Smooth and tasty vanilla buttercream, perfect consistency for decorating any cake.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
15 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir milk and flour together in a saucepan over low heat; cook, stirring constantly, until thick, about 5 minutes. Cool mixture in refrigerator until cold to the touch, about 15 minutes.

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  • Beat butter, confectioners' sugar, and vanilla extract together in a bowl until light and fluffy.

  • Stir cooled milk until smooth. Slowly beat into the butter mixture until frosting is of a spreadable consistency. For a thicker icing, you may not need the entire milk mixture.

Nutrition Facts

198 calories; protein 1.2g 2% DV; carbohydrates 13.5g 4% DV; fat 15.8g 24% DV; cholesterol 42.3mg 14% DV; sodium 117.5mg 5% DV. Full Nutrition

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2013
Awesome recipe!!! The buttercream is light and delicious and not too sweet but also holds it shape enough to pipe! Perfect. Read More
(10)

Most helpful critical review

Rating: 1 stars
08/27/2013
It was very watery ,clumpy, flowery and tasteless, and I followed the recipe fully Read More
(17)
68 Ratings
  • 5 star values: 24
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 28
Rating: 1 stars
08/27/2013
It was very watery ,clumpy, flowery and tasteless, and I followed the recipe fully Read More
(17)
Rating: 5 stars
08/03/2013
Awesome recipe!!! The buttercream is light and delicious and not too sweet but also holds it shape enough to pipe! Perfect. Read More
(10)
Rating: 5 stars
09/24/2015
I fell in love with this recipe when I first tried it in 1969, soon after I married. It is imperative that the flour and milk be thoroughly combined before cooking and that the mixture be cooked to a texture of wet mashed potatoes both for firmness and to cook out the flour taste. Be sure it is chilled before adding it to the butter, or obviously it will melt the butter. This is a great recipe. Read More
(7)
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Rating: 5 stars
03/06/2015
This recipe is flawless as is if you do it right. It's light fluffy and not too sweet. Only tip I can possibly give is whisk the milk and flour vigorously so it doesn't get lumpy and don't over cook it. Amazing recipe! Read More
(4)
Rating: 5 stars
01/14/2016
had tried a similar recipe but this uses confectioner's sugar instead of white sugar and also calls for more flour. This frosting is very light and not too sweet. I did add an extra tsp of vanilla (I use Mexican vanilla); i also refrigerated the frosting a bit before I put it on the cake. Read More
(2)
Rating: 5 stars
12/17/2014
Quick and easy. Great texture and flavor. I added almond extract instead of vanilla and it turned out phenomenal! Advice..slowly add milk and flower mixture to get desired consistency. I had to add more powderd sugar at the end. Read More
(2)
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Rating: 5 stars
04/24/2014
I thought this was great! Since I read that it might turn out lumpy I mixed it in my blender and it turned out excellent. I'll definitely use this recipe again. Thank you for a great recipe Read More
(2)
Rating: 2 stars
06/11/2015
I had to add more confectioners sugar because the frosting was so wet & even then it wasn't too sweet. Read More
(1)
Rating: 1 stars
01/12/2015
I did not care for this recipe. Texture was unappealing thin before even adding milk/flour. Read More
(1)