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Ingredients
- 1 c. milk
- 3 Tbsp. flour
- 1 c. sugar
- 1 c. Crisco
- 1/2 tsp. salt
- 1 tsp. flavoring (almond will keep icing white, vanilla will darken icing)
Method
- Make a thin paste of milk and flour so that you have no lumps. Use all milk.
- Cover over very low fire, stirring all the time.
- It will be very, very thick.
- Cool.
- Stir now and then so no scum forms.
- When cold, put into small mixing bowl and set aside.
- Add rest of ingredients to cooked mixture.
- Beat at high speed for 10 minutes.
- Will frost 2 eight-inch layers or 24 cupcakes.
