Ermine Icing Recipe 455

Steps:

• Cook milk and flour together in a saucepan over medium-high heat, stirring constantly, until thickened to the consistency of pudding. Bring to a boil; pour into a heat-proof container. Lay a piece of parchment paper directly on the surface to prevent a skin from forming. Refrigerate for 8 hours to overnight.
• Cream sugar, butter, and salt together in a stand mixer or using a hand mixer until sugar granules disappear.
• Remove boiled milk mixture from the refrigerator and stir with a spatula to ensure there are no lumps. Slowly pour into the creamed butter, mixing on low speed until completely incorporated. Stop the mixer and scrape down the bowl. Increase speed to medium and beat until frosting is light and fluffy, 5 to 10 minutes. Beat in vanilla extract.

Steps:

• 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.

Steps:

• Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
• Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
• Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.

Steps:

• 1. Whisk flour into milk and place over medium heat in a small sauce pan. Cook mixture until thickened; remove from heat and add salt; Cover with plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate about an hour to cool. 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 an emulsion. You should have an extremely fluffy, light and buttery frosting when completed. Don't be alarmed if it looks a little curdled. The original recipe said that it is perfect when it looks this way. Enjoy!