Frosting that will get you hugs and the Giveaway Winners

The winner of the CakeCaps chosen by random.org is:
 
#43 Wonder Woman:“My sister just found out she is having twin boys. With 24 cousins and two more coming these would be an awesome favor to give out at her babies birth! Count me in I’d love to win!!”
 

There are two kinds of people: those who lick the frosting off a piece a cake and then those who eat the cake and not the frosting. What do I prefer? Do you even have to ask? Both, together…in copious amounts. For those who aren’t frosting people, their reasons usually are that it’s too sweet. I’ve never had that feeling but most of you know my sweet scale by now is a little skewed. This frosting is for those that don’t like it too sweet. I’ve been wanting to try this frosting ever since I saw it on the Pioneer Woman but was a little hesitant because it was flour based which didn’t sound appetizing at all and then it said to cook the frosting. Cook the frosting? The result is silky, light, whipped cream-like frosting.

The Best Frosting I Ever Had
My husband teaches early morning seminary at our house. For one of his student’s birthday’s he asked if I could make cupcakes. What teenager, or adult for that matter, doesn’t want cupcakes at 6:00 AM? I’m always looking to make goodies so I said of course.
 
I was still sleeping when the birthday boy, Kevin, ate his birthday cupcake but my husband said he kept declaring that it was the best frosting he ever had.
 
I said, “Did you tell Kevin that’s actually the name of the frosting?”
 
My husband said, “No. But he liked it so much he did ask if it would be too weird if he gave you a hug.”
 
Hmm…at that moment it might have been a little weird since I was in bed…sleeping.
 
Frosting that will get you hugs

Ingredients

  • 5 Tablespoons flour
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 cup butter (2 sticks), room temperature (see note)
  • 1 cup granulated white sugar (not powdered sugar)

Instructions

  1. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It took me around 5 minutes. Be careful not to burn it. Remove from heat and let it cool to room temperature. You can place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools if you are in a hurry. Stir in vanilla. This mixture must be completely cooled in order for the frosting to work.
  2. While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. Make sure you scrape down the sides every so often so that it all gets incorporated and whipped. If it's not looking like whipped cream, keep on whipping. This frosting is great for piping. Best served the same day.

Notes

Note: Your butter must be room temperature for this to work. Don't microwave it to get it soft. Bring it to room temperature on the counter.

Source: recipe from The Pioneer Woman

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http://www.the-girl-who-ate-everything.com/2010/09/frosting-that-will-get-you-hugs-and.html

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Comments

  1. My mother has made this frosting since I was a very young child. I’ll be 48 next month LOL. It is especially delicious on Red Velvet Cake!!

  2. I just discovered your blog and might be in love. I love to eat but I actually LOOK like I love to eat. Then there is you who are gorgeous and thin. Not fair. I want to try this recipe, wonder if it would work with dairy free margarine and soy milk. Soy is no always a good item in cooking but my family is lactose intolerant. :(

  3. It looks like a pretty simple frosting but i like how it doesn’t use powdered sugar. Whenever i use powdered sugar in frostings it’s always too sweet. Thanks for sharing the recipe!

  4. My SIL grew up with this frosting on everything and loves it too. I’m curious, did you think it was better than cream-cheese frosting? I made some carrot-cake cupcakes that are waiting for frosting in the freezer. Cream cheese is just so perfect on carrot cake. It’s a wonderful alternative when we are out of powdered sugar too. Thanks!

  5. How sweet of you to make those for Kevin.
    Thanks for sharing – I’m going to have to try this.
    Earlier this week I made a swiss meringue buttercream (my first time making a cooked frosting) that was lighter and delicious too.

  6. @Gnee,
    Personally I’m a traditionalist and love cream cheese frosting on carrot cake. But hey, I’ve never tried this on carrot cake so maybe…?
    Christy

  7. I can’t wait to try this frosting! When I was looking at it, Ash came over and yelled, “Yum” and then “Christy!”

  8. I love this frosting. My grandma taught me the recipe 10 yrs. ago. But it calls for shortening and butter. It is the best and everyone that has it says so. So your title is very fitting

  9. Making this right now. Just baked a carrot cake and my father doesn’t like cream cheese, so I can’t use the typical frosting for it. But this will probably be perfect!

  10. interesting…. so what is the final texture like when you finish it?

