That's the Best Frosting I've Ever Had
How to Make That's the Best Frosting I've Ever Had
- In a small saucepan, whisk flour into milk, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.
- While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.
- Now it's ready to spread on a cooled cake. Enjoy!
- (My own suggestions: Let the sticks of butter soften somewhat before you start creaming with the sugar and use a deep bowl. I had butter chips flying everywhere. And use a non-stick saucepan. The flour/milk mixture came right out.)