1/2 cup flour
4 cups whole milk
Place flour in saucepan and pour a little milk into flour, stirring to get rid of lumps. Continue stirring in milk. Cook over low heat, stirring constantly, until thickened like heavy cream. Let cool or refrigerate overnight.
4 cups sugar
2 cups butter
2 cups Crisco shortening (not butter flavored)
2 T. clear vanilla
2 t. almond flavoring
Whip all together until like whipped cream. Slowly add the milk mixture and beat until the consistency of whipped cream.
Best made a few hours up to a few days ahead. Store in refrigerator. Bring to room temp to frost.
Frost 100 plus cupcakes! =)