This vanilla frosting has a whipped cream–like flavor and texture that pairs just as well with devil's food as it does with strawberry cake.
Virtually all recipes approach flour frosting in one of two ways. Some will have you cook the flour and milk together until thick, then whip the cooled paste with granulated sugar and butter. Others call for cooking the flour and milk together with the sugar, then whipping the cooled paste with butter.
I start by whisking the flour and milk until smooth, then boiling them together. This ensures the flour is fully cooked, eliminating its starchy flavor and forming a thick, roux-like paste. Either way, it's less about achieving some laser-precise temperature than it is about quantifying a more useful ballpark figure than"room temperature." The idea is to have butter that is neither rock-hard from the fridge nor squishy from sitting out all day.
When the frosting looks perfectly smooth, switch to a whisk attachment, and whip until it's airy and light.
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