Quick Buttercream Frosting
QUICK BUTTERCREAM FROSTING
Makes 3 cups.
3 tablespoons all-purpose flour
1 cup milk
1 cup (2 sticks) unsalted butter
1 cup superfine sugar (see note)
1 1/2 teaspoons vanilla extract
PLACE flour in a small saucepan. Whisk in the milk slowly, mixing until the mixture is smooth and free of lumps. Over low to medium-low heat, stir constantly until mixture comes to a boil and thickens to a thick white sauce.
REMOVE from heat and continue to whisk until very smooth. Set aside to cool to tepid, about 10 minutes. (If the mixture is too warm, it will melt the butter; if it's too cold, it won't blend in smoothly.)
CUT the butter into 1-inch pieces and place in the large bowl of a mixer. Beat for a short time on low speed to soften, then increase speed to medium-high and beat until light and smooth, about 1 1/2 to 2 minutes.
REDUCE mixer speed to medium. Gradually beat in sugar 1 tablespoon at a time. Beat in the white sauce 1 tablespoon at a time. Blend in the vanilla and beat 20 to 30 seconds or until frosting is fluffy.
NOTE: You can use granulated sugar, but the frosting may be a little grainy.