| 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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