A creamy white icing that looks like whipped cream.

Creamy Frosting

milk

all-purpose flour

butter, softened

white sugar

vanilla extract

Whisk milk into flour in small saucepan until smooth.  Heat and stir until it boils and thickens.  Cool thoroughly.


Cream butter, sugar and vanilla in bowl until light and fluffy.  Add thickened milk.  Beat until mixture resembles whipped cream.  Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.


I have been making this recipe for years. I think some of these people should re-read the recipe. It does not say to melt the butter ~ just make sure it is at room temp. And I also suggest that the milk and flour mixture be pretty cool before adding to creamed mixture. Try it again you will love it. PS try using a tsp. of   almond extract when frosting a chocolate cake. Its delicious.

A 1/4 teaspoon of corn starch in with the flour/milk prior to cooking will help alleviate the lumps.

I was really disappointed with this recipe.  

I definitely do NOT recommend it to anyone who does not have a stand mixer- I have one, and finally had to turn it off because I thought it would overheat. If I had to stand there with a hand held mixer, I would have given up much sooner.  I mixed & mixed & it still did not all come together.  It looks curdled to begin with, which is normal, but after 20 minutes of mixing, it still looked a little curdled and the sugar had not dissolved.  

As far as lumpy flour other people mentioned, you really need to stir constantly as it thickens. I did not have any problem with that at all. Also, this is not nice and cream colored- it is definitely yellow, with the butter and vanilla.  I was hoping it would look lighter upon beating.

I finally had to give up on this.  I have very little time to find a new recipe now to frost my friend's birthday cake.

This recipe tasted awesome!  Love it!  I halved the recipe for a batch of chocolate cupcakes, which was just enough for 18 cupcakes.  But next time, I don't think I will half the recipe, because it was so good, I want to add a huge mound of icing on each cake.  This was not too sweet and it had a great flavor.  When I bake, I always "substitute" healthier ingredients.  So I did use whole wheat pastry flour and sucanat with honey (which I ran through a coffee grinder, that has never had coffee in it, to get a finer sugar - closer to confectioners).  This was great with the healthier substitutions.  Will be making this again today and will try adding a twist with strawberries to get a strawberry icing.  Hope it turns out just as good!

***UPDATE***  I did make this icing by adding strawberries, delish!  I divided the icing into 3 parts, one part stayed the white vanilla (as the recipe), second part I whipped in 1 Tlb. of cocoa for chocolate icing, the third part, I added about 1-2 Tlb. of pureed strawberries (strawberries had sugar on them, left over from shortcake).  Then I iced cupcakes and had 3 different icings.  These were great!  BTW - this recipe "Simple White Cake" from this site makes excellent white cupcakes.

I use this recipe to fill my homemade Twinkies, the flour should be 4 tbsps not 2 though. A stand mixer works great for this as it should be beaten for at least 5 minutes to lose the graininess, sometimes closer to 10.
***Update, I read somewhere that it was recommended beating the sugar into the warm paste mixture, I did that and boy does it save tons of time! I beat my butter until fluffy then put in the fridge, then I beat the paste with the sugar and put that in the fridge, when the paste was cool I added it to the butter, added the vanilla then only needed to beat it for about 2 minutes until it was nice and fluffy, no graininess at all.

Great if you are in a pinch with no powdered sugar! I have never made frosting before, and needed some for kid's cupcakes, very easy to make! I did cheat a little by cooling the milk/flour after thickening in the fridge, and it didn't affect it at all- good yeild amount.

Delicious. Exactly what I was looking for. Incredibly thick but with a light taste which melts in your mouth. If you want the perfect piping icing I recommend this recipe! You won't be disappointed.

At first I was kinda shaky about it, but once I made it, it really did look like whipped cream. And my grandmother, who's always looking for a good frosting recipe, LOVED it. Used it to frost a red velvet cake...complimented it very well.

A perfect sweet topping for cupcakes and cakes that could also be used as a dip for fruit and berries.

creamy frosting

Servings: 2

Cost: $11.78 /serving

Author : Carol

Ingredients

Instructions

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