| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 1 | c | Milk |
| 3 | tb | Flour; Rounded |
| 1 | c | Sugar |
| 1/2 | c | Margarine |
| 1/2 | c | Shortening |
| 1 | ts | Vanilla Extract |
INSTRUCTIONS
In a saucepan over low heat cook the milk and flour. Set in dish and cover with wax paper. Cream sugar,margarine,shortening,and vanilla. After the above has been creamed well,add the cold paste a little at a time. Then Beat. NOTES : The secret to this frosting is the more you beat it the softer an= d fluffier it gets. Make sure the paste is cold,add a little at a time and beat after each ad= dition. Tastes like whipped cream...will not get hard. When making the paste I put the milk in a jar, add flour and shake well..= ....to insure a "Lump Free" mixture. Recipe by: Sr. Rosalia Steinbeck Typed by MJF Posted to MC-Recipe Digest V1 #699 by CHEFFREE@aol.com on Jul 30, 1997
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