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
Good stuff, will hang on to this recipe…thanks
I see you said you shouldn’t refrigerate and rewhip, but can you ice the cake and then refrigerate overnight? My daughter’s party is at 10 in the morning and I would like to have it fully ready the night before.
Yes!
Is this frosting thick enough to pipe on cupcakes ? I am looking for frosting that isn’t so sweet for cupcakes and it’s so hard to find anything good.
Yes, I’ve piped this on cupcakes many times.
OMG Magical is right. When making I had doubts. I even checked my pantry to see if I had the ingredients for a different frosting. So to say I was skeptical is an understatement. BUT what an amazing surprise the more butter I added the more it began looking like frosting. When it was done and I tasted it WOW it was the best.
Hi! I both opinion is this frosting thick enough to use for piping cupcakes ?
I loved it, the consistency of the frosting was perfect and i was able to frost my 2 tier cake.
Want to try this recipe out tomorrow! Can you use almond extract instead of vanilla?
Sure, you could definitely try that .
Does this frost a one layer or two layer cake ? And chocolate is my favorite it will be my next try . Thank you
It can probably frost a 2-layer cake if you don’t overdo it with thick frosting.
I love this frosting so much, I could literally eat it with a spoon!! I can’t wait to try the chocolate version and was also thinking of trying this with almond extract. I did notice it is a little salty with salted butter, maybe next time I’ll try it with unsalted. Thank you for a great recipe!!
Thinking about trying this and adding a bit of Chambord to the frosting. You think of I added a tablespoon of Chambord and cut back a bit on the milk that would work?
HI Mel,
I want to make this frosting for my chocolate cake can I use half shortening and half butter? Thanks in advance.
I’ve never tried using shortening, Ann – sorry!
The best frosting. Ever since I found this frosting it’s the only one I use. I always get compliments on how good it is!
Do you think I can substitute milk with cashew milk?
I haven’t tried that Linda, so I’m not sure, but it might work pretty well!
Hi! Can you make the cake a few hours before serving it? Would you put it in the fridge or leave it on the counter?
Yes, you can definitely make it a few hours ahead! If it’s cool room temperature, it’s fine to leave out on the counter but if it’s overly warm, I’d refrigerate.
This is one of the best frostings that I’ve ever tried. The flavor is creamy and stiff enough to pipe with.
s’il vous plait la recette on grame
This recipe is perfect! My wife hates frosting and can’t get enough of it. It tastes slightly like cream cheese frosting but it’s so light and fluffy! This will definitely be my go to frosting for everything.
I need to make cupcakes for my 3 year old granddaughter. Can food coloring be added, she loves purple! If not can you recommend another recipe? Thanks
Yes! It definitely can! I recommend gel food coloring so it doesn’t thin out the frosting.
Besides chocolate, have you tried adding different flavors to the base frosting recipe? Adding fruit purees for example? Does it hold up well?
Thanks!
I haven’t, but I think if you wanted a fruit flavoring, the best way to get that (based on my experience with other frostings) is to pulverize freeze-dried fruit and add it to the whipped frosting.
I am making a sheet cake for my daughter’s birthday this weekend – should I double the recipe to make sure I have enough frosting?
Also I am making a Curious George image out of fondant that will cover about 1/3 of the cake. Will the fondant hold up on this kind of frosting? Should I put the fondant on the cake at the last minute or will it hold up if I place the finished cake in the fridge?
Many thanks!
Yes, I think the fondant should be fine as long as the cake is kept at cool room temp (or refrigerated). This frosting doesn’t hold up as well in heat. I always worry about running out, so if it were me, I’d double the frosting.
How much icing does this recipe make?
The yield is right above the recipe title, it makes about 4 cups. 🙂
Has anyone used this recipe for piping ? Should I place it in the fridge for an hour before? I’ve used a very similar recipe before and don’t want it to fall apart like the other did.
Yes, I’ve used this for piping, works great! If it seems too soft, refrigerate for 30 minutes to an hour (not too long or it will firm up too much to pipe).
I’ve always been happy with my buttercream frosting and since it is so much easier I’ve never bothered to try anything else. I was curious though so I decided to try this frosting. It was a lot more effort, but it was so worth it. This is the best frosting I’ve ever had. I could eat just straight frosting and wouldn’t miss the cake. I couldn’t resist licking the beaters clean which I have don’t since I was a little kid. I don’t think I can go back to buttercream frosting.
