Recipe Monday - Traditional Red Velvet Cake Frosting

This is not a cream cheese frosting. It also includes the microwave, which makes it my best friend forever.

3 TBS. flour
1 c. sugar
1 c. milk
1 tsp. vanilla
1 c. butter

Choose a large, microwaveable bowl (one quart-size or larger) to mix flour and sugar in, as mixture might bubble up some- this will reduce chances of spills in the microwave. To the large, microwaveable bowl, mix together: > 1 c. sugar > 3 TBS. flour

In separate, smaller bowl, microwave 1 minute or so, until hot: > 1 c. milk

Add hot milk to flour/sugar mix slowly, to avoid lumps. Microwave 2 minute more, stir. Return to microwave for only 30 seconds, if necessary, until mixture's bubbly hot.

Add to hot milk/flour/sugar mix: > 1 tsp. vanilla

Cover bowl with plastic; cool completely.

To a standing mixer, add: > The sugar/flour/milk mix > 1 c. butter, room temperature

Cream until light, on high speed, until very fluffy.

Frost cake.