Cakes

Whipped Buttercream Frosting

Whipped Buttercream Frosting is the best frosting ever! This frosting is made without powdered sugar. It has the rich creaminess of a buttercream & the light, airy texture of a whipped cream frosting!

Whipped Buttercream Frosting

This recipe was originally published on 12/22/12. It was updated with new pictures on 7/25/16. 

This Whipped Buttercream Frosting recipe pretty much blew my mind.

Whipped Buttercream Frosting

This whipped buttercream frosting recipe pretty much blew my mind.

I owe a big thank you to my other mother, Marilynn, for this recipe (She was married to my father, and “other mother” is more fitting than “step mom”). I’m not a big frosting person; most buttercream frostings are just ok, and I can take them or leave them.

Also, I used to have trouble getting my powdered sugar incorporated into the buttercream. It would just end up being lumpy.

Whipped Buttercream Frosting Recipe

Well, this buttercream frosting takes care of that because it uses (are you ready for this?) granulated sugar! Yep! Regular, old granulated sugar.

So, if you’ve ever wondered how to make frosting without powdered sugar, this is it! Don’t worry – it’s not gritty at all.

In fact, it has the texture of a light whipped cream with the flavor of a sweet, vanilla buttercream. It’s honestly the best frosting (buttercream or otherwise) that I’ve ever had. It’s sweet but isn’t overwhelmingly, make-your-teeth-ache sweet.

This whipped buttercream frosting recipe will frost a 3 layer cake or generously frost about 24 cupcakes. I’ve put answers to a lot of the questions I’ve received in the recipe notes. Please take a second to read through those notes before making the frosting.

Whipped Buttercream Frosting Recipe

Want more frosting recipes? How about…

Whipped Cinnamon Buttercream Frosting Recipe

Whipped Cinnamon Buttercream Frosting

Whipped Brown Sugar Buttercream Frosting

Whipped Brown Sugar Buttercream Frosting

See how easy it is to make this whipped buttercream frosting!

Whipped Buttercream Frosting
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Whipped Buttercream Frosting

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24

Ingredients

  • 7 tablespoons all-purpose flour
  • 1 ½ cups milk
  • 1 ½ tablespoons pure vanilla extract
  • 1 ½ cups salted butter at cool room temperature*
  • 1 ½ cups granulated sugar
  • Pinch of salt

Instructions

  1. In a small saucepan, whisk flour into milk together over medium-low heat, stirring constantly, until it thickens. It will be the consistency of a thick paste. Make sure that you whisk the flour and milk together well before you begin cooking it to avoid lumps. 

  2. Remove from heat and let it cool to room temperature. This step is key. If your mixture is warm, it will melt your butter, and you'll end up with runny frosting. 

  3. Stir in vanilla.
  4. While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high-high, about 5 minutes. Make sure that you scrape down the sides and really incorporate the butter and sugar to avoid gritty frosting.

  5. Then add the completely cooled milk mixture.
  6. Beat it for about 5 more minutes on medium-high to high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.

Recipe Notes

*Make sure that your butter isn't too warm! The butter should be at cool room temperature. You want it to dent if you press it, but you don't want it to be so warm that it's near melting.

Also, if you're using a hand mixer, beat it on high. This recipe work well with a stand mixer because it has the power to really whip the frosting (affiliate links).

To get the best flavor, you'll want to use real butter and pure vanilla extract.

When cooking the milk/flour mixture, you don't want it to look wet. It should be like a thick paste. If it's wet and runny, your frosting will be too loose.

Please don't cut the mixing time short! I know it's tempting, but it's important to beat the butter and sugar together for the time the recipe calls for to keep it from being gritty. If you cut the mixing times short, you won't end up with the right texture of frosting. 

 

This post contains affiliate links, which means if you were to buy through that link, I would receive a small commission at no extra cost to you! Thanks for supporting i heart eating!

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348 Comments

  • Reply
    Julianna D
    October 17, 2017 at 7:22 pm

    I’m looking at starting a baking blog. This is my favorite frosting recipe and I would love to use it with your permission. (Of course I will give you all the credit with a link to your blog)

    • Reply
      Kate
      October 20, 2017 at 1:17 pm

      Thanks! Could you please email me (kate @ ihearteating.com)?

      • Reply
        Sukriti
        October 26, 2017 at 12:47 am

        Why salted butter?

        • Reply
          Kate
          October 27, 2017 at 12:09 am

          The salted butter helps to add some balance to the frosting – much in the same way that it does in cookies, cakes, etc. You could also use unsalted butter and add a bit of salt instead.

  • Reply
    Breanna
    September 27, 2017 at 12:07 pm

    Hi Kate! This looks like an awesome recipe! I was looking for an alternative to the filling for whoopie pies. I want something that’s not overly sweet and light. Do you think this recipe is the answer?

    • Reply
      Kate
      September 27, 2017 at 1:37 pm

      Thank you! I do! This frosting works well as an alternative to marshmallow filling in whoopie pies.

      • Reply
        Breanna
        September 27, 2017 at 2:40 pm

        That’s awesome! Thank you!

        • Reply
          Kate
          September 28, 2017 at 8:42 am

          Any time! =)

  • Reply
    Kira
    September 21, 2017 at 3:03 pm

    Can I ice a cake with this the night before?

    • Reply
      Kate
      September 25, 2017 at 9:35 am

      You can. The frosting will set up in the fridge, so you will want to give it a chance to sit out for a little bit before you slice the cake.

  • Reply
    Deborah
    September 15, 2017 at 10:36 pm

    Hello Kate, I live in Singapore and weather here is really hot. It’s like summer everyday and I was wondering if this frosting is able to withstand the heat and not melt.
    Would love to hear from you. Thank you!

    • Reply
      Kate
      September 16, 2017 at 8:52 am

      That sounds close to the weather where I live! We’re still averaging 100+F. It depends on how long it’s going to be in the heat. I’ve heard from people who have used the frosting on cakes at outdoor weddings, and it worked out for them. However, since the frosting has a large amount of butter, it will melt at some point and does soften as it warms up. Hope that helps!

      • Reply
        Deborah
        September 17, 2017 at 12:23 am

        For it to last longer in the heat, would it be advisable to half the butter and substitute half shortening?

        Thank you

        • Reply
          Kate
          September 17, 2017 at 9:05 am

          I’ve never tried using shortening in this recipe. I’ve heard from a few people who have used it for part of the butter and have said that it worked well. However, I haven’t tried it to say for sure.

        • Reply
          Deborah
          September 17, 2017 at 10:51 am

          I will give it a try with shortening. Thank you for answering my queries and for the amazing recipe! :D

          • Kate
            September 21, 2017 at 11:35 am

            Any time! I hope the shortening works out well for you! =)

  • Reply
    Jenn
    August 30, 2017 at 9:07 pm

    Great recipe, light and not over sweet. I used Crisco and it turned out great. Any suggestions for storing? I am traveling and will construct the cake at our destination. Our kitchen tools ar limited so I made it ahead. Thanks ahead for the help and thanks for sharing.

    • Reply
      Kate
      August 31, 2017 at 10:25 pm

      Thank you! Also, good to know that it works with Crisco!

      I have stored extra frosting (covered) in the fridge. It does set up, so you’d want to let it sit out to soften before you try to use it. Hope that helps!

  • Reply
    Amanda
    August 20, 2017 at 7:11 pm

    After trying several buttercream frosting recipes for some light and fluffy orange zest cupcakes I made, I was about ready to give up. But I found this recipe and decided to give it a try, after all, I was out if confectioners sugar. It turned out AMAZING!!!! This is the best frosting I have ever made. I am super impressed with it and I can’t wait to try the other variations, especially the cream cheese one!

    • Reply
      Kate
      August 21, 2017 at 10:53 am

      I’m so glad you liked it!! =D Your orange zest cupcakes sound delicious! Thank you for taking the time to come back and leave a comment!

  • Reply
    Tessa B
    August 10, 2017 at 5:13 pm

    I was a little nervous as this was coming together. I wasn’t sure if my flour/milk mixture would be thick enough, and I substituted Crisco and Truvia for a little bit healthier of an option. (I know, I’m a killjoy.) It turned out great!! I got my flour and milk mixture to close to the consistency of glue, and then it thickened up nicely as it was cooling. The butter/sugar mixture stayed a little gritty, but once I added the flour and milk it smoothed right out! Just a hint of sweetness, but not too overpowering. Put it on a rich chocolate cake with fresh raspberries and it was a huge hit! Love the light texture.

    • Reply
      Kate
      August 13, 2017 at 9:28 am

      Thank you for coming back to leave your comment! I’ve had people ask about using a sugar substitute (like Truvia) in this recipe, and it isn’t something that I had tried.

  • Reply
    Jess
    July 22, 2017 at 11:31 pm

    It’s my boyfriends birthday tomorrow, and he absolutely HATES sweet frosting. Absolutely despises it. So I was challenged to make him a cake with a frosting that barely has any sweetness. I thought it would be impossible, but… This recipe really changed the game. I’m almost worried it’s not sweet enough for him! However I think the creaminess of the butter and the milk mixture really make up for that. :) I will definitely be saving this recipe for future use…

    • Reply
      Kate
      July 23, 2017 at 9:06 am

      I’m so glad that you found this recipe and that it will work for what you need! Hope your boyfriend likes it and happy birthday to him! =)

  • Reply
    Lisa
    July 2, 2017 at 9:06 pm

    Can you flavour this buttercream or do you need to make a different type to have flavoured?

    • Reply
      Kate
      July 2, 2017 at 9:14 pm

      Yes, you can. You can use a different flavor of extract or flavoring in place of some or all of the vanilla to change the taste.

      • Reply
        Lisa
        October 14, 2017 at 11:00 am

        I use 1 1/4 tbsp of vanilla and 1/4 tbsp of almond extract. Adds just that lit bit of nuttiness. Delicious!!!

        • Reply
          Kate
          October 15, 2017 at 10:23 am

          Love it! I love the addition of almond extract in baked goods, and I bet it was delicious. Thank you for sharing the idea!

  • Reply
    Corey Ann
    June 11, 2017 at 5:35 am

    I found this recipe in desperation, as I needed to frost a batch of cupcakes and had no powdered sugar in the house. I was skeptical, but ended up with the most delicious icing I’ve ever tasted. The cupcakes got rave reviews! I guess there’s no need to replace that powdered sugar!

    • Reply
      Kate
      June 11, 2017 at 11:24 pm

      I’m so glad! It’s always nice when things work out that well. =)

  • Reply
    Mandi T.
    June 7, 2017 at 9:24 pm

    I wanted to leave a quick note for anyone that is having trouble with their frosting being gritty. You need to use a very fine granulated sugar. A standard cheap store brand typically has much larger granules and they don’t incorporate. Trust me. I tried. For 45 minutes. I finally gave up, tossed that batch, and started over.

    I ended up using Splenda since that’s the only other sugar I had on hand. It worked beautifully. I also used heavy cream instead of milk (I was out of milk), and honey instead of vanilla (out of vanilla too).

    This was a last minute frosting for a last minute cake son I had to work around living too far from town to run to the store. It still tasted awesome and frosted wonderfully.

    • Reply
      Kate
      June 9, 2017 at 9:39 am

      Glad that the frosting came out well with those changes! I use the regular granulated sugar and have never had any issues, but the finer granulated sugar may help if people are. Thanks!

  • Reply
    Esha
    May 18, 2017 at 12:17 am

    This is THE best frosting I have tasted!!! Buttercream is one of the easiest frostings to work with but is just way too sweet for my liking. This solves that problem! One question, the consistency was fine for rosettes on top of the cake, but for the sides, they were kind of droopy and loose, any solution for this? My roux was very very thick like a paste, so I don’t think that’s where the problem is. Also I used icing sugar instead of granulated sugar in the recipe.

    • Reply
      Kate
      May 18, 2017 at 11:53 am

      Thank you!! The frosting sets up quite a bit once it has been chilled. You could try chilling it briefly before frosting the sides to see whether that helps.

