Ermine Frosting
Desserts, Frostings And Glazes
Ingredients
14 oz (397 g) granulated sugar
3 oz (85 g) flour
16 oz (454 g) whole milk
16 oz (454 g) salted butter, soft
1 T. +1 tsp. vanilla extract
Description
This frosting has the taste and consistency of the filling inside Hostess snack cakes and was originally the go-to for red velvet cake.
Directions
Whisk together your flour and sugar in a medium saucepan over low heat.
Slowly add in your milk, whisk to combine. Bring the mixture to a simmer, whisk continuously until it is thick and pudding-like.
If your mixture has any lumps, place a colander on top of a heat-proof bowl and push your mixture through and into the bowl.
Transfer the mixture into a heat-proof bowl. Cover the mixture with plastic wrap so that it is touching the surface without any air bubbles in between, this will prevent a skin from forming on the top of the mixture. Let cool completely to avoid melting your butter.
Add your softened butter to the bowl of your stand mixer and whisk on high until very light and fluffy, about 2-3 minutes.
Once the butter is fluffy, place the cooled flour paste into a piping bag and slowly pipe it into your butter as your whip. Incorporating slowly ensures a smooth consistency.
Add in your vanilla and salt, then mix until everything is creamy. Use immediately.
Notes
After your ermine frosting is fluffy and white, you can whip in 1/4 cup sifted cocoa powder to make chocolate.
Nutrition
Serving: 2oz | Calories: 107kcal (5%) | Carbohydrates: 9g (3%) | Fat: 7g (11%) | Saturated Fat: 4g (20%) | Cholesterol: 20mg (7%) | Sodium: 16mg (1%) | Potassium: 15mg | Sugar: 8g (9%) | Vitamin A: 240IU (5%) | Calcium: 13mg (1%) | Iron: 0.1mg (1%)