(Double this recipe to frost 24 cupcakes)

1/2 c. milk (skim okay)
2 tbsp. flour (Wondra works best)
1/2 c. butter (not light) use regular
1/2 c. granulated sugar
1 tsp. vanilla

FIRST:

1. Put milk in saucepan. Add flour.

2. Over medium heat and stirring constantly, heat flour and milk mixture until it is thick, like pasty pudding.

3. Remove from heat, our onto plate to cool. Cover with Saran wrap to keep this mixture from getting a skin on it.

4. Cool completely.

SECOND:

1. Mix butter and sugar until creamy.

2. Add vanilla and mix well.

3. Add flour and milk mixture (cool) and mix well on low mixer speed.

4. Frost cupcakes.

NOTE: This frosting will not get hard, like powdered sugar frosting does.