Paulette Vickery's Recipes

Vanilla Butter Cream Frosting

cakes

1 cup sugar
1/2 cup flour
1 1/3 cup milk
2 each sticks butter, softened
1 tablespoon vanilla

In 2 quart sauce pan with wire wisk, mix sugar and flour until combined. Gradually wisk in milk until smooth. Cook over medium high heat, stirring frequently, until mixture thickens and boils. Reduce heat to low, cook 2 minutes, stirring constantly. Transfer mixture to bowl. Cover surface of mixture with plastic wrap, and refrigerate and cool completely, 4 hours or over night. Or place in freezer, 20-25 minutes, stirring once. In large bowl with mixer at medium speed, beat butter until creamy. Gradually beat in cooled milk mixture until blended. Add vanilla and beat until frosting is fluffy. Makes about 3 and one quarter cups frosting.For lemon frosting, substitute 2-3 tablespoons grated lemon peel for vanilla.

Yield: 24 servings



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