The Best Frosting {a.k.a. Magical Frosting}
This magical frosting is simply the BEST frosting ever. It requires a bit more planning than every day buttercream, but the results are worth it.
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}.
The Best Frosting of My Life
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.
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 best 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.
One Year Ago: Basil Chicken in Coconut Curry Sauce
Two Years Ago: Chocolate Chip Cookie Dough Cheesecake Bars
The Best Frosting {a.k.a. Magical Frosting}
Ingredients
- 1 ½ cups (318 g) granulated sugar
- ¼ cup (36 g) all-purpose flour
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 1 ½ cups milk, I use 1% or 2%
- 2 teaspoons pure vanilla extract
- 1 ½ cups (340 g) butter, cut into 24 pieces and softened at room temperature (I use salted butter)
Instructions
- 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.
- 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.
- 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.
Notes
Recommended Products
Recipe Source: adapted slightly from Cook’s Country Oct/Nov 2010
1,082 Comments on “The Best Frosting {a.k.a. Magical Frosting}”
Question…appropriate for piping, then hit with some chill?
I usually chill it for 20-30 minutes before piping (and then yes, chill after).
How many cupcakes could I frost with this recipe?
It really depends on if the frosting is piped or spread (usually piped frosting takes more frosting), but it can probably frost 16-24 cupcakes.
I don’t usually plan ahead enough to make this frosting, but this time I did and it was fabulous on a chocolate cake for my birthday. I added a hefty scoop of Nutella to a cup or so of the frosting, whipped it really well, and used it for filling the middle of the cake. Amazing. Highly recommend.
Oh wow, YUM. Great idea on the nutella, Vicky!
Can this be made with gluten-free flour? Would love to try, but have gluten intolerance. Thanks, looks amazing!
I haven’t tried that, Gail – but I think it’s worth experimenting. Good luck if you do!
I have to admit I was a bit skeptical, especially after seeing the ingredients and directions. I followed every step exactly like it said, and this truly was the best butter frosting I have ever tasted. I was a bit wary after boiling the sugar, milk, flour and cornstarch, because the color was a sick gray. But after adding the butter (3 sticks!) the color changed to a beautiful creamy color and the silkiness of the frosting made it easy to decorate my cake. It’s one of the prettiest ones I have ever made.
This recipe is almost identical to one handed down to me from my mother-in-law. I’ve been making it for years, but it tends to slump and will certainly on hot days. I must defend …..”it looks bad, but it taste great”….
I have used about a quarter cup of dry carnation instant milk that seems to make a bit of difference but has anyone tried unflavored gelatin to stabilize this so that frosting on cupcakes doesn’t turn into fondant?
This exact recipe was what I used when I was trying to impress my mother-in-law BEFORE she handed down their secret family recipe… I kind of upset some family members; thinking this newcomer…ME, had somehow infringed on their secret recipes…. It was very funny.
I made this, following the America’s test kitchen recipe, and it just didn’t set up. I cooked the flour/milk/sugar/cornstarch the day before, so it was definitely fully chilled, then brought it back up to room temp along with the butter before whipping in the stand mixer. It didn’t fully curdle, but it also was very loose and hard to work with. Any advice?
If the frosting was soft but not curdled, it might need more mixing time and/or chilling time in the refrigerator.
I followed a few links to get to this site because I make Ermine frosting (this is what your recipe is without the cream cheese) all the time. I am dairy free so I use soy milk instead of cow milk. The Ermine recipe I follow is very similar WITHOUT corn starch and of course, the cream cheese. Ermine doesn’t require a strainer but you do have to constantly whisk the mixture while on the stove (soy milk with no cornstarch takes 8-10 minutes). It also calls for placing cling wrap directly on the cooked “pudding” to prevent a skin forming while cooling. Ermine also calls for whipping the butter till light and fluffy, THEN adding the pudding mixture and vanilla. You can use any other extract flavoring in place of the vanilla. Ermine can be piped into simple shapes such as rosettes, shells, etc. It does not work for anything like flowers or roses. I often make chocolate by adding 1/4 cup cocoa (dutch or regular) after the pudding has incorporated into the butter. I have frozen my ermine and re-whipped without it breaking.
