Ermine frosting brings back memories of being in the kitchen with my grandmother. This old-timey frosting was her go-to for cakes when she didn't have cornstarch or cream cheese. —Rashanda Cobbins, Milwaukee, Wisconsin
Ingredients
- 1/2 cup all-purpose flour
- 2-1/2 cups whole milk
- 1-3/4 cups sugar
- 1/2 teaspoon salt
- 1-3/4 cups butter, softened
- 1-1/2 teaspoons vanilla extract
Directions
- In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5-7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
- In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.
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