French buttercream icing

Yield: 10 Servings

Measure Ingredient
¾ cup Granulated sugar
¼ teaspoon Salt
¼ cup Flour
1 cup Cold butter
¾ cup Milk
1 teaspoon Vanilla

Place sugar, flour and salt in a saucepan and mix thoroughly. Stir in milk. Cook over medium heat, stirring constantly until very thick.

Remove from heat and pour into a mixing bowl. Cool to room temp. Add half the butter -- cut into pieces-- and beat at medium speed until smooth. Add rest of butter, beat well until smooth. Add vanilla.

Chill for a few minutes before using. Cake must be refrigerated until serving.

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