1/4 cup flour
1 cup whole milk
1 cup (250gms) softened butter
1tsp almond extract (or other flavour)
2 cups sifted icing sugar
In a small pan, gradually add the milk to the flour, whisking them together into a totally smooth mixture - you don't want any lumnps here. Simmer (barely) until thick over a low/med heat, whisking constantly so you don't get any lumps. (DO NOT WALK AWAY FOR EVEN A SECOND).
You want the consistency of pudding. Remove from heat and let it cool completely (but not in fridge). Let it cool for a few minutes and then push a piece of plastic wrap down on the surface of the mixture (so a skin doesn't form) and let it sit on the bench for an hour or two or three until it's completely cool.
Cream together the butter an dthe almond, add the icing sugar and beat on high for several minutes until it is very fluffy. Add the milk/flour mixture and beat until it is super fluffy.
The frosting wills ometimes appear to separate when you add the milk/flour mixture, but just keep beating it on high until it whips up into smooth, fluffy clouds.
* Don't frost sides of cake.
* Chill before serving.