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Mom's Buttercream Frosting

Reviewed: Jun. 24, 2012
My mom made this for all of our cakes when I was growing up. Our friends loved it so much they would all ask her to make their birthday cakes! Since my recipes are in storage right now thought I'd try this one, but I already found a problem. This one says 1/4 cup flour when my mom always used 5 tablespoons which is closer to 1/2 cup-that much I do remember :D The flour/milk mixture should be cooked very slowly, being stirred constantly with a rubber spatula making sure to keep scraping the bottom so it doesn't stick. It should thicken until you can form it in a loose pile in the middle, sort of a loose ball, then cooled completely before mixing the other ingredients with it. I will try to update this if the rest comes out well :D Also the cake should be stored in the refrigerator after its frosted as the frosting tastes best cold.
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