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In a medium saucepan, whisk together the granulated sugar and flour until well combined and no lumps remain.
Gradually whisk in the milk and salt, making sure the mixture is completely smooth before turning on the heat. Cook over medium heat, whisking constantly, until the mixture thickens into a thick, pudding-like paste, about 5-7 minutes.
Transfer the thickened paste to a heatproof bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour, or until completely cold.
In a large mixing bowl, beat the softened butter with an electric mixer on medium-high speed for 3-4 minutes, until pale, light, and fluffy.
Add the completely cooled flour paste to the whipped butter, one large spoonful at a time, beating well after each addition. Continue beating for 5-7 minutes, until the mixture transforms into a light, silky, whipped-cream-like frosting.
Beat in the vanilla extract until fully incorporated.