I have a soy allergy so I always make my own icing, and I will tell you, this really is the best icing. The recipe actually does work just the way it is, but there are a few tips that make it easier:
-Read "white sugar" as "confectioner's sugar". I've done it both ways and granlated doesn't mess it up (and if you use fine it's not grainy either), but confectioner's sugar has a better level of sweetness in my opinion.
-Make a roux, it's just easier. Melt 3 tablespoons out of your cup of butter, stir in the flour, cook a little, add milk. When the milk starts to boil and you stir, it WILL thicken, and if you keep stirring it WILL form a ball (in that it's going to kling to the spoon and come away from the sides of the pot, turning into a ball). Sometimes, if you use too much butter to do this, the texture can be a little off, which leads us to...
-Oh no, I think I messed it up. If the dough ball has a funny texture or you accidentally blended them together while the dough ball was too hot, it's okay. If you think you messed up, mix it together anyway. Beat the hell out of it so that texture-wise it's smooth. Then chill it (I'm impatient, i pop it in the freezer). It's almost entirely butter, it will reharden. When it's more solid, beat it again until it's fluffy icing. You added a few steps, but you saved it, and I promise it tastes amazing.
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I have a soy allergy so I always make my own icing, and I will tell you, this really is the...