Y’all might never go back to buttercream. Ingredients - 2 cups whole milk - 2/3 cup all-purpose flour - 2 cups granulated sugar - 1 tsp. kosher salt - 2 cups unsalted butter, softened - 2 tsp. vanilla extract Directions 1. Whisk together milk and flour in small saucepan until smooth. Whisking constantly, cook over low heat for 2 to 3 minutes or until it reaches the consistency of pudding. 2. Remove from heat, add sugar and salt, and whisk until sugar dissolves. 3. Scrape into medium-size bowl and press a piece of plastic wrap or waxed paper directly on the surface to prevent a skin from forming. Refrigerate until cooled, about 30 minutes. 4. Place butter in a large metal bowl and beat with mixer set to medium speed until light and creamy, about 2 minutes. 5. With mixer running, add cooled flour mixture in heaping spoonfuls. Beat in vanilla. Scrape bowl with a rubber spatula. 6. Switch to whisk attachment if your mixer has one. Beat frosting on medium-high speed until light and fluffy ...