- In a saucepan, melt 60 ml (¼ cup) of the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and vanilla and bring to a boil, stirring with a whisk. Simmer gently for about 1 minute.
- Pour into a bowl, cover with plastic wrap directly on the mixture to prevent a crust from forming and let cool at room temperature.
- Add the sugar and the remaining butter and beat with an electric mixer for about 5 minutes or until the frosting is smooth and creamy.
This frosting will keep for about 3 days at room temperature or in the refrigerator. In this case, let it come to room temperature and beat again to restore its smoothness.
To vary the flavour, replace the milk and vanilla:
Coffee Frosting: 250 ml (1 cup) of cold strong coffee
Lemon Frosting: 125 ml (½ cup) of lemon juice,
125 ml (½ cup) of water and 1 egg yolk
Coconut frosting : 250 ml (1 cup) of coconut milk