Old Fashioned Ermine Frosting Recipes

ERMINE FROSTING

Steps:

• Combine the sugar, flour and salt in a saucepan, whisk to combine. Slowly whisk in the milk until smooth. Heat the mixture over medium low, whisking constantly, until it begins to boil.
• Continue to cook and stir for 2-3 minutes until it thickens to a pudding-like texture. Immediately remove from the heat. Transfer to a bowl. Add the vanilla and cool to room temperature.
• Cream the butter until light and fluffy. Add the pudding, a little at a time, until completely incorporated. Switch to the whisk attachment and whip the buttercream until it's light and fluffy.
• Use immediately to fill and frost your favorite cake.

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:

• 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.

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.

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.