Mom's Buttercream Frosting

The best way to ensure you will not have lumps is to start with the flour in a sauce pan over medium heat and very slowly pour in the milk, whisking the entire time. Also, so as not to get that...

This was a wonderful recipe. After I cooled the milk and flour mixture I beat it with the mixer until it was creamy and then added the rest of the ingredients. The frosting came out light and ...

Oh, my.. this is amazing frosting. I've made classic egg-based buttercreams before, but always found them too buttery. And I'm not a fan of powdered sugar/butter/shortening frostings personally....

This is an old chestnut! I've been making this recipe for over 30 years. One ingredient that is missing is salt. You need to add a couple of nice, big pinches in order to counteract the blandnes...

Thank you! The best old fashioned buttercream frosting I have had. I did however use 10x confectioners sugar (1 1/2 cups) in place of granulated, and I used all butter. I will not be trying anot...

This recipe is very tasty and light. I was doubtful because of the use of flour in the recipe. It has a light taste. I used vanilla and almond extract and it worked really well. It was great...

This frosting is smooth, pretty, easy to work with and most of all delicious! It's not too sweet at all and the consistency is really special. You do have to do it right, make sure that your "...

Followed recipe exactly, but the finished product tasted overwhelmingly like Crisco. Fortunetly, someone on site suggested using all butter, so I went back and remade the recipe. The second time...

This is wonderful! So much better than frosting made with confectioner's sugar. It tastes like a light, sweetened whipped cream frosting. I made this with all butter and no shortening and I re...