Description
Vintage Ermine Frosting is a classic, light, and fluffy frosting made by cooking a milk and flour mixture into a pudding base, then blending it with butter and sugar. This old-fashioned frosting is creamy and smooth with a delicate vanilla flavor, perfect for cakes, cupcakes, and other desserts that benefit from a stable yet airy frosting.
Ingredients
Scale
Milk-Flour Mixture
- 1 cup whole milk
- 5 tablespoons all-purpose flour
Buttercream
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1 pinch salt (optional)
Instructions
- Prepare the Milk-Flour Pudding: In a medium saucepan, whisk together the whole milk and all-purpose flour over medium heat. Stir constantly to prevent lumps and burning. Continue cooking until the mixture thickens to a pudding-like consistency. Remove the saucepan from heat and allow the mixture to cool completely before proceeding.
- Cream Butter and Sugar: In a separate mixing bowl, use a mixer to cream together the softened unsalted butter and granulated sugar. Beat until the mixture is light, fluffy, and pale in color, which usually takes several minutes.
- Combine Pudding with Butter Mixture: Gradually add the cooled milk-flour pudding into the butter and sugar mixture while continuously beating. This step ensures a smooth, frosting-like texture by fully incorporating the pudding base with the creamed butter.
- Add Flavoring and Finalize Frosting: Stir in the vanilla extract and a pinch of salt (if using). Beat the entire mixture until the frosting becomes fluffy, stable, and smooth, perfect for spreading or piping.
- Storage and Usage: Use the ErmÃne frosting immediately to frost your baked goods. If not used right away, store it in an airtight container in the refrigerator for up to 5 days. Before using refrigerated frosting, bring it back to room temperature and re-whip to restore its light texture.
Notes
- Make sure the milk-flour mixture is completely cool before adding it to the butter mixture to prevent melting the butter.
- This frosting is stable and less sweet than typical buttercream, offering a light alternative to heavier frostings.
- If the frosting becomes too soft after refrigeration, re-whipping helps restore its texture.
- Use unsalted butter for better control over the frosting’s saltiness.
- This frosting pairs exceptionally well with classic cakes such as red velvet, vanilla sponge, or chocolate cake.
