Earlier than confectioners’ sugar was invented, house bakers needed to create creamy frostings by way 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 top end result? A fluffy frosting that appears like whipped cream and looks like luxurious silk. Lengthy earlier than cream cheese frosting got here into the image, this was the frosting of alternative for purple 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 continuously, 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 chunk of plastic wrap, urgent wrap straight onto floor to stop a pores and skin from forming. Refrigerate till utterly cool, about 1 hour.
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Within the bowl of a stand mixer fitted with paddle attachment, beat butter till creamy and clean, about 2 minutes. With mixer on medium velocity, slowly add sugar, and beat till clean and fluffy, 6 to 7 minutes. Slowly add cooked flour combination to butter combination, and beat till mild and fluffy. (It ought to appear to be whipped cream.) Use instantly.
