5.0 from 12 votes
Ermine Frosting
Ermine Frosting is a type of buttercream that is cooked on the stove. It is light, fluffy, and has just the right amount of sweetness. It is decidedly less sweet than a standard buttercream, and pairs beautifully with practically any cake you can imagine!
Prep Time
20 mins
Chill
1 hr
Total Time
1 hr 20 mins
Course:
Dessert
Cuisine:
French
Ingredients
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 2 cups unsalted butter softened
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- In a medium sauce pan, whisk together flour and sugar over low heat. Cook for 2 minutes to let flour toast briefly.
- Slowly whisk in milk and bring to a simmer over medium heat. A light layer of foam will form. Once it reaches a simmer, continue to cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat.
- Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Let cool in the refrigerator for 1 hour.
- In a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 to 3 minutes. Add in cooled, cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition.
- Once all milk mixture has been added in, beat in vanilla ,and salt and continue beating until the frosting is thick and creamy and everything is well mixed in, about 1 to 2 minutes more.
Cup of Yum
Notes
- This frosting can be left at room temperature for up to 6 hours, but otherwise does require refrigeration.