Instructions

1. Combine flour and milk in a saucepan on the stove over medium heat, stirring constantly with a wire whisk. To make enough frosting for a traditional 9-inch cake, use 5 cups of flour to 1 cup of milk.

2. Stir the mixture until it reaches a thick consistency that resembles cake batter, then stir in 1 to 2 teaspoons of vanilla extract to taste.

3. Remove the saucepan from the heat and allow the flour mixture to cool completely. You can place it in the refrigerator if necessary to speed up the cooling process, but it must be fully cooled before proceeding.

4. Cream together granulated sugar and butter that has been softened at room temperature in a large mixing bowl. To complement the ratio of flour and milk outlined above, use 1 cup each of sugar and butter. Mix with a stand or hand mixture until the texture is full and airy.

5. Stir in the cooled flour and milk mixture and beat the ingredients together vigorously with the hand or stand mixer for roughly two to three minutes, or until it forms a whipped cream consistency.

6. Touch the frosting with clean fingers to make sure all the granulated sugar has dissolved. Whip it a bit longer if necessary to get the frosting as smooth as possible.

7. Frost your cake or cupcakes immediately with the freshly made frosting.