Whipped Espresso Buttercream

• ¼ cup sifted (all-purpose) flour
• 1 cup whole milk
• 1½ teaspoons

Combine the flour, ¼ cup of the milk, the espresso, and vanilla in a small heavy saucepan and whisk until blended. Set the pan over medium heat and gradually add the remaining ¾ cup milk, whisking constantly,