This frosting is like a slightly less sweet, fluffier version of buttercream
Active Time
15m
Inactive Time
20m
Total
37m
Ingredients
7 tbsps all-purpose flour
1.5 cups milk
1.5 tbsps vanilla extract
1.5 cups salted butter, softened but still cool - Make sure that your butter isn't too warm! The butter should be soft enough to dent when you press it, but nowhere near melting
1.5 cups granulated sugar
Pinch of salt
Directions
In a small saucepan, slowly whisk flour into milk. Be sure to mix well to avoid lumps
Cook over medium-low heat, stirring constantly, until the mixture thickens to the consistency of a thick paste
Remove from heat and whisk in vanilla and salt.
Cover with plastic wrap to prevent a skin from forming, and let mixture cool completely to room temperature. This step is key. If your mixture is warm it will melt your butter and you'll end up with runny frosting
While the mixture is cooling, use a mixer on medium-high to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes.
With the mixer on medium, gradually add the completely cooled milk mixture
Continue to beat on medium-high until the mixture becomes light and fluffy and resembles whipped cream. About 5 minutes. It may look separated at first, so keep beating until it comes together and looks like whipped cream.