Venetian Creme Icing
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Light cream/Heavy cream||1 Cup (16 tbs)|
|Butter||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Confectioner's sugar||1 1⁄2 Cup (24 tbs)|
Thoroughly mix sugar, flour, and salt together in a heavy saucepan.
Gradually add milk, stirring until smooth.
Blend in the cream.
Stirring constantly, cook over medium heat until very thick; boil 1 minute.
Remove from heat.
Cover saucepan and place in ice and water; chill until mixture is set.
Cream butter with extract.
Add half of confectioners' sugar and beat until fluffy.
Beat chilled mixture until smooth.
Beating thoroughly after each addition, alternately add chilled mixture and remaining confectioners' sugar to butter mixture.