Ermine Icing
A boiled milk icing made with flour that is the traditional buttercream served on top of red velvet desserts!
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Servings: 3 cups
Calories: 222kcal
- 4 1/2 tablespoons all purpose flour
- 1 cup (227 grams) whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (227 grams, 2 sticks) unsalted butter softened
- 1 cup (198 grams) granulated sugar
Over medium heat, whisk flour, milk, and sugar in a saucepan and heat to a simmer. Stir frequently until it becomes very thick (almost like pudding).
Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
Use a mixer to cream butter until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes.
With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy. The buttercream will resemble whipped cream.
- This buttercream is fairly soft, so if you do frost a cake or cupcakes with it do not keep outside in warm conditions.
- Use softened buttter to make this icing (or really any icing). You want softened butter to get a smooth buttercream.
- Make sure your flour paste is completely cool before using it. You can make this a day ahead to save yourself some time! Just allow it to come to room temperature before adding to the butter mixture otherwise it may cause it to curdle.
- If the mixture does curdle, keep mixing the buttercream until it smooths out. This could take several minutes.
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Serving: 0.5cup | Calories: 222kcal | Carbohydrates: 19.9g | Protein: 1.1g | Fat: 16g | Saturated Fat: 10.1g | Cholesterol: 43mg | Sugar: 17.7g