Recipe#4246

Title: Cooked Cream

From: bread@nospam.earthlink.net (John McChesney-Young) 
 Newsgroups: rec.food.baking 
 Subject: Cooked Cream Frosting 
 Date: 7 Feb 1997 18:53:00 GMT 
 Message-ID: bread-0702971100120001@max1-okb-ca-09.earthlink.net 

1 cup milk
 1/4 cup flour
 1/2 pound butter or margarine [I use butter}
 1 cup sifted powdered sugar
 1 1/2 teaspoons vanilla extract or grated lemon rind
 Combine the milk and flour and blend until smooth. I whirl it in
 the blender. Cook over low heat, stirring all the time, until as
 thick as a pudding.  Set aside to cool to room temperature.  (I
 usually set the pan in a bowl of ice water to speed the process.)
 Cream the butter until light and fluffy. Add the cooled pudding,
 and blend thoroughly. Gradually beat in the sugar and flavoring
 used. Beat with an electric mixer until of spreading consistency,
 about 10 to 15 minutes.