  • Reply
    Stephanie Woods
    May 3, 2017 at 12:53 pm

    I’m used to making thick, sugary buttercream frosting but have been wanting to try a new lighter recipe. I made this frosting today, and it’s so good!! I followed your directions to a T and it came out perfect! Creamy and light, not gritty at all. Sweet, but not over the top. My kids are going bonkers over it! My 5 year old says it tastes like a delicious cloud and is asking me to make them for all of her friends, haha. Thnk you for posting the recipe! I’ll definitely be using it again.

    • Reply
      Kate
      May 4, 2017 at 10:32 am

      Yay!! Your 5 year old’s comment made me laugh. My second kiddo just turned 5, and kids that age say the funniest things! Thank you for taking the time to come back and leave such a nice comment!

  • Reply
    BRYAN GREALISH
    April 19, 2017 at 2:23 pm

    I used your frosting as a base for a rich chocolate frosting. Made it just the way you said. Then I added more vanilla a bit of salt, dark cocoa powder for color, regular cocoa powder for the flavor. I also added some espresso powder to boost the chocolate flavor. It kept it’s cream texture and had a good rich flavor. Once refrigerated to firms up to a thick fudgy texture but still creamy when it hits your tongue. Thanks for sharing your recipe.

    • Reply
      Kate
      April 20, 2017 at 9:31 am

      Glad you enjoyed it!

  • Reply
    Rani
    April 8, 2017 at 6:06 pm

    Hello,
    Can I double this recipe, or should I make in two batches?

    Thanks!

    • Reply
      Kate
      April 9, 2017 at 10:10 am

      I’ve never tried to make this recipe as a double batch, so I’m not sure how well it would work. I would suggest making it in two batches because of that.

      • Reply
        Lindsey
        July 15, 2017 at 12:33 pm

        I just tried this recipe last night for a birthday cake and it came out splendidly (someone even proposed to me over it haha). To your question, though – I made a double batch in one go and had no issues.

        • Reply
          Kate
          July 15, 2017 at 2:40 pm

          Lol! You know a cake is good when someone proposes over it! Thank you! I haven’t tried doubling the batch, so it’s helpful to hear that it does work. I appreciate you taking the time to come back and leave that tip.

  • Reply
    Ronnie
    April 5, 2017 at 8:00 pm

    Just made this. I prefer confectioner style buttercream but i didn’t have enough powdered sugar so i did this. It’s surprisingly easy to do with a hand mixer. The trick is to make sure you cook the flour and milk long enough (I cooked it until it was nearly solid even though it was getting harder and harder to whisk). I also put the pot of flour/milk mixture on top of a bowl of ice to chill in the sink while i creamed the butter. I DID end up over-whipping the entire mixture (got lots of air bubbles) due to the fact that so many commenters for recipes like this stress how important it is to beat for a long time (you really only need to beat it about 5 minutes if you’ve cooked the flour/milk mixture and chilled it before mixing!).

    • Reply
      Kate
      April 6, 2017 at 8:55 am

      I agree! Cooking the milk/flour mixture long enough is key. Thank you for sharing your thoughts!

      • Reply
        Ronnie
        April 6, 2017 at 10:23 am

        I forgot to say thank YOU for sharing your recipe and posting it in easy steps! It’s also been a full day since i made it and i’m really impressed with how it’s held up! I may prefer the sweet taste of the traditional (or american) kind but this recipe makes frosting a 2 layer cake way easier due to the amount and consistency. I also noticed that it’s more satisfying (much as i love it, i have to admit that the super sweet regular buttercream frosting just makes me want to keep eating and eating).

        • Reply
          Kate
          April 7, 2017 at 9:28 am

          Thank you! I appreciate your kind comment!

      • Reply
        Becky
        May 5, 2017 at 2:01 pm

        How long do you need to cook the milk/flour mixture? I was at the stove for at least 10 minutes and couldn’t get it any better than a runny pudding consistancy.

        :)

        • Reply
          Kate
          May 5, 2017 at 2:39 pm

          It depends. I’ve made this on several different stoves over the years, and the amount of heat I get from medium-low seems to vary. And since the heat varies, the time varies.

          When I make it, it thickens pretty suddenly. I whisk (and whisk and whisk), and then it then it gets noticeably thicker all of a sudden. With the amount of flour:milk, it should get thicker for you, though. I’d just keep at it, and I’m sure it will get there! =)

  • Reply
    Donna Monsen
    April 1, 2017 at 8:35 pm

    I made the Brown Sugar Whipped Buttercream and just loved it! Wondering how I could use this recipe to make it Caramel? I see you have a Caramel recipe but it isn’t whipped and sounds more like a regular Buttercream. Thank you for a wonderful recipe!!

    • Reply
      Kate
      April 3, 2017 at 10:22 am

      Thanks! Yes, the caramel buttercream is a regular buttercream recipe. If you could find a caramel flavor that might be the easiest way to go.

      I’m a little hesitant to suggest anything that would involve adding caramel sauce without having tried it. When I’ve made different versions of this recipe, I’ve had to adjust the initial milk and flour ratios to try to keep the end consistency the same. I think that’s what you’d have to do when adding caramel to keep the end texture the same, and, so, unfortunately, I’m afraid that I don’t have a good answer for you.

  • Reply
    Annie Gomez
    March 27, 2017 at 9:37 pm

    I just made this recipe over the weekend for my son’s 5th birthday cake. I was skeptical that it would hold up well enough to pipe but I was so wrong! I got so many compliments on this and my husband (who normally doesn’t like frosting) really enjoyed it and has requested that it be used for all my future cakes! Thank you so much for sharing this really yummy recipe! :)

    A couple of things that might be helpful for others:

    1. Iced a square cake with this and it went on so smoothly especially after doing a few crumb coats and setting in the freezer for 10 minutes or so between each coat.
    2. Colored the frosting with a gel icing color. It didn’t separate at all. PERFECT!
    3. I used black sugar sheets on the sides of the cake. They adhered perfectly and I stored in the fridge overnight. It didn’t bleed even with condensation.
    4. I noticed many others said it came out gritty. I didn’t have that problem although I did scrape down the sides often as suggested and whipped for over double the amount of time suggested. I just kept sampling it after each round of whipping and kept going until it wasn’t gritty anymore. Also used an extra fine granulated sugar.

    • Reply
      Kate
      March 28, 2017 at 10:20 am

      Thank you for taking the time to come back and leave a comment! I’m not much of a decorator, and I really appreciate you sharing those tips! I didn’t think about scraping down the sides because it’s just habit for me, but that could definitely cause some grittiness if people don’t scrape as they go. Thank you again for leaving such a helpful comment! =)

  • Reply
    Danae McCune
    March 17, 2017 at 1:55 pm

    I am really curious about the flour/milk mixture. When making butter cream with the powdered sugar I just use milk. Do you have to make the flour/milk mixture because it is granulated sugar instead?

    • Reply
      Kate
      March 18, 2017 at 12:06 pm

      Yes, this buttercream is different than an American buttercream that has powdered sugar, butter, and milk. It’s sometimes called ermine icing or a flour frosting.

      I don’t know that I’ve ever seen an explanation for it, but I would guess so. The flour mixture makes a simple pudding that helps to add moisture to the frosting without making it wet.

  • Reply
    Sandra
    February 26, 2017 at 9:11 am

    Hi I made this recipe yesterday, the taste was amazing..I’m not an icing sugar fan and. In Spain we only have one brand so not many options. I was so excited to finally try a buttercream with regular sugar…thus would become my frosting to go on all the birthday cakes I get orders for…but unluckily I didn’t manage to get rid of the grittiness…I had the mixer working for way over 39 min checking every five and almost there but still a little gritty.
    Any ideas? Could I turn the sugar into syrup first ?

    • Reply
      Kate
      February 26, 2017 at 9:18 am

      I’m sorry to hear that! I’m not familiar with the sugar in Spain, but it shouldn’t have taken anywhere near that long for it to incorporate.
      Rather than turning it into a syrup, which will add moisture and make the frosting too wet, I would suggest grinding the sugar first. If you have a blender or food processor, just use that to turn granulated sugar into superfine sugar. That should take care of any grittiness.
      Good luck!

      • Reply
        Sandra
        February 26, 2017 at 2:37 pm

        Thanks for the quick reply.
        Will try again tomorrow

        • Reply
          Kate
          February 27, 2017 at 10:21 am

          Any time!

      • Reply
        Linessa Low
        May 8, 2017 at 7:37 am

        hi, my buttercream came out gritty.. i made the flour and milk mixture thick. but when i started beating it with the butter there were clumps of flour …why is that..

        • Reply
          Kate
          May 8, 2017 at 9:51 am

          What was the consistency of the flour/milk mixture when you added it? There are a couple reasons why the flour might clump. If the milk gets too warm before the flour is incorporated, it can create lumps. Also, if the flour collects anywhere on the bottom or side of the saucepan, that can also create lumps.

        • Reply
          Linessa
          May 8, 2017 at 1:02 pm

          The first time tried the recipe it had a few clumps but it was smooth after I beat it with the butter.. But this time..I’ve tried twice now.. It’s still gritty… :'( is it because my butter was too cold? Helppp

          • Kate
            May 8, 2017 at 1:29 pm

            A few questions – are you using a hand mixer or stand mixer? How cold was your butter? How long have you beat the butter with the flour/milk mixture?

        • Reply
          Linessa
          May 8, 2017 at 2:41 pm

          Using stand mixer, butter was straight out from the fridge.. But the climate in my country is very warm that’s why i just used it from the fridge.. Was afraid it’ll be too soft… And I beat the butter with the flour mixture very long like 15 mins.. even at high speed

          • Kate
            May 8, 2017 at 2:55 pm

            I’ve made this recipe so many times, and I’ve never had the frosting come out gritty. I’m trying to guess from feedback that I’ve gotten from other people.

            Using cold butter straight from the fridge would make it harder to incorporate the sugar. I use mine at cool room temp – still firm but dents when I gently press it. I would think that after 15 minutes of beating that the butter would have softened some though, and it shouldn’t take anywhere close to 15 minutes for it to whip up.

        • Reply
          Linessa Low
          May 8, 2017 at 11:49 pm

          come to find out its the butter… the flour/milk mixture was the same and i used different butters. it could work with lurpak butter but cant work with scs butter… i wonder why…

          • Kate
            May 9, 2017 at 10:31 am

            That’s really interesting that the type of butter made a difference! Glad you were able to figure it out! =)

    • Reply
      Jeff
      April 1, 2017 at 3:29 pm

      I whipped mine for an extra 10-15 minutes thinking the buttter / sugar mixture would smooth, it didn’t. It ended up being like a very fine grit. Once I added it to the milk and flour mixture it smoothed right out and there is no grit left. Very happy with this. Thanks for the recipe.

      • Reply
        Kate
        April 1, 2017 at 6:49 pm

        Great! Thank you!

  • Reply
    Leah
    February 25, 2017 at 10:19 pm

    In other buttercream recipes I’ve replaced milk with heavy cream for a richer flavor. I was wondering if that could work with this recipe or if it wouldn’t mix well with the flour.

    • Reply
      Kate
      February 26, 2017 at 9:13 am

      I’ve used everything from skim milk to whole milk when making this frosting, and the milk’s fat content hasn’t seemed to affect anything other than the richness. I would guess that if you used heavy cream for part or all of the milk that it would work. Good luck!

      • Reply
        Leah
        February 26, 2017 at 7:33 pm

        Thanks, good to know! Ever since someone suggested switching over I’ve found that the higher the fat content the more buttery-ness-ish it tastes. I have no idea how else to explain it but it also seems to cut the sweetness too.

        • Reply
          Kate
          February 27, 2017 at 10:22 am

          That makes sense! If you think about it, I’d be interested to hear how it turns out.

        • Reply
          Leah
          March 1, 2017 at 8:29 pm

          I tried it tonight with the heavy cream. I liked the flavor but I found the texture to be a bit greasy. I think there was just too much fat content.