  11. I’ve heard of using flour in frosting although I haven’t tried it yet. I hear it cuts the sweetness!

    If I were Kevin I would have probably run in and hugged you. Asleep or not.

  12. Very interesting! I might have to try that one! I, myself, am like you. Is there really such a thing as too sweet??? Come on!;P

    Love your blog! Just discovered it!

  13. what Valerie said… It’s a staple frosting on Red Velvet cake and now i can’t resist using it on almost everything else too!

  14. This sounds delish!!! i was looking for something yummy for my mother in laws birthday cake lol i shall try it.

  15. I’ve made a cooked frosting before but the directions weren’t that great so in the end I didn’t cook it long enough and it was kind of runny. I might have to try your version.

  16. Oh my goodness. This looks amazing. I am one of those who don’t like frosting that makes my teeth hurt. For this reason, I usually go for a cream cheesy frosting, but that doesn’t really fit with all the cakes I make all the time. This looks like it would be a great one. Can’t wait to try it!

  17. I just found your blog (going to be making those apple muffins tomorrow!) and I’m so excited to see you have this frosting recipe.
    My mom has always made that frosting and everyone always wants the recipe!

  18. Well it looks gorgeous! And I think I’ll have to make some later today. Love your blog.

  19. Please tell me what I did wrong!! It tasted wonderful but maybe I didnt whip it long enough because it seemed to be melting as I put it on the cupcakes (and they were cool…made them last night. It had kind of an “airy” consistency to it if that makes any sense.

  20. @Hamiltons,
    I think either you didn’t whip it long enough (whip the heck out of it) or you didn’t cook it long enough. You really want a thick consistency. Hope this helps. And you don’t want room temperature butter. More on the cold side but not rock hard.
    Christy

  21. Yum! This was really really yummy! I made it on a whim and than realized I didn’t have anything to put it on. I searched my kitchen and found a box of brownies. To make it a little more chocolaty I added a box of chocolate instand pudding mix to the frosting and it turned out like chocolate mousse. SO GOOD!!! Thanks for sharing!

  22. I made this frosting today and it is really perfection. It has the richness and balanced sweetness of cream cheese frosting without the weight of it. I took a portion and mixed in a tablespoon of freshly ground peanut butter (with no sugar) and it made a sublime peanut butter frosting/filling. I am going to use it when I make ‘funny bones’ cupcakes later this month. Thank you!

  23. Does this tint well?

  24. @Rebecca,
    I actually have never tinted it but I think it would tint well.
    Christy

  25. Wow!!! I’ve been looking for a cupcake frosting recipe and this looks like something i might try tomorrow. Also, do you have a recipe for that cupcake in the picture? It looks really good!

    Thanks,
    Sarah
    http://treatsforthesweettooth.tk :)

  26. This really is great frosting! Not at all like most overly sweet ones. It came together easily and didn’t need much beating, maybe 1 or 2 minutes. It’s been 3 days almost and it has held up well on my cupcakes.

  27. Can this frosting be put in the fridge and then brought to room temp later?
    nicole

  28. @Anonymous Nicole,
    I have frosted cupcakes and stored them in the fridge then brought them to room temperature but sometimes the frosting will separate in the fridge. You should store the frosting in a well sealed container outside of the fridge if you want to frost the next day.

  29. I just made this frosting for Christmas sugar cookies. It is gorgeous with the food coloring in it as it still leaves some white showing. Also, The taste is…. AMAZING! My husband hates sweets and he has been eating these cookies like crazy! I also gave some to some friends who fought over who got the last cookie!

  30. Have you made this in a chocolate version?

  31. @Melanie,
    I haven’t made it chocolate version but the girls over at OurBestBites have a version here: http://www.ourbestbites.com/2010/05/chocolate-frosting/

  32. Does this recipe make enough to frost a two layer cake?

  33. @Peter,
    To be honest I’ve only used it for 24 cupcakes. I think it would be enough but I like a LOT of frosting on my two layer cakes so you might have to do 1.5x the recipe.

  34. Yup, you give new meaning to food lover!! Thanks for doing what you do!! Lots of inspiration and fun here.
    http://www.poppylopparties.com

  35. Thank you so much for posting this recipe! I don’t think I’ll ever be able to go back to powder sugar frosting again. It was so easy and I added fine crushed Oreos to it for Cookie’s N Cream cupcakes. Again, thank you for a wonderful recipe!

