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Creamy Frosting

Creamy Frosting


A creamy white icing that looks like whipped cream.

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet


  1. Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.
  2. Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.
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A***IMPORTANT - Before you make this or if you messed the recipe up - read here****I've included *my secrets* for making this frosting I have made this recipe for YEARS and am KNOWN for it! I've made it with a hand mixer and an old fashioned Sunbeam mixer. If you're looking for a recipe that's low in calories, carbs, or cholestrol - forget this one. Use this on Special Occasions! #1. Whole Milk perferred (2% may do - NEVER 1% or skim-don't waste your time). #2. Continually Whisk the milk/flour mixture over low/med heat until it's Really Thick (but don't burn the bottom). It should be difficult to whisk by the time it's done. It must COOL COMPLETELY. (I usually do this step right after I put the cake in the oven). #3. BUTTER PREFERRED (stick margarine may do (but butter tastes better) - NEVER use tub margarine-it'll never whip up and turn out slimmy). Butter must be ROOM TEMPERATURE (with a slight give when squeezed gently - leave out about 1 hour)(not melty like on an 80degree day)(It should not be 'softened' as the recipe states) #4. (mixers speeds vary adjust accordingly) I BEAT the butter/sugar at least 4 min. Add vanilla, beat 2 min. Add 1/2 TOTALLY COOLED milk/flour paste, beat 4 min. Add other 1/2 and beat 4 min. Plain box cake mixes taste wonderful when frosted with this recipe and sprinkled with crushed walnuts. If you can get the technique down - you're cupcakes and cakes will be the hit of the party!


A 1/4 teaspoon of corn starch in with the flour/milk prior to cooking will help alleviate the lumps.

Kitchen Queen

I have been making this recipe for years. I think some of these people should re-read the recipe. It does not say to melt the butter ~ just make sure it is at room temp. And I also suggest that the milk and flour mixture be pretty cool before adding to creamed mixture. Try it again you will love it. PS try using a tsp. of almond extract when frosting a chocolate cake. Its delicious.