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“This is not your usual butter-cream made with powdered sugar. Butter is beaten into a flour-thickened base to make an exquisitely light and creamy frosting. Not overly sweet like those made with powdered sugar, but sweet enough to be the perfect compliment for a cake. Make sure the base is completely cooled before beating in the butter. I added in 15 minutes cooling time, but it will vary depending on conditions.”
READY IN:
33mins
SERVES:
10
YIELD:
3 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In 2-quart saucepan, thoroughly combine sugar and flour.
  2. With wire whisk, gradually stir in milk until smooth.
  3. Cook over medium-high heat, stirring frequently, until mixture has thickened and boils.
  4. Reduce heat to low; cook 2 minutes, stirring constantly.
  5. Remove from heat and cool completely.
  6. In medium bowl, with mixer at medium speed, beat butter until light and fluffy.
  7. Gradually beat in milk mixture; beat in vanilla.

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