Ermine Frosting (Cooked Frosting)

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If you've never tried ermine frosting before, you're in for a treat! It's light, silky smooth, and much less sweet than traditional buttercream, making it perfect if you want a frosting that's rich without being overpowering and surprisingly easy to make.

Prep: 20

Cook: 5

Chilling Time: 30

Total: 55

Servings: cups

Author: Cakes by MK

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

▢ 1½ cups (300 g) white granulated sugar
▢ ½ cup (68 g) all purpose flour
▢ 1½ cups (360 g) milk
▢ 1½ cups (340 g) unsalted butter - room temperature
▢ 1½ tsps vanilla extract/essence
▢ ⅛ tsp salt

Instructions

Place a saucepan over medium heat and add the sugar and flour. Using a whisk or spatula, stir continuously for 2 minutes to gently toast the flour. Be careful not to let it burn—the color shouldn't noticeably change.
Add ¾ cup (180 g) of the milk and whisk until smooth. Once smooth, add the remaining ¾ cup (180 g) of milk and whisk again until fully combined and smooth. You'll be using a total of 1½ cups (360 g) of milk.
Continue stirring gently until the mixture begins to bubble. Once it starts bubbling, keep stirring for 1 more minute, or until it has thickened into a thick, pudding-like paste.
Allow the mixture to cool completely to room temperature. I like to spread it onto a plate, cover the surface directly with plastic wrap (so it's touching the mixture to prevent a skin from forming), and place it in the freezer for about 30 minutes.
Once the frosting has cooled, in a large bowl add the butter and using a hand or stand mixer fitted with the whisk attachment, beat on medium-high speed for about 5 minutes until light and fluffy.
Add the cooled flour mixture 1 tablespoon at a time, mixing well after each addition. Make sure the flour mixture is at room temperature (not warm or cold) as this can cause the frosting to curdle (see note 1).
Finally, add the vanilla and salt and mix until well combined. Your frosting is now ready to use!

Video

Notes

Note 1. If the mixture curdles, it likely means that the flour mixture was too cold. gently heat it in the microwave for 5 second bursts at a time, mixing inbetween each burst until the frosting is smooth again. You can also gently heat it over a double boiler. Just be careful though as overheating will cause the buttercream to become soupy!

Note 2. If your frosting has too many air bubbles and you'd like a smoother finish, first mix it on low speed for a few minutes to see if that helps. If it's still bubbly, the frosting is likely a little too firm. Microwave it in 5-second bursts, mixing well between each burst, until it's smooth and creamy. Be careful not to overheat it, as the frosting can quickly become too soft and soupy.

Nutrition

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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