Creamy ermine frosting comes by boiling milk, flour, sugar, and butter. Despite being less sweet than buttercream, its whipped texture and rich flavor enhance red velvet cakes and cupcakes!
– 1 cup granulated sugar (200 grams)– ¼ cup all-purpose flour spooned & leveled (32 grams)– ¼ teaspoon salt– 1 cup whole milk (240 ml)– 1 cup unsalted butter softened (230 grams)– 1 ½ teaspoons pure vanilla extract
Ingredient
Direction
In a medium saucepan, mix flour, salt, and sugar. Stir milk slowly. Stir constantly over medium heat until pudding-like.
1
Scrape pan sides and bottom with rubber spatula. This may take 15 minutes. Mix ingredients in a large heat-safe bowl.
2
Use plastic to cool it to room temperature to avoid skin. Chill mixture for fastest outcomes. Mix butter at room temp. To a paddle-attached stand mixer or large handheld mixer, add softened butter.
3
Lightly foam butter for 4–5 minutes. Before adding to the medium-speed mixer, fully blend each heaping tablespoon of cooked flour mixture.
4
Add vanilla extract to flour and beat on medium speed for 2–3 minutes until thick and creamy. This should be whipped cream. Spatula puffs.