French Cream Icing

Title: FRENCH CREAM ICING

Categories: Cakes

Yield: 1 Servings

4 tb Flour; sifted

1 c Milk

1/4 lb Butter or shortening

1/4 lb Margarine

1 c Sugar

1 1/4 ts Vanilla extract

Place flour in double boiler or small pan. Add milk, stirring to blend in

flour. Cook over low heat until thick as pudding, stirring constantly.

Set aside to cool at room temperature.

When pudding is cool, place shortening and margarine in mixer bowl and blend well, then add pudding and mix well. Gradually add sugar, and vanilla. Beat on low speed for 10-15 minutes.

Spread on cake and between layers.

Pat Dwigans --