38 Ratings
  • 5 Rating Star 22
  • 1 Rating Star 6
  • 4 Rating Star 6
  • 3 Rating Star 4

A fast recipe to frost a cake with.

prep:
20 mins
total:
20 mins
Servings:
12
Max Servings:
12
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Ingredients

Directions

  • Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.

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  • With an electric mixer beat the butter, sugar and salt until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake.

Nutrition Facts

189.28 calories; 1.13 g protein; 20.15 g carbohydrates; 11.94 g fat; 32.13 mg cholesterol; 114.38 mg sodium.Full Nutrition


Reviews (33)

Read All Reviews

Most helpful positive review

Anonymous
10/22/2007
I use this recipe on all my cakes and have always received rave reviews. It is very smooth creamy and sweet. Be sure to beat it well -- for 8 mins as you add each ingredient. You can even add peanut butter to the mix which is great on a chocolate cake.
(14)

Most helpful critical review

MOONNOODLE
07/08/2003
This was very grainy and greasy. Recipe called for white sugar but maybe it was supposed to be powdered sugar or confectioner's sugar. Won't make it again.
(17)
38 Ratings
  • 5 Rating Star 22
  • 1 Rating Star 6
  • 4 Rating Star 6
  • 3 Rating Star 4
sarah's laolao
05/26/2008
I use this recipe often. There a few caveats that should be mentioned as we all know that half of our cooking success is really in technique and not just the ingredients. First--try to make on low humidity day or have the AC going to dehumidify the air--things just seem to work in this recipe better with lower humidity. Second--WRT ingredients--whole milk or any level of cream will work better--must be dairy and not any of the imitations that are quite good but will NOT yielod the same result with THIS particular recipe. THIRD--please do yourself a favor and use butter the first few times around with this recipe--my only failures came in using a cheap margarine and other whipped "spreads" that are great on toast but don't always make the transition into old family favorite recipes (I figure if my mom and grandma made it with butter--if I want the same result I should use butter)--actually my frosting was slimey tasting when I used one of those 'spreads'--grossed me out and I wasted the other ingredients and still had to get dressed and run to my all night grocer. You need to reduce the flour and milk mixture to a smooth paste by constantly whisking over medium low heat. Is this a fussy recipe--kinda but well worth the effort and like everything else--the more times you prepare it--the better you will become.
(33)
MOONNOODLE
07/08/2003
This was very grainy and greasy. Recipe called for white sugar but maybe it was supposed to be powdered sugar or confectioner's sugar. Won't make it again.
(17)
Anonymous
10/22/2007
I use this recipe on all my cakes and have always received rave reviews. It is very smooth creamy and sweet. Be sure to beat it well -- for 8 mins as you add each ingredient. You can even add peanut butter to the mix which is great on a chocolate cake.
(14)
Anonymous
01/02/2009
I have a similar recipe that I got from my mother. Mine calls for 1 stick of margarine 1/2 cup crisco and no salt. There are a couple of problems that people seem to have with this recipe. The first is that you must whisk the flour into the milk until you do not see any more clumps. Then you need to cook the mixture over medium heat and constantly stir until it thickens into a paste. Which is sort of a pain but well worth the effort. The second problem is that you must wait until the flour mixture is completely cool before combining with other ingredients. This is key. I use my recipe all the time. Goes great with chocolate chip banana cake.
(12)
mjk
01/18/2011
I have been searching for this recipe for over 20 years. A friend of mine in Michigan used it for a coconut cake and when I moved I lost contact with her as well as my recipe book with all my favorites. NOW I can finally make icing that works for me. As SEVERAL people have said this works only with butter not margarine though you can use shortening. The flour and milk must be COLD before you combine it with the other ingredients not just room temperature. Otherwise it is gooey and not at all what you are looking for. I put mine in the freezer when I take it off the stove and leave it for about 20 minutes or more until it is very well chilled. Do not take it off the stove until it is so thick that it is a paste not a white sauce. Other than that you should always be successful. Good luck!
(12)
MICHELLEGACEK
01/29/2005
My Mom gave me this recipe a few years ago only she called it poor man's whipped cream. I love this recipe and I use it all the time. It's wonderful for banana cake.
(9)
Anonymous
03/11/2007
All I could taste was the butter.
(6)
Hazcat
11/10/2013
Great stuff. I can't have wheat so I used potato starch in place of the flour. It did not fluff as much as it should have but it made a rich velvety frosting very satisfying. Next time I will try corn starch tapioca starch or arrowroot.
(6)
Kattrinka
10/25/2010
As a former professional cake decorator I'd like to say that I LOVE this recipe and used it often. On wedding cakes also....I like to make a thicker flour base (for decorator frosting) so I use more flour to milk about half and half. I also give the base a whirl in the food processor after it is cool to make sure it is perfectly smooth and able to pipe. Then proceed to the formula. As others have said use BUTTER for the best results.
(6)