  36. I have tried this recipe 3 times. I usually make Swiss or Italian meringue and I was looking for a substitute. This icing while it resemble whipped cream it was still broken and curdled. The taste was still smooth and great but it never cohesively came together and it looked like the SMBC or IMBC would look when it’s not whipped long enough. However, no matter how long I whipped it still looked that way. I could actually see it breaking when I stopped whipping. My butter everytime was no warmer than 70 degrees. Is this normal?

  37. @Alicia,
    The only time I haven’t had this turn out Is if I didn’t cook the flour long enough or if my flour mixture was too warm. So sorry it didn’t work for you! Did you cook the flour part long enough?

  38. My granny taught me this recipe to go on Red Velvet Cake, and I love it on all sorts of cake. Def make sure you cook & cool the flour mixture long enough. Stand mixers are a plus to WHIP IT GOOD! Granny called it Cooked Frosting.

  39. My MIL gave me this recipe in 1968. I love that it takes so few ingredients and so little sugar. I’ve used it more often that any other frosting. It can also be flavored in many ways by adding jam or jelly, or bottles flavors, cocoa, finely ground coconut or use your imagination. My favorite is always vanilla and almond extracts.

  40. Can i make this frosting using gluten free flour? I want to make Gluten free red velvet cup cakes for a bake sale (since so many people seem to be allergic to gluten these days) I’m looking for the perfect frosting and this one looks perfect except for the gluten factor.
    thanks!

  41. As long as the flour and milk thickens when cooked together, I don’t see why you couldn’t use it. It gets really thick, more like paste than glue. Good luck.

  42. @sandra, I agree with debnjim, I think the gluten free flour would work!

  43. My grandmother has a variation of this frosting. We called it Fluffy Icing. She would add maple flavoring in addition to the vanilla and it made a wonderful maple walnut cake. (Put walnuts on the sides)

  44. @Mart,
    I’m not going to lie, this isn’t a simple recipe. If you don’t cook the flour long enough or let it cool long enough it won’t work. Also, you have to beat it forever. What seems like a mess will eventually whip up into frosting.

  45. this looks awesome and I am really going to try this tomorrow. I am wanting to make a fresh strawberry frosting…but when I tried it with cream cheese frosting it was too runny and to sweet… would this work with fresh strawberries? Thanks so much! What a fun blog!!

  46. @Rhett and Tiffanie Jackson,
    Honestly, this frosting is a bit tempermental and I do not know if it would take to the fresh strawberries. I would have to try it out…

  47. What does this frosting taste like? Would it be good with a yellow cake?

  48. I’m wondering what this tastes like…if it’s more like the whipped frosting on bakery cakes or something? I absolutely hate the lighter cool whip type frostings. I tend to like sweet like buttercream or cream cheese icing–not the airy types. I would never use anything other than creamcheese frosting on a red velvet cake. Do you think this recipe would be worth trying given my preferences (since I really cannot get a good idea how this one compares to other types)or should I stick with what I know? Thanks…it sounds interesting!

    • Hi all, I just wanted to chime in on how I made and stored this great frosting. First of all, I am not a master chef by any means, but this frosting came out perfect for me, white, fluffy, and medium to low sweetness. I didn’t think it was hard or complicated. First, I think the whisk I used when cooking the flour is a BIG help. It’s the IKEA one that comes in the $3 set of 2 whisks, the one that’s got a spiral of wire bent in a half circle, so it’s flat on its side. On their website it shows someone using it to make sauce in a pan. Flour into cold water, whisked it up good, no lumps with this great whisk… put over medium heat for 3-4 minutes, it got saucier, another minute, got really thicker and just bubbly, another 30 seconds, and that was it. Took it off and let it sit for an hour or so, then stirred in the vanilla. Meanwhile, I forgot to let the butter get to room temp, so I sat it in the warmish garage for 20 minutes. It was still kind of cold but not like a rock. Beat it with the sugar in the stand mixer maybe 2 minutes. poured in the cooled thick paste, beat it maybe 2 more minutes. Voila! Perfect white cloudlike frosting. Slathered it on all sides of a chocolate bundt cake. Ate 2 pieces. It’s been in the fridge all day and I just had to go get another piece. It’s kept great in there, firm and cold and amazing!! My opinion is this, it would be great on any chocolate, or fruit flavored (orange, strawberry, lemon) cake, but I don’t know about yellow cake. Neither one is going to have much intense flavor so I’m not sure on that. I’m going to put it on a lemon cake next week.

