Bertha's Frosting

FIRST: Make a paste of milk and flour (use a fork to sort of whip it - adding the flour and milk alternately, like 1/2 cup milk whisking in 2 tablespoons flour, 1/2 cup milk more and 2 more tablespoons flour, whipping with the spoon to get out any lumps, and then the last 1/2 cup milk and last 2 tablespoons flour and whip with the fork. If you try to mix it all together, it will just lump up.

NEXT: Cook over a medium low heat the flour and milk paste slowly and stir often so it doesn't tick or burn (this is the only tricky part). Cooking till it is thicker than pudding.

REMOVE FROM HEAT: Stir it till it is cool (this is the only tricky part) - this is necessary as it can't be be warm because of the butter your are going to add. Sometimes I put it in the frig to cool faster. In the mixer bowl cream the butter and sugar and vanilla till fluffy. Add the milk/flour paste and food coloring if using and BEAT on high for at least 10 minutes. Don't use a hand mixer for this. Keep frosted cake in the refrigerator. It is sooooo goooooood!!!

Cook's Notes: I got this recipe from a neighbor in New Orleans about 35 years ago. My sons still want it on their birthday cakes!