Ermine frosting is an old-fashioned frosting that used to be the traditional frosting for red velvet cakes before cream cheese frosting staked its claim.
Sometimes referred to as "flour buttercream" or "boiled milk frosting", ermine is smooth, fluffy, and perfect for rich cakes like chocolate, red velvet, or golden vanilla cakes.
It's the preferred icing anyone who finds modern buttercream frostings too sweet.
Ermine Frosting:
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 cup unsalted butter (227g)
- 1 cup icing sugar (125g)
- 1 teaspoon vanilla
Method:
In a medium saucepan, make a paste of flour and part of the milk. Add remainder of milk gradually and mix until smooth.
- Cook over medium heat and stir until thick.
- Remove from heat. Pour into a heatproof bowl and cover with cling film to prevent a skin from forming while it cools.
- Leave until VERY COOL. This is important. If it is not cooled sufficiently the butter will melt when it is added.
- Cream butter with icing sugar and vanilla. Mix until smooth.
- Add butter mixture to the cooled flour mixture -- 1 tablespoon at a time -- and continue to beat until fluffy.
YIELD: 3 cups. Enough to cover a two-layer 8 or 9-inch round cake, 9x13-inch sheet cake, or 12-24 cupcakes.
Notes: This frosting can be stored in a refrigerator for a week or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator, then rewhip until smooth.
Original newspaper clipping:
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