Light and Fluffy Buttercream Frosting

I've never been a big fan of buttercream frosting. It's far too heavy for me and makes me feel ill after I've eaten it. After several trials, I've finally found a lighter, creamier frosting that has a gourmet taste without as much butter. This frosting really takes the cake.

Desserts

Prep: 25 min
Chill: 30 min
Cook: 5 min
Total: 1 hour
Yields enough frosting for 1 cake

Bake your favorite cake or cupcakes and let them cool completely before topping with frosting. That being said, you can start to prepare the frosting while the cakes are baking in the oven.
5 tablespoons flour
1 cup milk
In a small saucepan, whisk flour and milk.
Cook over medium-high heat, stirring constantly, until it it is as thick as brownie batter, about 3 to 5 minutes. (Once it gets hot enough, mixture will thicken in about 30 seconds so be sure to keep stirring and remain by the stove.)
1 teaspoon vanilla extract
Stir in vanilla once mixture has thickened.
Remove from heat and let it cool to room temperature. The thickened milk mixture must be cooled completely before you continue.
1 cup butter (2 sticks)
1 cup sugar (not powdered sugar!)
While the mixture is cooling, use an electric hand mixer to cream the butter and sugar together in a medium bowl until light and fluffy, about 3 minutes.
Add cooled milk mixture to creamed sugar mixture. Using an electric hand mixer, beat the living daylights out of the frosting until it is very light and fluffy, about 5 minutes. Stop periodically and scrap down the sides of the bowl.
Grab a spoon and taste how wonderfully light, sweet, and delicious this frosting is. If there's any left, spread and decorate on a cooled cake or cupcake.