Ermine Frosting
Ermine frosting is a fantastic alternative to traditional American buttercream. It’s a bit less sweet, with a light and fluffy texture.
Servings: 2.5 cups (approximately)
Ingredients
- ¾ cup (157 g) granulated sugar
- ¼ cup (38 g) all-purpose flour
- 1 cup (227 g) whole milk
- ¾ cup (170 g) unsalted butter softened
- 1 ½ teaspoons pure vanilla extract
Instructions
- In a medium saucepan, whisk together the sugar and flour.
- Add the milk, then bring to a boil over medium heat, whisking constantly. Continue whisking until the mixture has thickened to a pudding-like consistency, about 4 to 8 minutes.
- Remove from the heat and transfer to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed for 10 to 15 minutes, until the temperature on a thermometer reads below 80 degrees F.
- Reduce the speed to low. With the mixer running, slowly add the butter 1-2 tablespoons at a time. Scrape down the sides of the bowl periodically to make sure the butter is thoroughly incorporated. Once all the butter has been added, add the vanilla.
- Increase the mixer speed to high. Whip the frosting for 4 to 6 minutes, until it’s light and fluffy.
Notes
This recipe yields around 2 ½ cups, enough to frost a 9x13-inch cake or 12 generously frosted cupcakes