The Best Frosting

I am rarely left speechless {if you are my husband you are seriously nodding your head right about now}. I like to talk {husband still nodding}. To dissect the details of important matters, such as great toenail polish and food {husband falling asleep}. However, after taking a taste of this frosting, I was left completely speechless. No words. None. Just absolute, incredible tastebud bliss {husband shocked into silence himself}.

It is the best frosting I have ever tasted in my life.

You might have seen the phenomenon of this type of frosting swirling around. I tried the Tasty Kitchen version (highlighted by the Pioneer Woman) twice, and both times it was a disaster. I had given up on the so-called miracle of flour-based frostings until I saw and made this latest version.

It left me weak and trembling.

The Best Frosting

And do you know what tops it all? There is a chocolate version. Oh, heaven help me.

I slathered this frosting on the most decadent cake I’ve made to date (posting tomorrow!) and I can’t begin to describe the magical web of fluffy, creamy sweetness that is beholden in this frosting. I am a self-professed frosting hater, which makes my testimonial of this frosting all the stronger. I abhor the greasy, filmy, overly-sugary taste of traditional buttercream. Even the adventurous seven-minute/marshmallow frostings of the world leave me wanting.

But this frosting…well, it belongs in The Best Recipe section no doubt about that. My search for the perfect frosting is over. I’ll be honest, it is a little more work and requires a bit more planning than throwing butter and powdered sugar together in a mixer but I’m promising you here and now that the results are worth every minute. The real issue now becomes making sure any of this frosting actually makes it to the cake before being inhaled by my little lips.

The Best Frosting

One Year Ago: Basil Chicken in Coconut Curry Sauce
Two Years Ago: Chocolate Chip Cookie Dough Cheesecake Bars

The Best Frosting

Yield: Makes about 4 cups frosting (plenty for two 9-inch cake layers)

The Best Frosting

Note: this frosting takes a bit of advance planning since the frosting needs time to cool so plan ahead! Originally, I put a note on here that was included in the original recipe that the frosting keeps in the refrigerator and then can be rewhipped, but I had to delete that note because every time I have tried it, it has been a major bust. After I have refrigerated it and rewhipped, it separates and never becomes satiny and delicious again. You may find different results but in good faith I have to say that in my experience, this frosting is best made and used fresh. Finally, I pipe a lot of cakes for my kids’ birthdays (think: Spiderman covered in Wilton stars) and although I haven’t tried it, I highly suspect that an hour or so of chilling time will lend this frosting nicely to being piped. When I try it, because I will, I’ll update the recipe with my notes.

This frosting is so magically delicious, it would be perfect on everything from sugar cookies to pumpkin bars to cake. Options are endless!


  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups milk (I used 1% with stellar results)
  • 2 teaspoons pure vanilla extract
  • 24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature


  1. In a medium bowl, combine the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk. This could take anywhere between 5-10 minutes, depending on your stove, heat, etc. It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
  2. Transfer the mixture to a clean bowl and cool to room temperature – this is extremely important! If it is even slightly warm, the frosting won’t beat up properly. I refrigerated my initial mixture overnight. If you do this, make sure to pull it out in time to let it warm back up to room temperature. If you try to proceed with the rest of the recipe and the mixture is too cold, the butter won’t absorb into the frosting like it should.
  3. Once the frosting is completely cooled to room temperature (it should have no hint of warmth at all!), beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds (a stand mixer will work best for this). Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. Increase the speed to medium-high and let the mixer work it’s magic. Beat the frosting for five minutes, until it is light and fluffy. Let the frosting sit at room temperature until it is a bit more stiff, about 1 hour. I suspect if you chill it for an hour or so, it would be stiff enough to actually pipe with instead of frosting with a rubber spatula.


Chocolate Version: Add 1/4 cup cocoa powder to the sugar, flour, cornstarch, salt mixture in the first step. Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.

Note: I made the chocolate version a few days after I originally posted this recipe and it is delicious! The color wasn’t quite as dark as I was hoping for; it definitely made for a lighter-colored chocolate frosting but the chocolate flavor is deep and terrific. I increased the melted chocolate to 4 ounces when I made it and may even do 5 ounces next time.

