Ermine Frosting
Ermine frosting, also known as cooked flour frosting or roux frosting, is a less sweet alternative to buttercream. It's creamy, silky, and delicious. This egg-free frosting is my go-to recipe for any cake I make.
Servings: 18
Calories: 114kcal
Equipment
- wire whisk
- mixer
- thermometer
Ingredients
- ¾ cup granulated sugar (150 grams)
- ¼ cup flour (30 grams)
- 1 cup milk (227 grams/8 ounces)
- 12 tablespoons unsalted butter (170 grams; at room temperature)
- 2 teaspoons vanilla extract
Instructions
- In a 2-quart saucepan, whisk together flour and sugar; this keeps your flour from clumping. Stir in milk, and mix until dissolved.
- Cook over medium heat, whisking constantly and scraping the bottom, until the mixture comes to a bubble in the center and has thickened to a pudding-like consistency. This takes me around 10 minutes for a single batch, and around 13 minutes for a double batch.
- Scrape the mixture to the bowl of a stand mixer. Using the paddle attachment, beat on medium high for around 10-15 minutes, until the temperature cools to around 80F.
- Reduce the speed to low. Add the butter a few tablespoons at a time, adding more once the previous addition has mostly disappeared.
- Scrape everything down, and stir in the vanilla.
- Beat on high for 4-6 minutes, until the frosting is creamy.
- Frost cake immediately. Store frosted cake and leftover frosting in refrigerator.
- The frosting is best if you give it a chance to set in the refrigerator before you eat it. Let the cake warm at room temperature for a few minutes before eating.
Notes
Frosting may look grainy after a few days, but still tastes good. Leftover frosting deflates and does not spread well, but is still tasty.
I do not recommend any substitutions for this recipe.
For an almond-flavored frosting, use 1 ¼ teaspoons almond extract and ½ teaspoon vanilla.
This makes enough frosting for 18 cupcakes, a single layer cake, or a 9x13-inch cake, without excessive frosting. [Cupcakes in photos in this recipe have more frosting than I preferred.] Increase the ingredients by 50% for 24 cupcakes; that may be enough for a double layer cake, but I recommend doubling the recipe to be safe.
For frosting lovers, consider this recipe as written to frost 12 cupcakes or a single layer cake. Increase ingredient quantities by 50% for a 9x13-inch cake, and double for 24 cupcakes or a double layer cake.
This frosting deflates easily, and so is not good for decorating or piping.
I hate to use the mixer to cool the mixture, but it will take over an hour to get the temperature of the freshly-boiled mixture to 80F. This is not food-safe since the frosting contains dairy.
Adapted from King Arthur Baking.
Calorie count calculated in MyNetDiary, assumes 2% milk, and is an estimate only.
Nutrition
Calories: 114kcal