          I too had an issue with grittiness. I was able to get it down to where it won’t be an issue with what I’m using the frosting for. I’m make cupcakes in a cup. It’s where you cut a cupcake in half horizontally and then layer them in a cup with frosting. Similar to a parfait or a trifle but with cake. I read on some blog where they mix the sugar into the milk and once it’s dissolved go from there. Have you heard of this method or have any ideas? It’ll probably be awhile before I make this recipe again (no birthdays until May) so I won’t be able to test and report back.

          • Kate
            March 3, 2017 at 1:40 pm

            Thank you for the update! I’ve had really good luck using whole milk – it’s rich but isn’t greasy.

            I’ve never had an issue with grittiness. I’m not sure whether it’s because I use a KitchenAid, and it really whips it up or whether there is some other reason. I would suggest giving the sugar a quick blend or grind to make superfine sugar. The finer sugar should blend more easily. Hope that helps!

        • Reply
          Leah
          March 3, 2017 at 7:03 pm

          I used a blender on the sugar because I read about that in the comments and I also use a KitchenAid mixer. I creamed the butter and sugar for much longer than you recommended. I wondered if my butter was too cold and not soft enough to dissolve the sugar. That’s the only thing I can think of.

          • Kate
            March 6, 2017 at 9:09 am

            I use my butter at cool room temperature. I’ve found that if it’s too warm that it will get too soft when its beaten.

  • Reply
    Jessica
    February 24, 2017 at 11:49 am

    Hi Kate,

    Can I add food coloring to this reciped? If yes, should I add it at the end or does the flour and milk mixture need to be colored as well? This is now my go-to recipe for butter cream frosting, but I make a lot of themed cakes for kids that require colored frosting.

    Thanks

    • Reply
      Kate
      February 24, 2017 at 2:10 pm

      Yes, you can. I don’t color it, but I have heard that gel coloring works best. I think it would be fine if you added it at the end as it all gets whipped together at that point.

      • Reply
        Lindsey
        July 15, 2017 at 12:45 pm

        I used a regular liquid food dye. The color came out very even, and I didn’t have any issues with separation. I did note that after refrigerating both the colored and uncolored frostings (pre-decorating), the colored frosting was a tad bit stiffer.

        • Reply
          Kate
          July 15, 2017 at 2:40 pm

          Also good to know! I’ve found that, too. Once the frosting has been chilled, it does firm up a bit.

  • Reply
    Karen
    February 20, 2017 at 9:48 am

    Hi! I was to make and realized I only have unsalted butter. Can I sub unsalted and add salt? Any idea how much?
    Thanks!

    • Reply
      Kate
      February 20, 2017 at 10:04 am

      Sure! I would start off with 1/2 teaspoon of salt, which is less than the salted butter would have. I would taste it, and then add additional salt as needed. GL!

  • Reply
    Sharon Toji
    February 16, 2017 at 9:44 am

    I’m sure the answer is here already, but I am making a cake for a friend to take to his friend. I would love to try this frosting, but I would like to make the frosting late at night, frost the cake the next morning, he would pick it up, take it home and refrigerate, and take via probably 2 hours in car to the friend. Does that work with this frosting? If absolutely necessary, I could make it early in the morning before he picks it up, skipping one night. Thanks for your help. I am reading about this frosting on several sites. I just finished making some cakes for friends and the buttercream was just so rich and sweet that I would like an alternate. This sounds like it! Thanks you.

    • Reply
      Kate
      February 16, 2017 at 9:55 am

      I’ve heard from people who have had varied results when making the frosting ahead of time. Some people have said that it separated and that they needed to re-whip it; other people have said that it worked out well. I think it may depend on how well the ingredients are incorporated to begin with.

      The frosting does set up quite a bit in the fridge, so it may be easier to work with if you make it the morning of. The other option would be to just let it come to temperature so that it’s easier to spread/work with. I haven’t had any issues with the frosting holding up on frosted cakes or cupcakes in the fridge. Hope that helps! If you have any further questions, please feel free to ask.

      • Reply
        Sharon Toji
        February 16, 2017 at 7:58 pm

        Thank you so much. I may be able to postpone pick up of the cake until evening, which means less time in the refrigerator.

        • Reply
          Kate
          February 17, 2017 at 9:25 am

          You’re very welcome!

  • Reply
    Carmen
    February 10, 2017 at 12:08 pm

    I LOVE this recipe! I halved it since I was making a small batch of mini chocolate cupcakes for Valentine’s Day and I used ground up freeze dried raspberries that I added to the butter and sugar mixture. (I love the punch of flavor and pure color without using dye that you get from using freeze dried fruit!) I kept everything else the same (though halved). The taste and texture pairs perfectly with the tartness of the raspberries! Thanks so much!

    • Reply
      Kate
      February 10, 2017 at 4:48 pm

      So smart! Freeze-dried raspberries are a great way to add color and flavor to the frosting! Glad you liked it! Thank you for taking the time to come back and leave a comment!

  • Reply
    DebbieDon
    February 9, 2017 at 10:49 am

    Thank you for this recipe! I’ve never been a fan of traditional buttercream frostings (way too sweet and not much flavor). I’ve had this frosting before in whoopie pies and had forgotten all about it. I’m sure this will become our family’s go-to frosting!

    • Reply
      Kate
      February 10, 2017 at 9:14 am

      Those are the problems I have with traditional buttercream, too! I hope you enjoy it as much as we do! =)

  • Reply
    Rochelle
    January 18, 2017 at 11:09 am

    I am making a birthday cake for my son’s 5th birthday this coming weekend. I sent of an image to a local bakery to print me out an edable image to place on top of the cake.
    Do you think this frosting will work under an edable image?

    • Reply
      Kate
      January 18, 2017 at 11:22 am

      I’m not sure! I’ve never worked with edible images, and the only feedback that I’ve gotten is that this frosting works well under fondant. Wish I had a more definitive answer for you!

  • Reply
    kimmy
    December 21, 2016 at 2:19 am

    my flour and milk mixture had lumps :( is that wrong?

    • Reply
      Kate
      December 21, 2016 at 10:11 am

      Yes, sorry! You don’t want it to have lumps at that point. It should be really thick and smooth.

  • Reply
    Bre Andrews
    December 8, 2016 at 10:45 am

    Hi, I’m looking for a fantastic but not too sweet buttercream for frosting a two layer 9″ cake with rosettes. Do you think this recipe as written will yield enough to do the job? Also, have you ever tried adding colouring to it? I want to make a purple icing so I made my own food colouring from blueberries. I am wondering if adding that to this icing would cause it to separate or any other adverse effects that would make piping rosettes difficult. Thanks in advance for your help!

    • Reply
      Kate
      December 9, 2016 at 1:06 pm

      I’m not sure how much extra frosting rosettes take, but the amount is fairly generous in this recipe. I haven’t tried adding coloring, and I’ve never used natural food color, so I’m not sure how it would work in the frosting. If you try it, I’d be interested to hear how it turns out! GL! =)

      • Reply
        Bre Andrews
        December 12, 2016 at 10:21 am

        Hey there! Just an update on how my natural food colouring worked. I added about 1 tbsp of my purple colouring I had made from blueberries to the milk and flour mixture before it was cooked and thickened. It did not make a vibrant purple, but still made the icing a sweet shade of lavender. Overall it turned out wonderfully, very light icing yet it piped beautiful rosettes and was the perfect amount of sweet (unlike the super sweet tummy churning american buttercreams). My guests loved it and my baby girl (at her 1 yr birthday party) loved it too! This recipe is a definite keeper! Thanks for this lovely and delicious icing, it’s my ‘go to’ from now on!

        • Reply
          Bre Andrews
          December 12, 2016 at 10:22 am

          Hey there! Just an update on how my natural food colouring worked. I added about 1 tbsp of my purple colouring I had made from blueberries to the milk and flour mixture before it was cooked and thickened. It did not make a vibrant purple, but still made the icing a sweet shade of lavender. Overall it turned out wonderfully, very light icing yet it piped beautiful rosettes and was the perfect amount of sweet (unlike the super sweet tummy churning american buttercreams). My guests loved it and my baby girl (at her 1 yr birthday party) loved it too! This recipe is a definite keeper! Thanks for this lovely and delicious icing, it’s my ‘go to’ from now on!

        • Reply
          Kate
          December 12, 2016 at 12:24 pm

          I’m so glad to hear that it worked out! The cake sounds like it was lovely! I wonder what has happened when people ask questions, and I really appreciate that you took the time to come back to say how it worked out.

    • Reply
      Della Williamson
      February 13, 2017 at 6:51 pm

      Watkins has a set of food colorings made with 100% natural vegetable juices and spices.

      Thank you so much for this buttercream frosting recipe. Just what I was looking for.

      • Reply
        Kate
        February 14, 2017 at 9:17 am

        Great tip! Thanks! I have one kiddo who has trouble with food coloring, so I’m going to look for those.

    • Reply
      Joanne
      August 12, 2017 at 8:13 pm

      I use this frosting to cover a cake with rosettes all the time. A 1 and 1/2 batch will give you enough
      to not worry about running out. there is nothing worse that having a half decorated cake and running out of icing! This is the ultimate frosting recipe. I make it all the time and it always comes out perfect and always gets rave reviews.

      • Reply
        Kate
        August 13, 2017 at 9:30 am

        Thank you!

  • Reply
    Debbie's Delightful Creations
    October 25, 2016 at 7:34 am

    1 c ½ . milk
    1 T ½ . pure vanilla extract
    Just wondering on the amounts…. Is it 1 1/2 cup of milk, 1 1/12 Tablespoons, etc?
    Recipe looks great, just want to make sure I have the right amounts.

    • Reply
      Kate
      October 25, 2016 at 9:47 am

      Yes, it’s 1 1/2 on those. Thank you for asking! It looks there was a glitch on that, but I’ve fixed it. =)

  • Reply
    Men
    October 8, 2016 at 10:11 pm

    HELP! I absolutely love the taste of this buttercream. I’ve never liked regular buttercream I’ve struck to cream cheese frosting or regular whipping frosting but this is absolutely amazing. However, it’s gritty. What did I do wrong? Do I need to mix the butter and sugar longer? Please help!! I have to make a birthday cake next week and I’m using this frosting. Thabk uou

    • Reply
      Kate
      October 8, 2016 at 10:31 pm

      Thank you! I’m much the same way about frosting. =)

      Yes, if it’s gritty, you would need to keep beating the butter and sugar together. I beat it together for the full five minutes to make sure that it’s fully incorporated. Once it is, it should be smooth and creamy. Also, depending on how powerful your mixer is, you may need to beat it on high to help it whip up. Please let me know if you have any other questions!

      • Reply
        Grace
        February 6, 2017 at 6:04 pm

        I have found that using superfine sugar really works best in this recipe. You still need to beat it well, but it dissolves much quicker.

        • Reply
          Kate
          February 7, 2017 at 10:23 am

          That’s a great tip for anyone who is having trouble getting the sugar incorporated. Thanks!

  • Reply
    amy horvat
    September 9, 2016 at 4:48 pm

    This looks like such an interesting recipe. I always find regular buttercream frosting too sweet, and I’m thinking that this might be a good alternative. Would you say that it’s less sweet than a typical buttercream?

    • Reply
      Kate
      September 10, 2016 at 6:02 pm

      It isn’t tooth-achingly sweet like a lot of frostings are; I think it’s more balanced. It’s still sweet, but it’s also light. Hope that makes sense!

  • Reply
    Tina
    September 3, 2016 at 12:03 pm

    I tried this out for my son’s 6th birthday cake, and it is great! I wish I could post pictures of the beautiful cake I made. I used this to make flowers, leaves, writing, and to cover the cake. I had an issue with seperation because I left the frosting in the fridge over night before icing the cake, but don’t worry, just keep whipping and it comes back together. I had to whip it for probably 10-15 minutes (with a hand mixer,) but it finally worked. The party isn’t until tomorrow, so I really hope it holds its form another night in the fridge, but I think it will. I made the flowers ahead of time and put them in the fridge before putting them on the cake, and they held their shape. Can’t wait for everyone to try it! Thanks for a great recipe!