Recipe Source: adapted slightly from Cook’s Country Oct/Nov 2010

660 Responses to The Best Frosting {a.k.a. Magical Frosting}

  1. Sumaiya says:

    Hi Mel!
    Is it okay if I half your recipe? I want to pipe rosettes over 12 cupcakes, and I don’t want to waste any! Also, will the frosting be alright if I pipe it on the cupcakes and leave it overnight in the fridge?

  2. Luna says:

    So… does this pipes ? I want this for delicious and BEAUTIFUL cupcakes…. so?… IT WORKS???

  3. Shelley says:

    Hi Mel – just wanted to see if you’ve done any piping with this? You mentioned that you would update, so I wanted to check and see if this is still your go-to frosting for everything. Thanks!

  4. Jnl2211 says:

    This pipes beautifully!!! And it also takes to food coloring very well.

  5. Crika says:

    Oh my goodness! I made this for my husband’s birthday cake yesterday, and it was amazing! I made a Chai Spice version….I almost ate the bowl full after the first boiling step!!! lol Everyone loved it, but I will say it makes a lot more frosting than I would normally need, I think next time I’ll try a half batch. 🙂

  6. Mel says:

    Shelley – yes, I’ve piped with it and it works great!

  7. erica says:

    Hi! will this frosting hold up in warm weather? 🙂 thanks!

  8. Tricia Wilke says:

    Do you use real butter for the magical frosting, and if so, salted or unsalted? And, did you ever try piping/decorating with it?

  9. A says:

    Could I use cornflour instead of cornstarch in this? Or normal flour?

  10. Bev says:

    This is the only frosting I use on Red Velvet cake! It is so much better than Cream Cheese frosting on Red Velvet.

  11. Mel says:

    Erica – feel free to read through the comments – others have asked this same thing. It fares best at cool room temperature (gets a little melty in too warm of weather).

    Tricia – I use salted butter and yes, I have piped with it before.

    A – I’ve only ever used cornstarch and haven’t tried other substitutions.

  12. Sue says:

    I am wondering if you think I could use honey instead? I LOVE this frosting and have made it many, many times according to your recipe. But, I need a honey frosting and since I am spoiled with this frosting and hoping the honey would work. Thanks! 🙂

    • Mel says:

      Sue – I’ve never tried this with honey. It probably will just have to be a trial and error if you are looking for a honey frosting. Good luck if you try it!

  13. Kathleen says:

    OMG!!! This is amazing!!! I was looking for a fluffy frosting for sandwich sugar cookies, and this fit the bill perfectly! I, too, really don’t care for buttercream frosting. I love whipped cream frosting, but it’s just not stable enough for long. This frosting is like buttercream and whipped cream frosting had a perfect love child!!!

  14. Robin says:

    Delicious, just made this and it is the best frosting ever!!!!

  15. Betty Freakin Crocker says:

    Just had to make this today- the first recipe I tried on my new stand mixer- yay! I’m a buttercream afficienado-always on the search for a great frosting. It was truly delish, not difficult to make, & made plenty! I think it tastes like cake batter (like pound cake??)…thanks for sharing!

  16. Tiffiny says:

    Mel! I’ve made this unbelievably divine frosting a few times before (it’s my most favorite frosting of all time btw). And I just made it again last night for some spiced apple cupcakes I was making for work. And I mixed in your Divine Caramel Sauce because I wanted to make “caramel apple cupcakes.” And wow is it good! I mixed in just enough sauce to give it a slight caramel flavor, I piped it on the cupcakes and then drizzled more caramel on the top. I can’t tell you how good it was. I was almost tempted to fill a bowl with frosting (pretend it was ice cream) and drizzle it with the caramel. Ok… I was tempted but I just did a spoonful, haha. So I just wanted to say again how much I love this frosting. And the caramel sauce too! Thank you!

