Recipe by jennydunivan
So perfect on a chocolate cake that you’ll never frost one with anything else, ever again.
Top Review by Chicagoland Chef du Jour
3/10/14 This is phenomenal frosting! I can't get over it. I didn't have any confectioners sugar so I searched out an alternative. I found this recipe via The Pioneer Woman and TastyKitchen.com The trick it to beat the daylights out of it until the sugar granules disappear and the butter / sugar combo is very creamy. This takes time. Then once you combine the flour mixture with the sugar, beat it like mad to get it airy & light like whipped cream. We could not stop stealing spoonfuls and licking the bowl. My daughter kept skimming it off the cake to steal more. NOTE: You can quick chill the flour mixture by setting your pan over an iced water bath. I successfully halved the recipe. YUM!<br/>3/13/14 Yes, I am making this for the 2nd time by request. Once again I halved the recipe and added 1/4 C of cocoa powder to it for a chocolate frosting, YUM YUM YUM!
- 1 cup milk
- 5 tablespoons flour
- 1 teaspoon vanilla
- 1 cup butter
- 1 cup granulated sugar (not Powdered Sugar!)
Directions See How It's Made
- Bake your favorite chocolate cake (or whatever you want to frost!) and let it cool.
- In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
- While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
- Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake. Cut yourself a piece and put it on a pretty plate. Grab a fork and prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.