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Mom's Buttercream Frosting

Mom's Buttercream Frosting

Adora Marchi

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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

honeydew
56
9/1/2006

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 creamy like whipped cream, but better. I made a second batch and added melted semi sweet chocolate and a ½ cup more of powder sugar . It was perfect every one raved over the frosting on both of my cakes.

adrienne.annette
55
6/26/2008

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 gritty taste, I added the sugar to the flour mixture just before taking it off the heat. I then let the entire mixture cool in the fridge before whipping it into the butter. It turned out perfectly!

campagnes
46
11/9/2010

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. This recipe was the perfect medium between the egg-based and American buttercreams: incredibly silky texture, not too sweet, nice and buttery but without tasting like sweetened butter (I've tried this recipe both as written and using all butter, and I actually prefer it as written). The only things I would recommend specifically are: 1) Use a stand mixer; 2) Cream your butter, shortening, and sugar together for at least 5 minutes before adding the milk mixture; 3) Add a pinch of salt; 4) After adding the milk mixture, beat the frosting for at least 5-10 minutes to give the sugar crystals time to dissolve, otherwise you'll have gritty frosting.