  17. Britt says:

    Mmmm… Flashback to my grandmother’s kitchen! This icing on a dark chocolate cake is fondly known as a Black Beauty Cake in my family. It thrills my heart to know it is not a lost art!! I was simply doing some late night browsing, but now have a plan for tomorrow morning 😉
    Thanks Ladies!!!!

  18. Sue says:

    Just any FYI…..I tried this with honey and it is delicious!! Some people told me it was even better than the original! Seems to have a fluffier texture, almost whipped cream like. I was stil able to pipe with it too. I used 1/2 c of honey in place of 1/2 c of sugar.

  19. Kenny says:

    Hi MeL 🙂

    I tried this frosting recipe last night with your cupcake recipe. I loved it! I saved some for my work buddies tomorrow. Let’s see what they say. 🙂

    I personally didn’t like cupcake icing or frosting. They are too sweet for my liking. So I usually scrape them off and just eat the cake part, which is also sweet.

    I’m not sure if I did your cupcake recipe right, but the cake wasn’t sweet! My boyfriend was a little disappointed (he has sweet tooth) but after we pipe this magical frosting on the cupcake, it became a hit! My brother, his girlfriend, their friend liked it too! Even my so-freaking-hard-to-please mother said that it was nice. I ate a few too.

    Thanks for the recipe! And thank whoever posted it on pinterest!

    I will definitely try a few more from your “the best recipes” page! 😀

  20. Mossy says:

    I loved the recipe!! But I have a doubt!! How many grams is it per butter stick?

  21. Mel says:

    Mossy – I don’t know the conversion to grams but I think there are conversion calculators online if you google them.

  22. kelsey says:

    Have you tried this with bittersweet chocolate instead of semi-sweet? I tend to go more for the darker stuff. Just curious. I’ve had this with the semi-sweet and it’s delicious, so I don’t want to mess with a good thing.

  23. Kendra Zych says:

    I also make this frosting with a teaspoon of banana flavoring. It tastes like the filling in Twinkies. :0)

  24. Mel says:

    Kelsey – nope, I’ve only ever used semisweet chocolate. I think bittersweet would be ok, especially if you prefer the taste anyway.

  25. Deanne says:

    I just made this tonight. AMAZING! My kids went crazy for it. I couldn’t keep my 8 year old son away from it. SO light and fluffy. YUM! Thanks!

  26. Teresa says:

    my aunt makes this icing. i’ve never had luck recreating her masterpiece. i haven’t tried in years, i think it’s time to try again!

  27. Karen says:

    Love this frosting! Made this in Home Ec. when I was in high school.

  28. Iris says:

    Hi! I’m going to be trying this frosting for my Thanksgiving brown butter pumpkin cupcakes this week… Do you think if I just add some cinnamon that would work? Or is there maybe a way to make this a salted caramel frosting? I may have to do a test run! Thanks!

  29. Liz H says:

    Thank you so much! I have been looking for a frosting recipe without powdered sugar (and artificial sweeteners) for awhile, as one of my little guys is intolerant to sugar and we use HONEY. I made the first part with honey-using the exact amount of honey as called for with sugar since some said it wasn’t sweet (and honey is sweeter)-and I wish I would have used less because it is SWEET! I just mixed in the butter … and it was SO MUCH FUN watching the frosting mix on medium-high for 5 minutes! YUMM!!! It has turned out so nicely! Next time I am going to add some cream cheese in place of butter … just to help counter the honey taste a little bit. THANK YOU SO MUCH!!! This is AWESOME!

  30. Aimee says:

    Best. Frosting. EVER. Period. Utterly amazing with your chocolate cake recipe. Together they are an EXPERIENCE, not a dessert!

  31. Jennifer says:

    i was wondering if it matter if you use butter or margine

  32. Staarr says:

    I adapted your recipe last night and made a cream cheese version. My husband is still raving about it this morning! I only used one stick of butter and added 12 oz. of cream cheese (in place of the other two sticks of butter). I could put my face in the bowl! True, it takes a little longer but it’s so worth it. Thanks for posting your recipe!

