My favorite 'go to' frosting is the type using the flour roux...most of my older cookbooks refer to it as 'German Buttercream'. I use Carol Walter's recipe. It's light, not overly sweet, keeps well refrigerated/covered if you have any leftover. Most of all, it's really simple to make! Once for my Mom, I converted some leftover 'plain vanilla', to chocolate by adding a couple of ounces of melted bittersweet chocolate, and she LOVED it...said it was like chocolate mousse. Easy to decorate with, too.

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