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Welcome to A Little Lovely. Here you will find a little bit of everything lovely. I am always on the search for the best recipe, I never pass up the opportunity to throw a good party, and I aspire to learn a little about everything. The purpose of this blog is really to house my discoveries, recipes and ideas, and hopefully inspire some of you at the same time. I hope you enjoy reading. Thanks for stopping by!

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Monday, September 12, 2011

My New Favorite Frosting!

I have always thought powdered sugar and frosting go hand in hand. That was until I tried this new recipe. It looked kind of wierd calling for only flour, milk, vanilla, butter and sugar - regular white sugar NOT powdered sugar. I thought it seemed interesting. And so I tried it.  

Let me tell you I have a new favorite frosting! This is hands down the best frosting I have ever had! Well I have a few favorites but this is definitely in my pool of favorite frostings! I love it! It is perfectly sweet with a silky smooth texture! It doesn't have that overly sweet taste that many frostings have that use powdered sugar. You know when trying to get your frosting to that perfect consistency and you add more and more powdered sugar only to find that by the time you add enough powdered sugar, it completely ruins the flavor because it is just too sweet? Well, problem solved! And it's whipped to perfection! This is the perfect recipe. Consistency, flavor and texture... A+! It would be a lovely accent on any cake! 

I love the site that I found it on. She goes through a complete step by step guide with pictures of how to make this magical frosting. Check it out here.

The Best Whipped Frosting
makes enough to frost a 9″ layer cake or one dozen cupcakes generously
1 cup milk
5 tablespoons flour
2 teaspoons vanilla extract
1 cup butter, at room temperature
1 1/4 cups granulated sugar (not powdered sugar)
In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter, after about 7 minutes of heating and whisking. Stir in 2 teaspoons vanilla extract and set aside to cool COMPLETELY.
Now, in the bowl of a stand mixer fitted with a whisk attachment, or using a hand held mixer, beat 2 sticks of softened butter (1 cup) with 1 cup of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated into the butter.
Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.


  1. i am going to give this a try! thanks for sharing, i pinned it too so i can have available for easy reference! :)

  2. Agreed! The best frosting if only we add chocolate to this deliciousness. LETS DO IT!

  3. I tried making this the other day, but gave up at the flour/milk mixture step. Now that I know that at this step it IS supposed to look a little like playdough, and that its OKAY, and its going to turn out fabulous once you move on to the next step, I'll make sure to try it again! Love the pictures!

  4. is there suppose to be butter in it? you call for it in the directions but not in the ingredients.

    1. Connie, the 2nd paragraph of instructions tell of mixing the butter with the granulated sugar.

  5. Just kidding I must be blind. sorry!

  6. I didn't know until recently, but this is what Allina has been using for years (regular sugar in her frostings)! I have never really liked the way powdered sugar makes things taste... thanks for solidifying that cutie!!!

  7. Was going to use this recipe for my daughters birthday cake but I wanted to make it a day ahead, will the frosting hold up?

  8. Crew Sched- The frosting should hold up, although I have never made this one in advance. But if it is like any other frosting, I would think that if you made it the day before, then put it in the fridge until you need it. Then take it out on the day you need it, allowing enough time to let it set at room temperature until it has softened a bit. (Don't microwave!) And I would mix it with a mixer. It should be fine. Good luck!

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  10. Very excited to try this! The powdered sugar/buttercream type frosting is too sweet and sometimes hard to flavor because the powdered sugar is too overwhelming. Thanks! =)

  11. Just tried this and it turned out terribly. It was fairly fluffy, but tasted like granulated sugar. Your recipe list calls for 1 1/4 cups of sugar, but the instructions called for 1 cup of sugar. Should have listened to the instructions. What a waste.

  12. Love this recipe!! Love the fact that it is not as sweet but still tastes delicious! This one is definitely a keeper!

  13. A total waste, mine looked just like granualted sugar....upsetting

  14. Love, love, love this recipe! Have made it several times and it has come out superb, the tip is to beat, beat, and beat! I let the mixer do all the work and beat almost 7-10 minutes

  15. Can I substitute the dairy ingredients like milk for coconut milk and dairy free butter

  16. Can I use margarine instead of butter?

  17. I have been looking for this type of recipe that my mom use to make and I have made it before. It was my favorite and I misplaced the recipe. But, I recall that when I've made it before, I cooked the milk, flour and sugar together. Then took it off the heat and stirred in the vanilla. When it is cool I whip in shortening (this recipe is old) and it always tastes like whipped cream. I am going to substitute the butter for Crisco like the old recipe and cook the sugar with the flour, stirring constantly and I'll post back to see how it turned out.

