Frosting that will get you hugs
There are two kinds of people: those who lick the frosting off a piece a cake and then those who eat the cake and not the frosting.
What do I prefer? Do you even have to ask? Both, together…in copious amounts.
For those who aren’t frosting people, their reasons usually are that it’s too sweet. I’ve never had that feeling but most of you know my sweet scale by now is a little skewed.
This frosting is for those that don’t like it too sweet.
I’ve been wanting to try this frosting ever since I saw it on the Pioneer Woman but was a little hesitant because it was flour based which didn’t sound appetizing at all and then it said to cook the frosting.
Cook the frosting? The result is silky, light, whipped cream-like frosting.
My husband teaches early morning seminary at our house. For one of his student’s birthday’s he asked if I could make cupcakes. What teenager, or adult for that matter, doesn’t want cupcakes at 6:00 AM? I’m always looking to make goodies so I said of course.
I was still sleeping when the birthday boy, Kevin, ate his birthday cupcake but my husband said he kept declaring that it was the best frosting he ever had.
I said, “Did you tell Kevin that’s actually the name of the frosting?”
My husband said, “No. But he liked it so much he did ask if it would be too weird if he gave you a hug.”
Hmm…at that moment it might have been a little weird since I was in bed…sleeping.
Frosting that will get you hugs
There are two kinds of people: those who lick the frosting off a piece a cake and then those who eat the cake and not the frosting.
Ingredients
Instructions
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It took me around 5 minutes. Be careful not to burn it. Remove from heat and let it cool to room temperature. You can place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools if you are in a hurry. Stir in vanilla. This mixture must be completely cooled in order for the frosting to work.
- While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. Make sure you scrape down the sides every so often so that it all gets incorporated and whipped. If it's not looking like whipped cream, keep on whipping. This frosting is great for piping. Best served the same day.
Notes
Note: Your butter must be room temperature for this to work. Don't microwave it to get it soft. Bring it to room temperature on the counter.
Source: recipe from The Pioneer Woman
Hi,
from the look of it the frosting is great
i just wanted to ask will it hold to pipe flowers i am looking for a recipe that holds well for piping roses and flowers and also stand in a rather warm weather
and onether question can i reduce the amonut of butter in it ? ( i am not a very big fan of Butter )
thnx in advance
Manal,
This frosting is good for piping but I would not say that it would stand well in warm weather. The butter is an important part to the flavor here since it’s flour based. I think maybe a sturdier frosting would be better for your situation. Good luck!
I’ve tried this in warmer weather (I live in Texas) and I guarantee it is not a warm weather frosting.
@Anonymous,
I haven’t tried it with anything other that regular milk. I’m not sure if it would work because it is a little bit of a touchy recipe.
Would this recipe work with a non-dairy milk – almond or coconut milk? I’m not sure if the milk & flour mixture would thicken properly.
I just made this frosting & it’s FANTASTIC! I was afraid the granulated sugar will make it grainy & it was, at first. I continued whipping it & it was all good. And I live in a tropical country, frosting melt in room temp easily & this frosting didn’t. In fact, I’ve left the cupcakes out for a while now & the frosting still holds. Which is great! Best frosting!
@Anonymous,
This is best when used the same day. It’s not a good frosting to make in advance. Sorry.
hi dear,
i wanted to ask whether this frosting can be stored for 10 days ? and how to store it
thanks in advance fro your reply
have you tried leaving cupcakes with this frosting at room temperature for more than 12 hours? I have fondant cutouts and dont want to place them in the fridge for fear of it getting ruined. thanks! ~ jane
I was a little skeptical when I read this recipe. I honestly have never heard of using flour and cooking a frosting! I just made this , like literally 5 minutes ago, and it turned out FANTASTIC! I was a little worried for a few moments when cooking the flour mixture. I walked way for only 45 sec max and when I came back to stir it, it had started sticking to the pan and became a bit clumpy but I kept stirring until it smoothed out. I colored mine yellow using a gel frosting and the color distributed evenly. You’ve gotten a great big thumbs up from my girls on this frosting. My 8yr old has already stated whenever we need frosting we have to always make this one. She even asked me to make sure I had it written down so we don’t loose it. Thank you for sharing!!
