Ermine frosting, with its light and silky texture, captures the essence of old-school elegance in dessert making. This charming concoction, often called “boiled milk” frosting, is a nod to the days when culinary simplicity translated into pure, luxurious taste. Let me tell you, mastering this frosting felt like uncovering a family secret, rich with tradition and shared memories.
The Tale of a Forgotten Recipe Card
It was during one of those late afternoons that I decided to tackle my grandmother’s legendary red velvet cake. Everything was going splendidly until I reached for the cream cheese and found none. My kitchen calm turned to chaos. Amid my frantic search for a substitute, a worn recipe card fluttered out from an old cookbook—a serendipitous moment. It was for ermine frosting, my grandmother’s favorite, yet somehow forgotten over time. With a hesitant start, I followed the steps meticulously, and what unfolded was nothing short of magical. The frosting was so perfect, so divinely smooth, it was hard to believe it wasn’t the original plan. It turned a near disaster into an unexpected triumph, making the cake not just memorable, but truly special.
Recipe for Ermine Frosting
Ingredients:
- 1 cup whole milk
- ¼ cup all-purpose flour
- Pinch of salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Equipment Needed:
- Medium saucepan
- Whisk
- Electric mixer with a bowl
- Spatula
- Measuring cups and spoons
Directions:
- Prepare the Base: In a medium saucepan, combine the milk, flour, and a pinch of salt. Over medium heat, whisk continuously until the mixture thickens to a smooth paste, about 5 to 7 minutes. Remove from heat and let cool to room temperature. To prevent a skin from forming on the mixture, cover it directly with plastic wrap.
- Cream the Butter and Sugar: In a large mixing bowl, use your electric mixer to beat the butter and sugar until light and fluffy, about 3 to 4 minutes. Ensure that the sugar is fully integrated and the mixture is no longer grainy.
- Combine the Mixtures: Gradually add the cooled milk mixture to the creamed butter and sugar, beating on high speed until the frosting is light and looks like whipped cream, which should take about 3 to 5 minutes. Stir in the vanilla extract just until combined.
- Frost Your Cake: Use the frosting immediately, or cover and refrigerate until needed. It spreads beautifully and works well for creating decorative designs.
Tips and Tricks
- Achieving Silky Smoothness: Ensure the milk mixture is completely cooled before mixing with the butter to prevent the frosting from separating.
- Storage Tips: Ermine frosting can be made ahead and stored in the refrigerator for up to a week. When ready to use, re-whip it until fluffy for the best texture.
Variations
- Chocolate Ermine Frosting: For a chocolate version, mix ½ cup of sifted cocoa powder into the flour and milk mixture.
- Coffee Infused: Dissolve 1 tablespoon of instant coffee in the milk before heating for a subtle coffee flavor.
FAQs
- Can I use skim milk instead of whole milk? Whole milk is recommended for the richest flavor, but 2% milk can be used if needed.
- What if my frosting is too runny? Chill the frosting in the refrigerator for about 30 minutes, then whip it again to achieve the desired consistency.
- Can I make this frosting without a mixer? While possible, using an electric mixer helps achieve a light and fluffy texture.
- How long will this frosting keep? Properly stored in the refrigerator, ermine frosting can last up to a week.
This delightful frosting not only honors the simplicity and richness of past culinary traditions but also brings a touch of elegance to any cake. Whether dressing up a classic red velvet or a simple vanilla sponge, ermine frosting promises a sweet return to nostalgic flavors with each creamy forkful. Enjoy the craft of making this exquisite frosting and indulge in its luxurious taste!
The Ultimate Guide to Ermine Frosting
Equipment
- Medium saucepan
- Whisk
- Electric mixer with a bowl
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup whole milk
- ¼ cup all-purpose flour
- Pinch of salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Base: In a medium saucepan, combine the milk, flour, and a pinch of salt. Over medium heat, whisk continuously until the mixture thickens to a smooth paste, about 5 to 7 minutes. Remove from heat and let cool to room temperature. To prevent a skin from forming on the mixture, cover it directly with plastic wrap.
- Cream the Butter and Sugar: In a large mixing bowl, use your electric mixer to beat the butter and sugar until light and fluffy, about 3 to 4 minutes. Ensure that the sugar is fully integrated and the mixture is no longer grainy.
- Combine the Mixtures: Gradually add the cooled milk mixture to the creamed butter and sugar, beating on high speed until the frosting is light and looks like whipped cream, which should take about 3 to 5 minutes. Stir in the vanilla extract just until combined.
- Frost Your Cake: Use the frosting immediately, or cover and refrigerate until needed. It spreads beautifully and works well for creating decorative designs.
Notes
-
- Achieving Silky Smoothness: Ensure the milk mixture is completely cooled before mixing with the butter to prevent the frosting from separating.
- Storage Tips: Ermine frosting can be made ahead and stored in the refrigerator for up to a week. When ready to use, re-whip it until fluffy for the best texture.
