Vanilla Buttercream (Soy, Fish and Egg-Free, Can Be Wheat-Free)

This recipe is modified from one I got at http://chowhound.chow.com (posted by LuAnn for KRT). It is fantastic and worth the extra effort! :)

This recipe is also soy-free (if you use all soy-free ingredients), fish, egg-free and can be wheat/gluten-free (see variation at the bottom)!

Vanilla Buttercream

5 Tablespoons soy-free flour

(Double check labels to make sure that it doesn't contain soy!)

1 Cup milk

1 Cup salted, full-fat butter, softened

1 Cup granulated sugar (NOT powdered)

1 to 1 1/2 teaspoons vanilla

dash of salt (optional)

1.In a saucepan, whisk together the flour and milk; cook over medium heat until it starts to thicken; cook for a minute or two more stirring continuously. (Don't let it get too thick, or it will be too stiff when it cools.) (Note: It is key to stir this mixture the whole time or it will lump up on you.)

2.Turn flour mixture (roux) into a flattish dish (pie plate or 13x9 pan are fine, though I recommend it be glass) and let cool (may be cooled in the refrigerator), stirring now and again.

3.Using an electric mixer, beat together the butter, sugar and salt (if using) until light.

4.Beat in the cooled roux, about 2 Tablespoons at a time. (It doesn’t have to be ice cold, but it should be around room temperature. Mixing it in slowly is important!)

5.Add the vanilla, then beat some more until it's light and creamy.

6.Refrigerate frosting for about 30 minutes, or until spreading consistency. (You don’t have to do this step, but it is best cold.)

Variations:

• Chocolate Buttercream: Add 1/3 to ½ Cup soy-free cocoa powder (baking kind) with the butter, sugar and salt (if using).
• Wheat/Gluten-Free Version: Use gluten-free flour (such as King Arthur Brand) or corn starch in place of the flour.

(This recipe was originally posted on my original site, Natural and Free.)