Ingredients:

  • 200g granulated white sugar
  • 30g all-purpose flour
  • 240ml whole milk
  • 1/4 tsp salt
  • 225g unsalted butter, softened to 65°F/18°C
  • 10ml pure vanilla extract

Instructions:

  1. In a small heavy-bottomed saucepan, whisk together the granulated sugar, flour, and salt. Gradually pour in the milk while whisking to ensure a smooth consistency.
  2. Place the saucepan over medium heat and stir constantly. Cook until the mixture reaches a simmer and thickens into a heavy, pudding-like paste.
  3. Remove from heat and immediately press the paste through a fine-mesh sieve into a shallow bowl to remove any potential lumps.
  4. Press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Allow it to cool completely to room temperature.
  5. In a stand mixer fitted with a whisk attachment, cream the softened butter for approximately 3 minutes until pale and glossy.
  6. With the mixer running, add the cooled flour-sugar base one tablespoon at a time. Continue whipping until the frosting is light, airy, and aerated. Mix in the vanilla extract at the end.