recipe at a glance
4 stars - 22 reviews
ready in: 30-60 minutes
serves/makes: 2 cupsrecipe id: 29524cook method: stovetop
1 cup butter or margarine
1 cup granulated sugar
1 cup milk
6 tablespoons flour
1 teaspoon vanilla extract
1 1/2 tablespoon cocoa if you want chocolate icing
Cook milk and flour until very thick (so thick you can't stir), then COOL.
Cream butter, sugar and cocoa (if using cocoa) until very creamy. Add milk and flour mixture and vanilla. Beat until thick and creamy (about 4 or 5 minutes).
This is an easy way to make icing without confectioners sugar.
86 calories, 6 grams fat, 8 grams carbohydrates, 1 grams protein per tablespoon
. This recipe is low in sodium.
ratings & reviews
|Dec 3, 2013 Jules_Member since: December 3, 2013
So glad I found this recipe! I must admit I panicked when I realized I only had half a cup of icing sugar and an entire cake to frost. This recipe was very easy to whip up (no pun intended) and turned out way better than expected (especially since during the early stages it smelt and looked like homemade play-dough). I ended up using the half cup of icing sugar along with the cup of sugar the recipe requires, because the birthday boy has a bit of a sweet-tooth, but it definitely wasn't necessary.
My tips for this recipe would be:
1: Sift the flour beforehand to prevent lumps (and save your arms from unnecessary whisking)
2. Stir/whisk CONSTANTLY. The milk-flour mixure goes from liquid to near solid very quickly, so keep it moving.
3. Refrigerate your milk-flour paste for best results
Aug 10, 2012 brennao
This recipe saved my day! I whisked the milk flour mixture together while cool then heated. I only heated it until the texture was frosting consistency that I wanted. Then I added a half cup of brown sugar with the sugar butter mixture, for added sweetness, and a half cup of peanut butter as well, because it's for my hubby and he LOVES peanut butter! It's a little thin, but only because I melted the butter. Once it sets up it will be perfect! Thank you! I will be using this recipe from now on! :)
May 11, 2012 Mar
This was a really cool idea for on the fly icing when you have no confectioners sugar. It tastes amazing IF done exactly right, but I would strongly recommend letting people know that they must whisk the milk/flour mixture to avoid lumps of flour. It tastes amazing and works fantastic when make just right.
May 5, 2012 StacyJ
I don't usually go back and comment on recipes but this was fantastic and I had to comment. I was sort of skeptical having never made icing without icing sugar but this was awesome. Followed recipe to the letter and worked well. If you have a sweeter tooth you could add more sugar. Thanks for the great recipe!
Mar 29, 2012 Missy
I was making a cake for my Dads birthday and realized that I didn't have any icing sugar, so I couldn't use my normal buttercream icing recipe. I found this one and gave it a try. It's is very creamy and delicious. For non-experienced cooks the instructions are lacking a few important points. I warmed the milk and slowly added the flour by Tbls and whipped with a whisk until thick to avoid lumps. I also refrigerated the milk and flour before adding it to the butter and sugar. I give it 2 thumbs up. Awesome recipe and thanks for saving my butt :)
Mar 16, 2012 EdenAndSamMember since: March 16, 2012
I am 13 years old and i am a beginner baker. My friend an d I ran out of powdered sugar so we found this recipe. I recommend it. it was very chunky. The chunks were all butter. I thought that was gross but it turned out fine. It was pretty because we used sky blue food coloring, but you could still see the chunks of butter.
I am 12 years old. I LOVE to bake i have made many recipes for frosting and i would say that this is probably my 3rd or 4th favorite because it took a while to prepare. It was VERY lumpy at the beginning and got even lumpier at the end. I would probably only make this recipe if I was in a hurry because it tasted like the only ingrediant was butter and sugar. Unless you LOVE butter i would put in a little less but other than that it was great and easy to handle in the end. I would use this again in the future with a little adjustments. -Sam And Eden
-THANX LOTS IT ROCKED
Thank you Eden and Sam for your review! Just a note, if there were chunks of butter in it, it probably means it wasn't quite mixed long enough. Also, make sure the butter isn't too cold or it won't "cream" together with the other ingredients.
Aug 21, 2011 Guest Foodie
The first time I made this it came out runny : ( You MUST let the milk and flour mixture COOL COMPLETELY before adding it to the sugar and butter or the butter will melt and make the icing runny. This is a great recipe!!!!!!
Mar 20, 2011 glooglas
I am going to make a cake with buttercream icing (no chocolate).
Is there ANY thing that I MUST do to make this recipe worthwhile as I don't want to waste the ingredients.
EG. is there any way to guarantee no lumps or not to be too runny i want it as close to frosting as possible THX.
Jan 9, 2011 SoyJLo
I ran out of confectioners sugar so I thought I'd try this recipe and it was okay. It actually tasted almost like a marzipan (I didn't use the cocoa powder).
I also made it a little differently: I heated up the butter, added the flour, and then added warm milk to the mixture little by little. It thickened quickly and there were no lumps. After it cooled I added the vanilla and sugar. The flavor is nice and the texture was light and very fluffy - but it just wasn't frosting. It's more like a airy pudding.
Dec 17, 2010 zeeredhed
Excellent the way it is (10 minutes creaming and 10 minutes whipping) but I wanted it sweeter. So used 3/4 cup cane sugar and 1/4 cup dextrose (from wine making supplier) wow the extra sweetness is just right. I've also used non acidic fruit juices like raspberry and blueberry instead of milk for nice fruitful frosting with pretty colours.