Best Buttercream Frosting

"Don't be put off by the ratings of * and **. Not cooking the flour/milk mixture long enough will result in a "floury-tasting" frosting, so be sure to cook the mixture until reasonably thickened. An ..." See moreactual ball doesn't need to form; it just has to be thick. Also, as at least one other reviewer said, it's important to beat the sugar and butter at least 15 minutes - that's how you reduce the "grit" of the granulated sugar. If you take your time and do it right, you'll be rewarded with the most remarkably smooth and creamy, buttery frosting you've ever tasted."

"This is a GREAT recipe that's easy to mess up: first, cook the flour and milk til it's thick (I don't know what a "ball" would be). Then make sure the flour and milk combination is completely cool (n..." See moreo warmer than room temp) before mixing the butter in. Finally, I like powdered sugar in this recipe better than granulated sugar."

"I'm really surprised that people had trouble with this recipe. I've made it at least 10 times and never had a problem. Whisking the flour into the milk thoroughly before heating will eliminate lumps..." See more. I've used both granulated sugar and powdered in this recipe and found that if the air is humid, the granulated will result in a grittier frosting. But the flavor is to die for regardless! The appearance of the milk/flour mixture is a bit off-putting once it's cooled, but once it's mixed with the butter/sugar, it's beautifully smooth and fluffy. Thank so much, Jennifer!"