Ermine Frosting
A smooth, light, and not-too-sweet alternative to traditional buttercreams - ideal for those who enjoy a less sugary frosting with a velvety texture.
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Servings: 24
Calories: 115kcal
Equipment
- 10-inch skillet (or 3-quart saucier)
- Balloon whisk
- Stand mixer
- Flexible spatula
Ingredients
- 3/2 oz all-purpose flour
- 9 oz milk, any fat percentage
- ~5 oz sugar plain or toasted
- 3/8 heaping tsp kosher salt (halve if using table salt)
- 9 oz softened unsalted butter
- 3/8 oz vanilla extract
Instructions
- In a saucepan, whisk the milk and flour together until smooth. Bring this mixture to a boil and stir constantly until it turns into a thick, roux-like paste.
- Remove the saucepan from the heat and stir in the sugar to dissolve it. Let the mixture cool to about 70°F.
- Leave the butter out on the counter or use short bursts in the microwave to make it soft and pliable but still cool.
- Use the paddle attachment of a mixer to beat the butter until it's creamy, light, and holds its shape.
- Gradually add and beat the cooled milk paste to the butter. Once everything is combined and smooth, whip with the mixer until the frosting is airy and light.
Notes
- Adjust Texture: If frosting is too dense or greasy, warm slightly and re-whip. If it is too soft, chill and then re-whip.
- Season to Taste: Add extra salt or vanilla extract for flavor enhancement.
- Storage: Store in a zip-top bag in the fridge for one week or freeze for several months. Thaw and whip it again before use.
Nutrition
Calories: 115kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g
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