Ermine Frosting Recipe
Ermine Frosting is the Goldilocks of buttercream. It's less sweet than American Buttercream and a little sweeter than Meringue Buttercream. This old-fashioned frosting is just right! Because the sugar is cooked into the “pudding” base, there is no grittiness in this frosting.
servings
Ingredients
- 12 oz granulated sugar (1 ½ cups)
- 2 ½ oz all purpose flour (½ cup)
- ¼ teaspoon salt
- 12 oz whole milk (1 ½ cups)
- 1 tablespoon vanilla extract
- 12 oz unsalted butter (room temperature)
Instructions
- Combine 12 oz granulated sugar, 2 ½ oz all purpose flour and ¼ teaspoon salt in a saucepan, whisk to combine. Slowly whisk in 12 oz whole milk until smooth. Heat the mixture over medium low, whisking constantly, until it begins to boil.
- Continue to cook and stir for 2-3 minutes until it thickens to a pudding-like texture. Immediately remove from the heat. Transfer to a bowl. Add 1 tablespoon vanilla extract and cool to room temperature.
- Cream 12 oz unsalted butter until light and fluffy. Add the pudding, a little at a time, until completely incorporated. Switch to the whisk attachment and whip the buttercream until it’s light and fluffy.
- Use immediately to fill and frost your favorite cake.
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Notes
One batch of frosting is enough to fill and frost a 9" round cake.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!