Butter Frosting

1. 1

   In sauce pan whisk water and creamer until smooth, whisk in flour.

2. 2

   Over medium heat, cook stirring briskly until mixture is thick and starts to blobble a bit.

3. 3

   Should be quite thick.

4. 4

   Remove from heat and cool completely.

5. 5

   Stir occasionally to prevent skin forming, and to help cool faster.

6. 6

   Whip butter, Splenda, powdered sugar and vanilla, until fluffy.

7. 7

   Add cooled creamer mixture a little at a time, while whipping at high speed.

8. 8

   Frost cooled cake.

* Per serving · 4 servings · Values may vary.

No additional tips available.