@Anonymous,
Ahhh. I recommended storing them at room temp because this frosting is best when made and served the same day. The frosting does harden up in the fridge. I’m not sure how it will hold up.
Just wondering… if I make these for a party the night before and frost them… how should they be stored? In the fridge or at room temp? I read some of the comments and you recommended leaving the frsoting at room temp… *I am piping the frosting using star tip 21 🙂 thanks!~
My mom always made this frosting! One of her variations is to make it with a re ally good chocolate milk then after you whip it all up add some melted (cooled to room temp) German chocolate. Voila! A truly yummy chocolate whipped cream frosting!
Oh my!!! Just made this frosting tonight and it was so amazing! I’m not a fan of your average thick sweet buttercream but this buttercream is absolutely delicious! It’s very light like a whipped cream but oh so buttery and silky smooth. Pipes very nicely onto cupcakes also. I will be using this recipe over and over. Thank you!
Can’t believe I’ve just tried a buttercream recipe with flour…but it works, thank you! Been searching for something without the heaviness of pure buttercream. Now I’ve found it! I did find I could taste the flour a little though, did I do something wrong? I just added a little powdered sugar and that seemed to do the trick…it also made it a little firmer for piping, without making it too sweet/heavy. Thanks again!
@Anonymous,
It should not be gritty. Try whipping it longer.
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I’m an experienced baker and was looking forward to trying this recipe. The flavor is good and I liked that it was so airy but the granulated sugar made it gritty. Is this normal?
funny that so many people can’t get this frosting right!! come on. seriously??? its not that hard! i think people are too impatient and don’t let the milk/flour get thick enough. or maybe they don’t stir constantly. who knows!! all i know is it always works for me and i agree, best frosting EVER! maybe non experienced bakers just shouldn’t make this
Fantastic frosting, I use it all the time! Works well with almond milk (seriously) and want to try it with coconut milk! Sometimes I add other extracts to change the flavor, and it’s oh so yummy! I also use this recipe for black forest cake instead of whipping cream!
@Jeanette,
If you were to color it I think maybe you could add it to the flour mixture before you whip it. Since it’s based on butter anytime you work with it, it will soften. It’s usually fine though. Are you sure it was cooled before you whipped it?
Hey Christy,
I made this frosting and added color. Now my whipped frosting looks like it has freckles. should i use powdered sugar?
Also is it a refregirated cake? i sorda tried to do circular flowers with it and it started to sorda melt. Any tips?
Thanks My hubby loved your whipped frosting 😀
@Wahu,
I cooked it for about 5 minutes until it got to a thick pudding like consistency. I’m sorry it didn’t turn out. Did you let it cool all the way before you whipped it?
I tried this recipe, but it didn’t work out for me, even though it tastes sooooo good.
I want to know how long did you cook the flour? cz when I cooked it got thicker and thicker like glue, so I stopped.
thanks 🙂 x
Has anyone tried splenda instead of sugar.
I am a diabetic and would LOVE
to find a good tasting frosting.
@Emily,
Yes that’s 24 cupcakes frosted with a knife. You would definitely need more to make the tall swirls.
This frosting really is the best! I’ve made pomegranate and chocolate versions too. To. Die. For.
Me too. I first made this on a red velvet cake in my sophmore home ec class.
When you say this frosts 24 cupcakes is that with a knife or piping tall swirls with a pastry bag?
Also, ever tried part or all brown sugar instead? Wonder how that would taste on chocolate cake. Hmmm. What do u think?
Thanks for the reply Christy 🙂 I am glad I asked! I think I might like this on something like a strawberry shortcake rather than a regular cake. I don’t mind the more airy type icing on shortcake. I just have to have a heavy and sweet icing on regular cake lol. Thanks again!
@taralynn1006,
I always use unsalted butter when I make frosting. Great question.
Just had a quick question on the butter….is the butter salted or unsalted that is needed for this frosting?
@savingssally,
It’s definitely more like a whipped frosting. Very airy. So if you prefer buttercreams it’s probably not for you.
@savingssally,
It’s definitely more like a whipped frosting. Very airy. So if you prefer buttercreams it’s probably not for you.
