sf wrote:

>I couldn't tell you anything except I
> definitely don't want flour in my frosting.

Nobody would ever know there was flour in the frosting, as can't taste
it at all. It just makes like a paste with the milk, and cook it till
thick, which takes no time at all. It's a very light frosting...more
like a whipped texture and not as gooey sweet as a powdered sugar
frosting.

I also like a 7 minute frosting and always use the one in my big
Pillsbury Cook Book, using 2 egg whites, some sugar and water, light
corn syrup, salt and vanilla. Is the right amount for a two layer cake,
or 9x13 inch. I beat it over boiling water, using my electric mixer,
which detaches from the rest of the mixer. This doesn't take long at
all, and isn't real sweet either.

Judy