Ermine Icing

By KIM SEVERSON This is an old-fashioned icing, also called boiled-milk frosting. The results are as light as whipped cream but with much more character. It was the original icing for red velvet cake.
Photo by Lesley W.
Adapted from nytimes.com

PREP TIME

--

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Adapted from nytimes.com

Ingredients

  • 5

    tablespoons/40 grams flour

  • 1

    cup/235 milliliters whole milk

  • 1

    teaspoon/5 milliliters vanilla extract

  • Pinch of salt

  • 1

    cup/ 230 grams unsalted butter, softened

  • 1

    cup/200 grams granulated sugar

Directions

1. Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike. 2. Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming. 3. Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream. YIELD Frosts one cake, with 2 or 3 layers

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