Recipe - French Buttercream Icing

Three fourths cup Granulated sugar
One fourth teaspoon Salt
One fourth cup Flour
1 cup Cold butter
Three fourths cup Milk
1 teaspoon Vanilla

Place sugar, flour and salt in a saucepan and mix thoroughly. Stir in milk.
Cook over medium heat, stirring constantly until very thick. Remove from
heat and pour into a mixing bowl. Cool to room temp. Add half the butter
cut into pieces and beat at medium speed until smooth. Add rest of
butter, beat well until smooth. Add vanilla. Chill for a few minutes before
using. Cake must be refrigerated until serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini