Ermine Frosting
User Reviews
5
Ermine Frosting
Description
The Ermine Frosting recipe combines granulated sugar, all-purpose flour, and salt cooked gently with milk until it thickens to a pudding-like consistency. This cooked flour mixture is then cooled completely before being whipped with softened, but not melted, butter and vanilla extract to create a light and fluffy frosting. The controlled cooking process and careful mixing remove lumps and prevent burning, resulting in a smooth texture distinct from other buttercreams. Its subtle vanilla flavor can be varied by adding different extracts or cocoa powder for a chocolate version.
This frosting works well as a filling or topping for cakes that benefit from a creamy but not overly sweet icing, providing a soft, airy texture that contrasts nicely with denser cake layers. It is not ideal for use under fondant due to its softness.
The frosting can be made a day or two ahead and stored covered in the refrigerator for up to a week. Before use, allow it to come to room temperature and then re-whip to restore its light texture. It also freezes well for longer storage and can be thawed and re-whipped when needed, making it convenient for advance preparation or leftovers.
Ingredients
- 1 cup granulated sugar
- 5 Tablespoons all-purpose flour flour
- ¼ teaspoon salt
- 1 cup milk
- 1 cup butter softened but not melty, unsalted
- 1 teaspoon vanilla extract
Instructions
- Combine sugar, flour, and salt in a medium-sized saucepan and whisk well to combine and remove any lumps from the flour.
- Turn stovetop heat to medium and whisk in milk until mixture is smooth.
- Continue whisking constantly until mixture is thickened to a pudding-like consistency (do not crank up the heat or you’ll burn it and the sugar won’t dissolve properly) and the whisk leaves a trail.
- Remove from heat and pour into a heat-proof container and cover the surface with a piece of plastic wrap, wax paper, or parchment paper pressed directly against the surface (to prevent a skin from forming). Allow to cool completely to room temperature (alternatively you may make this mixture a day or two in advance, store in the refrigerator, then bring to room temperature before proceeding).
- Once flour mixture has cooled, use an electric mixer or stand mixer to beat butter on high speed until it is light and fluffy (this usually takes several minutes, and you may need to scrape the bowl with a spatula).
- Reduce mixer speed to medium and gradually add flour mixture, one heaping spoonful at a time, waiting until each spoonful is incorporated before adding the next and beating until all ingredients are well-combined. Scrape sides and bottom of bowl with a spatula, then stir in vanilla extract. Gradually increase speed to medium-high and whip frosting until it is smooth, light, and airy (it should not seem greasy). If you have any difficulty or experience your frosting splitting please see the troubleshooting section in the blog post.
- Use your spatula to deflate the frosting to work out any air bubbles, then use as desired.
Notes
- Use whole milk for the best flavor; 2%, almond, soy, or coconut milk can be substituted if needed.
- Add food coloring at the end if a tinted frosting is desired, stirring until evenly combined.
- This frosting is softer than typical buttercream and is not recommended as a base for fondant-covered cakes.
- For a chocolate variation, mix in ¼ to ⅓ cup cocoa powder after preparing the cooked flour mixture and before whipping with butter.
- Store in an airtight container in the refrigerator for up to a week; bring to room temperature and re-whip before using.
- For longer storage, freeze the frosting for several months, then thaw in the refrigerator and re-whip before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (¼ cup each)
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1serving (about ¼ cup) | |
| Calories | 225kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 60mg | 3% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 506IU | 10% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
