The best frosting of them all, and one I discovered a few years ago, is flour frosting. My husband hates buttercream frosting -- both the classic and the American -- but he loves this. Basically, you whisk flour and sugar together with milk (or coconut milk for a coconut frosting), cook it over a medium flame until it thickens, beat with a paddle until cool, and then beat in pieces of butter until incorporated, then whip on high. The frosting can be made in a chocolate version, and a friend of mine just made it with chestnuts. It's silky, and not too sweet. I was surprised to find several versions of this in the Baked and Baked Explorations cookbooks.

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