½ cup + 2 TBL flour
2 cups 2% milk
1½ tsp extract (vanilla, almond, coconut…)
1¾ cups sugar
2 cups butter
¼ tsp salt
Bring to room temperature
- 2 cups butter
In a saucepan over medium-low heat, whisk together
- ½ cup + 2 TBL flour
- 2 cups 2% milk
Stir it nearly constantly until it thickens to the consistence of mashed potatoes, lowering the heat to low if necessary. This may take about 12-15 minutes.
Remove the pan from the heat, cool the mixture to room temperature. An ice bath or transfer to the refrigerator for a bit will speed this up.
In a (mini-)food processor, process
- 1¾ cups sugar
for a minutes or so until the granules become as fine as possible.
While the mixture is cooling, using a stand mixer with the whisk attachment, cream together the butter, processed sugar and
- ¼ tsp salt
for 5 minutes until it’s light and fluffy and the sugar is completely creamed and there is no graininess left.
Add the cooled milk and flour mixture and
- 1 ½ tsp extract (vanilla, almond, coconut, …)
and beat it until it all combines and looks like whipped cream. This will take another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating so that everything gets well incorporated.
adapted from www.tastesoflizzy.com