Vintage Ermine Frosting

Vintage Ermine Frosting Recipe

This recipe yields a generous amount, enough to frost a two-layer 8 or 9-inch cake or about 24 cupcakes.

Yields: Approx. 4 cups Prep time: 15 minutes Cook time: 5-7 minutes Chill time: 1-2 hours (for the paste)

Ingredients:

• 1 cup (240ml) whole milk

• 5 tablespoons (40g) all-purpose flour

• 1 cup (226g) unsalted butter, softened to room temperature

• 1 cup (200g) granulated sugar

• 1 teaspoon pure vanilla extract

• Pinch of salt (optional, but enhances flavor)

Equipment:

• Small saucepan

• Whisk

• Heatproof bowl

• Electric mixer (stand mixer with paddle attachment or hand mixer)

• Rubber spatula

Instructions:

1. Make the Flour Paste: In a small saucepan, whisk together the milk and flour until no lumps remain.

2. Cook the Paste: Place the saucepan over medium heat, whisking constantly. Continue to cook until the mixture thickens considerably and starts to bubble, resembling a very thick pudding or paste. This usually takes about 5-7 minutes. It should be thick enough to coat the back of a spoon.

3. Cool the Paste: Remove the saucepan from the heat. Transfer the paste to a heatproof bowl. Press a piece of plastic wrap directly onto the surface of the paste to prevent a skin from forming. Let it cool completely to room temperature. This can take 1-2 hours at room temperature, or you can refrigerate it for about 30-45 minutes, stirring occasionally, until it’s no longer warm. It’s crucial that it’s completely cool.

4. Cream the Butter: In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium-high speed for 3-5 minutes, until it is very light, fluffy, and pale in color.

5. Add Sugar and Vanilla: With the mixer on low speed, gradually add the granulated sugar and the pinch of salt (if using). Increase the speed to medium-high and beat for another 2-3 minutes until the mixture is light and fluffy again, and the sugar is mostly dissolved. Scrape down the sides of the bowl.

6. Incorporate the Paste: With the mixer on medium-low speed, gradually add the cooled flour paste, a tablespoon at a time, to the butter mixture. Allow each addition to be fully incorporated before adding more.

7. Whip to Perfection: Once all the paste has been added, increase the mixer speed to medium-high and beat for another 5-7 minutes. The frosting will transform, becoming incredibly light, fluffy, and smooth, almost like whipped cream but with more body. It will gain significant volume. Scrape down the bowl as needed.

8. Taste and Adjust: Taste the frosting and add more vanilla if desired. If it seems too soft, you can chill it in the refrigerator for 15-20 minutes, then re-whip it.

9. Use Immediately: Use your Vintage Ermine Frosting to frost your favorite cakes, cupcakes, or other baked goods.

Storage

• Room Temperature: Ermine frosting can be stored at cool room temperature for up to 2 days in an airtight container.

• Refrigerator: Store in an airtight container in the refrigerator for up to 5-7 days. When ready to use, let it come to room temperature for about an hour, then re-whip it on medium-high speed until light and fluffy again.

• Freezer: For longer storage, freeze in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.

Enjoy this timeless classic!