Ermine (Cooked Flour Frosting) – Creamy vanilla frosting that requires no powdered sugar and is just a tad bit sweet. A great topping for your favorite dessert!
This frosting is ah-mazing! Once you try it, you may never go back to the basic vanilla buttercream again. It’s creamy, buttery and quite possibly, the best vanilla frosting ever.
Ingredients Needed
- Flour
- Milk
- Vanilla
- Butter
- Granulated sugar
Sugar
You will use granulated white sugar, not powdered sugar/icing sugar for this frosting!
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How to Make
- In a medium size saucepan, whisk together flour and sugar. Add in milk and cook the mixture over medium heat. While it’s cooking, whisk it constantly! This will prevent it from burning.
- Continue whisking and cooking until it’s thicken. You want it be the consistency of pudding. This could take anywhere from 3 to 6 minutes.
- Once it’s thick, transfer it to a mixing bowl for your electric mixer. Beat it for approx 10 or until the temperature is below 80 degrees.
- Then, add in the butter/vanilla and beat until it’s fluffy. This could take another 5 minutes or so.
Recipe Notes + Tips
- If your frosting is curdled or dense, it could be too cold. Place the bowl over a pot of warm water to soften it up. Then, continue beating.
- If the frosting is soupy, it could be too hot/warm. Place it in the fridge for 10-15 minutes to firm up. Then, again, continue beating.
- Store any leftover frosting in a covered container in the refrigerator. It is best used within 2-4 days.
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Ermine (Cooked Flour) Frosting
Creamy vanilla frosting that requires no powdered sugar and is just a tad bit sweet. A great topping for your favorite dessert!
Ingredients
- 5 TBSP flour
- 1 cup whole milk
- 1 cup ( 2 sticks) butter, softened, cut into pieces
- 1 cup granulated sugar
- splash of vanilla
Instructions
- In a saucepan, whisk together flour and sugar. Over medium heat, whisk in milk.
- Continue cooking, whisking constantly until the mixture is thickened. This could anywhere from 3-6 minutes.
- Remove from heat and transfer to a mixing bowl for an electric mixer.
- Beat the mixture for about 10 minutes or until the temperature is below 80 degrees.
- Lower the speed and gradually add in the butter pieces. Add in vanilla. Continue beating for about another 5 minutes until fluffy.
- Keep any leftovers in a covered container in the refrigerator.
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Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 367Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 36mgCarbohydrates: 81gFiber: 0gSugar: 71gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
I’ve honestly never heard of cooked flour frosting but it looks absolutely beautiful and holds its shape well. If you don’t mind my asking, what’s the point behind the cooked flour for buttercream? Does it make it more stable? Thank you!