@Unknown,
This frosting is not that sweet. It’s like and airy. It would be good on yellow cake.
I’m wondering what this tastes like…if it’s more like the whipped frosting on bakery cakes or something? I absolutely hate the lighter cool whip type frostings. I tend to like sweet like buttercream or cream cheese icing–not the airy types. I would never use anything other than creamcheese frosting on a red velvet cake. Do you think this recipe would be worth trying given my preferences (since I really cannot get a good idea how this one compares to other types)or should I stick with what I know? Thanks…it sounds interesting!
Hi all, I just wanted to chime in on how I made and stored this great frosting. First of all, I am not a master chef by any means, but this frosting came out perfect for me, white, fluffy, and medium to low sweetness. I didn’t think it was hard or complicated. First, I think the whisk I used when cooking the flour is a BIG help. It’s the IKEA one that comes in the $3 set of 2 whisks, the one that’s got a spiral of wire bent in a half circle, so it’s flat on its side. On their website it shows someone using it to make sauce in a pan. Flour into cold water, whisked it up good, no lumps with this great whisk… put over medium heat for 3-4 minutes, it got saucier, another minute, got really thicker and just bubbly, another 30 seconds, and that was it. Took it off and let it sit for an hour or so, then stirred in the vanilla. Meanwhile, I forgot to let the butter get to room temp, so I sat it in the warmish garage for 20 minutes. It was still kind of cold but not like a rock. Beat it with the sugar in the stand mixer maybe 2 minutes. poured in the cooled thick paste, beat it maybe 2 more minutes. Voila! Perfect white cloudlike frosting. Slathered it on all sides of a chocolate bundt cake. Ate 2 pieces. It’s been in the fridge all day and I just had to go get another piece. It’s kept great in there, firm and cold and amazing!! My opinion is this, it would be great on any chocolate, or fruit flavored (orange, strawberry, lemon) cake, but I don’t know about yellow cake. Neither one is going to have much intense flavor so I’m not sure on that. I’m going to put it on a lemon cake next week.
What does this frosting taste like? Would it be good with a yellow cake?
@Rhett and Tiffanie Jackson,
Honestly, this frosting is a bit tempermental and I do not know if it would take to the fresh strawberries. I would have to try it out…
this looks awesome and I am really going to try this tomorrow. I am wanting to make a fresh strawberry frosting…but when I tried it with cream cheese frosting it was too runny and to sweet… would this work with fresh strawberries? Thanks so much! What a fun blog!!
@Mart,
I’m not going to lie, this isn’t a simple recipe. If you don’t cook the flour long enough or let it cool long enough it won’t work. Also, you have to beat it forever. What seems like a mess will eventually whip up into frosting.
My grandmother has a variation of this frosting. We called it Fluffy Icing. She would add maple flavoring in addition to the vanilla and it made a wonderful maple walnut cake. (Put walnuts on the sides)
@sandra, I agree with debnjim, I think the gluten free flour would work!
As long as the flour and milk thickens when cooked together, I don’t see why you couldn’t use it. It gets really thick, more like paste than glue. Good luck.
Can i make this frosting using gluten free flour? I want to make Gluten free red velvet cup cakes for a bake sale (since so many people seem to be allergic to gluten these days) I’m looking for the perfect frosting and this one looks perfect except for the gluten factor.
thanks!
My MIL gave me this recipe in 1968. I love that it takes so few ingredients and so little sugar. I’ve used it more often that any other frosting. It can also be flavored in many ways by adding jam or jelly, or bottles flavors, cocoa, finely ground coconut or use your imagination. My favorite is always vanilla and almond extracts.
My granny taught me this recipe to go on Red Velvet Cake, and I love it on all sorts of cake. Def make sure you cook & cool the flour mixture long enough. Stand mixers are a plus to WHIP IT GOOD! Granny called it Cooked Frosting.
@Alicia,
The only time I haven’t had this turn out Is if I didn’t cook the flour long enough or if my flour mixture was too warm. So sorry it didn’t work for you! Did you cook the flour part long enough?
