Ermine Frosting Whipped for Cakes

Ermine Frosting Whipped for Cakes keeps the shopping list focused on all-purpose flour, granulated sugar, and kosher salt. It serves 12 Cupcakes.

Count on 30 minutes of prep, 45 minutes of resting, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 5 tablespoons all-purpose flour
• 1 cup granulated sugar
• 1/8 teaspoon kosher salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter cool but pliable

How the cooking goes

1. In a large saucepan combine the flour, sugar and salt. Stir to combine. Toast over a moderate flame for 30 seconds to 1 minute.
2. Slowly whisk in the milk, adding just a little at a time making sure it is completely incorporated before adding more. This will keep the frosting lump free just like with a roux.
3. Switch from the whisk to a silicone spatula and stir constantly over a moderate flame. it helps to use a zig-zag pattern across the pot and then around the edges. You repeat this same pattern to ensure that This kitchen is scraping the whole bottom and none will burn. It is the same technique that you use for vanilla pudding or lemon curd!
4. Continue cooking until the flour mixture has thickened and will drop off a spoon in clumps rather than pour off in a stream. This thickness will determine the consistency of your final frosting. A thicker base will make a pipeable frosting that holds beautiful lines and details even in high heat and humidity.
5. Remove from the heat and scrape into a bowl with the spatula. Cover the top with plastic wrap that is touching the surface, and allow to cool at ambient temperature until it is no longer warm to the touch. You can speed this up by cooling it in 20 minute intervals in the refrigerator, stirring and repeating until it is body temperature.
6. In the bowl of a electric mixer fitted with the whisk attachment, beat the butter on medium-high speed until fluffy and almost white in color.
7. With the mixer running, add a spoonful of the flour mixture and allow it to beat in fully before adding the next. Stop the mixer to scrape in the last of the flour mixture and scrape down the sides and bottom of the bowl.
8. Put the vanilla extract and continue to whisk on high until it holds stiff peaks.
9. Move it onto a piping bag or spread on cakes.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Frosting, open Peppermint Frosting Whipped for Cakes and Maple Frosting for a Smooth Finish.