I’m heading to the kitchen now to try your recipe with some vegan cream cheese. Fingers crossed it is Magical 🙂
This frosting was great the day I made it, the next day the texture was just butter., lost all of it’s fluffiness. What did I do wrong?
Did you refrigerate it or leave it at room temperature overnight?
Did you ever end up using a piping bag in an attempt to pipe your frosting on a multilayer cake? Please post an update if you tried it and the inform us of the results. Any tips would be adored, as well. I could honestly reach through my phone and hug you for posting this recipe,, btw. I honestly and truly could, and would! Thank you thank you thank you,
Christi
I use this recipe all the time. I pipe with a round tip night before serving and keep them in a cupcake storage container in a cold room. It’s perfect.. I would post a pic but I don’t see a spot to do that.
Can this be frosted on a cake a day ahead? Or will that ruin the fluffiness? Maybe I need to frost the cake the day of.
Second question- can I sub mint extract for the vanilla? Or other extracts to make it other flavors? If so, do you think it would taste okay to make the chocolate Frosting version AND mix in mint extract??
I think it is best frosting the cake the day you want to serve it. I haven’t tried other extracts, but I’m sure it would work just fine!
I have not made this recipe yet. However, I have become impatient and disappointed with my Frosting-making. I am over-eagerly anticipating the first attempt at “The Best Frosting Ever”. Thank goodness ou from the bottom of my heart!
I saw someone else ask about corn starch and as I too try to avoid it and I saw you said the recipe required it but do you think any of these substitutes would work?
Rice Flour. …
All-Purpose Flour. …
Tapioca Flour. …
Arrowroot Powder. …
Xanthan Gum.
I have made a version of this recipe for years. I have never used cornstarch but I use a 1/2 cup of flour and it thickens just fine. This by far is my favorite icing. Well worth the effort!
I have been looking for this recipe for years. My mom made this on almost every cake. My favorite icing in the world! I could never remember all the ingredients. Should’ve paid more attention. Thank you so much!! I’ll be making this tomorrow.
Is it possible to make without cornstarch? It sounds odd but my husband can’t eat it.
I’m afraid it won’t turn out the same (the frosting won’t thicken as well).
I have made a version of this recipe for years. I have never used cornstarch but I use a 1/2 cup of flour and it thickens just fine. This by far is my favorite icing. Well worth the effort!
I have made a frosting just like this using all purpose flour. You can google Ermine frosting and you’ll get recipes which is similar to this, but uses flour instead of cornstarch.
I have made this frosting so many times, it is perfect for red velvet cake. The directions are easy to follow- just make sure to follow as directed and it will turn out perfect! I’ve read several comments about refrigerating it. I made a cake and frosted it with this frosting. Knowing I had to travel with it for 6 hours, I decided to frost the cake and freeze it overnight. After taking it out of the freezer we made our 6 hour journey. The cake and frosting thawed out during travel. By the time we arrived for the occasion- the cake and frosting were delicious!!
I think the people saying this tasted like butter didn’t do it properly… mine turned out great! I did, however, only use 1 cup of butter cause I thought 1 1/2 cups was excessive. It turned out light, just the right amount of sweet and the consitancy is great! I may have over mixed mine because it did turn out quite whipped… but you could easily plop a pile of icing on a cupcake 🙂 I had to speed up the cooling process because I didn’t leave myself enough time, and I found it worked well just putting the hot sugar/milk syrup mixture in the fridge for 45 minutes or so until it cooled enough to say it wasn’t warm anymore. At first I was thinking there was no way the butter chunks were going to blend evenly into the mixture and I thought I was going to have a lumpy butter mixture, but they blended great!
I was looking for an icing that didn’t taste like icing sugar. I hate icings that just taste like you added milk to icing sugar. This icing did not disappoint! I’m writing this one down for future baking because I’m constantly on the hunt trying out different icing recipes for better icings – this may be my winner!
I may have already rated this possibly, I’ve been using it for so many years. Probably 12 years!! It’s my go-to for sure. I don’t even bother making any other frostings, ever. Everybody always loves it. Thank you for posting!
