Ermine Frosting (a.k.a. Boiled Milk Frosting)

Many have never known red velvet cake to go with anything other than cream cheese frosting — but discover this: ermine icing, aka "boiled frosting," is in fact the original pairing for the crimson cake. Though neither name sounds all that appetizing, the frosting itself is all too finger-licking good. It's a cross between buttercream and whipped cream frosting, subtly sweet, and very, very buttery. It is eggless, so there's no custardy flavor or yolk-y color—only the clean taste of fresh milk and butterfat (a combination that, unsurprisingly, tastes much like whipped cream).

Ermine frosting (also called roux frosting or boiled milk frosting) is made by cooking flour and sugar with milk to make a sweet paste. This paste is then whipped into softened butter until light and fluffy. Vanilla and salt is added for flavoring. This frosting does not have eggs in it so it’s a fantastic alternative to Swiss Meringue Buttercream if you want a light frosting but can’t have eggs. The frosting is super smooth and creamy. A nice light vanilla flavor and no hint of a flour taste.

This frosting can be left at room temperature for 6 hours as long as it’s not too hot. You shouldn’t have any buttercream in high heat. Because it does contain milk then leftovers should be refrigerated for up to a week or frozen for up to 6 months. Ermine frosting should be eaten at room temperature. Bring your cake out of the fridge for an hour or two before consuming.

Ermine Frosting
from https://www.wilton.com/

A reviewer used coconut milk in place of regular milk for a coconut cake.

1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
1 cup butter, softened
1 teaspoon vanilla extract

In a medium saucepan, stir together the sugar, flour and salt. Whisk in milk until smooth.

Cook over medium heat, whisking constantly, until very thick, about 5-7 minutes.

Remove from heat and pour into medium bowl; press plastic wrap over top of mixture and sides of bowl to seal completely and prevent a skin from forming. Let cool to room temperature, takes about 1 to 1-1/2 hours. Make sure the mixture is completely cool or it will melt your butter.

Once cooled, beat butter with electric stand mixer (if available) at medium speed for 5 minutes, until light and fluffy.

Next, add milk mixture, 1 tablespoon at a time, to whipped butter and beat until smooth, scraping down bottom and sides of bowl often.

Then add vanilla extract and beat for 3 more minutes, or until the ermine frosting reaches the consistency of whipped cream.

Makes 2 cups

Notes:

• This recipe makes about enough ermine frosting to cover and decorate a single 6-inch round cake.
• To speed up cooling: Speed up cooling to room temperature by putting the mixture in the fridge, but don’t let it chill to below room temperature.
• To store: Store any excess ermine frosting in the fridge and re-whip before using again.