  49. @Unknown,
    This frosting is not that sweet. It’s like and airy. It would be good on yellow cake.

  50. @savingssally,
    It’s definitely more like a whipped frosting. Very airy. So if you prefer buttercreams it’s probably not for you.

  51. @savingssally,
    It’s definitely more like a whipped frosting. Very airy. So if you prefer buttercreams it’s probably not for you.

  52. Just had a quick question on the butter….is the butter salted or unsalted that is needed for this frosting?

  53. @taralynn1006,
    I always use unsalted butter when I make frosting. Great question.

  54. Thanks for the reply Christy :) I am glad I asked! I think I might like this on something like a strawberry shortcake rather than a regular cake. I don’t mind the more airy type icing on shortcake. I just have to have a heavy and sweet icing on regular cake lol. Thanks again!

  55. When you say this frosts 24 cupcakes is that with a knife or piping tall swirls with a pastry bag?
    Also, ever tried part or all brown sugar instead? Wonder how that would taste on chocolate cake. Hmmm. What do u think?

  56. This frosting really is the best! I’ve made pomegranate and chocolate versions too. To. Die. For.

  57. @Emily,
    Yes that’s 24 cupcakes frosted with a knife. You would definitely need more to make the tall swirls.

  58. Has anyone tried splenda instead of sugar.
    I am a diabetic and would LOVE
    to find a good tasting frosting.

  59. I tried this recipe, but it didn’t work out for me, even though it tastes sooooo good.
    I want to know how long did you cook the flour? cz when I cooked it got thicker and thicker like glue, so I stopped.
    thanks :) x

  60. @Wahu,
    I cooked it for about 5 minutes until it got to a thick pudding like consistency. I’m sorry it didn’t turn out. Did you let it cool all the way before you whipped it?

  61. Hey Christy,

    I made this frosting and added color. Now my whipped frosting looks like it has freckles. should i use powdered sugar?

    Also is it a refregirated cake? i sorda tried to do circular flowers with it and it started to sorda melt. Any tips?

    Thanks My hubby loved your whipped frosting :D

  62. @Jeanette,
    If you were to color it I think maybe you could add it to the flour mixture before you whip it. Since it’s based on butter anytime you work with it, it will soften. It’s usually fine though. Are you sure it was cooled before you whipped it?

  63. Jacqueline Parry says:

    Fantastic frosting, I use it all the time! Works well with almond milk (seriously) and want to try it with coconut milk! Sometimes I add other extracts to change the flavor, and it’s oh so yummy! I also use this recipe for black forest cake instead of whipping cream!

  64. funny that so many people can’t get this frosting right!! come on. seriously??? its not that hard! i think people are too impatient and don’t let the milk/flour get thick enough. or maybe they don’t stir constantly. who knows!! all i know is it always works for me and i agree, best frosting EVER! maybe non experienced bakers just shouldn’t make this

  65. I’m an experienced baker and was looking forward to trying this recipe. The flavor is good and I liked that it was so airy but the granulated sugar made it gritty. Is this normal?

  66. This comment has been removed by the author.

  67. @Anonymous,
    It should not be gritty. Try whipping it longer.

  68. Can’t believe I’ve just tried a buttercream recipe with flour…but it works, thank you! Been searching for something without the heaviness of pure buttercream. Now I’ve found it! I did find I could taste the flour a little though, did I do something wrong? I just added a little powdered sugar and that seemed to do the trick…it also made it a little firmer for piping, without making it too sweet/heavy. Thanks again!

  69. Oh my!!! Just made this frosting tonight and it was so amazing! I’m not a fan of your average thick sweet buttercream but this buttercream is absolutely delicious! It’s very light like a whipped cream but oh so buttery and silky smooth. Pipes very nicely onto cupcakes also. I will be using this recipe over and over. Thank you!

  70. My mom always made this frosting! One of her variations is to make it with a re ally good chocolate milk then after you whip it all up add some melted (cooled to room temp) German chocolate. Voila! A truly yummy chocolate whipped cream frosting!

  71. Just wondering… if I make these for a party the night before and frost them… how should they be stored? In the fridge or at room temp? I read some of the comments and you recommended leaving the frsoting at room temp… *I am piping the frosting using star tip 21 :) thanks!~

  72. @Anonymous,
    Ahhh. I recommended storing them at room temp because this frosting is best when made and served the same day. The frosting does harden up in the fridge. I’m not sure how it will hold up.

