Best Buttercream Frosting

Don't be put off by the ratings of * and **. Not cooking the flour/milk mixture long enough will result in a "floury-tasting" frosting, so be sure to cook the mixture until reasonably thickened...

This is a GREAT recipe that's easy to mess up: first, cook the flour and milk til it's thick (I don't know what a "ball" would be). Then make sure the flour and milk combination is completely c...

I'm really surprised that people had trouble with this recipe. I've made it at least 10 times and never had a problem. Whisking the flour into the milk thoroughly before heating will eliminate...

This is, simply put, the best buttercream frosting. However, the description of cooking the milk and flour is poorly written - it should NOT (as others have noted) form a "ball". If you add the ...

Absolutely delicious and a great template for other flavors/extracts. To avoid flour lumps I made a roux. I took 4 tablespoons of the butter and melted it in my saucepan, then stirred in the flo...

For those of you who tried this and it didn't work, TRY AGAIN! This frosting is absolutely devine. Patience is the key here so take your time and your efforts will be rewarded 10-fold. My husba...

This is a wonderful buttercream frosting recipe! I think that the ingredients list should say powdered or confectioners sugar, though, NOT white sugar. If you use this recipe, use confectioners ...

I used this frosting on a sponge cake and it got great reviews from my family. It was very creamy--not grainy at all, and just sweet enough. Don't worry about the milk/flour mixture turning into...

i agree with "starla" and a couple others. i have been cooking for 40 years and this is the second time that I couldn't use this. when does it form a ball??? a lot of people substituted pow...