I have tried this recipe 3 times. I usually make Swiss or Italian meringue and I was looking for a substitute. This icing while it resemble whipped cream it was still broken and curdled. The taste was still smooth and great but it never cohesively came together and it looked like the SMBC or IMBC would look when it’s not whipped long enough. However, no matter how long I whipped it still looked that way. I could actually see it breaking when I stopped whipping. My butter everytime was no warmer than 70 degrees. Is this normal?
Thank you so much for posting this recipe! I don’t think I’ll ever be able to go back to powder sugar frosting again. It was so easy and I added fine crushed Oreos to it for Cookie’s N Cream cupcakes. Again, thank you for a wonderful recipe!
Yup, you give new meaning to food lover!! Thanks for doing what you do!! Lots of inspiration and fun here.
http://www.poppylopparties.com
@Peter,
To be honest I’ve only used it for 24 cupcakes. I think it would be enough but I like a LOT of frosting on my two layer cakes so you might have to do 1.5x the recipe.
Does this recipe make enough to frost a two layer cake?
@Melanie,
I haven’t made it chocolate version but the girls over at OurBestBites have a version here: http://www.ourbestbites.com/2010/05/chocolate-frosting/
Have you made this in a chocolate version?
I just made this frosting for Christmas sugar cookies. It is gorgeous with the food coloring in it as it still leaves some white showing. Also, The taste is…. AMAZING! My husband hates sweets and he has been eating these cookies like crazy! I also gave some to some friends who fought over who got the last cookie!
@Anonymous Nicole,
I have frosted cupcakes and stored them in the fridge then brought them to room temperature but sometimes the frosting will separate in the fridge. You should store the frosting in a well sealed container outside of the fridge if you want to frost the next day.
Can this frosting be put in the fridge and then brought to room temp later?
nicole
This really is great frosting! Not at all like most overly sweet ones. It came together easily and didn’t need much beating, maybe 1 or 2 minutes. It’s been 3 days almost and it has held up well on my cupcakes.
Wow!!! I’ve been looking for a cupcake frosting recipe and this looks like something i might try tomorrow. Also, do you have a recipe for that cupcake in the picture? It looks really good!
Thanks,
Sarah
http://treatsforthesweettooth.tk 🙂
@Rebecca,
I actually have never tinted it but I think it would tint well.
Christy
Do you think I could airbrush it? Do I need to keep it refrigerated to keep it looking good?
I would keep it refrigerated but I’ve done both. I’m not sure if you could airbrush it but it’s worth a try.
Does this tint well?
I made this frosting today and it is really perfection. It has the richness and balanced sweetness of cream cheese frosting without the weight of it. I took a portion and mixed in a tablespoon of freshly ground peanut butter (with no sugar) and it made a sublime peanut butter frosting/filling. I am going to use it when I make ‘funny bones’ cupcakes later this month. Thank you!
Yum! This was really really yummy! I made it on a whim and than realized I didn’t have anything to put it on. I searched my kitchen and found a box of brownies. To make it a little more chocolaty I added a box of chocolate instand pudding mix to the frosting and it turned out like chocolate mousse. SO GOOD!!! Thanks for sharing!
Good idea!! I was scrolling to see if anyone used chocolate in their recipe. Thanks!!
@Hamiltons,
I think either you didn’t whip it long enough (whip the heck out of it) or you didn’t cook it long enough. You really want a thick consistency. Hope this helps. And you don’t want room temperature butter. More on the cold side but not rock hard.
Christy
Everyone on her plus the recipe calls 4 the butter to be room temp. Said if the butter is even the lest little bit cold it will not turn out. So which is it? Room temp or cold? Thank you
Please tell me what I did wrong!! It tasted wonderful but maybe I didnt whip it long enough because it seemed to be melting as I put it on the cupcakes (and they were cool…made them last night. It had kind of an “airy” consistency to it if that makes any sense.
Well it looks gorgeous! And I think I’ll have to make some later today. Love your blog.
I just found your blog (going to be making those apple muffins tomorrow!) and I’m so excited to see you have this frosting recipe.
My mom has always made that frosting and everyone always wants the recipe!
Oh my goodness. This looks amazing. I am one of those who don’t like frosting that makes my teeth hurt. For this reason, I usually go for a cream cheesy frosting, but that doesn’t really fit with all the cakes I make all the time. This looks like it would be a great one. Can’t wait to try it!
