Ermine Frosting: The Silky Secret to Not-Too-Sweet Cakes

👩‍🍳 Instructions

1. 1

   In a medium, heavy-bottomed saucepan, whisk together the granulated sugar, all-purpose flour, and salt until well combined and no lumps remain.
2. 2

   Gradually pour in the whole milk, whisking constantly to create a smooth, lump-free mixture.
3. 3

   Place the saucepan over medium heat. Cook, whisking continuously, until the mixture thickens and comes to a gentle boil. Continue to cook and whisk for 1-2 minutes after it starts boiling, until it is very thick, smooth, and resembles a pudding. It should coat the back of a spoon thickly.
4. 4

   Transfer the cooked flour paste to a shallow bowl or baking dish. Press a piece of plastic wrap directly onto the surface of the paste to prevent a skin from forming. Allow it to cool completely to room temperature (this can take 2-3 hours on the counter, or you can refrigerate it, stirring occasionally, to speed up the process). It is crucial that the paste is completely cool.
5. 5

   Once the flour paste is completely cool, place the softened unsalted butter in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer). Beat the butter on medium-high speed for 5-7 minutes, until it is very pale in color, incredibly light, and fluffy, almost doubled in volume.
6. 6

   With the mixer running on low speed, add the cooled flour paste to the whipped butter, one spoonful at a time. The mixture may look curdled or separated initially, but continue beating. Increase the speed to medium-high and beat for another 5-10 minutes until the frosting is smooth, light, and fluffy, resembling soft-serve ice cream.
7. 7

   Add the pure vanilla extract and beat for another minute until fully incorporated. Taste and adjust sweetness or add more vanilla if desired. Use immediately or store as directed.