44 Reviews of Silky Vanilla Butter Frosting

From: Jodi B.

On Feb 23, 2003

We loved this frosting! Followed the recipe as posted & it was so simple to make. Made sure to boil the mixture for a good 2 minutes; that really thickens it & also eliminates the flour taste. It took a good 1/2 hr to cool. With an electric hand mixer, slowly incorporated the milk mixture into the whipped butter. Like others, I baked Lennie's Deep Dark Chocolate Cake (oh Lennie, this cake deserves to be in the hall of fame) & the frosting was so well suited to this cake. Had to wait an entire day to rate these recipes because I wanted to see if the frosting & cake was as good straight out of the fridge. The cake & the frosting were even better cold! If you find frosting with powder sugar a bit too sweet, I highly recommend using this vanilla butter frosting.

From: CountryLady

On Nov 28, 2003

I gave it the old college try - and followed the directions exactly - but I had difficulty with this recipe! I recommend stirring CONSTANTLY over LOW heat(rather than frequently over medium high heat as stated in step 3). I ended up with some very brown blobs at the bottom of the mixture (and a burnt pot) so I had to discard everything. BUT the "taste test" raised this from *** to **** . Thanx Sharlene!

From: Denver Chef

On Mar 2, 2007

I gave this frosting 5 stars with a coupld modifications to the recipe. As is, the frosting has the BEST texture...nice and smooth, not grainy at all like a powdered sugar frosting. However, it wasn't quite sweet enough for me, so at the end I added in a little powdered suger to taste. Also added in some cocoa powder. With those modifications, it is the best chocolate frosting ever! Will definitely make again!

From: Genevieve #2

On Mar 12, 2007

I am really glad I didn't review this right away because I was planning to give it only one star. The consistency turned out really sloppy and runny for me. But after spending some time in the fridge it firmed up alot and was really good! I would recommend chilling the finished product for awhile before frosting anything with it if anyone has the same problem as me. Maybe I didn't chill the milk mixture enough? Anyways, overall the final result was a sweet, buttery, silky yummy frosting.

From: canarygirl

On Sep 29, 2002

I'm sorry to say that I didn't really care for this frosting. I too, used it to frost a dark chocolate cake. It was easy to make, but to us, the taste of the flour came through, more than the vanilla. The idea is a great one--less sweet frosting is what really appealed to me, though I think that using flour may not be the way to go.

From: Anu

On May 6, 2002

Fabulous and really easy! I used only 3/4 cup butter, but didn't change anything else. The vanilla flavour is strong and marvellous! I used this to frost Lennie's Deep Dark Chocolate Cake (#12488).

From: Michelle S.

On Mar 18, 2003

I hearby swear that I will NEVER use another vanilla frosting! This was too good to be true! It is absolutely silken in texture, not gritty or teeth aching sweet! I have been searching forever for a frosting like this...Sharlene, I am forever in your debt. Thank you, thank you, thank you! This is fab on chocolate cake, but I think DH wanted to lick the bowl clean, so I think it would be great on anything!

From: ColCadsMom

On Feb 23, 2004

This frosting is wonderful! I found it while searching for a recipe for peanut butter frosting that didn't contain cream cheese, or an entire box of powdered sugar! I reduced the amount of butter and replaced it with peanut butter. The result was a taste and texture I never would have dreamt possible from my kitchen, but rather a 5 star restaurant! i spread it on Lennie's Deep Dark Chocolate Cake for a dessert for which I received tons of compliments! I will make it again as written, with peanut butter, and maybe even experimenting with different extracts and flavorings!

From: Jenny Nevins

On Mar 13, 2004

No kidding-this is the best tasting frosting I have ever had! It takes a bit of attention to make-but oh is it worth it! I have made it twice-and both times it got rave reviews from all. The perfect recipe for all of us who like buttercream-but dislike the super sweet granular taste these frostings usually have. Honestly-you must give this one a try!

From: momofSamiandLogan

On Apr 25, 2004

I made this to top some "safe" cupcakes I had made for my 2 yr old dairy allergic son to take along to a birthday party so that he could eat cake with everyone else. It worked perfectly. I used vanilla soy milk and "safe" margarine. I halved the vanilla added at the end since the milk was already vanilla flavored. I agree with the others that it is a good idea to stir consistently in step 3 versus frequently as it will start to glob up and stick to the bottom quickly. I think this was easy to make and tastes wonderful. Not super sweet like most frostings. Thanks for a great recipe. I'm planning on using it for his birthday cake as well. I might even add some mashed banana to it. I think it would work perfectly. Thanks again!