I don't normally share recipes, but this one is such a favorite when I make it that it deserves to be passed on (and I can't take the credit of creating it). Though I will warn you - it is by no means the healthiest of recipes. Enjoy!
5 Tablespoons flour
1 Cup milk
1/2 Cup butter
1/2 Cup Crisco
1 Cup sugar
2 Teaspoons vanilla
Mix flour and milk in a saucepan; cook over low heat until thick (paste-like), stirring constantly - this is a slow process, don't rush it! Remove from heat. Cover lightly with plastic wrap and refrigerate until cooled completely. Cream butter and Crisco for 4 minutes with an electric mixer. Add sugar and beat for 4 more minutes. Add cooled flour paste and beat for 4 more minutes.
It produces a nice whipped frosting that is "soft" when at room temperature, but stiff when kept chilled. This is a fairly touchy recipe - hopefully if you try it, it works out for you because it's incredible frosting. For a standard 9" 2-layer cake, I double the recipe. It can be used for pretty much anything. I've even mixed peanut butter in it to make a (well, duh!) peanut butter frosting - though adding to the recipe tends to thicken the frosting more.
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