recipe at a glance
5 stars - 16 reviews
ready in: under 30 minutes
serves/makes: 1 batchrecipe id: 28840cook method: stovetop
1 cup milk
4 tablespoons flour
3/4 cup butter
1 cup sugar
1 teaspoon vanilla extract
Mix flour and milk over medium heat until it forms a paste. Let cool. Mix butter and sugar together then beat in cooled flour and milk mixture. This will take 10 minutes, at least, until no sugar granules can be felt between fingers. Add vanilla.
47 calories, 3 grams fat, 5 grams carbohydrates, 0 grams protein per tablespoon
. This recipe is low in sodium.
ratings & reviews
|Dec 3, 2012 shellbell
This was so awesome! Mom tested, kid approved! Next time I will use less sugar. So happy to find this recipe. Looks so pretty too!
Aug 15, 2011 dfrankowski1Member since: February 9, 2011
IM really several months late but on the boiled icing. If you dont stir whiling heating milk and flour thats when you get lumps. Margarine breaks down from the heat of beating for a length of time
Aug 11, 2011 mary
i,ve used this recipe for years , never fails, the milk and flour has to be cool in order to get the right results, and it takes time to beat it fluffy, loveeeeeeeeee it.
Jun 25, 2011 cfsheldon
This recipe was handed down from my grandmother. I have been using it for years on wedding, anniversary,& birthday cakes. It is the only one I use and my clients love it! I do have trouble sometimes. Humidity is horrible to this frosting! Sometimes my frosting curdles and sometimes I get little lumps of paste. I use margarine. Sometimes it works, sometimes it doesn't. Have any suggestions why this happens for me?
Sep 20, 2010 yipeiokyay
OK...a few things.
1. When you heat the milk, before you add the flour, add the sugar. This will allow the sugar to dissolve completely.
2. 1 cup of sugar is WAY too much. I just made this recipe, using 1/2 & 1/2 instead of milk and while it smooth and creamy it is insane sweet. I am going to make another batch and cut the sugar in half.
The reason to not have the frosting this sweet is that you will loose the flavor of the cake. Reduce the sugar and it will still be fantastic but it will then be more balanced.
Aug 15, 2010 Guest Foodie
I don't know what happened. My milk flour mixture looked smooth. Added to butter,sugar and then it all looked "clumpy", so thin I had to add confectioners sugar so I couldn ice the cake. I was excited about this recipe. What did I do wrong? I'm good at baking.
Did you let the milk mixture cool enough?
Mar 10, 2009 Sharon
I lost this recipe and thought I'd die...then I thought! check on the net.....There it be!!! Thanks God.
This is my families favorite.
Oct 10, 2008 Brenda Bakes
This is more or less my grandmothers recipe. We have made it for years. It couldn't be any better, and is always a go to for most any cake. It makes a generous amount. It is less sweet than many other recipes so its great for very sweet cakes, or for strongly flavored cakes. I have added cocoa /melted chocolate to the flour paste for a chocolate frosting...I think I will try substituting some cream cheese for some of the butter for a lighter cream cheese frosting.
Sep 12, 2007 Ranger
Turned into more of a glaze for me which worked out, but I wish it'd been more of a frosting.
Aug 26, 2007 dot
Also, made this recipe for years. My favorite is to use in cream puffs.