My mother made this frosting for decades because my father and brother loved it. I, personally, got tired of it by the time I was in high school. But I'm glad I found the recipe again.

TWO THINGS that should be noted. FIRST - the cooked down flour and milk can be quickly cooled by setting the sauce pan into a sink partially filled with ice and cold water. It is much faster than just putting it into a refrigerator. SECOND - the mixing of the cooled flour and milk with the remaining ingredients should be for a MINIMUM pf SEVEN (7) MINUTES. And if the recipe is doubled [my mother did this most times she made the icing and would use 1 batch to immediately frost a cake and would freeze the 2nd batch for use on a later cake] the time for mixing is also doubled.

I've been making for years. However it comes out loose and my cake slides. Thoughts?

My mom gave me this recipe and the title is "Good Frosting". I am so glad I found this (with the tips).

My mom made wedding and all occasion cakes as I was growing up. I remember being the constant stirer of the roux, while she was prepping around me, looking over my shoulder to make sure it was just right. I'm so happy I found this, as it is my Mom's secret icing recipe. Thank you.

I've been searching for this recipe for quite a while & finally found it ~ used to make this years ago 😊️ Can't wait to make it 😊️

My mom used to make this...I've been looking for this recipe. Glad I found it. Great Twinkie filling.

I've been making this icing for decades. It truly is one of the best. There are things to make sure it really is smooth and creamy. Start making this icing the day before you want to use it. Cook the flour and milk over medium heat. Stir continuously so it is smooth and doesn't burn. When it gets pretty thick, take off heat and cool. Then cover and refrigerate over night. Mix the butter, Crisco and sugar really well. Cover it and let it sit out over night. This will get rid of the graininess. Next day, combine the two and beat it til fluffy. Add your flavoring, 2 teaspoons vanilla. I've made peanut butter mostly. I dollop in heaping spoonfuls and mix until it tastes right to me. Use something like JIF or another thick smooth peanut butter. You won't be disappointed. 4 oz of melted Bakers chocolate makes great chocolate. Raspberry jam is good too. Enjoy.

Do you need to keep this frosting refrigerated?

Best icing for Red Velvet Cake!!

This frosting is light, fluffy, creamy and not real sweet. I love it and won't make my banana cake without it!

do you ever mix the sugar with the flour and milk before cooking? to eliminate the graininess of the sugar?

My mom always made it by mixing sugar into milk and heating. No flour. She's been gone over 30 years. I'm going to try it and see how it does.

Every time I make this recipe, I have it separate and get oily appearance, not smooth. Don't know what I do wrong?

Make sure mix is VERY COLD and beat with mixer for several minutes until the sugar dissolves (granules can be barely felt between your fingers). I've made this recipe numerous times over the years, it takes some practice!

Powdered sugar. Granulated does what you said.

You can quickly chill the flour, salt and milk mixture after cooking it down by putting the saucepan in a sink partially filled with cold water and ice. The mixture MUST be completely cooled before mixing in remaining ingredients. It MUST be mixed with electric mixer for a MINIMUM of SEVEN (7) MINUTES. The TOTAL cooling will stop the separation issue and the LONG mixing will eliminate the grittiness of the sugar.

If you love white cake and no weddings to go to, then this is your icing. Family loves this cake more than any other cake. I use Duncan Hines cake mix.

I made this frosting in Feb 1970 and I've made it at least two times a month. I use almond extract and that just enhances it. I put it over devil's food cake and ooohhhhh it's soooo good!

Have added well drained pineapple, cherries etc.. Tastes great!

This is an old recipe. My mom used it years ago. So light and fluffy. Not too sweet.

This is the best frosting! In fact it is always requested for the boys' birthday cake!