it was okay i did what it told me but the flavor did not come out right it taste kind of like vegtabgle spread but it was okay i guess
Dec 30, 2013
I read another recipe that was pretty much the exact same recipe. However, in the other recipe, it said to make sure the milk / flour mixture is COMPLETED COOLED before incorporating the other ingredients. Maybe this is the reason it was runny.
CDKitchen Staff Reply: This recipe does specify that the milk and flour mixture is to be cooled before proceeding.
Dec 3, 2013
Jules_ Member since: December 3, 2013 REVIEW:
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
Nov 9, 2013
This was what I was looking for. For those of you who had problems with it being too runny, I would suggest not using skim milk. I used a whisk to trade off with a wooden spoon to make sure all the flour got dissolved when cooking. It was a good 15 minutes or so before it got quite thick like a (heavy) white sauce and didn't run off the wooden spoon. I used 3/4 C. of sugar and added a extra tsp. of vanilla. It is perfect for that not so sickening sweet frosting. I put it on a caramel cake and eating it as I type :-)
Oct 21, 2013
topgirl Member since: May 15, 2010 REVIEW:
This turned out very good. You need to cook the flour and milk until VERY thick though. I had to make it twice because the first time I didn't let the flour and milk thicken enough and it was runny.
Mar 19, 2013
Guest Foodie COMMENT: This turned out terrible. all these other comments about how great it is do not make sense. it turned out as runny goop. the directions are not detailed enough.
CDKitchen Staff Reply: Did you maybe not cook the flour and milk together long enough? You shouldn't proceed with the rest of the recipe until that portion is very, very thick.
Nov 8, 2012
Zoi COMMENT: I just have one question, does this frosting crust? I would like to be able to decorate on a crusted surface
Aug 10, 2012
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
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 8, 2012
Great frosting, not too sweet, but I just have two little irks about the recipe. First, it doesn't make 3.5 cups. At most 2. Second, no matter how much I beat, there is still the presence of tiny chunks in it. Otherwise fantastic recipe!
May 5, 2012
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!
Apr 18, 2012
luli COMMENT: i read somewhere that the consistency of the butter should be like ice cream...