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Boiled Frosting

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Rating: 5/5 5 stars
13 reviews

recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   1 batch


recipe id: 28840
cook method: stovetop

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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.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: Billy brawny

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Guest at

recipe rating
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!

Registered Member at

Member since: February 9, 2011
recipe rating

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

Guest at

recipe rating
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.

Guest at

recipe rating
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?

Guest at
Sep 20, 2010

question or comment
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.

Guest at
Aug 15, 2010

Guest Foodie
question or comment
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.

CDKitchen Note: Did you let the milk mixture cool enough?

Guest at

recipe rating
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.

Guest at

recipe rating
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.

Guest at

recipe rating
Turned into more of a glaze for me which worked out, but I wish it'd been more of a frosting.

Guest at
Aug 26, 2007

question or comment
Also, made this recipe for years. My favorite is to use in cream puffs.

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