I tried this recipe because I needed a frosting that did not call for powdered sugar. I am glad I read most of the reviews first! I used Cinnabon flavored coffee creamer in place of half of the milk in the "custard" portion, and I think that is what saved it for me. Otherwise it would have tasted like slightly sweet butter. I used all butter, no shortening, because I didn't have any. I had no problems with grainy texture. And it was not runny, as some reviewers said. The only way it could have been runny is if the custard was not cooled completely, causing the butter to melt, or not letting the custard boil and thicken properly. And as a couple of reviewers said it was lumpy... maybe they don't know how to make a basic gravy? If you whisk the flour and milk really well before putting it in a pan and heating it, then stir constantly as it heats and thickens, it stays lump free. I didn't even use a whisk while it was heating, I used a nylon "spork" instead. (I didn't want to use a wire whisk in a pan with a non-stick interior) I whipped the butter (room temp) with the sugar and vanilla extract first, so there were no lumps of butter as another reviewer said she had. The texture was great, nice and fluffy, easy to spread. I put it on a dark chocolate layer cake. I think I will try it as a filling for a pumpkin roll next time.
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I tried this recipe because I needed a frosting that did not call for powdered sugar. I am...