[likitiki]

Okay, here is Toba Garret's recipe

French Vanilla Buttercream
1 1/2 cups granulated sugar
3/4 cup milk
1 1/2 Tablespoon all-purpose flour
1/4 Teaspoon salt
1 Tablespoon pure vanilla extract
3/8 cup whipping cream
1 1/4lbs unsalted butter, room temperature

Make custard by heating milk and sugar until sugar crystals dissolve. Add flour and salt and whisk over an ice bath until the custard has cooled, or cover with plastic wrap and refrigerate for 1/2 hour to cool the mixture. Whisk in the vanilla extract. Pour the cooled custard into a mixer bowl fitted with the paddle attachment. Add cut up butter and whipping cream. Mix on low speed to incorporate ingredients. Gradually increase speed to medium high until the mixture begins to thicken. It takes at least 7-9 minutes for the butter to be completely incorporated. Store icing in the fridge for up to one week, freezer for 2 months.


Now, it never really worked well for me. It just looked like whipped butter and tasted as such. I added more heavy cream and vanilla to get the taste I wanted then added one box of White Chocolate pudding mix to thicken the whole mixture. DH and DD loved it.