First off, I get that this isn't an easy recipe, but usually, when things are this difficult, they are worth it. This wasn't. At first, I followed a previous poster's instructions to keep boiling the milk until it was super-thick. I had to throw that part away. Tried again, just boiling the milk for a minute and it was great. I couldn't wisk constantly because of my nonstick pan and there were a few flour lumps, but once I added it to the butter mixture, it was fine (lump-wise). I creamed the butter for a good 8-10 minutes. You want to cream it so that the sugar dissolves (so the frosting isn't grainy), and that takes beating for a while. I added the milk mixture and it came together pretty quickly after that. I was worried about over-beating b/c you can do that with whipped cream, but I'm pretty sure that wasn't a problem. The end result was more greasy than creamy. It looked like whipped cream, but didn't taste like anything good. The mouthfeel is almost slimy--not my idea of good eats. I wanted to make this for some sandwich cookie cream, and it was okay, but I'll prbably lease the rest of the cookies unfrosted and toss it. I suggest you stick with a traditional cooked frosting or a buttercream.
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First off, I get that this isn't an easy recipe, but usually, when things are this difficult,...