisco combo over using all butter.

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Reviewer:

momteacherwife

Reviewed: Jul. 11, 2012

This is the best frosting ever! Everybody loved it! Quick and easy to make.

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Reviewer:

dawnmarie

Home Town: Yarmouth, Nova Scotia, Canada

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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Reviewer:

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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Reviewer:

cktb2793

Reviewed: Apr. 29, 2012

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

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Reviewer:

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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