French Buttercream Icing
- 2/3 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 3/4 milk*
- 1 cup cold butter
- 1 teaspoon Clear Vanilla Extract
Place sugar, flour and salt in saucepan and mix thoroughly, stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat and pour into a medium mixing bowl. Cool to room temperature. Add 1/2 cup butter at a time (cut into several pieces) and beat at medium-high speed until smooth. Add vanilla and beat well.
Chill icing for a few minutes before decorating. Iced cake must be refrigerated until serving time.
Yield: 2 cups.
*Increase liquid, 1 tablespoon at a time, to reach piping consistency for Dessert Decorator Pro.