Real Red Velvet Cake Frosting

Combine flour and milk in a small saucepan, stirring constantly to avoid lumps. Cook over medium heat for about 5 minutes, stirring frequently, until the mixture thickens into a smooth paste; set aside to cool completely.

Cut butter into cubes and add to a large mixing bowl. Cream the butter and sugar together using an electric mixer on medium speed for 3-5 minutes until pale, fluffy, and light in color.

Add the cooled flour-milk mixture to the creamed butter and sugar in batches, beating on medium speed until fully incorporated after each addition.

Add vanilla extract and beat on medium-high speed for 2-3 minutes until the frosting reaches a light, fluffy consistency with soft peaks.

Spread or pipe the frosting onto cooled red velvet cake layers, using an offset spatula or piping bag as desired. Refrigerate until ready to serve.