This French vanilla frosting was very easy to make!

It was very delicious, my whole family enjoyed it!

Perfect, not too sweet, and great for wedding cakes. If you don't care for regular buttercreme or fondant, you will love, love, love this.

Loved this frosting. Tastes just like whipped cream frosting!!! Easy to make.

Very good. Everyone really liked this fluffy vanilla frosting

This was a big hit with my family. A lot better than the one I made last time using shortening. Reminded us of grandma's red cake frosting.

AMAZING! Made it once a month ago and VERY EASY to make. Different from how I make all other frostings up till now. But this is my new favorite! Everyone loves it! Great to dip strawberries in as well!

Are we to use plain flour or self-rising flour?

Hi Lucille,

Always use plain (all purpose) flour unless a recipe specifically calls for self-rising flour. Self-rising flour has extra ingredients such as salt and chemical leaveners used to help make baked goods light and these extras aren't needed in a recipe for frosting.

Hope this helps,

-- CM

This frosting was THE BEST! I'm 13 and it was very simple and tastes great on chocolate cake!!! As soon as I tasted it, I was in awe. The flavors are amazing, and combine wonderfully! I added a little bit of almond extract in it and it made it heavenly! Thank you for this fantastic recipe!!!! :)

Okay so me and a friend tried to make this recipe for some cupcakes and it didn't work at all. The icing was extremely watery and tasted like butter. We checked and double checked and we didn't make any mistakes in regards to the ingredients and measurements. I'm kind of disappointed...

The recipe didnt work for me. I'm really disappointed. I tried making it twice, neither time worked and it wasted all of my ingredients. It came out VERY watery so you couldnt even frost a cupcake. I followed all of the directions (would of been better if it was more detailed) but it still did not work

When making the white sauce, bring it to a boil on a medium temp. As soon as bubbles form whisk the sauce and it'll start to thicken. Immediately when thick and 'chunky' bits form remove from heat and continue to whisk until (as another said) its a pudding consistency. If it gets thicker don't worry. A thicker white sauce means you'll have more trouble piping it when finished, but its still good to use to frost. If you can nail the pudding consistency (I'm still figuring out the timing) it'll be perfect for piping when finished.

Use a NutriBullet on the white sauce, get rid of the lumps!

For some reason I'm not able to get rid of the gritty texture. I've beat the mixture more than 5 minutes and it wont get creamy. I love the taste though. About to try my third batch. Any help appreciated.

Lay a piece of Saran wrap on top of flour mixture until it has thickened to a pudding consistency and has completely cooled in frig. This will omit any lumps and give you a silky frosting :)

When first married I got this recipe from my mother-in-law. I also had a gritty problem. Always remember to blend butter and sugar and beat well before and after adding cooled thickened milk. . This should stop the grittiness.

Is it posible to use this frosting for a fondant covered cake?

I had to add a lot more flour to the mix and make 2 of the white sauces

I have made this recipe often and it is dreamy. I still use my 96 yo mother-in-laws recipe, and it calls for 4 Tbsp of flour and 1/2 c. shortening, 1/2 c. butter or oleo. The rest is the same. Her recipe states; Stir hard for 4 minutes when making the roux, I time from when I first put it to med heat. Cover and cool completely.