  73. I was a little skeptical when I read this recipe. I honestly have never heard of using flour and cooking a frosting! I just made this , like literally 5 minutes ago, and it turned out FANTASTIC! I was a little worried for a few moments when cooking the flour mixture. I walked way for only 45 sec max and when I came back to stir it, it had started sticking to the pan and became a bit clumpy but I kept stirring until it smoothed out. I colored mine yellow using a gel frosting and the color distributed evenly. You’ve gotten a great big thumbs up from my girls on this frosting. My 8yr old has already stated whenever we need frosting we have to always make this one. She even asked me to make sure I had it written down so we don’t loose it. Thank you for sharing!!

  74. have you tried leaving cupcakes with this frosting at room temperature for more than 12 hours? I have fondant cutouts and dont want to place them in the fridge for fear of it getting ruined. thanks! ~ jane

  75. hi dear,

    i wanted to ask whether this frosting can be stored for 10 days ? and how to store it

    thanks in advance fro your reply

  76. @Anonymous,
    This is best when used the same day. It’s not a good frosting to make in advance. Sorry.

  77. I just made this frosting & it’s FANTASTIC! I was afraid the granulated sugar will make it grainy & it was, at first. I continued whipping it & it was all good. And I live in a tropical country, frosting melt in room temp easily & this frosting didn’t. In fact, I’ve left the cupcakes out for a while now & the frosting still holds. Which is great! Best frosting!

  78. Would this recipe work with a non-dairy milk – almond or coconut milk? I’m not sure if the milk & flour mixture would thicken properly.

  79. @Anonymous,
    I haven’t tried it with anything other that regular milk. I’m not sure if it would work because it is a little bit of a touchy recipe.

  80. Hi,
    from the look of it the frosting is great
    i just wanted to ask will it hold to pipe flowers i am looking for a recipe that holds well for piping roses and flowers and also stand in a rather warm weather
    and onether question can i reduce the amonut of butter in it ? ( i am not a very big fan of Butter )

    thnx in advance

    • Manal,
      This frosting is good for piping but I would not say that it would stand well in warm weather. The butter is an important part to the flavor here since it’s flour based. I think maybe a sturdier frosting would be better for your situation. Good luck!

  81. As I followed directions on how to make this recipe mine did not turn into a whipped texture at all. After following all directions carefully, I’m not sure why the texture didn’t turn out as whipped frosting. It still taste verrrry delicious but for sure is not whipped enough to put on my cupcakes. . .
    How long should it take to have to whipped final product for piping?????

  82. thnx christy
    i tried it today with adding some brown sugar the taste came out great but it kept on spearting even after 15 minutes of constant whipping now its in the fridge (in its spearted form )
    don’t know what went wrong … :/

  83. Rhonda Rogers says:

    We’ve been making and eating this frosting for 43 years. My mom’s best friend Marge put it on all of her cakes and cupcakes. And she always topped it with chopped walnuts. Brings back lots of happy memories. In fact I put this on a cake I made for my husband and he couldn’t believe it was cooked on the stove!

  84. Hello,

    Just found your website as I was looking for a frosting which is creamy and light but not too sweet. Had it once on a shop-bought cupcake and it was a case of ‘once tasted never forgotten.’ Whenever I ask people who bake what type of frosting it might be nobody ever knows. But I think I may have found it or something very similar with this frosting. So I shall be giving it a go in the next few days. If in the meantime you can post the weight of the ingredients in grams or ounces that will help me a lot as I only am familiar with metric or UK measurements.

    • Christy {The Girl Who Ate Everything} says:

      Linda,
      Ahh! I know there are conversion charts out there but I’m not sure how convert it correctly.

  85. help help! i’ve been whipping for a half hour and it doesn’t seem to be working. :( the ingredients still seem separated, the look like a vanilla frosty as opposed to whip cream. what did i do wrong?

  86. Hello! this look delish.. Should the butter be straight from the fridge or room temp?

  87. Oh my word! This was AMAZING! Tried this directly from Pioneer Woman and it completely failed a couple years ago. Saw this post, didn’t realize it was from Pioneer Woman and tried it again, this time really paying attention to the directions and her stress on proper heating, cooling then whipping. Delicious, not gritty, airy, perfect sweetness and richness; just perfect. Did the middle layer of a tiered cake normal, but for the outer layer frosting I melted milk chocolate and whipped it into the frosting to make it chocolate… Divine! Doubled it for a three tiered cake and had plenty to spare.

