The best way to ensure you will not have lumps is to start with the flour in a sauce pan over medium heat and very slowly pour in the milk, whisking the entire time. Also, so as not to get that gritty taste, I added the sugar to the flour mixture just before taking it off the heat. I then let the entire mixture cool in the fridge before whipping it into the butter. It turned out perfectly!

Reviewed On: Jun. 26, 2008