Kitchen Equipment You’ll Need
Saucepan
Whisk
Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Rubber spatula
Tips for Success
Cook the flour and milk mixture until it’s thick like pudding—don’t rush this step.
Let the cooked mixture cool completely before adding it to the butter; otherwise, the frosting may curdle.
Use room temperature butter for smooth whipping.
Whip long enough to achieve a fluffy, light texture—it should resemble whipped cream.
Ingredients
5 tablespoons all-purpose flour
1 cup whole milk
1 cup granulated sugar
1 cup unsalted butter, softened
1 teaspoon pure vanilla extract
Pinch of salt
Directions
In a saucepan over medium heat, whisk together flour and milk. Continue to whisk constantly until the mixture thickens into a pudding-like consistency. This may take about 5–7 minutes.
Remove from heat and allow the mixture to cool completely to room temperature.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3–5 minutes.
Add the cooled flour mixture to the whipped butter a few spoonfuls at a time, beating well after each addition.
Once combined, add vanilla extract and a pinch of salt. Beat until the frosting is fluffy and silky, about 5 more minutes.
Use immediately to frost your baked goods or store as directed.
Additional Tips or Variations
To flavor the frosting, add almond extract, citrus zest, or cocoa powder for a twist.
For a more stable frosting in warm climates, refrigerate for 20–30 minutes before piping.
If graininess occurs from undissolved sugar, use superfine sugar or let the frosting whip longer.