BUTTERY (RED CAKE) FROSTING
Steps:
- Mix milk and flour well. Cook in a small saucepan until smooth and pudding-thick, stirring constantly (use whisk). Using a mixer, cream the butter and sugar until very fluffy. Beating at high setting of mixer, add the milk-flour mixture, a spoonful at a time. Stir in the vanilla. The end result will be the consistency of whipped cream. Yields enough to frost a 2-layer cake. Refrigerate cake after frosting.
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