Pete's Creamy Vanilla Frosting
Adapted over a couple years of testing from a recipe on Epicurious | February 2008: The World-Famous Bakery and Magnolia's Home Kitchen
Makes enough for one 3-layer 9-inch cake
Ingredients
6 tablespoons all-purpose flour 2 cups milk (skim works just fine but fattier = richer so I usually go with whole milk when serving to guests and skim for the family) 2 cups butter (I use 2 sticks salted and 2 sticks unsalted), softened (original used all unsalted but I like the mix of salted and unsalted) 2 cups sugar (I spin this in the food processor for about 30 to 60 seconds to make for a finer texture) 2 teaspoons vanilla extract (homemade if you got it)
Preparation
In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for at least 3 minutes, until smooth and creamy and starts to lighten in color. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well to integrate. Add the cooled milk mixture (I add about a quarter at a time and let it integrate before adding the next quarter). Continue to beat on the medium high speed for at least 5 minutes, until very smooth and noticeably whiter in color. I have found that I have had to beat for up to 10 minutes to reach the desired texture. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.