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

Author: Leona Konkel

Prep Time
5 minutes

Cook Time
35 minutes

Total Time
40 minutes

Course:

Dessert

Cuisine:

American

Keywords:

frosting

🧂 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

1 In a 2-quart saucepan, whisk together flour and sugar; this keeps your flour
from clumping. Stir in milk, and mix until dissolved.
2 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.
3 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.
4 Reduce the speed to low. Add the butter a few tablespoons at a time, adding more
once the previous addition has mostly disappeared.
5 Scrape everything down, and stir in the vanilla.
6 Beat on high for 4-6 minutes, until the frosting is creamy.
7 Frost cake immediately. Store frosted cake and leftover frosting in
refrigerator.
8 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.