This is wonderful. No problems with it. It’s the best for sure. I’m going to review the rest of your frosting recipes, because I know that I will be getting the best of the best too.
I do have one question though. I’m looking for the recipe for boiled frosting that when left to set up will form a slightly hard or crunchy outer crust. I’ve looked for it and in doing so found out that I am not the only one out there looking for it. I’d sure appreciate any thought or hopefully a recipe for it. Please, please help me get there.. Thank you so much.
Ingrid
I love the original recipe and would like to try the chocolate version. I just want to be sure…I will add in the melted chocolate after all the butter has been added and whipped for about 5 min correct?
Yes, that’s correct!
This is the ONLY icing I will make now. Yes, a bit more work but…oh, sooo worth your time. I’m not sure what could have caused some of the negative comments, it’s been fool-proof for me and has earned a place in my dog-eared ‘Mom’s Recipes’ binder to hopefully pass along to my girls. Thank you so much for this!
Tastes like butter. Not worth the time or ingredients. Mel has better frostings on her site.
Thanks Mel, this is the best icing! Not too sweet but nice and fluffy. I have piped the icing on cakes and it worked perfect. You just have to leave it in the fridge for a bit to get to the right consistency. I’m not too sure why some reviewers said it tasted bad or that it “turns into soup” and is grainy. All I can say is mistakes had to have been made as I have made it many times and it is soooo delicious and turns out perfectly every time. It’s my go to icing for sure. Don’t let those negative reviews scare you give it a try. Yum!
No i just sign in probably i am new on this website and i am going to do and make frosting on my cake, thank you
Wish I had something good to say but as a cake decorator for many years – this was the worst. I followed directions completely. Not at all for decorating. Magical in that it turns back into soup and absorbs into the cake. Grainy. Too sweet Separates in front of your eyes. Thought I could salvage as a crumb coating but it really doesn’t dry.
You didn’t do something right then. That’s not the fault of this individual. It’s YOUR fault. Not sure what you did wrong as any doodle head could make this. Pay attention.
Your comment is very harsh, rude and uncalled for.
your reply is unneccessary
This frosting goes by many names, but it was popular in the 60’s as ermine frosting, roux frosting, or boiled milk frosting, and was a popular icing for red velvet before cream cheese frosting took over. Anyways, I made this a while back under a very similar recipe, and it worked well for decorating. I ran into some of the same issues that you’re describing. The final step, when you add in the butter, is really important. It might seem (and definitely taste) like WAY too much butter when adding it in, but the key is to keep whipping, even past the point of incorporation to reach a good consistency, and so that it tastes light and fluffy (And not like whipped butter). It’s also important to add each little sliver of butter in slowly, waiting until each is fully incorporated to add the next one (Tedious, I know). I hope this helped a little bit!
I have been a professional cake artist for 47 years. If this recipe didn’t turn out well for you then something was done incorrectly. This frosting has never failed me and customers ask for it since it’s not as sweet tasting as buttercream. This is the best frosting I’ve ever tasted and use all the time on red velvet cake. You should definitely give it another try,
This really is magical! The best frosting I’ve ever made! My son helped me make it, and he thought it was the best frosting he’d ever tasted. Made it to go with your perfect yellow cake that was… almost perfect:) Will definitely make again. Thanks, Mel!
Hi, I’ve not made this yet but I was wondering if I could colour it with gel colours and what stage would you add the colour? Thank you!
Yes, you can color with gel colors. Add them right at the end and mix just until combined.
I like it but… although it works really well and looks pretty on the cookies, it tastes so bad. I tried changing the flavors of extracts hoping one would help but they didn’t. This tastes like liquified confectioners sugar—and yet it’s also a little bitter. Honestly, although my cookies looked VERY cute, I would say this ruined them because they were inedible.
I love this frosting recipe and have used it many times. I wanted to try adding a gel food coloring to it. Will that ruin the consistency?
It shouldn’t as long as you are using gel coloring and not liquid food coloring.
I added gel food coloring and it curdled the frosting.
