Hi everyone! Hope you week has been good and wish you all a good weekend.

Today I’m sharing a recipe for a classic frosting. A slightly different frosting that made from a flour mixture.

When I was making this the first time, I thought that flour frosting could not possibly be good. But I was wrong, it is flour mixture that makes this frosting smooth and stable without having as much butter and powdered sugar. Personally, I’m not so fond of frost rings with lots of butter and powdered sugar. Although this Classic frosting is good in flavor, I recommend that you just use moderation when decorate a cake or cupcake. Less is more!

This frosting is very stable and hence perfect for cupcake decorating.


Classic frosting

  • 1/2 cup (125 ml) whole milk
  • 1/2 cup (125 ml) double or whipping cream
  • 5 tablespoons plain flour
  • 1-2 teaspoons vanilla extract or seeds from 1/2 vanilla bean
  • 1 cup (225 grams) unsalted butter
  • 1 cup (225 g) caster/superfine sugar
  • Food colouring paste (optional)


  • Put the milk, cream and flour into a small saucepan. Warm the mixture gently until thickened stirring constantly.


  • Remove from the pan from the heat and leave it to cool for 10 minutes.
  • Add the vanilla extract and stir well. Pour the mixture into a bowl. Cover with cling film and chill for at least 1 hour.


  • Put the butter and sugar into a mixing bowl and mix until it’s light and fluffy. The sugar granules should be more or less dissolved.
  • Remove the chilled milky mixture from the fridge and pour into the mixing bowl with the butter and sugar. Mix for about 10 minutes or until the mixture has the volume and consistency of whipped cream.


If the frosting separates, just continue mixing.

Add food colouring paste (if using) when you are almost done mixing.

Flavourings (optional):

  • Lemon: add 3 tablespoons lemon curd, or a few drops lemon essence
  • Coffee: add 1/4-1/2 teaspoon coffee essence or 1-2 teaspoons very strong espresso coffee
  • Caramel: add 50-100 ml cooled caramel
  • Licorice: add 2-3 teaspoons raw licorice powder or 1-2 teaspoons salty licorice syrup


If you want to decorate your cupcakes like I did here, use this vintage looking piping technique. You can see my tutorial here.

I used an Ateco 849 tip instead of a Wilton 1 B tip.

I use Dusky Pink food coloring from Sugarflair.


I wish you all a great day!


Hugs from me to you.



  1. Hello Manuela, thank you for such a great recipe. I’m following you on instragram n just love your website. You are such an inspiring baker sharing your wonderful recipes. Thank you so much.Manuela xo

  2. Laia Marcelino Reply

    You are such an inspiration!! Thank you so much for sharing all your knowledge. Its very kind of you to help others to become good bakers.

  3. Kelly Spera Reply

    Hello where can I find your cookbook in English ? I’m am such a fan

  4. Dear Manuela,
    I am so inspired by you as a person, mother, and a great cook. Your story is so inspiring and uplifting
    I would like to thank you for reigniting my love for baking. You have a big effect on one major decision that I am making, which is to start my own bakery inspired by you.
    By the way, I tried finding your books in Saudi Arabia, London, and in the US, I am not sure where to get the entire set.

    Thanks for everything.

    • Hi Manal, so sweet of you to write this, all the best to you go after your dreams and passion and never give-up xo

  5. Manuela, I am another fan of you from Saudi Arabia. I found you through Instagram, your profile is amazing and very inspiring. Me and my sister have started our own business this year, baking is my passion since i was a kid. I even remember the first thing I made when I was 10 years is baking an orange cake. I always dreamt of having my own business and I though its gonna be something related to my studies in business and IT. BUT, after following you on Instagram couldn’t resist the desire of having my own bakery.

    Today, just half an hour of writing this comment for you, I tried your frosting recipe. I was amazed by the result. I always hated the frosting when I eat cakes because of the amount of sugar and butter added. At the beginning I was afraid of making it because never heard of a frosting made by flour. couldn’t imagine the taste. It was tasty and stable. I am so very happy with the result I am even proud of myself ^_^ cause I did it.

    Thanks a lot Manuela. YOU MADE MY DAY .. I own you my life for this recipe.


    • Hi Esra, thank you so much for your kind words, i’m so happy you liked the frosting, how wonderful you have a business together with your sister, proud of you. have a great day , xo

  6. Hi Manuela from London! Thank you for the great recipe! I’ve been following them for over 4 years now and they have never failed! I love baking and i’m so inspired through your work and passion! You’ve taught me so many skills and recipes that have saved me so many times!
    Love you! and Thanks again!! x 🙂

  7. Hi Manuela, I’m asking of you have ever tried this frosting with the russian piping nozzels? Does it have the right consistency? Thanks

  8. Nathalie Oropeza Reply

    Manuela, I’m going to try this recipe, its so curious it has flour. I’ll let you know when I make it. The texture looks delicious!

  9. Hello Manuela from India.. iam such a huge fan .. i always try ur cupcakes recipes and it turns out so good.. thanks for sharing…
    So here in this classic frosting recipe you have wrote for flavourings so, when n how should i add coffee in this mixture???

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