    • Reply
      Kate
      September 3, 2016 at 12:42 pm

      Yay!! I would love to see the cake if you get a chance to share it! And happy birthday to your son!! =D

  • Reply
    Lisa Garcia
    September 2, 2016 at 11:33 am

    Is this frosting stable enough to use on a cake that will be covered in fondant?

    • Reply
      Kate
      September 2, 2016 at 2:56 pm

      I’m not sure. I haven’t ever worked with fondant, so I’m afraid I can’t be much help.

      • Reply
        Pam
        October 20, 2016 at 5:50 pm

        I work with fondant all the time & have started using this recipe as my go to for all my cakes. Tastes amazing & works beautifully under fondant!!

        • Reply
          Kate
          October 20, 2016 at 6:17 pm

          I’m so glad that you like this frosting! Also, great info about it working well under fondant. I’ve gotten questions about whether it will work well with fondant, and I wasn’t sure. So, thank you for taking the time to come back and leave such a helpful comment! =)

  • Reply
    Katie
    July 29, 2016 at 3:03 pm

    Can I use almond milk instead of cows milk? Does it change the texture?

    • Reply
      Kate
      July 30, 2016 at 9:52 am

      I’ve never tried using non-dairy milk to make this frosting. I did hear from someone who had tried it, and she said that it worked. Unfortunately, I don’t have any information about it beyond that, though.

    • Reply
      Breanna
      August 27, 2016 at 7:52 pm

      What does 7 t stand for teaspoons or table spoons

      • Reply
        Kate
        August 28, 2016 at 12:26 am

        I use “T” for tablespoon and “tsp” for teaspoon in my recipes.

  • Reply
    Jlibit
    July 9, 2016 at 7:20 pm

    Once the cake is frosted with this icing, can it stay out in a cake tupperware or does it have to be refrigerated?

    • Reply
      Kate
      July 9, 2016 at 7:21 pm

      Once frosted, the cake will need to be refrigerated.

  • Reply
    Sarah
    May 28, 2016 at 4:33 pm

    Have you ever tried this with a gluten free flour blend? I just gave it a go (using Pamela’s All Purpose GF Flour) and can’t seem to get the thickness I’m going to need for decorating. The taste is OUTSTANDING though, so I hope I can figure it out!

    • Reply
      Kate
      May 29, 2016 at 12:54 pm

      I haven’t tried it with gf flour. I wonder if a little extra cornstarch would help it thicken up?

    • Reply
      Rebecca
      June 29, 2016 at 12:41 pm

      Yes I cook gluten free and found cornstarch to be your best bet! The gf flour isn’t strong enough and if you add more flour it will taste like flour. I like this one so much better than powdered sugar buttercream!!

      • Reply
        Jemayma
        March 24, 2017 at 4:08 pm

        Yayyyu! Im glad i read this. Im making my inlaws wedding anniversary this weekend,and im really prostrated to find an altertive buttercream that is not too sweet. This is perfect as my mother in law has allergy with gluten,mentioning cornstarch as an option is making me excited to give a try! Xxx

        • Reply
          Kate
          March 24, 2017 at 4:40 pm

          I’ve also heard from people who have had good luck with substituting gluten free flour blends for the ap flour. GL!

  • Reply
    Avery
    May 4, 2016 at 9:45 pm

    What did you mean by mix on medium high and high?
    Also, could I add food coloring at the end or would that affect the taste?

    • Reply
      Kate
      May 5, 2016 at 10:20 am

      Depending on the power of the mixer that you’re using, you’d need to beat on medium-high or high. I would suggest a higher setting if you’re unsure. I’m not sure! It might. I have heard that people have had good luck using a little gel food coloring, but I haven’t tried it myself.

  • Reply
    Crystal H
    April 15, 2016 at 8:15 pm

    Thank you sooooo much for this reciepe!! I have been using it for about a year now and it’s the only one I use (besides your other flavor variations of this, of course) I am fairly new to cake decorating, but to me taste matters way more than looks! I am making my sisters wedding cake for her and did a practice run today. This frosting holds up real nicely and works great to make flowers and such. I guess well see how it holds up a 3 teir cake when the day comes! Lol I’m so excited for everyone to try this frosting! 😀

    • Reply
      Kate
      April 16, 2016 at 11:14 am

      I’m so glad that you like it!! Congrats to your sister, and good luck with the cake! I hope it is amazing! =)

  • Reply
    Catherine
    April 15, 2016 at 7:01 pm

    I have never been a fan of buttercream frosting, but I decided to give this a try. I had made a lemon cake, only to find that I had no confectioner’s sugar for a glaze. It seemed a bit much to run to the store only for some powdered sugar, considering I had made the cake on a whim (my sweet tooth nags me at unexpected times!) from an expired boxed cake mix in the back of my pantry. So I looked up icing recipes made using granulated sugar. Let me tell you, this is FABULOUS! What a pleasant surprise. I will definitely be saving this recipe for future, more thought-out occasions.

    • Reply
      Kate
      April 16, 2016 at 11:16 am

      Haha! I have the same sort of sweet tooth! I’m so glad that you liked the frosting! Thanks for taking the time to come back and leave a comment. =)

  • Reply
    PC Goh
    April 8, 2016 at 1:20 am

    Awesome…I tried it for the first time and it turned out better than my expectation. It’s smooth (not grainy) and not too sweet and firm enough to pipe on cupcakes. However, I modified the recipe by using half all purpose flour and half corn flour. Thank you Kate!

    • Reply
      Kate
      April 8, 2016 at 11:05 am

      I’m so glad!! Interesting! I’ll have to try that next time I make it. Thanks for taking the time to come back and leave a comment! =D

      • Reply
        Tinju
        April 13, 2016 at 11:04 pm

        Hi.. Thanks for this awesome recipe. Please let me know if I can add fondant accents to this frosting.

        • Reply
          Tinju
          April 14, 2016 at 8:37 am

          And can I do delicate designs like filigree with it/on it?
          Thank you!

        • Reply
          Kate
          April 15, 2016 at 10:45 am

          I’m not sure! I haven’t ever tried adding fondant accents, but maybe someone else will be of more help. Good luck!

  • Reply
    simisola
    February 11, 2016 at 2:03 am

    Wow!!!, very delicious buttercream recipe!!! I was skeptical about using flour and milk batter to make buttercream but, it turned out amazing!!!…..thanks so much kate for sharing this recipe. Its my all time favorite now!!!

    • Reply
      Kate
      February 11, 2016 at 9:34 am

      Thank you so much!! I’m so glad that you liked it! Thanks for taking the time to come back and leave a comment! =)

  • Reply
    Isabella
    January 21, 2016 at 12:24 pm

    Hi Kate. Do you have a video of this whipped buttercream? If so, can you send me a link to it. I have not made buttercream with flour in it but I do want to try as your cupcakes look yummy. Thank you.

    Isabella

    • Reply
      Kate
      January 22, 2016 at 4:18 pm

      Hi, Isabella! I don’t. I’m just starting to make videos, and I haven’t had a chance to make one for this recipe yet. If you have any questions, please feel free to ask! =)

      Kate

  • Reply
    Lisa pham
    January 19, 2016 at 5:25 pm

    Did you use salted or unsalted butter? Thanks In advance!

    • Reply
      Kate
      January 20, 2016 at 10:23 pm

      I prefer salted butter in this frosting. =)

  • Reply
    jessica
    October 30, 2015 at 6:37 pm

    My nephew is really getting into baking and I’m looking for recipes for other butter cream frosting cause he uses the Wilton buttercream and it’s too sweet and hard.. this recipe looks good. But I had a question. Does the TV Stand for tea spoon or tablespoons??

    • Reply
      Kate
      November 2, 2015 at 12:41 am

      This one definitely isn’t hard! In my recipes, T= tablespoon and tsp= teaspoon. If you have any other questions, please let me know!

  • Reply
    Dianna
    October 28, 2015 at 6:45 pm

    This is my all time favorite buttercream ever! I could seriously eat a bowl of it on my own. I’m wanting to make this into a strawberry cream type filling. Any suggestions? THANK YOU!

    • Reply
      Kate
      October 30, 2015 at 10:16 am

      I would guess that adding a strawberry flavor instead of the vanilla or part of the vanilla would be the easiest way. Mashed fruit would be delicious, but I’m not sure what that would do to the consistency. If you try it, please let me know how it turns out! =)

  • Reply
    Sarah
    October 4, 2015 at 6:46 pm

    Hello, I would love to try this recipe and I’m curious as to The color of the icing. I’m a beginner and since this calls for butter I’m assuming it will not be white icing, is that correct?
    Looking to get a white icing.
    any ideas?
    Thanks
    Thank you!

  • Reply
    Bishara
    October 2, 2015 at 2:05 pm

    Hey I want to make this frosting, but I don’t have butter I only have ‘I cant believe its not butter ‘ and I think that is a margarine . What would happen if I used that instead of real butter .

    • Reply
      Kate
      October 2, 2015 at 2:26 pm

      It’s not going to work the same way. The water content is different in spreads like ICBINB, which is one of the reasons that they’re soft and spreadable. Sorry, but your best bet would be to wait until you have real butter for this one.

  • Reply
    Celess
    September 27, 2015 at 11:12 am

    Thank you so much! Best frosting I’ve ever made and I’ve made A LOT!! I cut the recipe in half and it worked perfectly. I’ll be using this recipe for ever and always. Most people don’t understand the difference between a gourmet cupcake and regular cupcakes. This frosting is gourmet all the way! Light, fluffy, with a bit of sweetness, not too buttery or lard-tasting that the top of your mouth is greasy…. absolutely wonderful! Used this on my dark chocolate, cookie dough filled cupcakes today, and my favorite part is the frosting now that I’ve found this recipe! ;) Thank you. XOXO

    • Reply
      Kate
      September 29, 2015 at 10:15 pm

      So glad that you like it! Thanks for taking the time to come back and leave a comment! =)

  • Reply
    Beckie
    September 23, 2015 at 5:32 pm

    I used this frosting when I made my son’s classroom birthday cupcakes. My son came home and said the class unanimously decided I made the best cupcakes ever! Uh-oh, sorry other Mom’s. :)

    • Reply
      Kate
      September 23, 2015 at 10:55 pm

      Awww! So glad that they liked them! =)

  • Reply
    QUENTIN
    August 31, 2015 at 7:17 pm

    HI KATE! I absolutely love this frosting, I have a coffee shop and use this on all my cupcakes. It is very, very good. I added another couple of spoons of flour to the milk and whisked it a bit longer, it makes for a bit thicker frosting and does not separate, My cupcakes are kept at room temp all day long and looks and tastes lovely! also if you have extra keep it in the fridge and Wisk it again as soon as it is at room temp the next tome you need to use it. what a wonderful frosting, I also use different flavorings and colors !

    • Reply
      Kate
      September 4, 2015 at 12:56 am

      So glad that you like it! Also, thanks for letting me know that you keep them at room temp! I get lots of questions about using this, so that helps! =)

    • Reply
      Hala
      September 6, 2015 at 8:13 am

      Hello.. perhaps you can share with us the colors you use and at what stage you add the flavors.
      Thank you,

    • Reply
      Amanda
      December 8, 2016 at 11:45 pm

      Hi Kate, I love this recipe. I have a question, how many tablespoons of flour should I add to the milk to makes frosting thickness for cake decorating. Thanks!

      • Reply
        Kate
        December 9, 2016 at 1:04 pm

        Hi! The cake will work for basic piping as is. I’ve heard from other people who have used it for decorating, but I haven’t tried it beyond basic piping. I would suggest trying it as-is first because it may work the way it’s written. GL! =)

  • Reply
    Myriam
    August 16, 2015 at 10:53 am

    OMG!! This buttercream is amazing! It was quite easy to make, I’ve divided the recipe in 3 to have 3 shades of pink and made an ombre cake. It was not only beautiful but DELICIOUS! Not too sweet, which was perfect! Will definitely stick to this recipe for the future! Thank you so much!

    • Reply
      Kate
      August 17, 2015 at 2:08 pm

      Thanks!! So glad that you liked it! =)
      PS What a great idea! Your cake sounds so pretty!