I’ve made a cooked frosting before but the directions weren’t that great so in the end I didn’t cook it long enough and it was kind of runny. I might have to try your version.
This sounds delish!!! i was looking for something yummy for my mother in laws birthday cake lol i shall try it.
what Valerie said… It’s a staple frosting on Red Velvet cake and now i can’t resist using it on almost everything else too!
Very interesting! I might have to try that one! I, myself, am like you. Is there really such a thing as too sweet??? Come on!;P
Love your blog! Just discovered it!
I’ve heard of using flour in frosting although I haven’t tried it yet. I hear it cuts the sweetness!
If I were Kevin I would have probably run in and hugged you. Asleep or not.
interesting…. so what is the final texture like when you finish it?
Making this right now. Just baked a carrot cake and my father doesn’t like cream cheese, so I can’t use the typical frosting for it. But this will probably be perfect!
I love this frosting. My grandma taught me the recipe 10 yrs. ago. But it calls for shortening and butter. It is the best and everyone that has it says so. So your title is very fitting
I can’t wait to try this frosting! When I was looking at it, Ash came over and yelled, “Yum” and then “Christy!”
@Gnee,
Personally I’m a traditionalist and love cream cheese frosting on carrot cake. But hey, I’ve never tried this on carrot cake so maybe…?
Christy
How sweet of you to make those for Kevin.
Thanks for sharing – I’m going to have to try this.
Earlier this week I made a swiss meringue buttercream (my first time making a cooked frosting) that was lighter and delicious too.
My SIL grew up with this frosting on everything and loves it too. I’m curious, did you think it was better than cream-cheese frosting? I made some carrot-cake cupcakes that are waiting for frosting in the freezer. Cream cheese is just so perfect on carrot cake. It’s a wonderful alternative when we are out of powdered sugar too. Thanks!
It looks like a pretty simple frosting but i like how it doesn’t use powdered sugar. Whenever i use powdered sugar in frostings it’s always too sweet. Thanks for sharing the recipe!
My frosting didn’t turn out! I live in Colorado where it’s high altitude. I think the flour/milk mixture wasn’t thick enough
Oh shoot. Sorry to hear that.
I studied pastry at Johnson & Wales, and have been baking for many years. I also live in Colorado, it is not the altitude or the climate. I believe you needed to cook your milk/flour mixture a bit longer.
I live in Colorado and have made this recipe a handful of times. I have found if the butter is even a little bit cold it won’t turn out. However, all the times I have made it and the butter was on the counter over night it came out perfectly!
Good to know. Thank you!
Try cooking as long as it keeps thickening without burning, then put in the fridge until completely cooled. I’ve been making this for around 50 years, first in Florida,then the mtns. of NC. I lived in Los Alamos until I was 13 and remember the problems we had cooking in the high altitude, so I hope it’s enough to make the frosting turn out well for you.
I just discovered your blog and might be in love. I love to eat but I actually LOOK like I love to eat. Then there is you who are gorgeous and thin. Not fair. I want to try this recipe, wonder if it would work with dairy free margarine and soy milk. Soy is no always a good item in cooking but my family is lactose intolerant. 🙁
I just tried this recipe with no sugar added almond milk and it turned out amazing!!
Have you ever teyed almond milk. I love it and have used it in my coffee. O would give it a try
My mother has made this frosting since I was a very young child. I’ll be 48 next month LOL. It is especially delicious on Red Velvet Cake!!
I grew up thinking this was THE icing for Red Velvet.
Me too! And I still think so! This was my Nana’s “go-to” red velvet frosting and I asked for it specifically for every birthday!
Me as well, my favorite as a child and still is to this day 🙂 I’m thinking we all must have grown up in the Midwest?? You cannot find the “real” red velvet cake anywhere, so thankful to have the original tucked away……
Duncan Hines (US not Canadian)
has a real red velvet mix, that is definitely red. The Canadian version looks like regular chocolate with. very slight red tinge.
I accidentally forgot to use a whisk and it came out as chunky jiggly icing floating in butter … it was gross but it was my fault 😅