This weekend I finally tried making Heirloom Frosting found in the recipes here on CC. I was not sure how it would come out given the ingredients (flour, milk, butter, sugar). However I was pleasantly surprised. I followed the directions and ended up with a really light, airy, not overly sweet, frosting. It is similar to whip cream frosting. It tasted great!

So for anyone who's been intrigued by it or who is looking for something different, I would definitely recommend this frosting. At least it's a keeper and an emergency backup in case you run out of powdered sugar in the middle of the night!

i make this also, but the recipes i have are called french buttercream(toba garret) mock buttercream, flour buttercream,etc. I love to make it also and it taste great on red velvet cakes.

Is the recipe here on this forum? If so, what is it called, so I can look it up? Thank you.

I'm assuming this is it (copied from here http://cakecentral.com/recipes/15740/heirloom-frosting )

I love this recipe. It's light and tastes great.

This was the bride's favorite at a recent tasting. Now I need to make it again and see how it pipes and smooths.

Would love to try this! Have clients looking for not as sweet butter creams but I don't particularly love the flavor of the smbc I offer them. I'm wondering if this can be used under fondant?

I'm so excited to see this here! My grandma had gave me a mam papules(sp?) box of red velvet cake that came with a frosting to make, my dad and I LOVED the frosting but I didn't know where to even begin finding a recipe like it. This sounds exactly like that frosting (minus the cream cheese). Thank you for sharing, I can't wait to try it!

Interesting, I'll have to give it try.