Make milk paste - Add the sugar and flour into a medium sized saucepan (non-stick or stainless steel). Mix until well combined. Add the milk and stir until everything is well combined. Place on medium heat and stir using a silicone spatula (if using a non-stick pot) or the same whisk (if using stainless steel). After about 3 minutes of continuous stirring, the mixture will begin to thicken and then become a pudding like texture. Once the pudding begins to boil, take off the heat, transfer to a bowl and cover with plastic wrap. Allow to cool completely to room temperature.

Whip butter – For this recipe, you’ll need to make sure the butter is softened. I’ve left instructions in the notes on how to do that. Add the butter to a large mixing bowl and use an electric hand mixer to whip on high speed until it lightens in color and becomes creamy, about 3-4 minutes.

Add milk paste – Scrape down the bowl and add ¼ of the cooled milk paste, vanilla extract and pinch of salt to the whipped butter. Whip on high speed until well combined. Scrape down the bowl and repeat until all the milk paste is in the frosting. Once it’s well combined the frosting is ready to us!

If the frosting is too stiff – add it to the microwave for 5 seconds, then mix together using a spatula until it’s as soft as you need it.

To store frosting – Place in an airtight container and store in the fridge for 3 days. Thaw to room temperature before whipping again.

To freeze frosting – Add to a zip lock bag and seal. Freeze for up to 2 months. Thaw to room temperature and whip again before using.

To color frosting – use food color gel, not liquid food dye. Mix in until you reach the color you want. A little goes a long way and the color intensifies the next day