  88. what kind of flour?

  89. I’ve tried this today, at first I was a bit dissappointed because the taste of cooked flour is over empowering all the other ingredients so I added a tsp of almond essence and voila! the taste was perrrfect, so creamy and nice….also, just so you know, I’ve used caster sugar instead of granulated or regular white sugar because i was worried it may come out gritty, the result was smooth and lovely to pipe icing, the best of all the icings I’ve tried before. I would definitely use this again.

  90. Thank you for this recipe, it was what I have been looking for for years!! The normal butter cream is always too sweet even though I only use 2 cups compared to 4 the recipe calls for. But this flour one was amazing. My flour/ milk cooked up in less than 30 seconds, I was actually scrambling to get it whipped up before it burned. I also used 1/2 skim and 1/2 half and half (what I had). this will most definitely be a staple, love it!

  91. Thank you for this recipe. It is an amazing technique to substitute the icing sugar. I have never been much of a fan of icing sugr bcause of its uncanny sweetness. But, this cooked frosting will cenrtainly give you an edge with that. BTW, isn’t this recipe using almost the same technique as of making Bechamel sauce?

  92. Hi there! I’m hoping to use this recipe (+coloring and mint extract) for some wedding cupcakes I’m making this summer.

    Have you ever doubled or tripled this recipe? I’m doing 60 cupcakes with large swirls of frosting, so I’m thinking I might need to make this recipe times 5, but I’m wondering if it wouldn’t work well if I tried to do it all at once…

    • Christy {The Girl Who Ate Everything} says:

      I think you could double or triple it for sure. You would have to have a really big bowl to do 5 batches all at once!

  93. Should I use unsalted butter?
    Could I use peppermint extract??
    Cant wait to lick the spoon :-)

  94. This is genius. Super easy and delicious! I used a 1/4 cup of almond milk in place of the regular milk, however. Turned out perfect yet! Deffinently one of the best frosting recipes I’ve tried :)

  95. I tried this recipe the other day. Did everything as it says to the note. But when I had whipped it (with an electric hand beater) it didn’t whip up like cream, it stayed like the consistency of a cake mixture. I put it in the fridge for 30 minutes to see if it would thicken up, but no…. Was very disappointed…

  96. I love this frosting, but it’s tradition name is “cooked flour frosting.” It is, indeed “the” frosting for red velvet, though I like it on devil’s food too.

  97. Hi! This looks amazing! I’m thinking of using it for cupcakes at a graduation party! I wanted to know, how many cupcakes could I ice (liberally) with this one batch?

    • Christy {The Girl Who Ate Everything} says:

      I would say that it frosts about 12 liberally. If the party is outside it may be better to use a different frosting. This one does not hold up well to heat.

  98. I just made this and tossed the whole thing. It had gooey lumps in it and tasted like milky icing. Not my favorite or my best. Now I have naked cupcakes until I can make some bc tomorrow.

    • Christy {The Girl Who Ate Everything} says:

      Mosey,
      I will say that this is a tempermental recipe. When in doubt whip it into submission. I’m sorry it did not turn out for you!

  99. I just made this and tossed the whole thing. It had gooey lumps in it and tasted like milky icing. Not my favorite or my best. Now I have naked cupcakes until I can make some bc tomorrow.

    • did you let the cooked flour and milk cool completely? Also it may have happened because the mixture wasn’t cooked completely – don’t give up on it. It’s worth it.

  100. Yep-This is the icing that was meant for Red Velvet Cake – if you haven’t tried it on one YOU MUST :)
    I haven’t tried it on other cakes but when I saw it, I was like…yeah, that would work on other cakes too.
    I’m not a fan of cream cheese icing on red velvet cake and understand why a lot of people think this icing is hard to do but it’s not and it’s worth the little extra work!

    Thanks
    Pat

  101. Hi – how many cupcakes does this frost? Thanks!

  102. Just made this frosting and OMG it is the best ever. I am eating it with my fingers. yum

  103. EXCELLENT frosting! I think it would be great with ANY cake. I will keep this recipe handy. THANKS :)

  104. This recipe is very old. I first experienced this icing about 40 years ago when an acquaintance of mine brought a cake to a neighborhood get together. I wanted to make a fool of myself and eat the whole thing. I just had never tasted such light, delicious icing. I got the recipe and tried to make it but somehow messed it up. Thanks for posting it though.

