Best Ever Frosting

If you don't like overly sweet frosting this is a good one.  Light and fluffy and not too sweet.  Great on any kind of cake or cupcakes, some of my favorites are chocolate, rainbow chip and yellow.  Especially good on Texas Sheet Cake (pg. 96 of Atkinson Cookbook), I make it into cupcakes and frost with this frosting instead of the chocolate frosting called for in the recipe.   Really good stuff!!!

BEST EVER FROSTING
5 T. Flour

1 c. Milk
1 t. Vanilla
1 c. Butter, must be cold
1 c. Granulated Sugar (not Powdered Sugar!)
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, like a brownie mix is. Remove from heat and let it cool to room temperature.  It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy, no sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat well. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.