The initial mixture looks a bit odd as it cools (think big white blob). But have faith! After the final mix is done and the butter is incorporated, you are left with something truly special. It really is the best frosting I’ve ever made/tasted.
Also called ermine frosting. Boiled milk frosting. Flour frosting not usually a fan because I can taste the flour BUT the recipes I’ve tried don’t use any cornstarch. Maybe this will turn out better. Excited to try!
Will it be ok refrigerated on a decorated cake and then take out the day of the party to get back to room temp?
Yes, it should be (won’t be quite as soft and creamy as serving fresh/unrefrigerated, but it should still work).
Thank you for this wonderful recipe. My guys loved it, As I did!!!
The first half of this recipe ( before vanilla and butter) tastes just like Krispy Kreme donuts! That’s going to my new donut glaze! Delicious frosting! My family can’t get enough of it! I used almond milk and vegan butter and it still worked perfectly!!
Could crushed oreos be added to this?
I think that is a great idea – take care not to overmix or crushed oreos can turn frosting gray.
I made your magic frosting! It turned out great! I followed your directions and saved the recipe. I am sure this will be my go to icing for many cakes to come! Yum!
How would you make this into a cream cheese frosting?
I haven’t tried that but I think you could sub some of the butter for cream cheese.
This recipe is so Decadent and Yummy! .. even before You add the butter! Reminds me of the fishy chocolate part of a ice cream Dairy Queen cake! Lol can I put this mixture in bet my layers.. then add the aka magic frosting over the top and then Freeze it? Thank you in advance for this recipe!
How would you dye this? I need red and black icing for a cake.
I stir gel coloring into the finished frosting.
I made this frosting 40 years ago and lost the recipe over the years of moving. I am so happy to find your recipe, you are right this is the best frosting ever. My husband loved it because it isn’t too “sweet” and has a wonderful texture.
Is this frosting okay in the freezer for small amounts of time? I tend to put my cakes in the freezer for 10 minutes after I do a crumb coat, then add a final layer, and back in the freezer for another few minutes to set the frosting. After it’s all done, I place the cake in the fridge & take it a couple hours before serving. Thank you.
Yes, if it’s used as a crumb coat and goes in the freezer for 10-15 minutes, it will be fine.
I have made a cake with this icing a week ahead put it in the freezer and it comes out fine! Once thawed it tastes just as delicious as freshly done. 🙂
Do you think you could stabilize it a little more with some gelatin without ruining it?
I haven’t tried that, but you could definitely experiment.
That was my question way at the top of this list. Has anyone answered it?
I made this with brown sugar and put it on carrot cake, AMAZING! My picky husband loved it (he hate cream cheese frosting). As always, your recipes never disappoint. Thank you!
I made this icing and it was wonderful. Yes, a little more effort, but this icing is much, much better than anything else I’ve tried!
This was light, fluffy, not too sweet. Topped delicious chocolate cupcakes with this wonderful frosting and it was delightful. This was exactly the alternative to buttercream I needed! We do so much buttercream and this was just wonderful to change things up. I was a little intimidated by it but when I made it was simple and your instructions Mel were so easy to follow Thanks!!
Yes this is an OLD tried and true recipe that I have been using in my bakery for close to 50 years. Definately worth the little extra time.
Any tips or ideas on how I could make this strawberry flavour with real strawberries? Or any Berry really?
The best way to flavor frosting with a fruit flavor is to use freeze-dried fruit (and pulverize them in to a fine powder and blend with the frosting).
I love this frosting! I have been using it for about 4 years with many compliments. I was wondering if you have tried piping it yet, and if so, could you update the recipe please with your results? Thank you very much!
Yes, it pipes well if it’s chilled until more set up.
Is this frosting okay in the freezer for small amounts of time? I tend to put my cakes in the freezer for 10 minutes after I do a crumb coat, then add a final layer, and back in the freezer for another few minutes to set the frosting. After it’s all done, I place the cake in the fridge & take it a couple hours before serving. Thank you.
Can you use arrowroot instead of
cornstarch?
I haven’t tried that so I’m not sure, sorry!
This is truly magical frosting. Thank you for sharing your recipe. It worked really well and its delicious too.