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BackstoryThe Traditional frosting for Red Velvet cake, Ermine is also known as Boiled Milk or Butter Roux Frosting.
It has a boiled milk and flour base that is added to creamed butter and sugar. This gives you a rich but light taste with an ermine-like mouth feel, thus the name. Not quite a butter creme, but close. It's really quite a unique and delicious type of frosting, but does need to be refrigerated though as it does not stand up well to temps above 70 degrees.
I am sure this is part of the reason that it has been forsaken for the more modern Cream Cheese frosting (Which I LOVE on Carrot Cake). But I assure you, if you take the time to make this delicious frosting, you will NOT be disappointed.
- 1 cup Whole Milk
- 3 TB All Purpose Flour
- A pinch of Salt
- 1 cup unsalted Butter
- 1 cup Granulated Sugar
- 1 tsp Vanilla extract
- Whisk flour into milk and place over medium heat in a small sauce pan.
- Cook mixture until thickened, whisking constantly.
- Remove from heat and whisk in the Salt.
- Pout into a clean bowl and cover with plastic wrap on the surface. (This will stop the cooking and the plastic will prevent crusting)
- Set aside to cool slightly.
- In a stand mixer, begin creaming the butter and sugar until fluffy.
- Add vanilla extract and mix to combine.
- When milk mixture is slightly cooled; add 1 TB at a time to the creamed butter mixture while the mixer is running on medium speed.
- Slowly but surely the gluten will pull in the butter into a pseudo emulsion.
- You should have an extremely fluffy, light and buttery frosting when completed.