Earlier than confectioners’ sugar was invented, house bakers needed to create creamy frostings by means of excessive warmth, just like the boiled, ethereal seven-minute frosting. From this custom got here ermine frosting, a cloud-like unfold that begins on the stovetop with a roux. Milk and flour thicken right into a pudding-like combination, which then chills within the fridge earlier than being whipped with butter and granulated sugar. The tip end result? A fluffy frosting that appears like whipped cream and seems like luxurious silk. Lengthy earlier than cream cheese frosting got here into the image, this was the frosting of selection for crimson velvet cake.
Ermine Icing
Makes about 3 cups
- 5 tablespoons (40 grams) all-purpose flour
- 1 cup (240 grams) chilly entire milk
- 2 teaspoons (8 grams) vanilla extract
- ¼ teaspoon kosher salt
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
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In a small saucepan, cook dinner flour and milk over medium warmth, whisking consistently, till thickened and pudding-like and an instant-read thermometer registers 170℉ (77℃) 4 to five minutes. Take away from warmth, and whisk in vanilla and salt. Pour right into a small bowl; cowl with a bit of plastic wrap, urgent wrap instantly onto floor to stop a pores and skin from forming. Refrigerate till fully cool, about 1 hour.
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Within the bowl of a stand mixer fitted with paddle attachment, beat butter till creamy and easy, about 2 minutes. With mixer on medium pace, slowly add sugar, and beat till easy and fluffy, 6 to 7 minutes. Slowly add cooked flour combination to butter combination, and beat till gentle and fluffy. (It ought to appear like whipped cream.) Use instantly.