  • Reply
    Sierra
    August 1, 2015 at 10:59 am

    Hi I saw there were a LOT of comments but this was from years ago so sorry if it’s a repeat. I’m just wondering if this icing consistency is stiff enough to pipe/ design a cake. Like Not just to ice it, but to do stuff on top. Thanks!

    • Reply
      Kate
      August 5, 2015 at 12:57 pm

      I have heard that it is! I’m not much of a decorator, but people have said that they have been able to pipe with it. =)

      • Reply
        Tabitha
        August 30, 2015 at 12:40 am

        i am wondering if it would be just as good with Whipping cream instead of milk?

        • Reply
          Kate
          September 4, 2015 at 12:57 am

          I’m not sure! It would certainly be richer. I know that whipping cream whips up differently milk, but I’ve never tried it. If you do, please let me know how it turns out!

  • Reply
    Erin
    July 31, 2015 at 5:14 pm

    I love this frosting so much. I’ve made it numerous times since finding the recipe 2 years ago. I have had separation issues but I love it so much I just try again and normally the 2nd time works. Have you ever tried to make it ahead of time, freeze it, thaw it, and use? Just curious if that would work or if the separation might occur? Hope to hear back from you! Thanks for such a great recipe!

    • Reply
      Kate
      July 31, 2015 at 9:54 pm

      I’m glad that you like it! I’ve never tried to freeze it. If you try it, please let me know how it works out!

      • Reply
        Denise
        August 14, 2015 at 4:12 am

        I was making test cakes for a wedding and I needed to see how this would do being made, frozen, rewhipped then used. It worked great! I brought it to almost room temp first then whipped it. It did separate at first but after a few mins it came together. It may have been just a touch looser than before but I live in Hawaii so that could have been a temperature thing. I’m using this as the cake filling with a bunch of coconut flakes in it :D

  • Reply
    Dawn
    July 27, 2015 at 6:44 pm

    Oh my!!! This is the best frosting I have ever made :) This will be the frosting of choice from now on. Thank you for sharing!

    • Reply
      Kate
      July 27, 2015 at 10:46 pm

      I’m so glad you liked it! =)

  • Reply
    Cat
    July 9, 2015 at 6:17 pm

    I have been searching for and trying many buttercream frosting recipes over the last couple of years, trying to find the perfect, fluffy, not too sweet icing. I had about given up, then I found this recipe. There are not enough adjectives in the English language to describe our PERFECT this icing is – my search has finally ended! The heated milk with flour gave me pause, as did the granulated sugar rather than confectioners; but not to worry – the mixture cam together into a beautiful, fluffy, glorious bowl of delicious buttercream frosting. Try this – you will not be sorry!!

    • Reply
      Kate
      July 9, 2015 at 8:58 pm

      I’m so glad that you liked it! Thank you for taking the time to come back and comment! =)

      PS – I had the same concerns the first time I made it, but it’s a family favorite in our house.

  • Reply
    Michelle
    May 29, 2015 at 7:54 am

    Do you use the beater paddle or wire whisk attachment to mix the frosting??

    • Reply
      Kate
      June 2, 2015 at 7:10 pm

      I use the wire whisk attachment.

  • Reply
    Shelly
    May 19, 2015 at 8:39 pm

    I made this last night and it was good,but tonight mixed it again to ice my cake and it didn’t whip up well at all runny

    • Reply
      Kate
      May 19, 2015 at 11:10 pm

      I’m sorry, but I’m not sure what you mean by mixing it again.

      • Reply
        Barbara
        July 30, 2015 at 10:16 am

        I did this as well–KEEP MIXING! It will reincorporate, if closer to room temp and mixed for 4-5 minutes (at least, depending upon how much icing you’ve made).

        • Reply
          Kate
          July 31, 2015 at 9:52 pm

          Thanks for the tip!

  • Reply
    Lara
    May 15, 2015 at 12:33 am

    This really is one of the best frostings I’ve ever had. It’s now my go to recipe!

    • Reply
      Kate
      May 18, 2015 at 12:17 am

      I’m so glad that you liked it! Thanks for taking the time to come back and leave a comment! =)

  • Reply
    heather
    April 21, 2015 at 5:13 pm

    Hello! Just wondering how many cupcakes one batch of icing will cover? I have to make 60 cupcakes for a bridal shower. I was making my shopping list for supplies and wanted some idea of how many batches I will need to make. Thanks!

    • Reply
      Kate
      April 22, 2015 at 9:09 am

      It should make enough frosting for 24 cupcakes.

  • Reply
    Kaitlin
    April 10, 2015 at 1:18 pm

    Just made this for some gluten free cupcakes I made for my husband to surprise him. It’s delicious! I used a gluten free flour and they turned out perfectly. Thank you for this recipe!

    • Reply
      Kate
      April 10, 2015 at 11:05 pm

      I’m so glad that you liked it! Thanks for that info about using gf flour! I’m sure that it will help out someone else. =)

  • Reply
    Kirsten
    April 2, 2015 at 6:55 pm

    I tried this out, and while it did taste yummy, I couldn’t get the recipe to hold. I kept whipping it and it still kept separating. I made sure everything was at the right temperature but no luck. Bummer because I wasted all that butter and sugar! I wish they would offer pinterest insurance to replace all my supplies for failed recipes lol

    • Reply
      Kate
      April 3, 2015 at 9:49 am

      There are a couple few why it may have separated. One is the temperature – either of the milk mixture or using butter that’s too warm. Another could be that there was too much liquid in the milk mixture. The third is that the mixer didn’t have enough power to really whip it. I hope that helps!

    • Reply
      aine
      April 17, 2015 at 6:14 pm

      Hi Kristen,
      Just an fyi, for droppings that may split or crudle on you. Scrape all contents into a Tupperware container and place in the freezer for 15-30 minutes!
      Remove, plac. Back in a clean cold mixing bowl, add the balloon whisk attachment and whip for 10-20 mins! Your ingredients should be perfect and your splitting issues should be resolved. No wasted ingredients!

      :-D

  • Reply
    Bobye, Grove City, OH
    March 31, 2015 at 3:38 pm

    I have made this frosting several times and really have had no problems. The last time I made it I cooked the flour and milk to a very thick consistency, thicker than pancake batter. I then let it come to room temperature or cooler and mixed the flour mixture into the butter and sugar which were creamed very well. I’m wondering for those who have separation issues, if the flour paste has not come to room temperature, and being warmer than the butter and sugar, it may be melting the butter. Just a thought. The flavor of the this butter cream is delish and not tooooooooo sweet, which I like. I’ve used this as a crumb coat for a Ho Ho cake and let it set up before pouring the ganache over the cake and it works fine. I ALWAYS use skewers to hold my layers together as well. Better to be safe than sorry and that way you can use LOTS of icing. LOL. I hope you all enjoy this icing as I think it’s the best.

    • Reply
      Kate
      April 1, 2015 at 9:57 am

      Yes, making sure that the flour mixture has cooled is key to getting the frosting to work. Otherwise, it starts to melt the butter, and it doesn’t whip properly.

      Thanks for the tips!

  • Reply
    u
    March 12, 2015 at 3:46 pm

    Thanks for a great recipe! I justfinished making it.I have a wedding cake for 100 people due tomorrow night. I have made sugar flowers to go on this cake. No fondant. My question is: is this safe for 48 hours? It will be an indoor event. Its 60 degrees outside. This will be a large professional cake so Iam nervous about trying on my cake. It does taste delicious but it doesnt help too much if it acts like a whipped cream and not much like a real buttercream. It just seems like it works great on “at home: cakes. I want to be wrong though, but it doesnt seem like you have experienced variations much. My biggest question is will iy holland up for a wedding indoors. If so, how many hours will it hold up on a decorated caken. I just dont want the cake to go flat at the reception. What do you think? I would love to hear from anyone who used this on a wedding cake. If someone has had luck, this would be the go to recipe! Please help!

    • Reply
      Kate
      March 13, 2015 at 12:40 pm

      Since it’s for a professional cake, I don’t feel comfortable telling you whether I think it will work or not.

      If anyone else has any thoughts, please feel free to share them!

  • Reply
    Gillian
    March 12, 2015 at 2:53 am

    Hi there – I’m English – does the T stand for teaspoon or tablespoon? Thank you.

    • Reply
      Kate
      March 12, 2015 at 2:13 pm

      Hi! I use T for tablespoon and tsp for teaspoon. If you have any other questions, please feel free to ask! =)

  • Reply
    Caitlyn Clarke
    March 6, 2015 at 11:50 am

    I made this icing today. I was a bit worried because it called for flour but I wanted a light fluffy buttercream, so I figured why not? I am so thrilled I tried it! It’s exactly what I was looking for! The recipe turned out perfect. As long as you follow the instructions and use an kitchenId mixer, I don’t know how it could get messed up. This is my go to recipe now. Thanks!

    • Reply
      Kate
      March 6, 2015 at 12:13 pm

      I was, too! I don’t know that I ever would have tried it because of that if I hadn’t gotten the recipe from a family member.

      I’m so glad that you liked it! =) I’ve made a few different versions of it, and it’s my go-to, too. Thanks for taking the time to come back and leave a comment!

  • Reply
    Kristin
    February 23, 2015 at 9:49 am

    Made this frosting 2 days ago for my son’s birthday cupcakes. BEST FROSTING EVER!!!!! It was 80 degrees and humid here in TX on Saturday and the frosting held up wonderfully….even held up just fine in the fridge without separating. I had no problems whatsoever. I used my stand mixer, and I think the key is mix, mix, and mix some more. I did have problems with the whipped chocolate buttercream recipe and ended up having to make the regular chocolate buttercream (which was also super yummy and the kids loved it)…but the vanilla was AMAZING!!!!!!!

    • Reply
      Kate
      February 23, 2015 at 4:35 pm

      I’m so glad that you liked it! If you don’t mind me asking, what issue did you have with the chocolate? Also, I’m so jealous of your weather there! Again, so glad that you liked it! =)

      • Reply
        Kristin
        February 24, 2015 at 12:59 pm

        Not sure where I went wrong, but when I poured the chocolate mixture into the butter mixture, I just couldn’t get it to the right consistency. It stayed very liquidy, and the more I mixed it, the thinner it got – you could also see all of the sugar granules in it. I was in a rush that morning trying to get ready for the party, so maybe I didn’t let it cool enough. I plan on trying it again, just for the heck of it. Don’t be too jealous of our weather, by the way….it is back down to 30 this week :(

        • Reply
          Kate
          February 27, 2015 at 9:20 am

          I hope it works out better the next time! It can be tricky because, like you said, if it isn’t cool enough, the frosting doesn’t whip up right.

          Sad! That sound really cold for Texas! =(

  • Reply
    Doris
    February 8, 2015 at 7:54 am

    Thanks for the recipe! This is by far the best frosting I’ve ever made! But just wondering, can I replace the butter with butter flavored shortening? will the frosting hold up better in warm weathers?

    • Reply
      Kate
      February 8, 2015 at 9:51 am

      I’m so glad that you liked it! I’ve never tried using butter flavored shortening. It might help, but I’m not sure how it would work or taste. If you try it, I would be interested to hear how it works.

      • Reply
        Doris
        February 8, 2015 at 7:04 pm

        Thanks so much for replying so quick! Will try it out and let ya know! Thanks again!

