This is a recipe I have used since childhood. We used to call it "cooked" buttercream frosting versus the confectioners sugar/butter beaten buttercream frosting. It is light and fluffy, not cloying and sweet like supermarket frostings. It colors well, and can take on varying flavors like orange, vanilla, almond extract, etc. The flour-milk roux does not have to ball up (although I have had it do so), it merely needs to thicken and cool before adding to the sugar and butter. Whole-wheat flour doesn't work well, so forget about trying to be healthier. In lieu of all butter, my mother used to use half butter, half shortening, and it worked surprisingly well. I have used both confectioners and regular sugar, however,it is important that the regular sugar is creamed with the butter until it is no longer grainy. You can use Baker's or castor sugar (which is regular sugar ground up to be finer)or grind your regular sugar up a bit in your food processor. The cake should be at room temperature when served, or the frosting will taste stiff and greasy. Use it all, it is not great leftover for the same reason.
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This is a recipe I have used since childhood. We used to call it "cooked" buttercream...