It does need to be refrigerated though, just like French and American ButterCreme, as it does not stand up well to temps above 70 degrees.
- 1 cup whole milk
- 3 Tablespoons all-purpose flour
- Pinch of Kosher salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla
Whisk flour into milk and place over medium heat in a small sauce pan.
Cook mixture, whisking frequently, until thickened; (when a drizzle of the mixture leaves lines in the top for just a couple of seconds before “melting” back into the mass)
Remove mixture from heat and whisk in salt; pour into a bowl to stop cooking, covering with plastic wrap on the surface to prevent crusting.
In a stand mixer, begin creaming the butter and sugar until fluffy. Add vanilla and mix to combine. When milk mixture is slightly cooled; add 1 tablespoon at a time to the creamed butter mixture while the mixer is running on medium speed. Slowly but surely the gluten will pull in the butter into a pseudo emulsion or suspension and you should have an extremely fluffy, light and buttery frosting when completed.