Step 1

1. COMBINE BUTTER OR MARGARINE, MILK, AND FLOUR; ADD WATER; MIX UNTIL WELL BLENDED.

Step 2

2. BRING MIXTURE TO A BOIL. STIRRING CONSTANTLY; COOK 3 MINUTES OR UNTIL MIXTURE IS VERY THICK, COOL; SET ASIDE FOR USE IN STEP 5.

Step 3

3. USING WHIP, CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 2 MINUTES.

Step 4

4. ADD SUGAR GRADUALLY WHILE BEATING AT LOW SPEED. ADD SALT AND VANILLA; BEAT AT HIGH SPEED 4 MINUTES OR UNTIL LIGHT AND FLUFFY.

Step 5

5. ADD COOKED MIXTURE GRADUALLY WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 5 MINUTES OR UNTIL LIGHT AND FLUFFY.

Step 6

6. SPREAD ON COOL CAKES.

Step 7

NOTE:

Step 8

1. FOR SIX 9-INCH (2 LAYER) CAKES: SPREAD ABOUT 2 CUPS (1 LB)

Step 9

FROSTING PER CAKE. NOTE;

Step 10

2. FOR 13 DOZEN CUPCAKES: USE ABOUT 2 1/2 QT FROSTING; SPREAD ABOUT 1 TBSP FROSTING ON EACH CUPCAKE.

Step 11

SERVING SIZE: 2 TABLESPO