Butter Base:

1 c. butter (2 cubes)
1 c. regular white sugar

Cream butter and sugar until fluffy. Add custard base. Beat on high speed until color changes from yellow to off-white, about the color of whipped cream.

Frost cooled cake. Frosting must be kept cool because it will melt. Great on chocolate, carrot, or spice cakes.

Custard Base:

1 c. milk
5 tbsp. flour

Combine (whisk) milk and flour in a sauce pan or microwavable bowl. Cook on low to medium heat until thick. Do Not Allow to Brown or Scorch. Mixture will be very thick. Cool completely.

Tip: The microwave works very well for this step.