A creamy white icing that looks like whipped cream.

Carol
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.

Nutrition Facts

172.9 calories; 0.8 g protein; 14.9 g carbohydrates; 33.8 mg cholesterol; 93.9 mg sodium. Full Nutrition

Reviews (667)

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Most helpful positive review

Rating: 5 stars
10/19/2015
(860)

Most helpful critical review

Rating: 1 stars
01/27/2003
I was really disappointed with this recipe. I definitely do NOT recommend it to anyone who does not have a stand mixer- I have one, and finally had to turn it off because I thought it would overheat. If I had to stand there with a hand held mixer, I would have given up much sooner. I mixed & mixed & it still did not all come together. It looks curdled to begin with, which is normal, but after 20 minutes of mixing, it still looked a little curdled and the sugar had not dissolved. As far as lumpy flour other people mentioned, you really need to stir constantly as it thickens. I did not have any problem with that at all. Also, this is not nice and cream colored- it is definitely yellow, with the butter and vanilla. I was hoping it would look lighter upon beating. I finally had to give up on this. I have very little time to find a new recipe now to frost my friend's birthday cake. Read More
(128)
742 Ratings
  • 5 star values: 387
  • 4 star values: 118
  • 3 star values: 65
  • 2 star values: 44
  • 1 star values: 128
Rating: 5 stars
10/19/2015
(860)
Rating: 5 stars
03/01/2007
I have been making this recipe for years. I think some of these people should re-read the recipe. It does not say to melt the butter ~ just make sure it is at room temp. And I also suggest that the milk and flour mixture be pretty cool before adding to creamed mixture. Try it again you will love it. PS try using a tsp. of almond extract when frosting a chocolate cake. Its delicious. Read More
(222)
Rating: 5 stars
02/22/2008
A 1/4 teaspoon of corn starch in with the flour/milk prior to cooking will help alleviate the lumps. Read More
(192)
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Rating: 1 stars
01/27/2003
I was really disappointed with this recipe. I definitely do NOT recommend it to anyone who does not have a stand mixer- I have one, and finally had to turn it off because I thought it would overheat. If I had to stand there with a hand held mixer, I would have given up much sooner. I mixed & mixed & it still did not all come together. It looks curdled to begin with, which is normal, but after 20 minutes of mixing, it still looked a little curdled and the sugar had not dissolved. As far as lumpy flour other people mentioned, you really need to stir constantly as it thickens. I did not have any problem with that at all. Also, this is not nice and cream colored- it is definitely yellow, with the butter and vanilla. I was hoping it would look lighter upon beating. I finally had to give up on this. I have very little time to find a new recipe now to frost my friend's birthday cake. Read More
(128)
Rating: 5 stars
05/09/2008
This recipe tasted awesome! Love it! I halved the recipe for a batch of chocolate cupcakes, which was just enough for 18 cupcakes. But next time, I don't think I will half the recipe, because it was so good, I want to add a huge mound of icing on each cake. This was not too sweet and it had a great flavor. When I bake, I always "substitute" healthier ingredients. So I did use whole wheat pastry flour and sucanat with honey (which I ran through a coffee grinder, that has never had coffee in it, to get a finer sugar - closer to confectioners). This was great with the healthier substitutions. Will be making this again today and will try adding a twist with strawberries to get a strawberry icing. Hope it turns out just as good! ***UPDATE*** I did make this icing by adding strawberries, delish! I divided the icing into 3 parts, one part stayed the white vanilla (as the recipe), second part I whipped in 1 Tlb. of cocoa for chocolate icing, the third part, I added about 1-2 Tlb. of pureed strawberries (strawberries had sugar on them, left over from shortcake). Then I iced cupcakes and had 3 different icings. These were great! BTW - this recipe "Simple White Cake" from this site makes excellent white cupcakes. Read More
(94)
Rating: 4 stars
01/19/2012
I use this recipe to fill my homemade Twinkies, the flour should be 4 tbsps not 2 though. A stand mixer works great for this as it should be beaten for at least 5 minutes to lose the graininess, sometimes closer to 10. ***Update, I read somewhere that it was recommended beating the sugar into the warm paste mixture, I did that and boy does it save tons of time! I beat my butter until fluffy then put in the fridge, then I beat the paste with the sugar and put that in the fridge, when the paste was cool I added it to the butter, added the vanilla then only needed to beat it for about 2 minutes until it was nice and fluffy, no graininess at all. Read More
(74)
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Rating: 5 stars
05/03/2007
Great if you are in a pinch with no powdered sugar! I have never made frosting before, and needed some for kid's cupcakes, very easy to make! I did cheat a little by cooling the milk/flour after thickening in the fridge, and it didn't affect it at all- good yeild amount. Read More
(63)
Rating: 5 stars
08/11/2007
Delicious. Exactly what I was looking for. Incredibly thick but with a light taste which melts in your mouth. If you want the perfect piping icing I recommend this recipe! You won't be disappointed. Read More
(40)
Rating: 5 stars
08/29/2002
At first I was kinda shaky about it, but once I made it, it really did look like whipped cream. And my grandmother, who's always looking for a good frosting recipe, LOVED it. Used it to frost a red velvet cake...complimented it very well. Read More
(36)