Ingredients:

  • 5 tablespoons all-purpose flour (45g)
  • 1 cup granulated sugar (200g)
  • 1 cup whole milk (244g)
  • 0.25 teaspoon fine sea salt (1.5g)
  • 1 cup unsalted butter, softened (226g)
  • 1 tablespoon pure vanilla extract (13g)

Instructions:

  1. In a heavy-bottomed saucepan, whisk together the flour, granulated sugar, and salt while dry. Gradually pour in the milk, whisking constantly to prevent lumps.
  2. Place over medium heat and cook, stirring continuously. As it nears a boil, it will thicken into a pudding-like consistency. Continue cooking for 1 minute to gelatinize the starch and cook out the raw flour taste.
  3. Transfer the thickened roux to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Allow to cool completely to room temperature (approx. 68-72°F).
  4. In a large mixing bowl, beat the softened butter on medium-high speed for 3 to 5 minutes until pale and aerated.
  5. Add the cooled flour base to the butter one tablespoon at a time, beating thoroughly after each addition. Continue whipping until the frosting is light, fluffy, and resembles whipped cream. Mix in the vanilla extract.