Instructions

• Heat 1/2 cup milk and slowly in a small skillet dissolve the milk and flour to a smooth paste. Add 1 cup milk and stirring constantly bring to a boil and cook until you have a thick smooth paste like a béchamel. Remove from the fire and stir in remaining half cup milk and continue to stir. If you are unable to get all the lumps out process it in a blender. Any bits of flour will make the frosting lumpy.
• Whisk in vanilla and salt. Pour into a bowl to allow it to cool about 15 minutes then use plastic wrap to cover the surface. Press the wrap down over the frosting to prevent a skin from forming. Chill.
• Remove the cold frosting from the fridge and using a stand or hand mixer beat until the mixture is smooth. Then add the butter and beat again until well incorporated. Add the icing sugar and beat until fluffy and glossy. and looks like white buttercream frosting. If you live in a warm climate return the frosting to the fridge for a while to thicken up and then frost your cake. Otherwise ice your cooled cake immediately.
• ICING YOUR CAKE
• Remove 1 cup icing and reserve. Keep refrigerated if you live in a warm climate.
• Brush excess crumbs or broken bits off both the cakes. Reserve them.
• Place one cake on a flat clean surface or a serving dish and layer the top with 3/4 cup frosting. Sprinkle any crumbs over the frosting if you like.
• Place the second layer over the frosted cake. Frost all over until completely covered and smother using a long flat icing spatula.
• Clean you spatula. Then take the reserved frosting out, stir and apply to an areas of the cake where the frosting is uneven, has bits of red crumbs visible or has thinned out. Chill the cake for 1 hour to allow the frosting to set. If you have a lid that can cover it use it other wise keep it in the fridge away from anything string smelling.