Ingredients
Units
Scale
- 200 grams (1 Cup) Granulated Sugar
- 4 Tablespoons All-Purpose Flour
- 80z (1 Cup) Whole Milk
- 8oz (1 Cup) Salted Butter, softened*
- 1 Teaspoon Pure Vanilla Extract
Instructions
- In a large pot over low to medium heat whisk together the granulated sugar and flour, making sure there are no flour lumps. Then slowly stream in the milk you want to whisk the whole time, the mixture should be smooth and slowly start to thicken. It’s going to take a couple of minutes for the mixture to thicken. The mixture is ready when you can draw a line in the pan and it doesn’t immediately cover itself.
- Pour the pudding mixture into a heat-proof container, and place a piece of plastic wrap directly on top to prevent a skin from forming and chill the pudding. The pudding must be cool just below room temperature before you can start using it in the butter.
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld whisk mixer beat the butter until light and fluffy, scrape down the sides of the bowl to ensure all of the butter is light and fluffy. Then add the pudding mixture one tablespoon at a time mixing until fully combined and light and fluffy. Start on low speed and increase to medium-high once all of the pudding has been added. Scrape down the sides the bowl, then add the vanilla bean paste and mix to combine. Once fully combined, I use a spatula to scrape the bowl and push out any air bubbles and then your ermine frosting is ready to be used. You can use a piping tip to create a design or you can spread it with a spoon, knife or spatula.
- Save leftovers in an airtight container in the fridge for up to a week. You may need to re-whip the frosting before using it.
Notes
* You could use unsalted butter and add 1/4 teaspoon of salt to the recipe.
- Prep Time: 20 Minutes
- Cool Time: 2 Hours
- Cook Time: 5 Minutes
- Category: Dessert
- Method: Mix
- Cuisine: American
