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Best Buttercream Frosting
Reviews:
July 29, 2003

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 lumps. I've used both granulated sugar and powdered in this recipe and found that if the air is humid, the granulated will result in a grittier frosting. But the flavor is to die for regardless! The appearance of the milk/flour mixture is a bit off-putting once it's cooled, but once it's mixed with the butter/sugar, it's beautifully smooth and fluffy. Thank so much, Jennifer!

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