Don't substitute margarine for the light butter in this recipe. The texture and taste will not be the same.

Recipe by Cooking Light March 1998

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Recipe Summary

Yield:
2 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook milk and flour in a small heavy saucepan over medium heat 2 1/2 minutes or until very thick, stirring constantly with a whisk. Spoon into a bowl; cover and chill thoroughly.

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  • Beat butter and chilled flour mixture at medium speed of a mixer until smooth. Gradually add sugar, and beat just until blended (do not overbeat). Stir in vanilla; cover and chill.