COOKED FLOUR ICING

Steps:

• 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.
• 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.
• 3. When mixture has become slightly thick, set aside to cool completely at room temperature. This takes an approximately an hour. Note: (If you continue on to make the icing before it is COMPLETELY cooled, or ice the cake while it is still warm, the icing will not be fluffy. It will be a thin icing that does not resemble white fluffy icing at all. :(
• 4. In a mixing bowl, cream the Crisco and butter until combined.
• 5. Add the powdered sugar and vanilla and beat for about a 2 minutes.
• 6. With a fork, skim off the top dried layer of the cooled milk mixture and discard.
• 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
• 8. Ice the cake!