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Buttercream Icing

recipe at a glance
Rating: 4/5 4 stars
28 reviews
8 comments

ready in: 30-60 minutes
serves/makes:   2 cups
  

recipe id: 29524
cook method: stovetop
Buttercream Icing Recipe
photo by: Kelly
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ingredients

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

directions

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.

added by

dorothy8

nutrition

86 calories, 6 grams fat, 8 grams carbohydrates, 1 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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comments & reviews



number of 5 star votes on this recipe
1450%
number of 4 star votes on this recipe
932%
number of 3 star votes on this recipe
414%
number of 2 star votes on this recipe
14%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe8



Guest at CDKitchen.com




REVIEW: recipe rating
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


Guest at CDKitchen.com




REVIEW: recipe rating
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.




Registered Member at CDKitchen.com
Member since:
Dec 3, 2013





REVIEW: recipe rating
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


Guest at CDKitchen.com




REVIEW: recipe rating
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 :-)


Registered Member at CDKitchen.com
Member since:
May 15, 2010





REVIEW: recipe rating
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.


Guest at CDKitchen.com

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.




Guest at CDKitchen.com

Zoi

COMMENT:
I just have one question, does this frosting crust? I would like to be able to decorate on a crusted surface


Guest at CDKitchen.com




REVIEW: recipe rating
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! :)


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com




REVIEW: recipe rating
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!


Guest at CDKitchen.com

luli

COMMENT:
i read somewhere that the consistency of the butter should be like ice cream...


Guest at CDKitchen.com




REVIEW: recipe rating
When I tried this recipe, it wouldn't thicken. I tried adding in 3 tablespoons of flour, but it didn't work. I might try adding more butter next time!


Guest at CDKitchen.com




REVIEW: recipe rating
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 :)


Registered Member at CDKitchen.com
Member since:
Mar 16, 2012


EdenAndSam

COMMENT:
Eden's Thoughts: 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. Sam's thoughts: 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

CDKitchen Staff Reply:
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.




Guest at CDKitchen.com




REVIEW: recipe rating
I tried this recipe, however, the frosting turned out really runny even after 10 mins of beating. i guess my butter was wayyy too runny to start with.. but whenever i whip my butter, it always comes out runny, it doesnt stay in a creamy-like texture. what could i have been doing wrong with the butter? i always keep it in room temp


Guest at CDKitchen.com

Guest Foodie

COMMENT:
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!!!!!!


Guest at CDKitchen.com




REVIEW: recipe rating
Perfect! Not so sweet I have to take it off and yet kids still like it.


Guest at CDKitchen.com




REVIEW: recipe rating
LOVE this frosting,better than stores,I used a little less sugar and a little more vanilla.Easy to make i found the other frosting recipes online having a lot more ingredients. Will make again. Thanks!!


Guest at CDKitchen.com

glooglas

COMMENT:
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.


Guest at CDKitchen.com

SoyJLo

COMMENT:
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.


Guest at CDKitchen.com




REVIEW: recipe rating
I believe I have just found the best icing recipe. I took the advice of the other reviews and used 3/4 cup milk and 1 tbsp of vanilla.
I love this recipe because as it is called it's definetely not too sweet, it's just right!


Guest at CDKitchen.com




REVIEW: recipe rating
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.


Guest at CDKitchen.com




REVIEW: recipe rating
I made cupcakes for my husband's birthday, but didn't have any powdered sugar for the icing-- This recipe was perfect! Following reviewer's comments, I wisked the flour two tablespoons at a time into the cold milk (I used soy) before heating the mixture, and wisked vigorously throughout the heating process. The end result was silky, smooth and just sweet enough!! Much better than the super, super sweet canned stuff! Thanks for posting!!


Guest at CDKitchen.com




REVIEW: recipe rating
I had made some cupcakes and I was going to make some icing but soon found out that we had no icing sugar in the house, started to panic a little but then I used this and it turned out great! Its not as sweet as usual icing which is a great addition because it means that You don't get sick of eating it. I will definitely use this again! :)


Guest at CDKitchen.com




REVIEW: recipe rating
the first time i tried these i had a soupy lumpy mess. next time i remembered to whisk constantly even while it was cooling and i got a smooth texture with no lumps. the flavor is good and it tatses good as chocolate as well. im plesed with this recipe.


Guest at CDKitchen.com




REVIEW: recipe rating
I was actually surprised how well this recipe turned out. I enjoy the silky-smooth texture. I really focused on whipping to create a very smooth blend...and it worked! The flavor was great...not too sweet, just right for me. The only thumbs down is that the melted butter in the mixture makes it a bit runny...which...instead of frosting my cake...I'm just leaving the icing in the fridge and only spreading it when I want a taste. Overall...I am satisfied...thank you!


Guest at CDKitchen.com




REVIEW: recipe rating
I'm 17 and tomorrow is my father's 50 Birthday... My little sister and I had to use this recipe at midnight because our father is such an early riser! This recipe is quick and fairly easy... I used a spatula to mix my milk and flour mixture and it turned out lumpy. After breaking shorting out my electric mixer trying to cream the butter I finally resorted back to my spatula and mixed everything together. It tastes fantastic! It looks a little lumpy but I doubt my father will care. Great recipe!


Guest at CDKitchen.com




REVIEW: recipe rating
Great icing. A little light in color for my taste but the flavor was great. Make sure to continually whisk the flour/milk mixture while cooking and while cooling. It tends to loosen up after it has cooled making it easier to integrate. My icing came out silky smooth and light while not overly sweet like some icings made with powdered sugar.


Guest at CDKitchen.com




REVIEW: recipe rating
My husband and DO NOT bake and we tried this recipe. Ours was not runny or lumpy at all. Suggestions: #1 mix flour into milk while cool using a whisk and then slowly increase temp. #2 make sure flour mixture cools completely before combining. #3 cream butter about 10 minutes - we found this from another website.


Registered Member at CDKitchen.com
Member since:
Sep 6, 2009





REVIEW: recipe rating
Nasty! It was so runny. Maybe it is just my cooking. I took in consideration everyones comments but mine was still lumpy. I even used a Kitchen Aid electic mixer. I might have could cooked the flour mixture longer to make the icing thicker but it started to get lumpy. I am not going to try this recipe again.


Guest at CDKitchen.com




REVIEW: recipe rating
I'm sure this would've been great if it'd been more like an icing than a soup. The flavor was just fine, but it was so runny that I had to throw it out! Even a few hours in the freezer, extra flour, cornstarch, and shortening couldn't make this into a solid.


Guest at CDKitchen.com




REVIEW: recipe rating
This icing is great - light texture and not too sweet! I just made it for my daughter's birthday cake. We even used it to make clown bodies and borders. It works better for decorating if you refrigerate it some first. I agree that you need to blend the milk and flour mixture with a whisk before you heat it, then continue to stir with whisk while it is cooling. This should prevent lumping. I'm sure to use this recipe again!


Guest at CDKitchen.com




REVIEW: recipe rating
I loved this frosting it was very creamy and light however the first time i tried it i didn't whisk the milk and flour well enough while they were cooking so i ended up with lumps. On the second try i whisked it the whole time just to be safe and it turned out perfect. I like this even better than some recipes with powdered sugar because it wasnt too sweet.


Guest at CDKitchen.com

Guest Foodie

COMMENT:
Good flavor, but the flour mixture left tons of lumps in the icing, so I had to throw it away.

CDKitchen Staff Reply:
The flour mixture should be stirred (or better yet, whisked) until it's smooth before it thickens so you shouldn't have lumps when you combine it with the remaining ingredients.




Registered Member at CDKitchen.com
Member since:
Feb 24, 2007





REVIEW: recipe rating
It is a 4 star if your looking for Icing that isnt so sweet. Its a good one