I want to make this for my sons first birthday coming up but am a bit confused by one thing… after I’ve completely made the whole thing, and it has set and is ready to use, can I frost the cake then place it in the fridge (or covered on the counter) the day before? I usually like to make cakes the night before so I don’t have to worry the day of their bdays, but if that wouldn’t work well for this recipe I’d love to know. Thank you! 🙂
Yes, you can definitely do that!
If I make and frost cupcakes and cover, will the frosting still hold up overnight? I have to take them in the morning to a birthday party and won’t have time to make the frosting that morning.
As long as they are kept at cool room temperature, they should be ok.
Are you supposed to add melted chocolate during the cooking of the rue process or the beating process?
Try adding the melted chocolate when you beat in the butter.
My son who is a lover of icing says this is one of the best. He insist that there is cream cheese in this icing which there is none. I like how it doesn’t have the overly sweet taste that is common with butter cream
Rich and creamy and not too sweet! Piped it by snipping the corner of a baggie! Held up like a champ.
Would love to use this recipe on a gluten and dairy free cake. Would vegetable shortening work in place of the butter?
Thank you for a great recipe!
I think the shortening texture might take over the silkiness of this frosting – but I haven’t tried it. Good luck if you do!
To make this frosting gluten and dairy free, I used an equal amount of Spectrum shortening in place of the butter and substituted the milk with almond milk and added a 1/4 tsp more vanilla. It worked fantastic on top of and as a layer between 3 layers of very dense gluten and dairy free chocolate cake. Very versatile frosting. The key is to let it thicken and then cool completely. Thanks for the recipe!
I use the smart balance butter and almond milk to make mine dairy free. Its is amazing!
What about the flour ? What’s a good replacement that works?
This frosting is so good! I followed the recipe just as instructed and I couldn’t be more pleased with the results!! I used it for my red velvet cake and used almond flavoring- it was so creamy and easy to spread.
Just when I thought I had outgrown licking the bowl and beaters along comes this delicious icing! I’m fairly new at baking so I was a little worried about trying something new on a cake I was sharing with others but I’m glad I did. I followed your directions exactly and it came out great. After all the butter was added I continued beating for about 7 minutes, it probably could have used a couple more minutes but I was using a hand mixer and my are was getting tired. Thank you for sharing.
Can I use heavy whipping cream? Do you think that would be good?
In place of the milk? I think that might affect the texture of the frosting since it is so much thicker than milk (and has a lot more fat).
This is absolutely 100% the very best frosting I have ever had in forty years .. I am about to make it again right now..both are fantastic !!
You note that you use 1 or 2% milk. Does whole milk work?
Yes!
Hi, I am planning on making this along with your chocolate cake for a birthday.
Can I make and frost the cake the day before and still have to stay fluffy and tasty following day?
Would i keep the frosted cake in the fridge overnight?
Yes, I think it can be made a day ahead of time! Do you have a cake cover? That will help keep it moist. I’d probably refrigerate overnight but take it out several hours in advance of serving so the frosting can soften.
This is actually the frosting we have always used on red velvet cake I usually cringe when someone brings red velvet with cream cheese frosting because we all prefer this decadent frosting over cream cheese frosting. So thanks for posting this! It isn’t a recipe you find very often!
Can we agree to disagree…? In my opinion, the only reason to make red velvet cake is because it gives you an excuse for multiple layers of cream cheese frosting.
Back to the point, though, I have piped this frosting, colored orange for Halloween, and it holds up great!
(I haven’t had a chance to read through all the comments to see if someone else has already address this piping issue, so there’s just my two cents!)
I’m with you Kate, cream cheese frosting is such an insult to red velvet cake and was not part of the original red velvet recipe, ermine frosting was. Yum! This recipe is made even better somehow with the addition of cornstarch. I’m not sure what it changed but it’s good, like a more satisfying texture.
Made this four years ago for my daughters 2nd birthday and have another daughter who just turned 2.. so decided to make the best chocolate cake ever… again! Loved it!
It doesn’t specific salted or unsalted butter? Does it matter? What about imperial margarine?
I always use salted…never tried margarine in this recipe.
