Perfect Cupcake Frosting and Filling

As someone who doesn't love really sweet frosting, this is a perfect alternative. It is kinda finicky though.

It is really important that you let the flour and milk mixture cool all the way. If it looks really bad and you think you did something wrong, just keep beating it. The final product is light and fluffy and not too sweet.

3 tablespoons flour
½ cup whole milk
½ cup real butter
½ cup sugar
1 teaspoon vanilla

Whisk together the flour and the milk. Heat in a small saucepan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it’s thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temperature or chill it in the fridge. It needs to be cooled completely. If you don’t let it cool completely, it will melt the butter and you’ll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can for 7 minutes.

recipe from http://www.ourbestbites.com/