  33. Cindy dupre' says:

    Im so used to using confect sugar for icing….is this granulated sugar recipe really that good? Better than powdered sugar recipes???

  34. Jnl2211 says:

    If you like frosting with confectioner sugar you might think this isn’t sweet enough. I happen to dislike frosting with CS, and I think this is absolutely wonderful. It’s not gritty or overly sweet like most CS recipes.

  35. Pamela says:

    I was very excited to try this recipe. I was just looking for something a little different. However, I wouldn’t make this one again. It was just so so to me. I thought it was way too buttery. It did look a bit greasy from the butter. It was very light in texture though. I thought it was plenty sweet enough. It was fun to make and good to try something different. Thanks for sharing

  36. Karolina says:

    Hi, ccould u tell me how much grams is 24 table spoons of butter as i live in poland and we have different weight for butter sticks comparing to u.

  37. Mel says:

    Karolina – you’ll probably need to google that information since I’m not an expert at converting to grams.

  38. Karolina says:

    I will but could you at least tell me how much ounces is 3 sticks of butter?

  39. Mel says:

    Karolina – you can google that info, too, but I believe one stick of butter is 4 ounces (so 3 sticks would be 12 ounces).

  40. Karolina says:

    Mel – thank you… you made my day yesterday (3 sticks is 340g of butter 😛 )
    I have finished frosting yesterday night and decorated my black and white cupcakes to be ready for my today’s 30th Bday 🙂 the frosting is like nothing I have every tasted before – I love it. THANKS for sharing….It is my favorite from now on

  41. Judy says:

    Hello, I hate super sweet frosting and I tried your recipe after fringing it on google. It was AMAZING! I was afraid it would be too heavy because of all the butter but it was so fluffy it wasn’t heavy at all! I absolutely love it. Thank you for sharing!

  42. Datan says:

    You can cook the plain version and add cocoa powder after butter has been incorporated into the frosting. As much or as little as you’d like. Also try some instant coffee, or a tablespoonful or two of rum/cognac. yum!

  43. Alex says:

    I made this frosting a few weeks back for a chocolate cake and oh my is it yummy!!! It was a winner with everyone who ate it. We all found that it was much better after being refrigerated. This will be my stand by frosting from now on. I plan to make Christmas cupcakes this weekend and will be serving to a large crowd. I have no doubt they will be pleased. Thank you for sharing!

  44. Judy says:

    Hmm, I love love love this frosting but I’m wondering if it can be made into a lemon frosting. Any ideas? Sub some of the milk for lemon juice? Or do you think I’m better off looking for a lemon curd whipped with butter frosting? Thanks in advance!

    • Mel says:

      Hi Judy – I’ve never made it into lemon frosting so you’d have to experiment a bit. I don’t know if I would sub the milk for lemon juice since the milk is integral to the creaminess, but you could try adding lemon extract and/or lemon zest.

  45. Judy says:

    Hi Mel,

    Thanks for your reply, I really appreciate it. I ended up substituting 1/2 cup of milk for lemon juice and used 1.5 tsp of lemon extract instead of 2 tsp vanilla extract. It was AMAZING! The creaminess wasn’t noticeably different but as a lemon lover, I’d sacrifice some cream for lemon anytime! I’ve only used 1% milk every time I made your recipe so perhaps my batches are not as creamy to start with. I’m very happy with the results using 1% milk. Thank you for sharing your recipe! It’s truely delicious!

  46. Layla says:

    Hi there…this frosting is so fantastic, I’ve made it a few times now as is, but I’m wondering (and terribly sorry if this was already addressed!) if you think it would be as successful if I substituted different extracts for the vanilla? I was thinking about trying strawberry but am not sure…do you think it would still work? Thanks!

  47. Mel says:

    Layla – I’ve never really changed up the extracts but I know several other people have used lemon extract in the comments. I’d say give it a try!

  48. Lisa says:

    OMG, this looks delish! I will try for sure!

  49. Sara says:

    I tried this today and was a little disappointed. It’s good, but I don’t know if I would call it “magical”. I tried the chocolate version of the recipe, and it was very light and fluffy (so it would be perfect if that’s the kind of frosting you like), but I realized after making it that I prefer a more fudgey frosting.

