Saturday, April 19, 2014

Ulitmate Whipped Cream Frosting

1-1/2 cups milk
4 rounded Tablespoons flour 

In a small saucepan, combine milk and flour. Cook over medium heat until thick, while stirring constantly. Remove from heat and cool in refrigerator. When cooled, it will be thick like paste.

In a mixer bowl, cream the following until fluffy:
2 cups sugar
1 cup butter
1 cup shortening 

Add 2 teaspoon vanilla extract and the cooled paste. Whip on high speed until light and fluffy.

This frosting is very creamy and fluffy, but not too sweet. Leftovers can be kept in refrigerator for up to 1 week.
Makes enough for a 9x13 cake.