Vanilla Ermine Buttercream

In a pan on medium-low heat, continuously whisk together the milk and flour until thickened like pudding (~5-10 minutes).

Now whisk in all the granulated sugar. The flour mixture will get smooth and glossy as the sugar dissolves into excess water. Continue cooking and whisking until you see the first big bubble pop, then continue to cook for one minute longer.

Remove the flour milk mixture from the heat and pour it into a container to cool. Cover with plastic wrap pressed against the top to prevent a skin from forming. 

Once the flour paste is completely cool, add the slightly softened butter to a bowl. With the whisk attachment, beat on high speed until the butter is fluffy and lighter in color (~ 3-5 minutes).

Remove the plastic wrap from the top of the flour paste. Start the mixer on low speed and add the flour paste one scoop at a time. Once all the paste has been added, mix on high speed for an additional minute.

Now we're going to adjust for texture, flavor, and color (if you like). For the texture, switch to the paddle attachment. The wire whisk is excellent for bringing the buttercream together but also adds many air pockets. The paddle will smooth it out. Also, add in the vanilla and salt for flavor. For color, you can add the tiniest speck of purple gel food coloring for a whiter buttercream. Smooth on low speed for a couple of minutes unless the butter looks curdled, then increase to high speed for emulsion.