Ok, the author of this recipe left out the KEY for this to turn out. It must be whipped, and whipped, and WHIPPED for quite a long time, BUT the end result is delightful. After reading reviews...I let the sugar/short/butter whip for 10 min before even starting the milk. The milk mixture took about 10 min(still whipping) the cooling took about 12 min(still whipping) and then I SLOWLY added the the cooled milk mixture in about 3 equal part, whipping 2-3 min. in between each. At this point it was still a little granular and butter tasting and I was getting frustrated..added a bit more vanilla and whipped for probably 6-7 more minutes and then magically...smooth, silky, light, fluffy and crazily tasting like whipped whipping cream. You just have to beat into submission,lol...worth it though. As one poster mentioned...I did use 3 T of flour instead of 2 and I also added 1 t of vanilla during cooking milk...and probably 1/2 t at final whipping stage. Hope this helps someone else : )
Was this review helpful?
6 users found this review helpful
Ok, the author of this recipe left out the KEY for this to turn out. It must be whipped, and...