  105. This is my absolute favorite frosting recipe – it’s like a mix between italian/swiss meringue buttercream and a whipped cream frosting. I’ve used it MANY times so far, and plan to many more. Here are some tips and tricks!

    -Make sure you cook your flour mixture long enough, and stir it frequently (I usually do it closer to constantly) to make sure nothing is burning on the bottom. You’ll know it’s done once the mixture starts popping big bubbles – give it 1 more minute after you see the first bubble, and you’re good.

    -Strain your flour mixture before letting it cool!! This is super important for the most perfect result, otherwise you might get little tiny balls of cooked flour in your frosting – blech.

    -Some people complain that their frosting ends up being grainy or crunchy. If you’ve experienced this, or want to avoid taking the chance, grind your sugar in a food processor before adding it to the butter. IF you don’t have an FP, they sell superfine sugar in most supermarkets.

    -The cold issue – many people write here that this frosting is only good if you’re using/serving immediately. This is kind of true, and kind of not. It will be absolutely fine if you’re frosting your cupcakes/cake after you make it, and then chilling them to use the next day or the day after. As long as you’re not agitating the frosting once it’s cold, I’ve never experienced a problem. If you want to try to make it and store it in the fridge, and THEN use it to frost the next day or the day after, do so at your own risk. It will separate, but it should come back together with enough high-speed mixing and a reasonably warm room temperature. I recently used it for catering desserts for a wedding. Made it in the morning – put it in the fridge for a few hours – then put it in the mixer. Sure enough after about 5 seconds of agitation it started to separate. However, after another 3-5 minutes of mixing it on super high speed, it all came together again. I can’t guarantee you will or won’t have problems with this, but try it sometime! Tonight I’m actually going to try frosting a cake, and then freezing the whole cake to be served next week, so I’ll come back and report the results.

    Also, in my experience, one batch of frosting for 12 liberally-frosted cupcakes, and three batches for three-layer 8″ cake.

  106. Yesterday was the first time I’ve come across your website because I was looking for a frosting that wasn’t too sweet. This one was sooo easy to make and it turned out perfect, I cut the sugar in half because it suited us the best that way, it really was perfect! Thank you so much, this was my first time baking a cake ever so this really helped me a lot!

  107. I wasn’t going to leave a review saying i hated the icing out of courtesy, but i thought what if i had seen at least one person say that the icing tasted like boiled milk, i probably wouldn’t have spent so much time and ingredients making it. But if other people read this and are wondering about the icing this is my suggestion.

    It will look nice, and be like whipped cream and appear oh so good. But if you are like me and the smell-let alone the taste- of boiled milk make you gag then this recipe isn’t for you. I wonder why it never occurred to me before making it that the milk would actually have to cook up…but i couldn’t stand when my mother used to boil milk, the smell and taste were revolting to me. It just had this boiled milk taste that i couldn’t hide no matter how much vanilla and icing sugar i added on top. Thankfully i found a great vanilla icing recipe that wasn’t too sweet, and didn’t have a boiled milk taste.

    I’m rather intrigued why so many people like it, do you enjoy the taste of boiled milk in frosting? I will not be trying any cooked milk frostings in the future…you just can’t hide the boiled milk flavour. URG so gross.

  108. This looks wonderful but I was wondering does anyone know if the granulated sugars effect the texture??

  109. Definitely the BEST FROSTING I’VE EVER HAD!
    Everybody LOVE IT!
    I don’t think I will do any other frosting in the future, but this one.
    THANK YOU!

  110. Hi, really want to try this recipe. But would just like to know how much butter is 2 sticks in grams? I ask this because I will be using butter from a tub.

