"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Buttercream Frosting, by Lacy Susman, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 cup flour 1 cup milk 1/2 cup shortening 3/4 cup sugar 1/2 butter, softened 2 tsp. vanilla
In a small saucepan, mix the flour and the milk and cook over low heat until it forms a smooth paste with no lumps. (a whisk works great) Place in refrigerator and let cool completely. With an electric mixer, beat the shortening, butter or margarine and the sugar until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake. Makes enough to frost one 9x13 sheet cake or two 8 or 9 inch layer cakes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.