Cooked Icing

Step 1: In a blender, mix the milk and cake flour until blended. (This trick prevents those little flour chunks and blends the milk and flour together nicely). Pour mixture into a small sauce pan. Or, if you don’t want to use a blender you can just whisk the cold milk and flour in a small saucepan until well combined. Either way will work.

Step 2: Turn the stove to medium heat, and whisk the mixture CONSTANTLY until slightly thick. (It should look like the consistency of pudding). This can take approx. 5-8 minutes.

Step 3: When mixture has become slightly thick, set aside to cool completely at room temperature. This takes an approximately an hour.

Step 4: In a mixing bowl, cream the Crisco and butter until combined.

Step 5: Add the powdered sugar and vanilla and beat for about a minute.

Step 6: With a fork, skim off the top dried layer of the cooled milk mixture.

Step 7: Add the cooled milk mixture to the powdered sugar mixture in the mixing bowl and beat at high speed until fluffy, about 2 minutes or so.

Step 8: Ice the cake.