In small saucepan, whisk flour into milk and stir constantly until it thickens. You want it to be very thick, like brownie mix. Remove from heat and let cool to room temperature. If you are in a hurry, place the saucepan in an icebath for about 10 minutes. It must be completely cool before you use it in the next step. Stir in the vanilla. While the mixture is cooling, cream the butter and the sugar together until light and fluffy. You want to make sure that all of the sugar graininess is gone. Then add the completely cooled milk/flour/vanilla mix. Beat the living daylights out of it. If it looks seperated, you haven't beaten it enough. It should resemble whipped cream when ready. Put in a pastry bag and use it to ice turnovers, cinnamon buns and other pastries. Store in refrigerator.
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