It also freezes well. I made and frosted the cake last night, then left it out in the carriage house to stay cold (cake too big to fit in fridge). It froze because the temp was below 0 C. I brought it into defrost, then snitched a bit from a hidden spot and it is perfect! I'll be serving it at my son's b-day dinner this evening.
Here's TorontoJo's recipe, everyone, in case you didn't see the other thread:
Vanilla Buttercream Frosting
4 tablespoons flour
1 cup whole milk
1 cup butter
1 cup sugar
1 teaspoon vanilla
Mix flour with milk. Cook over low heat until thick, whisking the entire time. Set aside to cool. Cream butter and sugar until fluffy. Add vanilla and cooked milk mixture slowly. Beat until it feels like whipped cream.
She's serious about whisking the entire time--i wasn't paying attention and had to throw out my first milk-flour attempt. Also, I use lactose-free whole milk in this and all my baking that calls for milk--it's sweeter and I think it makes cakes more tender.
This recipe does NOT taste like cooked flour and would be fantastic with citrus, coffee or chocolate flavoring, as well as with the vanilla.