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Ermine Frosting
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
75 minutes
Creamy and balanced buttercream ideal for layer cakes or cupcakes.
Ingredients:
  • 2/3 cup (150 g) sugar
  • 1/4 cup (40 g) all-purpose flour
  • Pinch salt
  • 1 cup milk
  • 1 cup (2 sticks/226 grams) unsalted butter, softened
Instructions:
  • To make the milk paste, whisk together sugar, flour, and salt in a saucepan. Gradually pour in the milk while whisking. Place the pan over medium heat and whisk constantly for 10 minutes until the mixture thickens to a pudding-like consistency.
  • Scrape the silky milk paste into a bowl, cover the surface directly with plastic wrap, then let it chill in the fridge until cool, for approximately 1 hour.
  • In a large bowl, add the butter and beat with an electric mixer until smooth, for about 1 minute. Gradually add the cooled milk paste, 1 tablespoon at a time, waiting for each addition to be fully incorporated before adding more. Stop to scrape down the bowl as needed. This process should take around 5 minutes in total.
  • Stir in the vanilla extract: Once all the milk paste is incorporated, mix in the vanilla extract and beat on high speed for 2 minutes to achieve a fluffy frosting.
  • Enjoy the freshly made frosting immediately or refrigerate for up to 3 days. If refrigerated, allow the Ermine frosting to soften slightly before whipping it to a fluffy, smooth consistency for decorating. Alternatively, freeze the buttercream for up to 6 months.

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