This is a cooked flour frosting, traditionally found with Waldorf Astoria Red Velvet Cake, but it is good with many cakes.


  • 1 cup milk
  • 4 tbsp flour
  • 1 cup butter
  • 1 cup sugar


  1. Whisk 4 tbsp of flour into 1 cup of milk. Cook over low heat until very thick. Cool completely.
    Cream 1 cup of sugar with 1 cup of room temperature butter. (Really mix these together, at least 3-5 minutes or more.)
    Add cooked flour mixture, and beat until fluffy. It will look like whipped cream.


NavyLady6894 Says... 2010-03-24 04:43:50

Absolutely delicious frosting! Add about a tsp of vanilla and you have a winner! I found this recipe originally on The Pioneer Woman and fell in love!

Best-I-Can Says... 2010-03-24 12:00:42

Could this icing be used to decorate a wedding cake, not much detail to the decorations on the cake.

Suzisweet Says... 2010-03-28 17:48:23

My family has long used a recipe very similar to this with our family banana cake. It is a super delicious combination!! The only difference is that our recipe used Crisco in place of the butter. I am a "real" buttercream girl but this recipe is so fluffy good with Crisco I canot change to butter! LOL!!

spicymustard2 Says... 2010-04-17 10:44:08

This sounds great, but I too am wondering about how well this will decorate. Does anyone know?

brattypapita Says... 2010-04-25 06:23:12

My grandmother has a very similar recipe that goes with her red velvet cake recipe which I made for my uncles birthday it tastes very good, it took a long time to get fluffy. When I tried to add color to write Happy Birthday on top, it didn't mix very well and the color kept separating. Maybe I was doing something wrong or the color was too old (it was my grandmas). But I love the taste!

jj509 Says... 2010-05-22 19:45:58

Do you use regular or powedered sugar?

AmandaLP Says... 2010-07-03 00:33:55

It is regular granulated sugar, though I have used superfine and it worked similarly. I have seen this frosting on cakes as the base, but I do not think it would decorate well. Next time I make it, I will add food coloring to see how it works! :)

snuggles45 Says... 2010-07-11 15:53:16

So, is the icing supposed to be "grainy" in texture? I have never had icing like this before!

elbeesweets Says... 2010-08-01 20:54:30

snuggles45- I make this frosting all the time for red velvet cake and use it for a filling for ho-ho cake. It is not grainy. You beat the butter and/or shortening until it's fluffy and most of the sugar is dissolved. Don't add the cooked part until it is completely cooled, then beat it in. Let it stand a few minutes then taste and you will be amazed that there is no graininess!

StephanieLynn Says... 2010-08-18 08:00:09

can you add pecans to this frosting? I have a customer who is wanting the old fashion icing with pecans for a red velvet cake. I always use a cream cheese frostings.

sweet56pooh Says... 2010-09-10 14:57:57

Does this frosting needs to be kept refrigerated? What about fondant? Does it hold up? Thanks!!

SnowBabe Says... 2011-07-17 12:37:15

This is the filling i use every time for my cakes! I use heavy whipping cream instead of milk. I'e made this enough times where i know to allow the milk & flour to COOL FULLY!!! otherwise it takes about 30 min to whip up this light fluffy frosting! I think for me it covered a 8 inch & a ball i had made last Friday. I am not a big fan of really sweet frosting and this did the trick!

SnowBabe Says... 2011-07-17 12:39:40

I use bakers sugar (its more fine and is able to dissolve a lot faster)

MommieK Says... 2011-09-22 14:24:01

this recipe sounds similar to one my mom uses, but you cannot add anything to hers, no coloring or cocoa. not sure how it would do under fondant b/c it is quite soft, has anyone tried it as a base? think I'll try it for cupcakes, and yes you should be able to add solids to it without changing the texture, like pecans.

heynannie Says... 2012-03-27 06:22:27

Just wondering how well does it stand with fondant ? I have never tried this before and would like to < *thanks for answers in advance

dwatkins531 Says... 2012-04-23 06:10:44

I have used this recipe for at least 20 years. Sometimes I fold in pecans and coconut at the end.

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