Description
Ermine Frosting is a classic, smooth, and fluffy buttercream made by cooking a mixture of flour, sugar, and milk into a thick pudding-like base, which is then whipped with butter and flavored with vanilla and salt. It’s a lightly sweet, silky frosting perfect for cakes and cupcakes, offering a less sugary alternative to traditional buttercream.
Ingredients
Scale
Dry Ingredients
- 14 oz granulated sugar
- 3 oz flour
Wet Ingredients
- 16 oz whole milk
- 16 oz unsalted butter, room temperature
- 2 tsp vanilla extract
Other
- 1/4 tsp salt
Instructions
- Toast the Flour and Sugar: In a medium saucepan, whisk together the flour and sugar over medium heat. Cook for about 2 minutes, stirring constantly to toast the flour without burning it.
- Add Milk and Cook Pudding: Slowly whisk in the whole milk and increase the heat to medium-high. Bring the mixture to a simmer while whisking continuously until it thickens to a pudding-like consistency. Once simmering, cook for an additional minute while stirring.
- Strain and Chill Mixture: Optionally pour the mixture through a colander into a heat-proof bowl to remove lumps. Cover the surface of the mixture in the bowl directly with plastic wrap to prevent a skin from forming. Cool the mixture in the refrigerator for several hours or overnight. Alternatively, spread it in a sheet pan, cover, and chill in the freezer for about 30 minutes until fully cooled.
- Whip Butter: Add the softened butter to the bowl of a stand mixer and whisk on high speed until the butter becomes very light, pale, and fluffy, about 2-3 minutes.
- Incorporate Pudding Base: Transfer the cooled flour mixture into a piping bag and slowly pipe it into the whipped butter while mixing continuously to ensure a smooth texture without lumps.
- Add Flavorings and Finish: Add vanilla extract and salt to the buttercream and mix until everything is fully combined and creamy. Use immediately to frost your cooled cake, as the frosting sets quickly.
Notes
- Make sure the pudding base is completely cool before adding it to the butter to prevent the buttercream from melting.
- To prevent lumps in the pudding, you can strain the cooked mixture through a fine mesh sieve.
- This frosting is best used immediately as it sets quickly and can firm up.
- Ermine frosting is a lighter alternative to traditional buttercream, less sweet but still rich and creamy.
- Store leftover frosting in the refrigerator and bring to room temperature before re-whipping.
