I recently made "Best Buttercream Frosting" see link below:

This is the recipe that calls for you to heat milk with flour in a saucepan until it thickens, cool and then add to your butter and sugar mixture.

http://www.cakecentral.com/cake_recipe-699-Best-Buttercream-Frosting.html

Anyway, I thought I was following the directions and only added in about a teaspoon of the milk/flower mixture at a time and blended, blended, blended, but when I frosted my cake there were tiny specks of the milk/flour mixture showing up. Fortunately, I let the icing white. I hate to think how it would have looked if I had colored it. By the way, it tasted fabulous, just need to know how to get rid of the chunks.

TIA
Lainee

Did you perhaps heat your milk/flour mixture too quickly or on too high of heat? Also, you could try using a whisk when heating the two together to keep it smooth. (Sort of like gravy) Sifting the flour first helps too. I think if the flour/milk mixture is smooth to start with, the outcome of the icing should be smooth as well. HTH's and I bet it's good!! It sounds very yummy!!!
blessings
elly

I did use a whisk to mix the flour/milk mixture. It looked smooth, but after it cooled it was almost like gelatin. It just didn't incorporate into the whipped butter/sugar mixture completely. Maybe I let it (the flour/milk mixture) get too thick.