My Buttercream Icing Recipe

This is the recipe my mom has used since I was a kid.  I have tried many buttercream icings and this one is by far my favorite.  On the negative side though, you really need to make it and use it right away.  It doesn't re-whip well.   Also if the flour mixture doesn't cool enough the icing will separate.   

It's also not the best icing if your making pure white, as it has a yellow tint from the butter.  

Yields: 3 Cups of frosting (will frost, fill & border a 9” cake)

1 Cup milk

1/4 C. Unsifted Flour

1 Cup Granulated Sugar (quick dissolve best)

2 tsp vanilla extract (use clear vanilla extract for best results)

1 C. butter (1/2 lb.) at room temp.

• Combine milk & flour in small saucepan over medium heat, stirring constantly until mixture boils & thickens.   
• Remove from heat and cool to room temp.  (This is imperative or frosting will not hold up for decorating.)   
• Cover top with a plastic wrap to prevent crusting.   
• Cream butter and sugar until very fluffy.  Add vanilla and COOLED flour/milk mixture that has been put through a strainer.  (A must, the slightest lump will clog tips.)   
• Continue beating at medium speed until sugar is completely dissolved and frosting is fluffy.  (Taste to be sure sugar is not gritty and has dissolved.)