Cooked Vanilla Flour Frosting
Makes enough to fill and frost an 8-inch cake
  • 155 ml (2/3 cup) milk
  • 3 tablespoons plain flour
  • 150 grams (2/3 cup) unsalted butter, at room temperature
  • 150 grams (2/3 cup) caster sugar, processed into a fine powder
  • ½ teaspoon vanilla extract
  1. Whisk the flour and milk together in a small pot. Heat the milk mixture over medium heat and whisk consistently until it has thickened into a glue-like consistency. Remove from heat and let cool completely. To speed up the process, place the pot over a ice water bath to let it cool faster.
  2. In a mixing bowl, combine the butter and superfine sugar. Beat with an electric mixer until light and fluffy. Add in the vanilla extract and the cooled milk mixture. Beat with the electric mixer until thoroughly combined. Use it to fill, frost or pipe as desired!
  3. Store the frosting in an air-tight container in the refrigerator for up to 5 days. Let it soften at room temperature before using.
Naggy Notes
- Adapted from Tasty Kitchen
Recipe by Foodie Baker at