  18. This comment has been removed by the author.

  19. I got this recipe from my friend's mom. I make it all the time, and it turns out great!! I agree it's the best frosting ever. I refrigerate the milk/flour mixture after heating for at least 2 hours. I only use 1 cup sugar, and add the vanilla when I mix it all together. And yes, beating is key to the texture and incorporating all the ingredients into the flavor. I set a timer and mix it for 10 solid minutes. I have been trying to find a chocolate version; do you have one?!?!

    1. I've added 1/2 c Ghirardelli chips to the flour mixture after it has turned thick and it melts the chocolate. it makes a delicious chocolate frosting.

  20. I love this recipe!! I've been using it all the time!! It's soo good, and soo handy!! Thank you for the recipe!!

  21. I love the flavor, but in my final product I am finding small bits of the milk/flour mixture. Any suggestions as to what I might be doing wrong? Thanks!

  22. My son is celiac. Can I use corn starch instead of flour?

  23. Thank you for the receipe, my son is allergic to corn so I had trouble finding or even making frosting he could have! THANKS!!!!!!!!!!!!!!

  24. this recipe is BULL!!! it does not work. DO NOT TRY!!!!

  25. This recipe is GREAT!!! I am going to use it again - We LOVED that it wasn't too sweet!

  26. I used 1 cup sugar as in directions (not ingredient list). Turned out great! Light and not too sweet. Agreed that let the mixer make the magic and let it go for the full 10 minutes.
    This recipe is a real winner. I will try to find a chocolate version or develop one myself, This recipe was an inspiration.

  27. Is this sturdy enough to use in between cake layers?

  28. This comment has been removed by the author.

  29. Made this frosting today and it is the BEST! I will never make any other frosting!

  30. I made this this morning. It comes out a lovely texture and is so easy to pipe. I found it a bit buttery in taste and grainy from the sugar. Being British, I used caster sugar. It's a good frosting, not too sweet. If I make this again I would reduce the butter by 25g and see how it turns out. 4/5 from me.

  31. Delicious! Not overly sweet! I’ve made it twice already.

  32. Just tried this recipe and it came out beautifully! Light, fluffy and not overly sweet--just perfect. Thank you!

  33. can I use oil instead of butter answer it quick plz

  34. This icing is delicious. My family loved it. Thank you.

  35. I just made this and it is AMAZING! I did add a 7oz. jar of marshmallow creme because I felt like it was a little too buttery. It’s perfect! How long will this keep?

  36. I grew up with this frosting on red velvet cake! awesome!

  37. what kind of flour it is using? can i use all purpose flour or any specific flour? thank you

  38. I found this site bc I was looking for a frosting alternative that is not too sweet, but recently there have been both salmonella and E coli outbreaks associated with baking flours. They do not have a kill step during processing and packaging so the only way to be sure it is safe is to use it in something you are going to bake.

  39. You are cooking the flour though, just on the stove instead of the oven.


  40. Baking Classes in Chennai will let you to know about the tactics over the frosting which will make the cake beautiful as well as look professional these experts will let some the strategies over these frosting.

  41. Baking Classes in Chennai will let you to know about the tactics over the frosting which will make the cake beautiful as well as look professional these experts will let some the strategies over these frosting.

  42. I am thrilled to have found this recipe. I can't stand buttercream with powdered sugar. I only used 1 cup of sugar and after mixing the butter and sugar together, I added the milk/flour mixture in and let my mixer have at it. For anyone finding their frosting to be grainy because the sugar hasn't desolved, keep mixing. It will when you mix it long enough and the frosting will get lighter and fluffier. I added ground up oreo cookies to the frosting at the end and finally have a recipe that isn't too sweet. For anyone finding lumps in the milk/flour mixture, try whisking every few minutes while it's cooling so it can't clump up.

  43. I have made this before but always cooked the sugar in with the flour and millk. I didn't do that this time and it has split. Any ideas to bring it back?

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