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In a large pot, whisk to combine the sugar and flour. Pour in the milk while whisking constantly until smooth.
Cook the milk mixture over medium-high heat, whisking frequently, for 6 to 8 minutes, or until simmering. Reduce the heat to medium-low to maintain a simmer. Whisk constantly, for 1 to 2 minutes, until the mixture thickens like pudding. Remove it from the heat.
Pour the mixture into a medium bowl and press parchment paper or plastic wrap into the surface. (This prevents a skin from forming). Let it cool to room temperature, about 3 hours.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and salt on medium speed for 2 minutes until smooth and creamy. Scrape down the sides and bottom of the bowl.
To the bowl with the butter, add the cooled flour mixture 2 to 3 tablespoons at a time, mixing on medium-low speed until fully combined, in between each addition. Stop and scrape down the sides and bottom of the bowl frequently to ensure the mixture is fully mixed together before adding more of the flour mixture.
Add the vanilla. Increase the mixer to medium speed and beat the mixture for about 1 minute or until the frosting is smooth, light, and airy.