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Best Buttercream Frosting
January 21, 2007

I used this frosting on a sponge cake and it got great reviews from my family. It was very creamy--not grainy at all, and just sweet enough. Don't worry about the milk/flour mixture turning into a ball. Simply use a whisk to blend the milk into the flour and then heat until very thick. I used my Kitchenaid mixer with the paddle attachment. First, I creamed the butter, sugar and vanilla (I also used 1/2 t. orange extract) for a full five minutes on the highest setting, scraping it down with a spatula once. Then I added the flour mixture and beat it for an additional 15 minutes. With the orange extract, the frosting tasted just like a creamsicle! I will definitely make this again.

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