Ermine Frosting Recipes

ERMINE ICING

Steps:

• Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
• Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
• Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.

OLD-FASHIONED ERMINE FROSTING

Steps:

• In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5-7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold., In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.

ERMINE FROSTING RECIPE

Steps:

• Whisk together milk and flour in small saucepan until smooth. Whisking constantly, cook over low heat for 2 to 3 minutes or until it reaches the consistency of pudding.
• Remove from heat, add sugar and salt, and whisk until sugar dissolves.
• Scrape into medium-size bowl and press a piece of plastic wrap or waxed paper directly on the surface to prevent a skin from forming. Refrigerate until cooled, about 30 minutes.
• Place butter in a large metal bowl and beat with mixer set to medium speed until light and creamy, about 2 minutes.
• With mixer running, add cooled flour mixture in heaping spoonsful. Beat in vanilla. Scrape bowl with a rubber spatula.
• Switch to whisk attachment if your mixer has one. Beat frosting on medium-high speed until light and fluffy with the consistency of stiffly whipped cream. Use immediately. Baker's Tip: If loose cake crumbs are mixing into the frosting, cover the cake in a very thin coating of frosting (called a skim coat) and refrigerate for 15 minutes before applying the rest of the frosting.

COOKED FLOUR BUTTERCREAM (ERMINE FROSTING)

Steps:

• In a non-stick saucepan, add milk, flour, granulated sugar and cook on medium heat, while constantly whisking everything together.
• When the flour mixture starts to thicken, remove from heat and pour it into a bowl.
• Cover the bowl with saran wrap quickly, making sure it's directly touching the surface to prevent any "skin" formation.
• Place this bowl in the fridge and let it cool down completely until it has the consistency of a pudding.
• In a mixing bowl, cream together butter and shortening.
• Add the flour mixture and vanilla extract, while constantly mixing.
• Add powdered sugar (1/4 cup at a time) and continue mixing, until you have the desired consistency and flavor. This step is optional
• Use this frosting to pipe your cakes/cupcakes and enjoy!

ERMINE FROSTING

Steps:

• Combine sugar, flour, and salt in a medium-sized saucepan and whisk well to combine and remove any lumps from the flour.
• Turn stovetop heat to medium and whisk in milk until mixture is smooth.
• Continue whisking constantly until mixture is thickened to a pudding-like consistency (do not crank up the heat or you'll burn it and the sugar won't dissolve properly) and the whisk leaves a trail.
• Remove from heat and pour into a heat-proof container and cover the surface with a piece of plastic wrap, wax paper, or parchment paper pressed directly against the surface (to prevent a skin from forming). Allow to cool completely to room temperature (alternatively you may make this mixture a day or two in advance, store in the refrigerator, then bring to room temperature before proceeding).
• Once flour mixture has cooled, use an electric mixer or stand mixer to beat butter on high speed until it is light and fluffy (this usually takes several minutes, and you may need to scrape the bowl with a spatula).
• Reduce mixer speed to medium and gradually add flour mixture, one heaping spoonful at a time, waiting until each spoonful is incorporated before adding the next and beating until all ingredients are well-combined. Scrape sides and bottom of bowl with a spatula, then stir in vanilla extract. Gradually increase speed to medium-high and whip frosting until it is smooth, light, and airy (it should not seem greasy). If you have any difficulty or experience your frosting splitting please see the troubleshooting section in the blog post.
• Use your spatula to deflate the frosting to work out any air bubbles, then use as desired.

ERMINE ICING

Steps:

• Cook milk and flour together in a saucepan over medium-high heat, stirring constantly, until thickened to the consistency of pudding. Bring to a boil; pour into a heat-proof container. Lay a piece of parchment paper directly on the surface to prevent a skin from forming. Refrigerate for 8 hours to overnight.
• Cream sugar, butter, and salt together in a stand mixer or using a hand mixer until sugar granules disappear.
• Remove boiled milk mixture from the refrigerator and stir with a spatula to ensure there are no lumps. Slowly pour into the creamed butter, mixing on low speed until completely incorporated. Stop the mixer and scrape down the bowl. Increase speed to medium and beat until frosting is light and fluffy, 5 to 10 minutes. Beat in vanilla extract.

ERMINE FROSTING

Steps:

• Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
• Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

ERMINE ICING

Steps:

• 1. Whisk flour into milk and place over medium heat in a small sauce pan. Cook mixture until thickened; remove from heat and add salt; Cover with plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate about an hour to cool. In a stand mixer, begin creaming the butter and sugar until fluffy. Add vanilla. When milk mixture is slightly cooled; add 1 TB at a time to the creamed butter mixture while the mixer is running on medium speed. Slowly but surely the gluten will pull in the butter into an emulsion. You should have an extremely fluffy, light and buttery frosting when completed. Don't be alarmed if it looks a little curdled. The original recipe said that it is perfect when it looks this way. Enjoy!

ERMINE FROSTING

Steps:

• Use or store: Use the frosting right away or refrigerate up to 3 days. Let the refrigerated Ermine frosting soften a bit before beating it until it's fluffy and smooth, then proceed with decorating. You may also freeze the buttercream up to 6 months.

ERMINE FROSTING (FLOUR BUTTERCREAM)

Steps:

• Place sugar, flour, and salt into a medium saucepan. Whisk to combine.
• Add milk and vanilla, stir to combine. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking while stirring constantly for 1-2 more minutes until the mixture thickens to a pudding-like consistency. Remove from heat.
• Pour into a bowl and place plastic wrap directly on top of to prevent a skin from forming.
• Cool to room temperature.*
• Using a stand mixer or hand mixer, beat the (room temperature) butter on high until pale and fluffy (3 mins).
• Add the (room temperature) flour mixture 1 Tbsp at a time, incorporating well after each addition. Add other flavoring (optional). Beat for 2-3mins until smooth and fluffy.
• Store in an airtight container in the fridge for 1 week or freeze for up to 3 months. Allow buttercream to come to room temperature and rewhip before use.