Butter Cream Frosting – from RockrMom

1/2 cup water
2 Tbsp. instant dry milk
2 1/2 Tbsp. all purpose flour
1/2 cup butter
10 packets equal
1/2 tsp. vanilla, almond or lemon flavouring

Combine water, dry milk and flour and stir until smooth.  Cook, stirring constantly, over medium heat until thick and smooth or cook in microwave oven on high for 2 minutes, stirring every 30 seconds. Place container in cold water and stir until cool.  Set aside. Cream butter and equal together until light and fluffy. Add cooled sauce 1 Tbsp. at a time while beating at medium speed. Add vanilla or other flavouring and beat at high speed until light and fluffy.  Refrigerate until ready to use on a cooled cake using 1 tbsp. per portion.

Makes 20 servings 1 gram carb per Tbsp.