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Creamy Frosting

Reviewed: Mar. 20, 2012
This is the same recipe that I got from my mother for what we call Bakers Frosting. It's SOOO good! Light and not too sweet like the grocery store frosting that you get when you buy a cake - you know - the kind that feels like your tongue is coated with shortening! I've used this also to make filled cupcakes. You can also use 2 T. of cornstarch in your milk instead of flour. I cover the bowl then with waxed paper to cool it. Keeps it from getting a film on top. The thing with this frosting is you really have to beat the sugar and butter a long time! For the ones who complain that it's not white - try using the Wilton clear vanilla instead of regular.
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