This recipe originally accompanied Red Velvet Cake with Creamy Vanilla Frosting .

　　

Ingredients

Makes enough for one 3-layer 9-inch cake

　　6 tablespoons all-purpose flour

　　2 cups milk

　　2 cups (4 sticks) unsalted butter, softened

　　2 cups sugar

　　2 teaspoons vanilla extract

　　

Step 1

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

　　

Step 2

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

　　

Step 3

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

　　Reprinted with permission from More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen