Ermine Icing
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5tablespoons/40 grams flour
- 1cup/235 milliliters whole milk
- 1teaspoon/5 milliliters vanilla extract
- Pinch of salt
- 1cup/ 230 grams unsalted butter, softened
- 1cup/200 grams granulated sugar
Nutritional analysis per serving (4 servings)
674 calories; 49 grams fat; 30 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 1 gram dietary fiber; 54 grams sugars; 4 grams protein; 74 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I have made this for years, but my recipe is WAY LESS sweeter and simply divine. It goes together a little differently, too. Use just 35g (or 4½ T) all-purpose flour, and only 130g (or ½ cup + 2 T + 1 t) granulated sugar - the rest of the ingredients are the same quantities. Include the sugar with the flour and milk when making the pudding-like base. This step ensures no grainy buttercream. Whip the butter ALL BY ITSELF in step 3. You won't want the too-sweet stuff again.
This recipe is fabulous! I wanted to address the notes that the icing didn't turn out or needed more flour. If you are having this problem, you may not have properly cooked your milk and flour into a roux. It should be the consistency of paste (think: elmer's school paste). In addition, this paste must be completely cooled before it is added to the other ingredients.
This recipe has been in my family for years..
I always cook the sugar with the milk and flour..eliminates having to beat for so long and there is no chance of having a granular texture..
The is the BEST frosting I have ever made. It’s like buttercream and whipped cream had a baby. Not too sweet, but still substantial. Absolutely perfect.
I used Toni's tips and I do think a tad bit more sugar would have been nice. So maybe 3/4 cup sugar instead of 1 cup. I guess to each their own. Make sure to stir constantly or little lumps will form and that does not look or taste good for the final product. I'll try again-it really did enhance my red velvet cake well.
Need to make 1 1/2 or double for a three layer cake. Barely enough for a 2 layer cake. I cooked the sugar with the flour and milk. My butter got too soft while waiting for the flour mixture to cool. It would not stiffen up and was really soupy so I tried a "Sally's Baking Addiction" tip and put it in the fridge for 20 minutes. That worked perfectly!