A light and fluffy whipped buttercream frosting made without powdered sugar, using a flour-milk paste for a smooth texture.

1 cup (240ml) milk (whole milk preferred)

3 tablespoons all-purpose flour

1 cup (200g) granulated sugar

1 cup (226g) unsalted butter, softened to room temperature

1 teaspoon vanilla extract

Pinch of salt (optional, enhances flavor)

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In a small saucepan, whisk together the flour and milk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens into a pudding-like paste (about 5–8 minutes). Remove from heat and let it cool completely to room temperature.
Beat the butter and sugar together on high speed for about 5–7 minutes, until light and fluffy.
Add the cooled flour-milk paste to the butter-sugar mixture. Beat on medium-high for another 5–7 minutes, until the frosting is fluffy, smooth, and holds peaks.
Add vanilla extract and a pinch of salt. Beat just until combined, and your frosting is ready to use!

Make sure the flour-milk paste cools completely to avoid curdling when combined with the butter-sugar mixture.

If the frosting becomes too stiff after refrigerating, let it come to room temperature and whip it again to restore its fluffy texture.

This frosting is ideal for piping and holds its shape well.