About this recipe: This icing is a little different than the average buttercream. Milk is thickened with flour, then beaten with butter, sugar and vanilla. It looks and acts like whipped cream.
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. - 30 May 2007 (Review from Allrecipes US | Canada)
A 1/4 teaspoon of corn starch in with the flour/milk prior to cooking will help alleviate the lumps. - 22 Feb 2008 (Review from Allrecipes US | Canada)
I have been making this recipe for years. I think some of these people should re-read the recipe. It does not say to melt the butter ~ just make sure it is at room temp. And I also suggest that the milk and flour mixture be pretty cool before adding to creamed mixture. Try it again you will love it. PS try using a tsp. of almond extract when frosting a chocolate cake. Its delicious. - 01 Mar 2007 (Review from Allrecipes US | Canada)