Homemade buttercream recipe

Recipe for icing 12 cupcakes

120 g sugar
2 tbsp flour (or 20 g)
2 tablespoons cornstarch
1 large pinch of salt
200 ml milk
1 tsp flavouring extract (vanilla, orange, coffee, etc.)
160 g butter at room temperature (soft but not melted)
mix the sugar, flour and cornstarch, in a saucepan
Add the milk, whisk and heat over medium heat. Stir with a wooden spoon until the mixture comes to the boil, leave to cook for 1 minute, then add the flavouring, and transfer to a bowl, then cover with a plate.
Leave to cool to room temperature, this is important otherwise the heat from the mixture will melt the butter, and that’s unstoppable! (see note in intro)
When this mixture is cold, put it in a bowl and with an electric whisk, beat it to make a cream.
Still using the electric whisk (medium speed) add the butter, 1 tablespoon at a time. When all the butter has been incorporated, turn to high speed for at least 2 to 3 minutes (or more depending on the power of your whisk).
Leave it to rest for 1 hour at room temperature before using it, it will firm up a bit.