Create a silky pudding base: In a medium saucepan, whisk together the milk and flour until there are no lumps. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let cool completely. This step develops the frosting’s signature body.
Whip the butter and sugar: In a large bowl, beat the unsalted butter and granulated sugar on medium-high speed until the mixture is fluffy, pale, and forms soft peaks. This usually takes about 3–5 minutes.
Fold in the flavors: Add the cooled flour mixture and vanilla to the butter-sugar base. Beat on high speed until the frosting becomes light, whipped, and ultra-silky. If you want extra silkiness, you can continue beating for an additional 1–2 minutes.
Adjust texture (if needed): If the frosting feels a bit too thick, add a teaspoon of milk at a time and beat until you reach your desired spreadable consistency. If it’s too soft, a brief chill in the mixer or a quick refrigerate can help.
Gloriously spreadable: Once the frosting is glossy and smooth, it’s ready to crown your cakes, cupcakes, cookies, or any treat calling for that old-fashioned magic.
Presentation & Tips 💫
Texture goals: Aim for a frosting that’s light enough to pipe, yet sturdy enough to hold layers without sliding.
Flavor twists: Stir in a pinch of salt to balance sweetness, or fold in lemon zest or almond extract for a new dimension.
Color accents: Add a drop of food coloring to match themed desserts, or swirl in cocoa powder for a chocolatey variation.
Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. Bring to room temperature and rebeat briefly before using.