Salt cuts the sweetness of sugar so it does matter if you use salted or unsalted butter but if you have one on hand most people can’t tell the difference in the taste so it’s fine to use one or other. If you make any kind of frosting (like a traditional buttercream) and it’s too sweet you can add a dash or two of salt and it’ll make it less sweet.
Margarine is softer so while it can be used, you’ll get a better flavor and frosting if you use butter.
I used all unsalted butter and l don’t like it as much. Someone else said it was too salty but ldk… next time I’ll try 2 sticks of salted butter and 1 stick of unsalted and see how that balances out.
If I make this tonight and put it in the fridge do you think I could pipe it on cupcakes tomorrow? I’ve never made it and I don’t like buttercream, so want to try it!
Hey Lynn – it does pretty well made in advance, but you’ll want to bring it to room temp out of the fridge and rewhip it for a creamy consistency before piping.
Can you tell me what the shelf life is on this icing? I just made it and it’s SO GOOD. I’ll be putting it on a cookie cake and am wondering if the icing should be refrigerated or if it’s ok to sit on the counter?
It’s ok out on the counter up to 24 hours as long as it is cool room temperature (probably 70 degrees or lower). If not, I’d refrigerate and take it out a couple hours before serving.
Hmm…. this frosting is good, but the texture is not super perfect and was not worth the extreme effort (in relation to other buttercreams I have made). I got a slight hint of powder in the end texture? And the amount of frosting does not look to be enough for “The Best Chocolate Cake” recipe I made from your blog… I do not have a stand mixer, so maybe that accounts for the error with this frosting. Thanks for sharing this though! Just wanted to share my experience.
If you can taste the flour or is tastes “powdery” then the flour/milk mixture was not cooked long enough. I’ve made that mistake before. Made me so mad because because I was racing the clock getting cupcakes ready for a bridal shower.
This is the best frosting I have ever tasted! I just finished making this, and did it turn out great. I refrigerated the cooked mixture overnight and then let the butter and the milk mixture come to room temperature until about an hour and a half before I am to serve it, then I whipped it and am letting it sit right now. I can’t wait to dig in after lunch!
Thank you so much for this great recipe!
Hi there. I am in South Africa and thus the temp is always hot.
I have always been told not to use milk in buttercreams due to spoiling in the heat.
Should I remove the milk? I’d love to use this on cupcakes for a friends wedding and thus they may be sitting out for a while
I don’t think this recipe would work without the milk, unfortunately.
Ok thank you for your help.
About keeping this frosting in the fridge or when the butter was not soft enough, whenever it separates and becomes grainy I warm the frosting in the microwave or over a bowl of hot water for 5 to 10 seconds and whip it for a minute. It becomes silky as it was meant to be.
Its okay. Taste like pudding
I was skeptical til I read originally you weren’t crazy about frosting. So I gave it a try …after years of making buttercream frosting. And I must say it was a winner for me. (Though our daughter claims she likes the sugary taste of the buttercream!!) Yes, it’s more work but worth it. I’m so glad I came across your site. I’d never heard of a flour based frosting before. Thank you for your posts!!!
Delicious. I used almond extract instead of vanilla. Wow! Yum!
This is really great, not too sweet and texture is silky smooth. I also like that it doesn’t have powdered sugar in it and I can use raw. My new favorite…
Omg!!! I will never buy frosting again!! This is so light and fluffy……heavenly is perfect description. My guy is gonna think I’ve morphed into Betty Crocker when he tastes this cake and frosting! If I can make this ANYONE can. This novice cook thanks you for sharing!!
Can you double or even triple this recipe?
I’ve doubled it but haven’t ever tripled it.
Hi, how many cups does this make? Thank you!
About 4 cups.
Hi Mel! I have been searching everywhere to for a filling recipe that is not too rich or sweet, as my hubby feels the same about icing ad yourself. I need to fill a soccer jersey shaped, fondant covered cake, for my ten year old son’s birthday on Sunday afternoon. Since I have to fill it, them dirty ice it before I put the fondant on, will it hold up if refrigerated inside the cake after the last step of the recipe for 24hours???
I am so looking forward to trying this recipe out, thanks for your blog on it and I will let your know how it works for me and my birthday boy….
Yes, I think it would hold up just fine!