Opera Cream Frosting - flour

Method

• Cook flour and milk in a small sauce pan until thick like paste. Cool completely. While waiting for the flour paste to cool, cream together margarine and sugar in a mixing bowl and place in refrigerator. After paste is completely cooled, remove mixing bowl from refrigerator and add vanilla, beat mixture with an electric mixer until thick and smooth. Make sure all grains of sugar have dissolved. In hot weather, due to
• the high margarine content, frosting should be refrigerated.