This classic ermine frosting is a light and fluffy alternative to buttercream, made with a cooked flour and milk mixture. It's perfect for cakes and cupcakes.
Preparation time
20min
Cooking time
10min
Ingredients
12 Servings
- 30 grams all-purpose flour
- 200 grams granulated sugar
- 1 pinch salt
- 227 grams unsalted butter
- 5 ml vanilla extract
- 240 ml whole milk
Directions
Step 1
In a medium saucepan, whisk together the sugar and flour until well combined.
Step 2
Add the milk to the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Step 3
Continue to cook for another minute, then remove from heat and let the mixture cool completely.
Step 4
In a large mixing bowl, beat the butter until light and fluffy.
Step 5
Gradually add the cooled milk mixture to the butter, beating continuously until smooth and fluffy.
Step 6
Mix in the vanilla extract and salt until well combined.
Step 7
Use immediately to frost cakes or cupcakes, or store in the refrigerator for up to a week.