Dear Jennifer,

Here is a re-post of something I sent out quite a while back. I think it may be "just the ticket!" By the way, if you choose to use Crisco instead of butter, Crisco now makes a trans fat-free version that comes in a green can. It also doesn't melt as fast as butter. I made my brother's wedding cake a number of years ago and it was so hot in August in California that the decorations (frosting was made with butter) started melting!

Here you go:

A World of Baking by Dolores Casella (David White, 1968), p. 88

COOKED CREAM FROSTING

1 cup milk
1/4 cup all-purpose flour
1/2 pound unsalted butter, at room temperature
1 cup (or more to taste) sifted confectioner's sugar
1 1/2 teaspoons vanilla (or grated lemon rind)

Combine the milk and flour and blend until smooth (a blender works great for this). Transfer to a saucepan and cook over low heat, stirring all the time, until thick and bubbly. Do not allow the mixture to brown. Set aside, cover with plastic wrap or waxed paper (right on the surface of the mixture in order to prevent a skin from forming) and refrigerate until cool.

Using an electric mixer, cream the butter until light and fluffy. Add the cooled mixture and blend thoroughly. Gradually beat in the sugar and flavoring. Continue to beat until of spreading consistency, about 10 to 15 minutes.

Makes enough to frost two 9-inch rounds.

[My own note: I often add a tiny pinch of salt to peak up the flavor of this frosting. Also, I have found that most frosting recipes seem a little skimpy, so I sometimes increase this recipe by 1/4 to 1/2, depending on how large my cake is.]

Enjoy!

Marilyn