    Thanks for the interesting recipe though! I will keep this one filed away for the day when I need something really light and fluffy.

  50. Barbarainnc says:

    The frosting and cake/frosting needs to be stored in the refrigerator, because of the cooked flour/milk mixture. 🙂 🙂

  51. Steph says:

    Oh my! I literally just finished making this and had to come review. This is exactly what I have been looking for in a frosting; light, fluffy and not overly sweet! Thanks Mel

  52. Brittany says:

    The frosting was okay. I made it just as instructed. It was light & fluffy & full of vanilla, but it tasted a little more like cake batter than frosting to me; that actually may be what you are looking for though. Even with the addition of the other ingredients, I was still able to discern a floury taste in the final product. Not bad, but definitely not the #1 icing I have ever made.

  53. JoBo says:

    Made this last night, was kind of skeptical if it would be as good as it claims, or if it would be a waste of 3 sticks of butter…. But it was FABULOUS !!!! perfect sweetness, perfect smoothness, wonderful flavor, great, great frosting! Adding it to my recipe box, my new “go to” frosting recipe! Used it on a funfetti cake, everyone who tried it loved it! I used my kitchenaid to whip it up, followed the recipe exactly.

  54. Kathy says:

    You will love this frosting forever. I’ve been using it for 40 years. For spice cakes I add cinnamon always and other spices depending on if its spice cake, carrot cake, banana cake. Awesome on lemon cake, orange pineapple cakes as well. Enjoy it as much as we do!!

  55. Nadia says:

    Mel, I just made this frosting today and piped it on my son’s birthday cupcakes- it turned out truly magical!! I am so thrilled I found it through your blog, since nobody in my family is a big buttercream frosting fan! Thank you! Thank you! I just posted your recipe on my blog and linked it back to you. Forever grateful! It is perfect! Looking forward to trying the chocolate version next! 🙂

  56. Tabitha says:

    Hi! I’v been hunting for a good frosting recipe and other similar ones w/flour beat the sugar and butter then add the milk/flour… What do you think the difference is? Iv never tried either

  57. Mel says:

    Tabitha – I’m really not sure the difference – this is the only recipe I’ve made that is a flour-based frosting.

  58. Jane says:

    Girl – You are in the wrong business – you need to be in sales! I fell for your claims on this one, the best/magical frosting, but I’m not sure I haven’t been swindled. I think this one needs a tutorial and I must say that the build up of your previous disasters with The Pioneer Woman’s frosting did nothing to bolster my confidence – yikes! I have a frosted chocolate cake (your Ultimate!), but it sure isn’t pretty. The frosting looks a little curdled and I was scared to death of doing something wrong (have you seen the price of butter!?), so I followed your directions to a T. My question is this…can this frosting be overbeaten? If not, then I could maybe have whipped it some more. Pictures of the different stages would be helpful because, although I do trust you implicitly, it was a leap of faith to follow through. Here’s to it tasting better than it looks!

  59. Sara says:

    I just made this frosting after having it bookmarked for several months. I substituted 1 8oz block of cream cheese for 2 of the sticks of butter and let me tell you! This is the most amazing frosting I have ever tasted! I made the chocolate kind, and it was delicious even before I added 5 oz of room temp melted semi sweet chocolate. I just want to go eat this frosting with a spoon! I will have a tough time buying frosting now. The only con is the time it takes, but it is so delicious I really don’t think it matters.

  60. emily says:

    Have you tried piping it yet?! My daughter’s birthday is coming up and I’m looking for an alternative to buttercream!

  61. Kelly says:

    I followed your recipe exactly except I scraped the seeds from a vanilla bean and whisked them into my flour mixture. I made it yesterday to frost a chocolate cake I was taking to a dinner party last night. The hosts are friends that own one of the best and busiest restaurants in town – he is the chef and an incredible one at that so I was a little nervous. I knew it was awesome when he kept slicing small slivers of the cake and eating them while we were finishing our wine after dessert. All four of us LOVED this frosting and I will be using the recipe for years to come. Thank you!!

