Recipes

Ermine Frosting (Butter Roux or Boiled milk Frosting)

Filling  Frosting  Southern US 

• 1 cup Whole Milk
• 3 TB AP - Flour
• A pinch of Salt
• 1 cup unsalted Butter
• 1 cup Sugar
• 1 tsp Vanilla extract

Whisk flour into milk and place over medium heat in a small sauce pan.

Cook mixture until thickened; remove from heat and add salt;

Set aside to cool slightly

In a stand mixer, begin creaming the butter and sugar until fluffy.

Add vanilla

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.

Traditionally use on Red Velvet cake. This is a boiled milk and flour base that is added to creamed butter and sugar. It has a rich but light taste with an ermine-like mouth feel, thus the name. Not quite a butter cream but close. It's really quite a unique type of frosting. It 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.