Buttercream Frosting

1 cup milk
1 cup granulated sugar
¼ cup unsifted, all-purpose flour
2 tsp vanilla extract
1 cup butter, at room temperature

Combine milk and flour in small saucepan over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and cool to room temperature. Cream butter and sugar until very fluffy. Add vanilla and cooled flour mixture. Continue to beat at medium speed until frosting is very fluffy and sugar is completely dissolved.

CAUTION: If buttercream is to bused for tube work, borders, etc, flour and milk mixture should be rubbed through a wire strainer before it is added to creamed buter and sugar. Yield: 3 cups; enough to frost, fill and border a 9" cake.

VARIATIONS:
For coconut cake frosting, combine remaining canned coconut milk with regular milk and double this receipe.

For chocolate frosting, melt two squares unsweetened chocolate in the heating milk.