Vanilla Whipped Buttercream

1. Make the Pudding Base

Whisk together the flour and milk in a 10-inch skillet or a 3-quart saucier for about 2 minutes. Be vigilant and whisk constantly to prevent lumps from forming. You'll know it's ready when the mixture turns thick and pudding-like. Once you achieve this texture, take the skillet off the heat and whisk in the sugar and salt. This step ensures the sugar dissolves evenly, creating a smooth and slightly thinner pudding.

2. Cool the Pudding

Transfer the pudding mixture to a wide, shallow dish like a pie plate, and let it cool to around 70°F (21°C).

3. Prepare the Butter

While waiting for the pudding to cool, soften your butter to about 65°F (18°C). Place the butter in a stand mixer with a paddle attachment and start mixing on low speed, gradually increasing to medium. Continue mixing for about 5 minutes until the butter becomes smooth and light.

4. Combine Pudding and Butter

Once the butter is ready and the pudding has cooled, gradually add the pudding mixture to the butter in the stand mixer, using a flexible spatula to scrape down the sides occasionally. The key here is to add the pudding slowly, ensuring the mixture remains smooth and well-incorporated.

5. Whip the Buttercream

Switch to the whisk attachment on your stand mixer and add the vanilla extract. Start mixing on low speed, then increase to medium-high, whipping for about 3 minutes. This step is crucial because it gives the buttercream its light, airy, and melt-in-your-mouth consistency. The frosting should now be silky-smooth and soft.

6. Adjust and Finalize

Taste your buttercream and season with additional salt or vanilla if needed. If the frosting seems dense, stiff, greasy, or curdled, warm it slightly over a pan of steaming water until the edges start to melt, then re-whip. If the frosting is too soft or loose, chill it in the fridge for about 15 minutes before whipping again. Your Vanilla Whipped Buttercream is now ready to use, perfect for frosting cakes, cupcakes, or as a delightful filling. Enjoy!