    • Reply
      Denise
      May 5, 2015 at 1:13 pm

      Hi! I live in Hawaii and was concerned about the heat and humidity so I used half veg shortening (wanted it to be very white as it was for a bridal shower), turned out wonderfully!! Silky and delicious! It also piped beautifully! I’m sure butter flavored Crisco would yield the same results. :)

      • Reply
        Kate
        May 6, 2015 at 9:39 am

        I’ve never tried it with Crisco, so thank you for the info! I’m sure others will find that helpful, too! =)

  • Reply
    Tina's Totally Nuts
    February 7, 2015 at 2:00 pm

    After realizing last night that I had no confectioner’s sugar to make a traditional buttercream frosting for the cupcakes I made on a whim, I came across your recipe. This is very similar to a frosting popular in the 70’s-80’s that everyone raved about, but I couldn’t find the cookbook it was in (probably found its way to a thrift shop in the midst of many moves). I also don’t buy milk, but usually have either almond or coconut milk on hand, so used my almond milk. Even though I whisked the flour into the cold milk, adding a little at a time, it took a long time to blend out most of the fine lumps. After cooling, which probably wasn’t long enough having read some of your older comments, I added the mixture to the butter and sugar and beat for quite awhile (even dragged out my old Kitchenaid stand mixer for this), I found the mixture softer than I would have wished for. So, my question would be could the almond milk be more difficult for blending flour into, and why it was a softer consistency? But, considering it was late in the evening, I may not have allowed it to cool completely. I was able to pipe it (not my forte) but would have preferred a bit more structure. Nonetheless, it is a very good frosting, and fails I put to my own abilities/substitutions. I also have come to the conclusion that to get the best consistency and flavor for buttercream frostings is to use a stand mixer and beat for a long time, as your recipe noted 5 minutes. Beating with a hand mixer could get tiresome and cause one to quit before the best quality is achieved.
    Sidenote: I did add a smidgeon of peppermint extract and a few drops of red food coloring, which would be great on chocolate cupcakes, but overpowered the delicate vanilla flavoring of my cupcakes.

    • Reply
      Kate
      February 8, 2015 at 9:44 am

      The almond milk might be. I bake with almond milk sometimes, but I’ve never tried it in this recipe. Sifting the flour over the milk might help with this as well. I would guess that the softer consistency came more from it not cooling enough than from the almond milk, but that’s just a guess. Yes, a stand mixer is much easier to use and has the extra power to really whip this frosting.

      I have to say that I have yet to find a peppermint extract that I really like. If you know of a good one, I’d be glad to know which kind it is. I’ve tried a couple, and they reminded me of mouthwash.

  • Reply
    Kait
    February 6, 2015 at 2:41 pm

    What type of milk did you use?

    • Reply
      Kate
      February 6, 2015 at 2:49 pm

      I’ve used 1% and 2% to make this frosting. If you have any other question, please ask!

  • Reply
    chloe
    January 12, 2015 at 1:51 pm

    I made brownies and then made this icing to put on top along with crumbled up oreos :) YUUUUMMM!!! first time making the icing and it was AMAZING! everyone went crazy :)

    • Reply
      Kate
      January 13, 2015 at 1:36 pm

      Sounds delicious! I’m glad everyone liked it! =)

  • Reply
    Carlee
    November 19, 2014 at 5:39 pm

    So I made this frosting and it turned out okay but did taste good though. I put it in the fridge b because I wasn’t ready to use it. When I took it out and gave it a mix it had the consistency of cottage cheese. I don’t know what to do!!!

    • Reply
      Kate
      November 20, 2014 at 7:02 pm

      So, it separated when you put it in the fridge? I’m not sure if it looks like cottage cheese where it went wrong. The only thing I could suggest is to try whipping it. I hope that helps!

  • Reply
    Hala
    August 30, 2014 at 9:58 am

    Hello Kate.
    I tried this recipe yesterday night and the taste is unbelievable (I always hated the taste of regular crusting buttercream), by the time I was done it was really late so I just put it in the container and off the fridge. Today noon I got it out, left it at room temperature for nearly an hour and then I piped it.
    Since I was in doubt, I halved the recipe… I did not see that the recipe calls for salted butter so I bought unsalted butter but even thought the taste was not over sweet.

    Although the taste is so delicious it didn’t pipe very well and now after couple of hours I can see it’s a bit separating and it didn’t hold as it’s supposed to be as if it needed more incorporation. I read all comments but can someone please tell me how to make it thicker? shall I add more flour? shall I keep the flour-milk mixture boil more?. In one of the comments I can read that to thicken add 2T room temperature butter, I am afraid this will make it even more runny. Perhaps shall I keep beating the cream more than 5 min?

    Thank you a lot for a wonderful recipe. Perhaps next time the texture will be different.
    P.S: in your comment on 4/10/2014 you mentioned that you will be posting another version for this recipe, can you please share the link if you have done so?

  • Reply
    Cynthia Albright
    August 25, 2014 at 8:17 pm

    Hi Kate!!! Wondering would you have a diabetic version of the Butter Creme Frosting? It’s very hard to find sugar free frosting and I would love to try this frosting . if you could help me I would be eternally greatful!!! Thank you and Bless you!!!♥♥♥

    • Reply
      Kate
      August 26, 2014 at 9:02 am

      Hi! I’m sorry, but I have a pretty limited knowledge of sugar substitutes. So, I’m not sure how something like Splenda would work in this recipe. If I do get any comments or emails about it, I’m happy to share them!

  • Reply
    Abbie
    August 5, 2014 at 5:56 pm

    Hi! Help!!!
    I have tried this a few times, and each time the flour/milk mixture gets little timy clumps that do not melt away. I have tried sidting the flour, cooking longer, whipping it continuously with a wire whisk while it is cooking. What am I doing wrong?

    • Reply
      Abbie
      August 5, 2014 at 5:58 pm

      *Sifting the flour that is

    • Reply
      Kate
      August 5, 2014 at 7:50 pm

      I’m sorry that you’re having trouble with it! When you mix the flour and the milk together at the beginning, is it combined before it gets warm? The first thing that I thought of is that it might be getting warm before it’s well-combined, which could make it lumpy.

      • Reply
        Abbie
        August 5, 2014 at 11:40 pm

        Yes! That must be it.. I didn’t realize I needed to combine the flour into cold milk and mixed it thoroughly before it started to heat up. Going to give a fourth try tomorrow! Thank you so much.. Funny reading one of the comments below, as I too am making this to top a rainbow cake for my little one’s 2nd bitthday :)

        • Reply
          Kate
          August 6, 2014 at 9:51 pm

          I’m sorry that wasn’t clearer. I hope that helps and that the 4th time is a charm!! =)

  • Reply
    Nina
    July 16, 2014 at 1:38 pm

    Hi!

    i am trying to make a rainbow cake for my son’s 1st bday and would like to use this recipe for the frosting. I will try to make it the night before the party. Would this good to put between the layers of the cake and to cover the rest of the cake? I’m thinking it’s the flour that will do the trick :) This will be my first time making a cake.

    Thanks!
    Nina

    • Reply
      Kate
      July 16, 2014 at 2:21 pm

      I’m going to be totally honest with you – I think this frosting is best made the day you’re serving it. It can be temperamental because it can separate if the flour mixture isn’t cooked long enough (or chilled sufficiently). Don’t get me wrong -it is a great frosting, and I think it would work just fine between the layers and as a cover for the rest of the cake.

      If you have any questions along the way, I’m happy to help you out with it! Good luck!! =)

      • Reply
        nina
        July 23, 2014 at 11:14 pm

        that’s true! I’m also scared that it will not hold since we are in Texas and it’s gonna be really hot for this weekend party.. and the cake will be out or on the table the entire time. I would really love to try this recipe this weekend but maybe some other day :) thanks for the tip!!!

        • Reply
          Kate
          July 24, 2014 at 4:05 pm

          That’s probably a good call! I made some the other day (it’s very hot and humid here right now), and it doesn’t do as well in weather like that.
          I hope you enjoy it if you try it, and if you have any questions at that point, please feel free to ask! =)

  • Reply
    Anonymous
    July 9, 2014 at 7:45 pm

    Hi! I was just wondering if whether or not this frosting recipe would work fine for mixing into cake for cake pops? Please let me know!

    • Reply
      Kate
      July 9, 2014 at 7:52 pm

      I’ve never made cake pops, so I’m not sure how well it would work for cake pops.

  • Reply
    Anna
    June 27, 2014 at 10:00 pm

    Does the t stand for teaspoon or tablespoon?

    • Reply
      Kate
      June 27, 2014 at 10:07 pm

      In all of my recipes, T = tablespoon and tsp = teaspoon. If you have any other questions, just let me know!

  • Reply
    Alicia
    June 18, 2014 at 10:29 pm

    I just made this frosting down under in Australia and I absolutely love it!! Thank you :)

    • Reply
      Kate
      June 18, 2014 at 10:41 pm

      So glad that you like it! Thanks!! =)

  • Reply
    Bailey
    June 7, 2014 at 7:20 pm

    Would heavy cream work in place of the milk? I bought some for a different recipe, but after reading further it was not recommended for piping onto cupcakes (which is what I need it for).

    • Reply
      Kate
      June 7, 2014 at 8:33 pm

      I’ve never used heavy cream in place of the milk in this recipe, so I’m not sure how well it would work. I’m sorry that I can’t give you more of an answer on that, but if you try it, I’d be interested to hear how it turns out. Good luck! =)

      • Reply
        Bailey
        June 13, 2014 at 4:03 pm

        I tried it with the whipping cream (not heavy cream, oops!) it tasted absolutely amazing, but did NOT hold up in the heat. It melted and separated very quickly. I would definitely make this again, but use milk. Even my husband liked it though, and he is never eats sweets.

        • Reply
          Bailey
          June 13, 2014 at 4:04 pm

          *he never eats sweets. Whoops!

        • Reply
          Kate
          June 13, 2014 at 10:03 pm

          Thanks for coming back to share that! I’m glad that the flavor was good at least! =)

  • Reply
    Tara
    May 17, 2014 at 12:27 pm

    This recipe is great! It has the perfect amount of sweetness to it and a great whipped texture. At first I was afraid because it looked super runny, but after I let it whip for longer it came out light and fluffy. For anyone wondering about piping, it comes out great with any of the wilton tips. I used it to pipe a swirl frosting on cupcakes. And just like everyone else said, its extremely smooth and melts in your mouth even though it uses granulated sugar!! Thanks for the recipe!

    • Reply
      Kate
      May 18, 2014 at 8:31 pm

      I’m so glad you liked it! Also, thanks for the tips about piping! I don’t do much decorating, so it’s nice to hear from people who have more experience in that area. =)

    • Reply
      Barbara
      July 30, 2015 at 10:28 am

      I know this was over a year ago, but I’m making this icing and need to do a few decorations with different tips (shell border, grass). Is there anything I can do to stabilize it and/or make it thicker? Meringue powder? The party is early Saturday, and I have to do the cake tonight and tomorrow (I’m a busy home-baker with 3 tiny kids…). I’ll also have to drive to deliver it over 45 minutes in 90+ degree heat (have AC in car). Suggestions? I’ll be checking back in!!

      (This does taste extremely great! I have used it to make a textured “stucco-look” cake. It seemed slightly melty in 85 degree heat, so I’m slightly worried.)

      • Reply
        Kate
        July 31, 2015 at 9:53 pm

        Oh, wow! I’m sorry, but I don’t know about using meringue powder. I’m going to publish this in the hopes that someone else will have an idea for you. Best of luck!

  • Reply
    Tempest
    May 15, 2014 at 6:28 am

    I’m looking to use this frosting to decorate my daughter’s fourth birthday cake. I want to do those oh so cutesy “ruffle” style cakes, and was wondering does this frosting hold up well to piping such things? Thanks so much : )

    • Reply
      Kate
      May 15, 2014 at 7:30 am

      I do very little piping, so I can’t really speak from experience. I have heard that it holds up well, but I’m not sure what types of piping it was used for. Good luck! =)

    • Reply
      Lisa
      May 25, 2014 at 1:17 am

      I found this same recipe on Pioneer Woman’s website years ago, and yes, it does extremely well with piping. It holds up great and does not fall if you leave it refrigerated overnight.

      • Reply
        Kate
        May 25, 2014 at 8:36 am

        Thanks! =)

  • Reply
    Courtney Conner
    May 3, 2014 at 10:26 pm

    BEST icing EVER! It is so yummy. Just don’t make it starting at 8:30 at night!! I’m tired! So worth staying up to make it.

    • Reply
      Kate
      May 4, 2014 at 7:42 pm

      Thanks!! I’m so glad you liked it! =)

  • Reply
    Courtney Conner
    May 3, 2014 at 9:49 pm

    Does this have to be refrigerated or can it sit out?

    • Reply
      Kate
      May 3, 2014 at 9:56 pm

      I refrigerate the leftovers. I’m not sure whether it would be ok to leave it out or not, but, to be safe, I refrigerate it.

