Ermine Icing Recipe 455

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.

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.

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.