Ermine Frosting
PDF
- Yield
- 2 1⁄2 cups
- Prep
- 0:20:00
- Cuisine
- American
- Filed Under
- Desserts
- Mix sugar and flour together in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until very thick (like pudding). Remove from heat and let cool completely to room temperature.
| 3⁄4 cup |
Granulated Sugar |
| 1⁄4 cup |
All-Purpose Flour |
| 1 cup |
Whole Milk |
- Soften butter to 70 °F. Beat the softened butter until light and fluffy. Gradually add the cooled milk mixture, beating well after each addition. Once all the butter has been mixed in, add the vanilla.
| 12 tbsp |
Unsalted Butter |
| 2 tsp |
Vanilla Extract |
- Increase the mixer speed to high. Beat the frosting for 4 to 6 minutes, until light and fluffy.
- If frosting feels dense, curdled, or greasy, it's too cold: gently warm bowl over steaming water until edges begin to soften, then re-whip. If frosting feels soupy or loose, it's too warm: chill 15–20 minutes before re-whipping.
- Double the recipe to frost an 8″ or 9″ layer cake or 2 dozen cupcakes. To frost a 9″ × 13″ sheet cake, increase the ingredient amounts by half (i.e., multiply current amounts by 1.5).