French Buttercream Icing

2/3 cup / granulated sugar

1/4 cup / 60 gr plain flour

3/4 cup whole milk

1 cup/ 250 gr unsalted butter - cold

1/4 tsp salt

1 tsp vanilla

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In a saucepan, place the milk , flour, salt and sugar. Mix thoroughly. Turn the heat on, while stirring constantly,cook until it becomes a very thick pudding. Remove from heat and cool to room temperature.

Cut the butter in pieces.

Place the pudding in a bowl, add small pieces of butter one at a time, beat with a hand mixer ( in medium to high speed) until it becomes smooth. At this point you can add vanilla, any other flavoring or food coloring if you like.

Note : You should chill icing at least 10 min. before decorating your cake and cake needs to be completely cooled and iced cake must be refrigerated until serving time.