Amazing Fluffy Frosting

I've searched and searched for the perfect cupcake frosting and finally think I've found it.  This is a little time consuming but well worth it.

Note - when making this - plan for some extra time as some cooling is involved.

Perfect Cupcake Frosting and Filling

3 T Flour

1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)

1/2 C real butter (unsalted)

1/2 C sugar (that's granulated sugar, not powdered sugar)

1 t vanilla extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken.  This is the critical! 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 get it through a mesh strainer (I used a spoon to push it through the strainer) and then let it cool completely to room temp. 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.

In 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 for 8 minutes. Yes, 8 whole minutes, maybe even 9. I know that seems like a long time, but that's when the magic happens! It will go from looking like a weird goopy mess to something thick, velvety smooth, and perfectly fluffy.

I added a little food coloring and strawberry flavoring  - they were a hit!

I've also just left it plain and it's wonderful, almost like whipped cream, very light and soft.