This is one of my favorite frosting recipes that I originally got from a co-worker who got it from her mother. I specifically like to use it for filling cupcakes (chocolate ones are the best!) The first time I made it was for St. Patrick's Day cupcakes, so I substituted Bailey's for the milk to make an Irish Cream-flavored frosting. It was yummy! My recipe calls for 2-3 tbsps. of flour, and also 1 tsp. of vanilla extract, although you could also use almond, coconut, lemon, whatever you prefer. Lastly, I believe that those who complained about the grainy texture of the sugar and/or the "greasiness" from the butter did not *thoroughly* cream the butter, shortening & sugar together. You have to cream it for at least 8 minutes if you're using a stand mixer, or 10 min. w/a handheld electric mixer. Also, I don't completely cool the milk slurry before adding it to the creamed butter/sugar; if it's still a little warm (not HOT, but lukewarm), it actually helps to melt the sugar a little bit.
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This is one of my favorite frosting recipes that I originally got from a co-worker who got it...