Best-Ever Butter Cream Frosting
This is by far the best butter cream frosting I’ve ever eaten. It’s light and not too sweet, and once you try it, you’ll never make your butter cream any other way. The recipe makes enough frosting to ice a 9” layer cake or a dozen or more cupcakes, depending on how thick you like your cupcake frosting.
3 T. flour
1 cup whole milk
2 teaspoons vanilla
1 cup butter, softened
1 cup confectioner’s sugar
Whisk together flour and milk, adding milk to flour slowly. Beat out any lumps. Slowly cook until mixture thickens. Set aside to cool. When cool, whisk in vanilla.
Using a stand mixer, cream butter and sugar until light and fluffy. Add milk mixture, whipping on high speed until frosting is fluffy.