Creamy Cooked Icing
This is a family favorite on cakes or in filled cookies.
1 Cup milk (soy or dairy)
5 Tbls. spelt flour
1 Cup sugar
1 Cup butter or margarine
1 tsp. vanilla
1. In a sauce pan whisk the milk and flour together and cook over medium heat until it makes a paste. Then place the pot in the refrigerator to cool.
2. While the paste is cooling, blend the sugar and butter on high for several minutes until it's light and fluffy.
3. Blend the vanilla into the butter and sugar* then add the cooled paste. Mix until it's creamy.
This icing stores well in the refigerator for up to 3 days and even in the freezer for several weeks. Just bring it to room temperature and blend it until it's fluffy.
*At this point if you would like to make chocolate icing add 1/4 Cup cocoa powder.