Mom's Buttercream Frosting

Mom's Buttercream Frosting

102

"A smooth creamy frosting, perfect for any occasion. This is an old recipe from the 1940's."

Ingredients

{{adjustedServings}} servings 213 cals
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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 15.5g
  • 5%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In a small saucepan mix the flour and the milk and cook over low heat until it forms a smooth paste with no lumps. Place in refrigerator and let cool completely.
  2. With an electric mixer beat the shortening, butter or margarine and the sugar until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake. Makes enough to frost one 9x13 inch sheet cake or two 8 or 9 inch layer cakes.
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Reviews

102
  1. 117 Ratings

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The best way to ensure you will not have lumps is to start with the flour in a sauce pan over medium heat and very slowly pour in the milk, whisking the entire time. Also, so as not to get that...

This was a wonderful recipe. After I cooled the milk and flour mixture I beat it with the mixer until it was creamy and then added the rest of the ingredients. The frosting came out light and ...

Oh, my.. this is amazing frosting. I've made classic egg-based buttercreams before, but always found them too buttery. And I'm not a fan of powdered sugar/butter/shortening frostings personally....