Ingredients
1 cup (245 g) whole milk/ 227 g) unsalted
5 tablespoons all-purpose flour
1 cup (2 sticks / 227 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
Instructions:
Cook the Base: In a medium saucepan over medium heat, whisk together the milk and flour. Cook for 3-5 minutes, constantly whisking, until the mixture thickens to a very thick pudding-like consistency and coats the back of a spoon. Remove from heat and let it cool to room temperature.
Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
Use a rubber spatula to scrape down the sides of the bowl as needed.
Combine Mixtures: Add the cooled milk mixture to the creamed butter and sugar. Beat on medium-high speed until the frosting becomes light and flutty, approximately
2-3 minutes, scraping down the bowl periodically.
Add Vanilla and Whip: Switch to the whisk attachment.
Add vanilla extract and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.
