This frosting has half the sugar of a butter cream frosting. I make it using the first method. The amount will be enough for the cake you are making or a 9x13. It's skimpy for layer cakes when it's the filling and frosting.

I like it on a banana cake with a cracked Heath Bar sprinkled on top.

MOCK WHIPPED CREAM

2/3 cup milk

2 tablespoons all-purpose flour

1/4 teaspoon salt

2/3 cup sugar

2/3 cup LAND O LAKES® Butter, softened

1/2 teaspoon vanilla

Combine milk, 2 tablespoons flour and 1/4 teaspoon salt in 1-quart saucepan.

Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil (4 to 6 minutes). Boil 1 minute. Remove from heat.

Cover surface with plastic food wrap; cool completely (1 hour).

Beat 2/3 cup sugar, 2/3 cup butter and 1/2 teaspoon vanilla in large bowl at medium speed, scraping bowl often, until creamy.

Continue beating, gradually adding cooled flour mixture and scraping bowl often, until light and fluffy. Frost cooled cake.

I find the flour mixture should be a bit warmer than room temp to work best.

Method 2

Combine milk and flour in a small saucepan, heat to a boil. Stir constantly for

2 to 3 minutes. Stir in sugar, butter, salt and vanilla. Cool resulting mixture to room temperature and beat for 10 to 12 minutes until light and fluffy. Spread on cooled cake

I just made a cake using orange curd between the layers and chocolate ganache as frosting. This was the easiest, best tasting frosting I've ever had. You can use any kind of chocolate - sweet, semi sweet or bitter sweet, so it can be as sweet as you want. Get a good quality chocolate (not Bakers) I used 12 oz chocolate and 1 1/2 cups cream which gave me more than enough to frost a two layer cake, with a little left over (to eat).