Buttercream Icing

Guest: 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! :)

Guest: 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.

Guest: 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!

Guest: 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 :)

Guest: 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.

Guest: WannaBeChef
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: Lori from PA
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: Tori
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: BettyJo
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: gabs
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: FashionB
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 Foodie
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: vwbug405
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: snuz266
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.

Guest Foodie
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.