Lemon Ermine Frosting Recipes

POPPY SEED CAKE WITH LEMON ERMINE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
• Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.
• Combine butter and sugar in a bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in Greek yogurt. Beat in eggs, one at a time, until thoroughly combined. Add the flour mixture gradually, folding together until just combined. Spoon thick batter into the prepared cake pan and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and let cool 10 minutes before transferring to a cake platter or plate to cool completely.
• Meanwhile, make the ermine frosting. Combine milk and sugar in a saucepan over medium heat. Whisk until sugar is dissolved, then add flour. Whisk until no lumps remain and the mixture thickens to the consistency of pudding. Remove from heat; stir in lemon juice. Let cool completely, about 10 minutes.
• Beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the milk-flour mixture, a tablespoon at a time, and beat on medium speed until well combined and fluffy, 3 to 4 minutes.
• Spread the frosting over the cooled poppy seed cake.

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.

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.

LEMON ERMINE FROSTING RECIPE

Steps:

• Put the juice, sugar, flour and salt into a heavy-bottomed sauce pan.
• Heat over medium-high heat, whisking quickly and constantly, until the mixture comes to a boil.
• Let boil for about 1 minute, still madly whisking, and then pour through a fine-mesh strainer into a bowl.
• Press all of it through the strainer with a flexible rubber or silicone spatula, making sure to scrape any that is sneakily sticking to the underside of the strainer.
• Press plastic wrap onto the surface of your pudding (that's what it is, after all), and cool to room-ish temperature in the fridge.
• With the paddle attachment, beat the butter until smooth and fluffy.
• Once the butter is smooth, beat in the cooled pudding, a bit at a time, scraping the bowl as necessary.
• Switch to the whip attachment and whisk the frosting until light and fluffy, about 3 additional minutes.