Pudding-Style Buttercream

Directions

1. In a small pot, bring the milk (or other liquid) and half the sugar to a simmer over medium heat. In a small heat-safe bowl, whisk the remaining sugar and flour to combine.
2. When the milk is hot, pour a small amount into the flour mixture, whisking constantly. Return the mixture to the pot of milk and whisk thoroughly. Continue to cook over medium-low heat until the mixture comes to a boil—large bubbles should emerge from the center of the pot.
3. Remove the pot from the heat and transfer to a shallow bowl. Cover directly with plastic wrap, and chill in the refrigerator for at least 1 hour.
4. Transfer the cooled pudding to the bowl of an electric mixer fitted with the whisk attachment and whip for 1 to 2 minutes to aerate. With the mixer running, gradually add room-temperature butter in 1/2-tablespoon chunks. Continue adding and mixing until all of the butter is added and the buttercream is light and smooth.
5. Beat in the vanilla and mix to combine. The buttercream can be used immediately or refrigerated in an airtight container.