I fell in love with this recipe when I first tried it in 1969, soon after I married. It is imperative that the flour and milk be thoroughly combined before cooking and that the mixture be cooked to a texture of wet mashed potatoes both for firmness and to cook out the flour taste. Be sure it is chilled before adding it to the butter, or obviously it will melt the butter. This is a great recipe.
THE BEST VANILLA BUTTERCREAM FROSTING
Ingredients
1/2 cup unsalted butter, room temperature
5 cups powdered sugar
2 tsps vanilla
1/4 cup milk
Instructions
- To make frosting, beat the butter until fluffy.
- Then add the powdered sugar gradually, one cup at a time.
- Add in the vanilla and milk.
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