Step 1

Place sugar, flour, and salt into a medium saucepan. Whisk to combine.

Step 2

Add milk and vanilla, stir to combine. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking while stirring constantly for 1-2 more minutes until the mixture thickens to a pudding-like consistency. Remove from heat.

Step 3

Pour into a bowl and place plastic wrap directly on top of to prevent a skin from forming.

Step 4

Cool to room temperature.*

Step 5

Using a stand mixer or hand mixer, beat the (room temperature) butter on high until pale and fluffy (3 mins).

Step 6

Add the (room temperature) flour mixture 1 Tbsp at a time, incorporating well after each addition. Add other flavoring (optional). Beat for 2-3mins until smooth and fluffy.

Step 7

Store in an airtight container in the fridge for 1 week or freeze for up to 3 months. Allow buttercream to come to room temperature and rewhip before use.