Ingredients

• 2 1/2 tbsp flour
• 1 c milk
• 1 c butter, softened
• 3/4 c sugar
• 1 tsp vanilla

Directions

• Mix flour and milk in small saucepan, heat until boiling for one minute while stirring constantly.  Mixture will turn into a thick goopy paste.
• Transfer goop to a bowl, cover the goop directly with plastic wrap (not the bowl, you want the plastic wrap to be actually touching the goop), and refrigerate until chilled (at least 30 minutes).
• Cream butter and sugar until smooth.  Beat in vanilla, and slowly add chilled milk and flour mixture, one teaspoon at a time, beating thoroughly after adding each teaspoon.  The purpose of this step is to mix in the “cream” part of the frosting, which slowly dissolves the sugar and adds a more delicate taste to the frosting than simply butter and sugar can provide.  If you add the goop too quickly, the sugar won’t dissolve, and you’ll have a gritty frosting.  I used my stand mixer, and probably beat the frosting for about 30 seconds after adding each heaping teaspoon of the goop.  I then scraped down the sides of the bowl before adding the next scoop of goop.
• Frost the heck out of your cupcakes, cakes, whatever you want to make sweet and yummier!

Buttercream frosting on our apple banana cupcakes - yum!

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