What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Buttercream Icing
- add review
- #29524
No powdered sugar on hand to make frosting? No worries. This buttercream icing only needs good old granulated sugar. And the recipe includes a chocolate option for you chocoholics.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
28 reviews
9 comments
ingredients
1 cup milk
6 tablespoons flour
1 cup butter or margarine
1 cup granulated sugar
1 1/2 tablespoon cocoa if you want chocolate icing
1 teaspoon vanilla extract
directions
Combine the milk and flour in a heavy saucepan with a wire whisk. Cook over medium heat, whisking constantly until the flour is completely dissolved and the mixture is very thick (to the point you can barely stir it - switch to a wooden spoon if needed).
Remove the pan from the stove and let the mixture cool completely.
Meanwhile, in a large mixing bowl, combine the butter, sugar, and cocoa (if using) and beat with a mixer on medium speed until creamy and combined.
Add the thickened milk mixture and vanilla extract and beat on medium speed for 4-5 minutes or until thick and creamy.
Frost a cooled cake or cupcakes as desired.
The frosting can also be tinted with food coloring.
recipe tips
Try adding different food coloring for vibrant, colorful icing (if not using cocoa).
For a glossy sheen, add a small amount of corn syrup to the icing.
To easily tint the icing, divide it into separate bowls before adding food coloring.
If the icing becomes too soft, refrigerate it briefly to firm up before using.
common recipe questions
How long should I let the flour and milk mixture cool before adding it to the butter and sugar?
It's important to let the flour and milk mixture cool completely to room temperature before adding it to the butter and sugar to avoid melting the butter which can make the icing grainy or greasy.
Do I use salted or unsalted butter?
If a recipe doesn't specify, assume salted. Which is true in this case as well. You can use unsalted but you'll need to add a little salt to bring out the flavor.
Can I freeze this buttercream icing?
You can freeze buttercream icing in an airtight container for up to 3 months. Thaw in the refrigerator overnight and rewhip before using.
Can I use a different extract?
Yes, you can use others such as almond, rum, mint, etc.
How long can I store a cake or cupcakes frosted with this icing?
Frosted cakes and cupcakes can be stored at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Bring to room temperature before serving.
nutrition data
86 calories, 6 grams fat, 8 grams carbohydrates, 1 grams protein per tablespoon. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments
i think it was good but still while heating milk and flour it was not too thick when i beat all the ingredient it became like little thin thats why my cup cake became fail other wise it is good taste
February 8, 2016
Used this recipe many times. I had the other/older recipe,ID 29524.The 2nd sentence said COOL in capital letters. The butter to be room temperature. Use mixer on low speed to break up butter, then to medium speed for 1 to 1 1/2 minutes scraping the butter out of beaters occasionally. Set mixer to medium and add the sugar a little bit at a time. Butter is creamed when doubled in mass and lightened in color. Keep mixing on medium speed until peaks start forming. Takes 6-7 minutes. This method works great.
December 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.
This recipe does specify that the milk and flour mixture is to be cooled before proceeding.
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
November 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 :-)
October 21, 2013
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.
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.
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.
I just have one question, does this frosting crust? I would like to be able to decorate on a crusted surface
August 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!
i read somewhere that the consistency of the butter should be like ice cream...
March 30, 2012
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!
March 29, 2012
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 :)
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
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.
March 11, 2012
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
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!!!!!!
August 12, 2011
Perfect! Not so sweet I have to take it off and yet kids still like it.
July 3, 2011
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!!
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.
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.
January 6, 2011
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!
December 17, 2010
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.
December 8, 2010
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!!
December 3, 2010
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! :)
December 1, 2010
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.
November 15, 2010
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!
November 11, 2010
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!
September 23, 2010
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.
August 5, 2010
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.
September 7, 2009
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.
September 1, 2009
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.
January 1, 2009
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!
December 25, 2008
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.
Good flavor, but the flour mixture left tons of lumps in the icing, so I had to throw it away.
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.
February 24, 2007
It is a 4 star if your looking for Icing that isnt so sweet. Its a good one