Ermine Frosting
Ingredients
- ½ cup all-purpose flour
- 1 ½ cups whole milk
- 1/8 teaspoon salt
- 1 ½ teaspoons pure vanilla extract
- 3 sticks (1 ½ cups) unsalted butter, softened
- 1 ½ cups granulated sugar
Instructions
- In a medium saucepan, whisk together flour, milk, vanilla and salt until smooth.
- Turn heat to medium-high and, whisking constantly, cook until mixture becomes thick like a pudding, approximately 2-3 minutes.
- Remove from the heat and whisk in vanilla.
- Scrape into a heatproof bowl and cover surface of pudding with plastic wrap to prevent a skin from forming.
- Cool mixture completely in the refrigerator for approximately 30 minutes. You can also place the bowl in the freezer to cool or over an ice-water bath.
- In the bowl of an electric mixer using the whip attachment, beat the butter and sugar until light and fluffy.
- Add spoonfuls of the cooled pudding and continue to beat until frosting looks light and fluffy.
- Use at once.
Notes
Makes approximately 4 cups or enough to fill and frost a 2 layer, 9-inch cake