  • Reply
    Jenn
    May 1, 2014 at 4:15 pm

    Can I use unsalted butter?

    • Reply
      Kate
      May 1, 2014 at 4:28 pm

      You can. I think that it can taste sort of flat with unsalted butter, so you’ll want to increase the amount of salt in the frosting. Good luck!

  • Reply
    Kristen
    April 23, 2014 at 10:57 am

    Hello.

    I love this recipe. It is so delicious and not too sweet. Perfect for a wedding cake. Is this recipe easily doubled? Thanks

    • Reply
      Kate
      April 25, 2014 at 8:12 am

      Thanks! It makes so much that I’ve never needed to double it, so I’m not sure how well it works. If you try it, I’d love to hear how it turns out. Good luck! =)

      • Reply
        Kate
        April 28, 2014 at 1:48 pm

        I just made this frosting for my Banana Cake! Awesome! Everyone loved it! Can you freeze or refrigerate the extra? Thanks so much for sharing!

        • Reply
          Kate
          May 1, 2014 at 8:47 am

          I’m so glad you liked it! =) I have refrigerated the extra, and it was fine the next day. I haven’t tried freezing it, though, so I’m not sure how well that would work.

        • Reply
          Lisa
          May 25, 2014 at 1:19 am

          I’ve refrigerated it for up to 4 days with no problems. Haven’t tried freezing it, but if you got it in an airtight container, I bet it would be okay.

          • Kate
            May 25, 2014 at 8:32 am

            Thanks for the tips! It usually goes very quickly around here, so I appreciate that info! =)

      • Reply
        Lisa
        May 25, 2014 at 1:18 am

        I’ve doubled it countless times for layer cakes. It doubles well. :)

  • Reply
    Claire
    April 14, 2014 at 10:34 am

    The first time I made this recipe it worked wonderfully! It spread beautifully and didn’t separate. But then later when I made it again, the butter and sugar kept separating! I made it again and it separated AGAIN. I have no idea what I did wrong. Some factors may have been that it was warmer out the second time I made it and I maybe wasn’t as patient about the flour/milk cooling down; i stuck it in the fridge to cool faster. Any thoughts as to why it failed the second time I made it? I love this recipe and want to make it again, but I don’t know how to fix it. Any ideas?

    • Reply
      Kate
      April 14, 2014 at 10:54 am

      I have a couple ideas. When it’s hot and humid in my kitchen, I have to really make sure to cook plenty of liquid out of the flour mixture. It needs to get to more of a thick, paste-like consistency. If it still looks watery, then you’ll want to keep cooking/stirring it.

      Also, yes, if the milk/flour mixture isn’t cool enough, it does cause separation. I’ve found that if it’s even just on the warm side, the frosting doesn’t come out as well.

      I hope that helps! If you have any other questions, please let me know.

  • Reply
    Amanda
    April 12, 2014 at 4:43 pm

    I just made this icing and it is delicious! It is so smooth and creamy. I couldn’t believe it wasn’t gritty because of the granulated sugar! I made a test run for my daughter’s 2nd birthday next month. I made a funfetti vanilla cake but I think I want a flavored buttercream rather than vanilla to add a punch. I have been searching lemon buttercream recipes but I would really like to use your recipe but make it into lemon. Do you know how I could do this? Also, I was going to frost a two layer cake with this icing and also do some piping for a border. Does your recipe hold up well for piping? Sorry for the questions!!

    • Reply
      Kate
      April 12, 2014 at 5:20 pm

      I’m so glad that you like it! To make lemon buttercream, I’d try substituting pure lemon flavor for part or all of the vanilla extract. You may have to play around a little with the amount to get the flavor you’re looking for, but that should do the trick. You could also grate in a little lemon zest to add some extra zing.

      I don’t do a lot of cake decorating, but I have heard from people who have successfully piped with it.

      I hope that helps, and if you have any other questions, please don’t hesitate to ask!

      • Reply
        Amanda
        April 12, 2014 at 6:39 pm

        So just pure lemon extract? Do you suggest adding any lemon juice? Or just lemon extract and lemon zest?

        • Reply
          Kate
          April 14, 2014 at 10:19 am

          If I was making it, I would just use pure lemon extract and maybe some zest.

          I would have two concerns with using lemon juice. First, I would be worried that it might cause the frosting to curdle or separate. Second, since the extracts are usually so concentrated, you get a lot of flavor with a smaller amount of liquid. When I’ve made lemon cookies, I usually have to use somewhere around 1/4 cup or so of fresh lemon juice to get a good lemon flavor. That much extra liquid might make the frosting too wet.

          Hope that helps, and I’d be interested to hear how it turns out. Good luck!

        • Reply
          Liz
          May 25, 2014 at 9:17 pm

          Try adding a little lemonade flavored Koolaid…works great!

          • Kate
            May 26, 2014 at 7:52 am

            I’ve never tried that. Thanks for the tip! =)

  • Reply
    Raquel
    April 9, 2014 at 4:18 pm

    I was skeptical about this frosting because of the flour. I had never heard of flour in frosting. I am so glad that I went ahead and tried this recipe anyways! (I thought to myself if it doesn’t taste good I can always throw it away) It is DELICIOUS! The flour and milk mixture doesn’t taste good, Lol! But together with the sugar and butter it is light and not overbearingly sweet. I did mix each mixture separately for 4 minutes each then put them together and mixed for another 4 minutes. I also added a touch more vanilla. Thank you for sharing this recipe, it will be in my recipe box for years to come!

    • Reply
      Kate
      April 10, 2014 at 2:20 pm

      Between the flour and the granulated sugar, I was skeptical, too! I’m so glad that you enjoyed it! =)
      p.s. I have another version of this recipe that I’ll be posting on Monday. If you liked this recipe, you might enjoy that one, too.

  • Reply
    Sofia
    April 9, 2014 at 10:40 am

    Hi, my name is Sofia

    I would like to know what do you mean by 7T

    • Reply
      Kate
      April 10, 2014 at 2:20 pm

      Hi! 7T is short for 7 tablespoons. If you have any other questions, please feel free to ask!

  • Reply
    Lucas
    March 30, 2014 at 3:06 am

    Looks lovely , can you store the cake in room temperature or does it need fridge with this frosting ? looks lush :)))

    • Reply
      Kate
      March 30, 2014 at 9:16 am

      Thanks! I left it out for a few hours, but I’d store leftovers in the fridge. I’m not sure whether you have to or not, but I’d err on the side of caution.

  • Reply
    Kim messer
    March 29, 2014 at 5:23 pm

    Hi, I’m looking to make this into a lemon buttercream any suggestions. I don’t have lemon extract. I wanted to keep the vanilla extract and add some lemon juice and zest. How much should I put do u think?

    • Reply
      Kate
      March 30, 2014 at 9:17 am

      This is just a guess, but I’d probably start with 2 tablespoons of lemon juice. I’m not sure whether it will cause any separation, but that’s what I would start with and then go from there. Good luck! =)

  • Reply
    Lorena Zepeda
    March 24, 2014 at 7:40 pm

    Can this be used under fondant?

    • Reply
      Kate
      March 26, 2014 at 2:41 pm

      I’ve never tried it, but I’ve heard from people who have successfully used it under fondant.

  • Reply
    Christine
    March 24, 2014 at 9:28 am

    For St Pattys day I mixed with Baileys Irish cream coffee creamer and some rum extract to bring out the Baileys. Then I added some left over hot fudge pudding I used for filling the hot cocoa cupcakes. Woah I got a quick lesson on separating and emulsion! So I added more butter and kept whipping, after 5 mins my beautiful buttercream was returning. Not only did it taste just like Baileys it looked like Baileys!! I topped the cupcakes with plain vanilla buttercream, then layered the Baileys, then a quick topping of real whipped cream, some drizzled caramel, and a green white chocolate shamrock. These were a huge hit at work. Your receipe has brought much happiness to my coworkers!! Thank you again!!

    • Reply
      Kate
      March 26, 2014 at 2:45 pm

      I’m glad you liked the recipe! It sounds like you really made it your own, so you deserve the credit! =)

  • Reply
    T. Davis
    March 23, 2014 at 11:05 pm

    Wow! Made this with butter pecan coffee creamer instead of milk, also added maple syrup instead of vanilla extract. I used it to frost butter pecan cupcakes. This was the best buttercream I’ve ever had. So light, fluffy, and flavorful but not too sweet. Thanks so much for sharing one that uses regular sugar. I can’t wait to try it as a vanilla buttercream. This is my new go to buttercream. Do you know of a way to add cream cheese to it without messing it up?
    Thanks so much again!

    • Reply
      Kate
      March 24, 2014 at 9:03 am

      I’m so glad that you liked it! Those sound like yummy changes! =)

      I’ve tried using cream cheese with this recipe, but I haven’t gotten it to come out right yet. Hopefully I’ll get it down one day!

  • Reply
    Clover
    March 20, 2014 at 10:46 pm

    Hey there,
    great looking frosting…I want to make it for my birthday!
    Can I use a gluten-free flour, possibly?
    Thanks

    • Reply
      Kate
      March 24, 2014 at 9:06 am

      I’m sorry, but I’ve never used gluten-free flour, so I’m not familiar enough with it to even make an educated guess. If you try it, I would be interested to hear how it turns out (as, I’m sure, would many other people).

      • Reply
        Nedra
        April 8, 2014 at 10:04 pm

        You might want to try cornstarch (or potato starch). Usually, half as much cornstarch will thicken the same as the full amount of flour – so try 3 T to start. Be sure to stir the cornstarch into COLD milk – it will lump up if the milk is too warm to start out. I’ve never used cornstarch for this kind of frosting, but it usually a good substitute for flour when used as a thickener. Good luck!

        • Reply
          Kate
          April 8, 2014 at 10:44 pm

          Thanks for the tips! =)

  • Reply
    Carey
    March 18, 2014 at 1:40 pm

    I’ve been searching for a good buttercream for years with poor results–until I found this! Hands down the best frosting, very adaptable, very easy to put together , and scalable, too! THANK YOU!!

    • Reply
      Kate
      March 24, 2014 at 9:23 am

      This is our favorite buttercream, so I’m glad that you enjoyed it, too!! =)

  • Reply
    Christine
    February 26, 2014 at 11:52 am

    When I first tasted it I thought “Yes! This is the one! I finally found an amazing recipe”!
    The flavor has that little punch to it that make other butter creams seem bland. I did alternate it a bit just for this one occasion I added 1/4c white chocolate macadamia nut coffee creamer in place of 1/4c of milk.

    I had no problems with separation and it held up well for piping. I used it on pink lemonade mini cupcakes.

    With all butter cream frosting’s I use this process. The sugar mixture needs to be mixed up to 15 mins to make sure the grit of the sugar is dissolved. This time I blended for 5 mins then let it sit while I piped lemon filling in the cupcakes and came back to it and blended some more. I think that reduced the blending time.
    I also whipped the cooled flour mixture before adding it to the sugar mixture so all of the lumps were blended out. I think the lumps tend to slip through the sugar/butter mixture and it takes longer to mix out if you don’t.
    (I like my flour mixture a little thicker so the frosting pipes well.)
    I brought 48 of these cupcakes to work for a special Olympics fundraiser, every single one sold! Thank you Kate for this amazing frosting recipe and all of the other great ones you have posted, I can’t wait to try them.

    • Reply
      Kate
      February 26, 2014 at 1:20 pm

      Thanks for the great tips! I’m glad you liked the frosting, and your variations sound delicious! =)

  • Reply
    carol
    February 23, 2014 at 4:20 pm

    How about chocolate buttercream.?

  • Reply
    Summer P.
    February 14, 2014 at 6:44 pm

    I just made this frosting for a Valentine’s Day cake and O.M.G. it is sooooooo delicious! I find typical buttercream frostings to be a bit too sweet, heavy and boring. I can usually taste the butter and powdered sugar and not much else. With this recipe the flavors are much more light and complex. The texture is fabulous! This will be my go-to buttercream from here on out. So glad I found your recipe in Pinterest! Thank you!