  62. Desiree says:

    Holy smokes, it worked! I got fluffy frosting and it tastes AMAZING!!! I’m no cook or baker and I was able to do it! Thank you so much!!

  63. […] credit: Mel’s Kitchen Cafe: Magical Frosting 1 1/2 cups granulated sugar 1/4 cup all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 […]

  64. Laureen says:

    Can you use margarine instead of butter…don’t have enough butter in house…just wondering.

  65. maria says:

    any suggestion on how to make a coffee flavoured of this recipe?

  66. shauni says:

    Like most of you, I don’t care for frosting. I want to like it but I’ve made so many frostings and they all disappoint. There are so many good reviews for this one, I’m excited to try it but does it have a strong butter taste?

  67. Stacey S says:

    I was wondering how well the frosting holds up, and also would I be able to substitute the butter with shortening?

  68. Kathy says:

    I was a little unsure of this frosting recipe as I was making it but it turned out great. I should know that I can always trust one of your recipes!

  69. Chey says:

    I made this to frost a chocolate/strawberry layer cake for my Dad’s birthday the other night and you’re right. It’s Absolutely. 100%. Magical. (It was so good nobody could believe that I actually made it) Thank you so much!

  70. Emile says:

    For all those who are asking, I left the cake out with the icing on top for 15 full hours on a dry and cool day (around 25 degrees Celsius in Hong Kong) and it didn’t melt…tasted delish!

  71. Stephanie says:

    This is the best frosting I have ever made. I fixed a chocolate cake using the recipe for “making a box cake taste like it came from the bakery,” then frosted it using this recipe and my husband loved it …. Not only loved it, but has asked me to “bake THAT” cake again and again!

  72. kerwin says:

    Excuse my ignorance but how much is 3 Sticks of butter in grams please ?

  73. Jnl2211 says:

    It’s 24 ounces or 340 grams. There are tons of conversion sites on the web.

  74. Rosemary Correia says:

    Initially after making this frosting and tasting it I found it wasn’t a lick the bowl kind of frosting that I liked. Had hubby taste and he liked as he said it wasn’t sickenly sweet as his preference is for more plain cakes such as pound cake. I decided after making it that I would frost the white texas sheet cake. On the cake frosting was phenomenal. Everyone who had some loved it as I did. Could not stop eating. Thanks for a great cake frosting.

  75. Emily says:

    I just made this frosting and was so sad when it separated. I believe my batch is beyond repair. I refrigerated the base for a couple hours while I left the house and let it sit out for over an hour to get back to room temp. I let the butter sit out at the same time. I really thought is was the right tempature but it was sooo oily and lumpy when I added the butter. I whipped it for a full 5 min, too. The only thing that I can think of that I must have done wrong was use butter from a tub. Since you said 24 T. I thought it was okay to use a spread. Very sad day because I was eager to try it with your unbelievable chocolate cake.

    • Mel says:

      Hi Emily – yes, it is most definitely due to the butter spread which is much different than butter (usually more oil and water). Sorry it didn’t work out for you. Usually I’ll indicate in the notes above a recipe if other ingredients can be subbed for the ones called for in the recipe.

  76. Angela says:

    It looks quite tasty 😀
    I’m trying it tomorrow.I will let you know how it comes out.
    Have a nice day.

  77. J.D. Tolman says:

    I made this recipe today, and it is divine. I divided the cooled napalm into 2 bowls before adding the vanilla and butter. I made one as specified here, and the other I replaced the vanilla with banana extract and a little yellow food coloring. Wow, that tasted good. Also, I took the finished vanilla icing, about a cup of it, and whipped in about 3 tablespoons of a honey-whipped peanut butter. I’ve never tasted anything so good! It mixed in very well.

    The net result: Elvis Cupcakes. Chocolate cake, peanut butter cream filling, and banana icing on top. Long live the KING!

