In a small saucepan cook 4 tbsp flour with 1 c milk, stirring constantly until the texture becomes thick like a paste. Let it cool to room temperature.
With an electric mixer, beat 1 c softened butter with 1 c sugar until creamy.
Beat both mixtures together on high speed until smooth and then add 1 tsp vanilla- give it another minute to mix.
Refrigerate for about 30 minutes and then use on your baked goods!
Braydon and I used it to top our pumpkin ginger cupcakes this morning instead of using our cream cheese frosting recipe!