Old Fashioned Ermine Frosting Recipes

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 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.

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 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 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.