    • Reply
      Kate
      February 15, 2014 at 9:10 am

      I’m glad you found it, too!! And I’m really glad that you enjoyed it! Thanks for coming back to leave a comment!! =)

  • Reply
    theresa krier
    February 12, 2014 at 1:59 am

    hi, i’ve never made a frosting with flour before, can’t wait to try it. i this a hand me down recipe? thanks

    • Reply
      Kate
      February 12, 2014 at 7:25 am

      Yes, this is. One of my family members gave me this recipe. Hope you enjoy it!

  • Reply
    Angela
    February 8, 2014 at 5:46 pm

    Hey I was just wondering if you had any ideas about how to turn this into a maple flavored buttercream? Thanks!

    • Reply
      Kate
      February 8, 2014 at 5:53 pm

      Sure! You could try substituting part or all of the vanilla extract with maple flavor. You may have to play around a little with the amount of maple flavor, but that will give you a maple flavored buttercream. Good luck! =)

  • Reply
    Bobbi
    February 7, 2014 at 11:05 am

    This sounds yummy, do you know if it would hold up for a wedding cake?

    • Reply
      Kate
      February 7, 2014 at 11:48 am

      I haven’t ever used it for a wedding cake. I’m sorry that I don’t have any first-hand experience with it, but I’ve had people tell me that it held up well for them. They’ve also said that it worked well for piping it, too. I hope that helps! =)

  • Reply
    Michelle
    January 25, 2014 at 2:50 am

    Hi, I noticed that you have the chocolate version of this with corn starch instead of flour. Have you ever tried this one with corn starch? Sometimes I notice a floury taste and I wondered if the cornstarch would have less flavor of it’s own.

    • Reply
      Kate
      January 25, 2014 at 9:18 am

      No, I haven’t tried this one with corn starch. I’ve never noticed the flour, but I could see how that wouldn’t be very pleasant. If you do try it, please let me know how it works out. =)

  • Reply
    lex
    December 28, 2013 at 2:58 pm

    I was wondering if you think this recipe would work as a salted caramel whipped buttercream? if i add caramel sauce to it, would i need to reduce sugar? thanks!

    • Reply
      Kate
      December 28, 2013 at 3:48 pm

      I’m not sure. I think it could work, but I think it would take quite a bit of tinkering to get the consistency right.

      As far as the sugar/caramel question, I think you would want to reduce the amount of sugar so that it’s not too sweet. However, granulated sugar pulls moisture from other ingredients, resulting in a drier end product; whereas, the caramel sauce would be adding in a lot more moisture to the frosting. So, I would be afraid that you would end up with something that’s goopy if you just swapped them straight across. So, like I said, I think it could work, but it would take some trial and error.

      I do have a recipe for a salted caramel buttercream. If you’re interested, here is the link – https://www.ihearteating.com/2013/11/04/salted-caramel-buttercream-frosting-recipe/.

      I hope that helps!

  • Reply
    Ker Ryn
    December 14, 2013 at 10:01 am

    Hi there!
    Does this frosting taste like butter? Or does it taste very sweet?
    ‘Cause I have been trying tons of recipe for frosting, many of them turned out with the butter taste, while some came out just really sweet.

    • Reply
      Kate
      December 14, 2013 at 3:33 pm

      This frosting is sweet, though I don’t think it’s overly sweet, but I guess that’s a matter of preference. It tastes like vanilla with a hint of butter. I wouldn’t say that it has a strong buttery taste, though.

      If you find the taste of butter to be too much in buttercreams, you might like a frosting that uses a mix of shortening and butter instead.

  • Reply
    AnnC
    December 1, 2013 at 12:05 am

    I actually thought the T’s were teaspoons but the frosting still worked great! Just manipulated mine a little bit. The frosting came out perfectly. Thanks for the recipe!

    • Reply
      Kate
      December 1, 2013 at 8:50 am

      Yay! I’m so glad it still worked out for you!! =)

  • Reply
    Sam
    November 17, 2013 at 1:31 pm

    This is the same recipe a lady from my church makes and gave me. Itreally is the best frosting ever. Only difference is I use 4tbsp of flour to 1 cup sugar/butter and have found it works and tastes a little better using cold butter.

    • Reply
      Kate
      November 18, 2013 at 12:23 pm

      I’ll have to give that a try. Thanks so much for the tips! =)

  • Reply
    Shana
    November 7, 2013 at 2:14 pm

    Hi,
    Do you know if this frosting works with gel food colors ? Thank you

    • Reply
      Kate
      November 7, 2013 at 2:22 pm

      I’m sorry, but I haven’t tried it with gel food colors. If you try it, I’d love it if you would come back and let me know how it works out.

      • Reply
        Michelle
        January 25, 2014 at 2:45 am

        I tried it with gel coloring today. I put it in thickening flour/milk mixture. I put extra in, knowing it’d be diluted when added to the butter/sugar mixture. It worked out great.

        • Reply
          Kate
          January 25, 2014 at 9:16 am

          That’s awesome! I’m glad that it worked out! Thank you for the tip about the gel coloring, too. =)

    • Reply
      Sam
      November 17, 2013 at 1:31 pm

      It does

      • Reply
        Kate
        December 7, 2013 at 9:07 am

        Thanks for letting me know! =)

  • Reply
    casey mallin
    October 17, 2013 at 7:10 pm

    Hi Kate,
    I just made this frosting and its not as thick as I expected. Any suggestions?

    Thanks!

    • Reply
      Kate
      October 17, 2013 at 7:15 pm

      There are two things that you could try. First, you could try chilling it, and then whip it for a couple more minutes. If that doesn’t thicken it up sufficiently, you could try adding a little more softened butter and then beat that in. I hope that helps!

  • Reply
    joanne
    October 8, 2013 at 7:34 am

    For this buttercream frosting does it stand up well being made ahead and piped?

    • Reply
      Kate
      October 8, 2013 at 10:06 am

      No, unfortunately, it doesn’t hold up well if it’s made ahead of time. I found that after a day in the fridge that there was some separation. The taste was still fine, and it stirred back together. However, I don’t think it would have worked well for piping at that point. Please let me know if you have any other questions.

    • Reply
      josee
      October 23, 2013 at 4:48 pm

      Well, actually, mine held and could be piped. The milk/flour mixture will tend to separate if you do not cook it long enough…..

      • Reply
        Kate
        October 23, 2013 at 11:06 pm

        Thanks!! I’ll have to try letting it cook a little longer next time. Thanks again for the tip and the comments! =)

  • Reply
    Kellie
    May 4, 2013 at 10:49 pm

    I was wondering if this frosting hold up well like the buttercream frosting with the powdered sugar. I have an occasion coming up that I will be baking a cake for and none of our family has ever really cared for the greasy sweetness of the other, The party will be 3rd week of June and just wanted to know how well it held up to the heat.
    Thanks

    • Reply
      kateheartseating
      May 5, 2013 at 9:24 am

      I’m not sure. Every time I’ve taken this frosting to an event, it’s always been indoors. Since the base of this frosting is mainly cooked milk and butter, it may not do well for a long period outside in the heat. This frosting does start to separate after a day or so in the fridge. It still tastes fine, but it doesn’t look as appealing at that point. The heat may cause the same thing to happen, but I’m just guessing on that. I’m sorry that I can’t give you a more definite answer. If you try it, please let me know. I’m sure other people will have that question as the weather warms up.

  • Reply
    rosalie
    April 30, 2013 at 2:36 pm

    i am looking for a lemon cake NOT made with butter,it is so hard to find cake recipes made with crisco oil,i would love your help in this matter, thank you so much

    • Reply
      kateheartseating
      April 30, 2013 at 5:30 pm

      Hi! I don’t have a recipe, but I found one from a chef who always has good recipes. I’ll email it to you. =)

  • Reply
    af1123
    April 19, 2013 at 12:11 pm

    Does this need to be refrigerated since it has milk in it?

    • Reply
      kateheartseating
      April 19, 2013 at 12:54 pm

      That’s a great question! I usually make a small batch for us to eat that day or a large batch if I’m taking it to a get together, so I haven’t had any leftovers when I’ve made this frosting. I’m not sure whether it absolutely has to be refrigerated or not, but I would if you have left just to be on the safe side.

    • Reply
      josee
      October 23, 2013 at 4:46 pm

      Mine I did not refrigerate and it stayed very good,

      • Reply
        Kate
        October 23, 2013 at 11:04 pm

        Thanks for letting me know!! I’m glad to hear that it worked well for you!!

        • Reply
          josee
          October 24, 2013 at 10:53 am

          It’s such a good recipe, thanks for sharing it. I really don’t like the regular frosting, you know with powdered sugar, too sweet for me and my son. But I gotta say, we really enjoyed this one, I will definitely be making it again, and again…lol
          And I forgot to say in my previous comment that I did not leave the cake in a room that was very hot, my house temp is about 70-72 degrees…..With the amount of butter, I would not bring it outside on a hot summer day!

          • Kate
            October 25, 2013 at 3:08 pm

            Thanks so much!! I am so glad that you enjoyed it! I really love it, too, and I’m really glad to hear that you do, too! =)

  • Reply
    turnips 2 tangerines
    March 7, 2013 at 10:56 am

    These cupcakes look delicious:) Dropping by from Tried and True Recipe Party! Lynn @ Turnips 2 Tangerines

    • Reply
      kateheartseating
      March 7, 2013 at 11:05 am

      Thanks!! And thanks for stopping by! =)

  • Reply
    Yaz
    January 23, 2013 at 9:02 am

    I’m.only guessing but are the measuremens tablespoons and cups? I’m.in the UK and just wondered so I can convert. Thanks

    • Reply
      kateheartseating
      January 23, 2013 at 9:27 am

      They are. Sorry, I know the weight versus volume measurements are frustrating.

      • Reply
        Lynsie
        May 6, 2013 at 4:15 pm

        When you say 1 1/2 cup, does that mean one and a half cups or is it one half of a cup? Same question with the 1 1/2 T – and is T a tablespoon or teaspoon? Since the entire recipe is using this formula I didn’t want to guess and mess it up. Thanks.

        • Reply
          kateheartseating
          May 6, 2013 at 4:21 pm

          It’s 1 cup + 1/2 cup (one and one half cups). T= tablespoon, and tsp. = teaspoon. Sorry for the confusion!! I try to write the recipes as clearly as possible, but sometimes I end up making them as clear as mud. Please let me know if you have any more questions! =)

  • Reply
    Heather Who Needs a Cape?
    January 22, 2013 at 6:21 pm

    Pinned! Need to try this!

    Found you at Iron Chef Mom Party!

    • Reply
      kateheartseating
      January 22, 2013 at 7:02 pm

      Thanks!! I hope you enjoy it =)

  • Reply
    Lori Who Needs A Cape?
    January 1, 2013 at 4:44 pm

    Pinned this on Pinterest, found it on The Best of 2012 Pinfest. Stop over and say hello to the ladies of Who Needs A Cape?.

    • Reply
      kateheartseating
      January 1, 2013 at 5:39 pm

      Thanks! I will stop by =).

  • Reply
    Chandra@The Plaid and Paisley Kitchen
    December 30, 2012 at 10:57 am

    That is a sweet comment about your “other Mother” I am a step mom and it is not an easy roll to play. Also what a great looking frosting! I would love to have you come link up at my Show Me Your Plaid Monday’s! http://www.pandpkitchen.com/2012/12/30/show-me-your-plaid-mondays-4/

    • Reply
      kateheartseating
      December 30, 2012 at 12:31 pm

      Thanks! I’d imagine that it’s not very easy. I’ve been blessed with two great step-parents, so I have to take every opportunity to let them know that I love them now because I wasn’t always the easiest kid. Thanks for the invite! I will definitely come to your link party!!

  • Reply
    Marilynn
    December 22, 2012 at 10:37 pm

    My cupcakes don’t look as yummy as yours!!! I love the pearl sugar you sprinkled on the top too!!!!

    • Reply
      kateheartseating
      December 22, 2012 at 11:21 pm

      I’m sure your cupcakes are beautiful! Thanks!! =)

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