Ermine Frosting

Ermine frosting is an old-fashioned cooked frosting recipe that is light, silky and fluffy as a cloud. A great alternative to the overly-sweet American buttercream frosting.

4.70 from 13 votes

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Prep Time: 5

Cook Time: 15

Additional Time: 30

Total Time: 50

Servings: to 4-1/2 cups of frosting

Calories: 10kcal

Author: Pat Nyswonger

Ingredients

⅔ cup 80 grams all-purpose flour
2 cups 400 grams granulated sugar
¼ teaspoon salt
2 cups whole milk
2 cups 4 sticks butter, room temperature
2 teaspoons vanilla extract

Instructions

In a medium saucepan,set over medium-high heat, whisk the flour, sugar and salt together. Slowly add the milk, whisking to combine. Cook whisking continually until the mixture becomes thick and pudding-like, then cook for another minute.
Remove from the heat and transfer to a shallow dish. Cover with plastic wrap, set on the countertop and allow to cool to room temperature (or to about 65°F).
Using a stand mixer or hand-held mixer, beat the butter until it is light and fluffy, about 3-5 minutes. Add the cooled cooked mixture a tablespoon at a time, beating well after each addition until all of the cooked mixture is incorporated into the butter. Add the vanilla and continue beating the frosting until it is creamy and fluffy, about 5 minutes.
This recipe will cover a 3 layer, 9-inch cake with a luxurious, awesome frosting to die for. Store any leftover frosting in an air-tight container in the refrigerator for one week or in the freezer for up to 3 months. Bring to room temperature and re-whip.

Notes

The key to a perfectly fluffy ermine frosting is having the cooked mixture at room temperature without even a hint of warmth. To cool it quickly you can spread it out on a plate to bring it to room temperature. Alternatively, you can place it into the refrigerator for 5-10 minutes.
Vanilla extract will slightly discolor the frosting. To keep the frosting as white as possible, I like to use Cook's Pure Vanilla Powder.
Let the butter come to room temperature before you start beating it.
Room temperature butter will register 65°F with an instant-read thermometer, or leave an indentation when gently pressed with a finger.

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