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BUTTERCREAM FLUFF
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| 5-8 T | flour |
| 1 c | milk |
| 1 c | unsalted butter |
| 1 c | sugar |
| 1-2 t | vanilla |
Whisk together in a saucepan flour and milk. Cook over medium heat until starting to thicken and cook for a minute or two more-- don't let it get too thick or it will be too stiff when it cools. Turn into a flattish dish (like an old-fashioned soup plate) and let cool, stirring now and again. If the roux is lumpy when it cools, just press it through a fine sieve.
Beat together butter and sugar until light (you really need an electric hand mixer or stand mixer for this). Beat in the cooled roux about two tablespoons at a time. As you beat and add the roux, the frosting turns creamy instead of grainy from the sugar (I don't know how it does that! It's like a small, wonderful miracle.). Add vanilla and beat some more until it's light and creamy. Fantastic frosting. I filled and frosted a chocolate cake with it and put lots of coconut in the middle and all over the top and sides.
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