Ermine Frosting

How to Make Ermine Frosting

1. 1

   Step 1: Make the cooked flour paste (ermine base)

   Whisk the all-purpose flour and granulated sugar into the cold milk in a small heavy-bottomed saucepan until smooth and lump-free. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency and just comes to a gentle boil, about 6–8 minutes. Remove from heat and scrape into a bowl, pressing a piece of plastic wrap directly on the surface to prevent a skin from forming; cool to room temperature, then chill until completely cold (about 30–40 minutes).

   For this step

   • 1 cupWhole milk
   • 1/3 cupAll-purpose flour
   • 1/2 cupGranulated sugar
   
2. 2

   Step 2: Chill the paste

   Allow the cooked flour paste to cool uncovered a few minutes, then cover and refrigerate until thoroughly cold. Coldness is essential — the paste should be refrigerator-cold so it won’t melt the butter when combined in the next step.
3. 3

   Step 3: Beat butter and sugars

   While the paste chills, beat the room-temperature unsalted butter in a stand mixer fitted with the paddle (or a large bowl with a hand mixer) on medium-high until pale and fluffy, about 2–3 minutes. Reduce speed to low and add the sifted confectioners' sugar, vanilla, and salt; mix until incorporated and smooth, scraping the bowl as needed.

   For this step

   • 1 cupUnsalted butter, room temperature
   • 1 1/4 cupsConfectioners' (powdered) sugar, sifted
   • 1 1/2 teaspoonsVanilla extract
   • a pinchFine salt
   
4. 4

   Step 4: Incorporate the cooled paste

   With the mixer on low, add the chilled flour paste in 2–3 spoonfuls, beating well after each addition and raising the speed to medium-high to whip the frosting light and smooth. Continue beating 3–5 minutes until the frosting is silky, spreadable, and holds soft peaks. If the frosting seems too soft, chill briefly (5–10 minutes) and re-whip; if too firm, beat at room temperature until spreadable.
   
5. 5

   Step 5: Use and store

   Use immediately to frost a 9-inch two-layer cake or cupcakes — this batch makes enough to frost a 9-inch two-layer cake (about 8 slices). Store any leftover frosting in an airtight container in the refrigerator for up to 5 days; bring to room temperature and re-whip before using.
   

1. Whisk the all-purpose flour and granulated sugar into the cold milk in a small heavy-bottomed saucepan until smooth and lump-free. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency and just comes to a gentle boil, about 6–8 minutes. Remove from heat and scrape into a bowl, pressing a piece of plastic wrap directly on the surface to prevent a skin from forming; cool to room temperature, then chill until completely cold (about 30–40 minutes).
2. Allow the cooked flour paste to cool uncovered a few minutes, then cover and refrigerate until thoroughly cold. Coldness is essential — the paste should be refrigerator-cold so it won’t melt the butter when combined in the next step.
3. While the paste chills, beat the room-temperature unsalted butter in a stand mixer fitted with the paddle (or a large bowl with a hand mixer) on medium-high until pale and fluffy, about 2–3 minutes. Reduce speed to low and add the sifted confectioners' sugar, vanilla, and salt; mix until incorporated and smooth, scraping the bowl as needed.
4. With the mixer on low, add the chilled flour paste in 2–3 spoonfuls, beating well after each addition and raising the speed to medium-high to whip the frosting light and smooth. Continue beating 3–5 minutes until the frosting is silky, spreadable, and holds soft peaks. If the frosting seems too soft, chill briefly (5–10 minutes) and re-whip; if too firm, beat at room temperature until spreadable.
5. Use immediately to frost a 9-inch two-layer cake or cupcakes — this batch makes enough to frost a 9-inch two-layer cake (about 8 slices). Store any leftover frosting in an airtight container in the refrigerator for up to 5 days; bring to room temperature and re-whip before using.