Vanilla Ermine Frosting
Ermine frosting is an old-fashioned frosting also known as flour frosting or roux frosting. It’s silky, not-too-sweet, and the texture is similar to whipped cream. This is one of my favorite frostings and is incredibly versatile.
Servings: 5 cups
Calories: 910kcal
Ingredients
- 1 1/2 cups (300 grams) granulated sugar
- 1/4 cup (35 grams) unbleached all-purpose flour
- 3 tablespoons (24 grams) cornstarch
- 1/2 teaspoon Diamond kosher salt
- 1 1/2 cups (340 grams) whole milk
- 24 tablespoons (342 grams) unsalted butter room temperature 65-68°F
- 2 teaspoons vanilla bean paste
Instructions
- This recipe makes 5 cups, enough for a 9-inch two-layer cake or an 8-inch three-layer cake.
Make the Frosting
- In a 3 or 4-quart nonreactive pan whisk together the sugar, flour, cornstarch and salt. Slowly whisk in the milk until the mixture is smooth. There may be a few bits of visible flour.
- Start the mixture over medium-high heat, whisking constantly, until you start to see steam rise from the mixture. Reduce the heat medium and continue to cook the mixture, whisking constantly and scraping the corners of the saucepan. When it has thickened and starts to boil (you’ll see bubbles start to pop the surface). At this point reduce the heat to medium low and whisk for another minute.
- Remove the mixture from heat and pour the mixture to a wide bowl or glass pie plate and let cool completely, about 2 hours. It should be 80°F or less.
- Using a stand mixer fitted with a paddle attachment, beat the butter (which should be between 65-68°F) on medium-high speed until light and fluffy, about 5-minutes. Turn off the mixer, scrape the sides and bottom of the bowl and add the milk-flour mixture. Mix on medium speed until combined. Increase speed to medium-high and beat until the frosting is light and fluffy, 3 to 5 minutes. Add the vanilla paste and beat for 1 more minute.
Storing the Frosting
- Ermine frosting can be stored at room temperature for up to 2 days if the room is cool, 70°F or below. If your kitchen is warm it can be stored for up to a day, then it should be refrigerated.Ermine frosting can be stored in an airtight container in the refrigerator for up to 5 days. Before using, bring it to room temperature and rewhip briefly to restore its texture.
Notes
Whisk constantly: Ermine can scorch quickly, especially at the corners. I recommend using a metal whisk throughout the process.
Ermine is temperature-sensitive: If it looks curdled, the butter was likely too cold. Keep beating and it will often come together. If it looks soupy, the flour roux was too warm or the butter too soft. Refrigerate the bowl for 10–15 minutes and then try to rewhip.
Make Ahead: The flour roux can be made the day before and refrigerated, but it needs to be brought to room temperature (70°F) before beating it with the butter. If storing the roux in the refrigerator, press a piece of plastic wrap on top of the mixture, so a hard surface skin doesn't develop on top.
Cooling shortcut: If you're short on time place the warm roux in the stand mixer bowl and with the whisk attachment whisk on low speed for 10–15 minutes or until it reaches a temperature of about 80°F.
Variations
- Strawberry Ermine Frosting: Replace half of the milk with pureed strawberries.
- Coconut Ermine Frosting: Replace all of the whole milk with coconut milk.
Nutrition
Calories: 910kcal | Carbohydrates: 92g | Protein: 4g | Fat: 60g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 161mg | Sodium: 269mg | Potassium: 138mg | Fiber: 0.4g | Sugar: 76g | Vitamin A: 1889IU | Calcium: 107mg | Iron: 1mg