Butter Cream Frosting

I made this frosting for my sons' 3rd birthday and I'm making it again for a surprise birthday party for my niece. This is my Aunt Connie's recipe that is in our family cookbook. My Aunt Anna-Maria and her son Michael used to make it as well and I remember having it at their house several years ago and liking it. This pairs really well with the Hershey's 5-Minute Chocolate Cake. I prefer to make my cakes in a 9x12 rectangular pan and this is the perfect amount of frosting for that size.

Butter Cream Frosting                                                                                                      

This icing will not mix if milk is cold.  Milk must be at least room temperature or heat slightly until warm.

CREAM:

1 stick butter or margarine

AND

½ cup Crisco

 

ADD (slowly, beating as you add sugar) *REALLY SLOW*:
1 cup granulated sugar

 

THEN ADD:

3 Tablespoons flour

 

NEXT ADD GRADUALLY:

2/3 cup warm or room temperature milk

1 teaspoon vanilla

 

Beat a long time until smooth.

Refrigerate the frosted cake before and after serving it.

 

NOTE: This icing must be made slowly and beaten for a long time and completely after each addition.  When you are finished it should not feel grainy – if you have beaten it long enough it will be very smooth – no sugar grains.