Instructions: In a saucepan over low heat cook the milk and flour. Set in dish and cover with wax paper.

Cream sugar,margarine,shortening,and vanilla.

After the above has been creamed well,add the cold paste a little at a time. Then Beat.

NOTES : The secret to this frosting is the more you beat it the softer an= d fluffier it gets. Make sure the paste is cold,add a little at a time and beat after each ad= dition. Tastes like whipped cream...will not get hard.

When making the paste I put the milk in a jar, add flour and shake well..= ....to insure a "Lump Free" mixture.

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