Smooth, silky ermine frosting - a classic, less sweet alternative to buttercream, perfect for cakes and cupcakes.
Cooked Frosting - Ermine
Prep Time: 15 Cook Time: 1 hour Servings: Yield: amount for 6" cake
Source: Tinkskitchen.com
Ingredients
- 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
Directions
- In a medium saucepan, stir together the sugar, flour and salt. Whisk in milk until smooth.
- Cook over medium heat, whisking constantly, until very thick, about 5-7 minutes.
- 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.
- 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.
- Next, add milk mixture, I tablespoon at a time, to whipped butter and beat until smooth, scraping down bottom and sides of bowl often.
- 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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Notes
Feb 15, 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.
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