Description
Ermine Frosting is a classic, fluffy buttercream made by cooking a mixture of sugar, flour, and milk to create a thick paste that is then whipped with softened butter to achieve a light, creamy texture. Ideal for piping on cakes and cupcakes, it provides a smooth, silky finish with a mild vanilla flavor.
Ingredients
Base Mixture
- 200 g Granulated sugar
- 30 g Flour
- 240 g Whole Milk
Buttercream
- 226 g Unsalted butter (softened to room temperature)
- ½ tablespoon Vanilla extract
- ¼ teaspoon Salt
Instructions
- Cook Sugar and Flour: Combine sugar and flour in a saucepan and cook over medium heat for 2 minutes, stirring frequently.
- Add Milk and Thicken: Slowly pour in the milk while stirring and continue cooking for 3-5 minutes until the mixture thickens to a pudding-like consistency.
- Cool Paste: Transfer the thickened paste to a shallow bowl and cover the surface with plastic wrap to prevent skin formation. Allow it to cool to room temperature.
- Prepare Butter: Soften the unsalted butter to room temperature; it should neither be cold nor overly soft or runny for optimal whipping.
- Cream Butter: Using a stand mixer with a paddle attachment or an electric hand mixer, beat the butter on medium-high speed for about 3 minutes until it becomes light in color and fluffy.
- Add Paste to Butter: Gradually add the cooled flour and sugar paste into the creamed butter in four batches, whipping well after each addition. Continue whipping for another 4 minutes until the mixture is light, fluffy, and has increased in volume.
- Flavor and Season: Add vanilla extract and salt to the frosting and whip for an additional minute to achieve a smooth, silky texture.
- Adjust Texture if Needed: If the frosting is too thin, refrigerate it for 30 minutes to firm up before use.
- Store and Use: Use the frosting immediately for best texture, or store it at room temperature in a piping bag for a few hours. If refrigerated, bring back to room temperature and whip again for 1-2 minutes before piping.
Notes
- Ensure butter is at the right temperature—room temperature but not melted—for perfect frosting consistency.
- Cover the paste immediately with plastic wrap to prevent skin formation during cooling.
- The frosting is best used fresh but can be stored briefly at room temperature in a piping bag.
- If stored in the refrigerator, re-whip to restore fluffiness before use.
- This frosting is especially good for piping decorative designs due to its fluffy, pipeable texture.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: American
