Recipe: Cooked Buttercream Frosting

COOKED BUTTERCREAM FROSTING

1 cup fat free milk
7 tablespoons all-purpose flour
12 tablespoons light butter, chilled (do not substitute margarine)
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

Cook milk and flour in a small heavy saucepan over medium heat 2 1/2 minutes or until very thick, stirring constantly with a whisk. Spoon into a bowl; cover and chill thoroughly.

Beat butter and chilled flour mixture at medium speed until smooth. Gradually add sugar and beat just until blended (do not overbeat).

Stir in vanilla, cover and chill

Serving Ideas: Frosting for Red Velvet Cake

Makes 2 1/3 cups
Source: Cooking Light Magazine, March 1998