  78. Tonda says:

    I have tried frosting twice and I can not get the milk mixture to thicken like you describe in the recipe, it said it is suppose to become difficult to easily whisk. I follow the recipe exactly. Do you have any idea I love the taste but it wont even hold a Rosette. hope you can help me thanks

    • Mel says:

      Tonda, without being in your kitchen with you, I have no idea why your frosting isn’t thickening. Are you cooking it long enough?
      It should be hot enough to bubble and thicken.

  79. Kat says:

    Eek! I totally should have read the comments first… my flour mixture is now cooling ready for use tomorrow and I was intending on using this under fondant for a decorated birthday cake but now I am concerned that it won’t be suitable. Has anyone had any success (or otherwise!) using this frosting under fondant? Wondering whether I need to be hunting down a last minute alternative!

  80. Rachel says:

    Mel, I just wanted to say that I think it’s amazing you posted this in September of ’10 and are STILL responding to comments. You are awesome!
    My first icing adventure is currently in the cooling stage 🙂 I read over all the other comments to avoid asking a duplicate question (I apologize if I missed it somewhere) and I was amazed that no one has attempted/asked about a peanut butter version of this? Could you possibly substitute a bit of the butter for peanut butter? I made my first from scratch chocolate cake and PB frosting seems the perfect fit. In a bit I guess I’ll see how this adventure turns out!

    • Mel says:

      Hi Rachel – after all these comments and yes, I think you are the first to ask about peanut butter! Great idea (may have to steal it) although I think I would add it in addition to the butter and not take out any of the butter. The frosting really needs all that butter (and yes there is a lot) to stabilize and fluff. But I think after it has whipped most of the way, you could definitely add 1/2 cup peanut butter or so to the mixture and whip.

  81. Kat says:

    Thought I’d just pop back with a couple of comments now that I have finished my frosting, and indeed my cake!
    Firstly, the chocolate version of this frosting is absolutely DEVINE, My OH loved it so much that he polished of the several spoonfuls I had leftover straight from the bowl! He is looking forward to me trying out the vanilla version very soon. I have to admit I initially thought that although it had a lovely flavour there was something about the taste that was a little bit… lardy? To combat this I added in a couple of teaspoons of lemon juice (I would have tried extract if I’d had any in the cupboard) and it really did the trick – it just gave a very slight tang, kind a cream cheese flavour just without the actual cream cheese!
    Secondly, I took a chance on using it under fondant and it worked totally fine!
    I have to thank you Mel for bring this frosting into my life, and my OH’s!

  82. Liselle says:

    Will this stand up at a County Fair??? I have to use it in a double layer cake, so I assume I have to find a *from scratch* very light chocolate cake being the frosting is very light???? The cake would be sitting in the fair building overnight until judging the next day. Temps could not fall below 80 degrees. PA in August. I would love to use this delicious frosting.If anyone could suggest a good lightweihht choc cake

  83. Angela says:

    It’s FANTASTIC!!!

    I made it last week and it was far more delicious than expected 😀

    Today I wanna try the chocolate version but I have a question: when do the melted chocolate has to be added?

    • Mel says:

      Hi Angela – instructions for the chocolate version are below the recipe. It tells when to add the cocoa powder and melted chocolate.

  84. shayne says:

    this is the frosting I grew up with we all called it “The Good Frosting”. so happy to know that the recipe is out there. I have no idea where my Mom got the recipe from but she used it for my 1st birthday and every birthday after that until she died.

  85. fariza says:

    i made this to frost for my son’s chocolate cake, and my dad who never liked ANY frosting/buttercream said he loved this. Not overly sweet nor greasy. Thanks for the recipe! I coloured my frosting after crumb-coating and left it in the fridge whilst waiting for the crumb-coat to harden. At first the frosting came out all grainy and separated when I took it out of the fridge, but became smooth again after whipping. Loved this!

  86. chad says:

    i love the recipe!!! sounds amazing!!! is there any way i can replace the butter with any thing else??? cant have any butter what so ever..

  87. denise says:

    is the butter salted or unsalted?

