Buttercream Frosting
This recipe has been featured in a post on The Recipe Girl blog: Red Velvet Cupcakes

Buttercream Frosting
Yield: Enough for 24 cupcakes
Prep Time: 20 min + cooling time
Cook Time: 8 min
Ingredients:
1 1/2 cups whole milk
1/3 cup all-purpose flour
dash of salt
1 1/2 cups butter, at room temperature
1 1/2 cups granulated white sugar
2 teaspoons vanilla extractDirections:
1. In a medium saucepan, whisk together milk, flour and salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to a small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir).
2. In a large bowl, beat butter, sugar and vanilla on medium speed for 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.
Source: RecipeGirl.com (via Better Homes and Gardens )


I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes and theme menus with you. 
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Katie Martin — March 6, 2009 @ 9:17 PM
I loved the technique used to make this frosting. It was different than anything I had ever made before, but yet so simple. My whole family just loved the taste and texture of it. A definite frosting recipe to keep!
Breanna — July 5, 2010 @ 1:18 PM
pretty good but a bit soft
heidi — February 6, 2013 @ 10:03 AM
hi, how long is the shelf life on this recipe and as it has milk in does it need to be kept in the fridge? i worry cup cakes will dry out if put in the fridge. thanks