*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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.