  88. Alicia says:

    I have been baking professionally forever and always use Italian meringue because I don’t like the powdered sugar stuff. This was SO easy to make and delicious. Next time I am going to decrease the butter to two sticks instead of three, it was a little to much buttery for me but I think with decreasing it to two sticks would make it taste identical to Italian Meringue without the trouble of boiling water/sugar and the difficulty that comes along with making Italian meringue. Wonderful recipe!

  89. Sharon says:

    After cooking the sugar/milk mixture, I spread it in a glass 13 x 9 pan so that it could cool quicker with good results. It cooled quickly and whipped up beautifully. Wonderful frosting!! Definately a great change from traditional frosting!!

  90. AshleyJ says:

    Wow! This was definitely worth the extra effort. I made this for some cupcakes today, a double batch of vanilla and a single batch of chocolate (using dutch-process cocoa and bittersweet chocolate) and it was amazing. I piped it onto my cupcakes using a 1M tip immediately after the five-minute fluffing, and they are beautiful! Thank you so much for sharing. I cannot wait to share these cupcakes with our graduates tomorrow at church.

  91. Frankie says:

    Hi! Great recipe, thanks. By the way, I used coconut milk ( I live in the Caribbean) and it made it totally super amazing. Also, I kept the extra, (there was lots) in a tub in the fridge and totally used it for a couple days, I just didn’t re-whisk it at all, just let it warm up a bit then it was smooth enough to spread! Super frosting.

  92. Tiff says:

    I know someone in the earlier posts asked whether it needed to stay chilled and you recommended putting it in the fridge. However, I’m planning on using this frosting on several dozen cupcakes that will not all fit in my fridge. Is it possible to leave them covered on the counter over night or will the frosting melt?

    • Mel says:

      Tiff – the frosting won’t melt unless your house is unusually warm but at cool room temperature (anywhere around 70 degrees) and you should be ok to keep them covered at room temperature.

  93. Krista says:

    I am going to make a Minnie Mouse star piped cake. Do you think the chocolate version would turn to a black with black food coloring? I can never make black frosting. Ugh

    • Mel says:

      Krista – you stand a better chance of getting black frosting starting with a chocolate base so it’s worth a try. Make sure to use good-quality gel coloring (my favorite brand is Americolor).

  94. Michelle says:

    I have been wanting to try this for a while and I finally found time. I have read several comments of what the consistency of the flour mix should look like cooking and when it’s ready to place in clean bowl and cool. My question is, what is it suppose to look like after it has cooled before you add the butter and vanilla? I’m a little worried mine is not quite right.

  95. Lisa says:

    Mel- this frosting is to die for! my question is would it stand up to a layer cake? is the frosting too light that it would not support a top layer on it? also how to make the chocolate frosting darker in color?

    • Mel says:

      Hi Lisa – actually, I use this frosting for layer cakes most of the time. It holds up beautifully! Not sure on the chocolate frosting – try using a combination of unsweetened chocolate (it will darken the frosting more than milk chocolate) or maybe even try adding some cocoa powder.

  96. Lien says:

    You should also try to use Hershey’s Special Dark cocoa powder. It’s amazing, I love the above so much better than regular.

  97. Febs says:

    I’ve tried the Tasty Kitchen version before, with no problems what so ever. I’ve tried your version yesterday, but it was too sweet for me, and the finish icing was separating a little bit. Good enough for spread icing, but not piping.

    For the second batch, I forgot to put in the sugar with the flour mixture. So I decided to make it a la Tasty Kitchen and gave it a little tweak. After I creamed the butter only, for 30 seconds, I put only half of the granulated sugar, then the flour mixture. After it was fluffy, I substitutes the other half of the granulated sugar with icing sugar, then whipped it again until it’s very fluffy. The consistency was much stiffer…great for piping. The butter did not separate at all.

  98. lanaya says:

    Did anyone else have issues with it being too runny? I had to use margarine as it was all I had on hand. Could that be a reason? Other than that it was amazing!!! Love the flavor!

    • Mel says:

      Lanaya – margarine does not produce the light and creamy result in this frosting that butter does so that is most definitely the issue.

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