This is the most time-intensive frosting I make, but it is special– light, creamy, not too sweet. It makes a great filling or brownie-topper, too!
Soften 2 sticks (1 c) butter.
Mix 1/4 c flour and 1/4 milk (whole, or cut your skim with some half and half) and mix until smooth. Slowly whisk in 3/4 c more milk and 1 t vanilla. Cook over low heat, stirring, until mixture thickens considerably. Remove from heat and stir occasionally as it cools.
Meanwhile, beat 1 c sugar (just ordinary sugar, not powdered, which makes this a great recipe for a day when you realize you’re out of powdered sugar and don’t feel like a shopping trip) into the butter until very fluffy (probably at least 5 minutes). Slowly add in the cooled goop and continue to beat. Finish it up with some more vanilla.