    Thank u in advance :)

  111. I have been reading the comments with interest, because there are such a wide range of successes and disappointments with this recipe. I haven’t made it yet- I just discovered it- but I had to think about the science which was troubling so many of your cooks, because I want to be successful. The issue here, from all of my research, isn’t the COOLING. It is the TEMPERATURE, DURATION OF COOKING and OVER-STIRRING while it is being cooked which are the problems. I will attach a link for you to read up on the science. Basically, in order for the flour to absorb the liquid, which is milk, it must come to a BOIL and while you gently keep stirring, it must cook at a low boil for 3 minutes at least to incorporate the liquid I to the starch molecules of the flour. If you don’t do that, the liquid will separate from the “structure” or flour, and you will have a globby mess. It probably would be best to use at LEAST 2% milk! which will help reduce clumping. Once this mixture has become like a somewhat runny batter, or white sauce and boiled,,it will thicken upon standing because the starch molecules will absorb more liquid, giving you a reliably stable product. For the last step, I believe that it is essential that you have sufficient BUTTER. You can err on the side of a bit too much but NEVER too little. You must have enough FAT to basically act as a molecular balloon around the other ingredients, as you best AIR into it. I think that if it looks like it won’t thicken, try adding more FAT, bit by bit, until it the science of the recipe gives you the results you need. There are lots of “variables” in this recipe , but I think the points I’ve covered will clear up the mystery. Here is the link on starch: http://www.finecooking.com/articles/thickeners-food-science.aspx?pg=0. Good luck to us all. Cooking is all about science, but we just don’t think about it!

  112. Trinity Ogden says:

    Is it possible to over-whip this? After about one minute of beating I had a nice whipped cream like consistency but continued to whip because I thought I had to whip the living daylights out of it. Now it seems a bit thinner as if it melted a bit. I think maybe the butter got too soft with all of the whipping? Is there a way to save this? Maybe stick it in the fridge for a bit, then take out and whip for a minute? Has anyone tried that?

    • Christy {The Girl Who Ate Everything} says:

      Yes, I have stuck it in the fridge and then whipped it again. I could see how the butter might get soft.

  113. I was just wondering why you cant use powdered sugar for this frosting recipe? Years ago when I first started using this recipe I used powdered sugar and it came out fine. Lately when I see a recipe for cooked frosting like this it usually says not powdered sugar. HELP!

    • Christy {The Girl Who Ate Everything} says:

      I’m not sure why it would say that unfortunately. I’m sure if you’ve used it in the past then you would be okay to use it.

  114. I grew up with this frosting, hardly use anything else. I’ve always made it with 1 heaping tablespoon of cornstarch instead of the flour and used 1 stick of butter and 1/2 cup of shortening. As many times as I’ve made it, it will occasionally break. Not sure why, so I just blame it on the weather! lol

  115. My mom made “Red Satin” cake, which is basically red velvet cake with a variation of this frosting (8 T flour instead of 5 T). She always sprinkled sweetened coconut over the frosting. So yummy. I think she said the recipe came from Neiman Marcus or Macy’s (or maybe that’s an urban legend). My older sister, in her 60’s, requested this every birthday as a child! Who would have thought boiled flour and milk could be so good!

  116. Hi.

    I’m in the UK and I’m a bit confused as I know we have different names for our sugar.

    We have granulated sugar which is very course, used in tea and coffee, caster sugar which is a bit finer than the granulated, used forbaking and icing sugar which is powdery and used for frosting.

    I believe that our caster sugar is your granulated sugar, can anyone confirm this, please?

    Also as there’s milk in this recipe, how long will it last for as it won’t be in the fridge?

    Thank you

    • Christy {The Girl Who Ate Everything} says:

      Teresa, I believe you want caster sugar and this frosting is best served the same day but should be fine at room temperature for the day.

  117. This by far is the greatest recipe I ran into so light fluffy not to sugary!!! Excellent recipe thank you for sharing I’m the happiest baker in the world!!! I sifted my flour and added the milk to the flour gradually to avoid lumps other then that I followed your instructions and my friends raved!!!

  118. I just made this- yum! But- since I was really looking for a good cream cheese frosting recipe I added an 8oz block of Greek brand cream cheese and another tsp if vanilla- oh my. Perfection! Thank you so much!!!

  119. I’m disappointed! What looked like a straightforward recipe turned into a hot mess and uniced cupcakes! Help! Looks curdled! And I whipped FOREVER!

  120. Laurie Chuhaniuk says:

    I’ve just finished making the flour and milk slurry and am waiting for my butter to soften. I’m wondering if I can use my food processor to ‘whip’ up this icing. I don’t have a hand mixer, but do have attachments that are used for making whipped cream. Has anyone used their food processor?

  121. Paige Fiander says:

    could I use this on a cake? any suggestions/notes?