1/4 c. (1/2 stick) butter
3 tbsp. flour
3/4 c. milk
1 1/2 tsp. vanilla
1/2 c. butter (1 stick) butter
3/4 c. sugar

Melt 1/4 cup butter in saucepan over low heat. Blend flour into melted butter. Gradually stir in milk. Cook, stirring constantly until thick. Cool to room temperature, about 1 hour. Add vanilla to mixture after it has cooled.

Cream remaining butter with sugar until fluffy. Add custard to cream mixture gradually by tablespoons. Beat together about 2 minutes on high speed. It should look like whipped cream. Frosts a round double layer cake or a 9x13 inch cake in the pan. Never fails except in really hot weather.