This is a GREAT recipe that's easy to mess up: first, cook the flour and milk til it's thick. Then make sure the flour and milk combination is completely cool (no warmer than room temp) before mixing the butter in. Finally, I like powdered sugar in this recipe better than granulated sugar.
Whisking the flour into the milk thoroughly before heating will eliminate lumps. I've used both granulated sugar and powdered in this recipe and found that if the air is humid, the granulated will result in a grittier frosting. But the flavor is to die for regardless! The appearance of the milk/flour mixture is a bit off-putting once it's cooled, but once it's mixed with the butter/sugar, it's beautifully smooth and fluffy.
Get the recipe here >> The Best Buttercream Frosting Recipe @ craftymorning.com
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