Ingredients
- 6 tablespoons all purpose flour
- 1 cup milk
- 1 cup butter
- 1 cup sugar
- 2 teaspoon vanilla extract
Preparation
Step 1
Whisk the flour and milk and cook in a small saucepan over medium heat until thick this will only take a few minutes. Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
When the milk mixture is cool, cream the butter and sugar together in a medium bowl until light. Add in the milk/flour mixture and the vanilla extract and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large Ziploc bag with the corner cut off, and set aside until ready to fill your cupcakes.