This frosting is my fav! I’ve made it for the past fifteen plus years. It originally came from my Grandma W. however, I’ve changed it slightly this time so that it’s gluten-free compliant and extra creamy.

2 tablespoons cornstarch

1/2 cup half and half or milk

1/2 cup butter, softened

1/2 cup sugar

1 teaspoon vanilla

pinch of salt

In a saucepan stir the cornstarch and half and half with whisk until thickened. Set aside to cool. Sometimes this requires some time in the blender after it’s cooled so that it is smooth with no bumps.

Place butter in bowl of a mixer and beat for about 4 minutes. Add the sugar to this and beat another 4 minutes. And then add the cooled cornstarch and milk mixture. Beat again, for another 4 minutes. Add the vanilla and a pinch of salt.