Ermine Frosting

4.70 from 13 votes

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.

Prep Time5

Cook Time15

Additional Time30

Total Time50

Course: Desserts

Cuisine: American

Keyword: cooked flour frosting, cooked milk frosting, Ermine Frosting, roux frosting

Servings: cups of frosting

Author: Pat Nyswonger

Ingredients

⅔ cup all-purpose flour 80 grams
2 cups granulated sugar 400 grams
¼ teaspoon salt
2 cups whole milk 480 grams
2 cups butter room temperature, 454 grams
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.

Video

Notes

The secret to fluffy ermine frosting? Make sure the cooked base is completely cool. No lingering warmth, not even a little. To speed things up, spread it out on a plate to cool faster, or pop it in the fridge. Just don’t skip this step, it makes all the difference.

Want it whiter? 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—around 65°F. It should be soft enough to leave a fingerprint when pressed, but not so warm that it’s glossy or starting to melt.

Amount of frosting: This recipe makes enough to generously frost a three-layer, 9-inch cake. If you have leftovers, store them in an airtight container. Up to 1 week in the fridge or 3 months in the freezer. Bring it to room temperature and rewhip before using.

Nutrition