Cooked Pudding Frosting - Ermine

Tuesday, February 14, 2012

This is an amazing alternative to buttercream frosting.  I first came across this in a packaged cake mix I found at HEB.  It was amazing, so I had to find it, and I did.  What a weird name, and it sounds really really weird also, but it's just the right amount of sweetness, and not completely saturated with butter.

Cooked Frosting - Ermine

Yield: Amount for 6" cake

prep time: 15

cook time: 1 hour

total time: 1:15


  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract


  1. In a medium saucepan, stir together the sugar, flour and salt.  Whisk in milk until smooth.
  2. Cook over medium heat, whisking constantly, until very thick, about 5-7 minutes. 
  3. Remove from heat and pour into medium bowl; press plastic wrap over top of mixture and sides of bowl to seal completely and prevent a skin from forming.
  4. Let cool to room temperature, takes about I to 1-1/2 hours.   Once cooled, beat butter with electric stand mixer (if available) at medium speed for 5 minutes, until light and fluffy.
  5. Next, add milk mixture, I tablespoon at a time, to whipped butter and beat until smooth, scraping down bottom and sides of bowl often.
  6. Then add vanilla extract and beat for 3 more minutes, or until the ermine frosting reaches the consistency of whipped cream.

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