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Best Buttercream Frosting
July 08, 2007

Absolutely delicious and a great template for other flavors/extracts. To avoid flour lumps I made a roux. I took 4 tablespoons of the butter and melted it in my saucepan, then stirred in the flour. I cooked it this way for a few minutes to cook out the "floury taste." I slowly added the milk while whisking. This way is much faster, it thickened up right away. I cant recommend this recipe enough! Sooo fluffy! Very good on coconut cupcakes and chocolate cake. (When cooking the flour/butter it formed a ball... maybe this part was accidentally left out of the recipe?)

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