Baked by an Introvert
Jen Sobjack
Ermine Frosting is an old-fashioned buttercream, also known as “boiled milk frosting” or “flour frosting.” It’s made with sugar, flour, milk and butter! It’s a great alternative for those who like a less-sweet frosting.
Whisk the flour and sugar together in a medium saucepan. Heat over medium heat for about 2 minutes to toast the flour. Take care not to burn it.
Slowly whisk in the milk until well combined. Bring the mixture to a simmer over medium-high heat, whisking constantly until very thick and almost pudding-like.
Press the mixture through a fine mesh sieve set over a heatproof bowl. Cover with plastic wrap so that it is touching the surface to prevent a skin from forming on the top of the mixture. Refrigerate for 2 hours or overnight. The mixture should be completely cool or it will melt the butter.
In the bowl of a stand mixer fitted with the whisk attachment or with a handheld electric mixer, beat the butter on high speed until light and fluffy, about 2-3 minutes.
With the mixer running, gradually drop spoonfuls of the flour mixture into the bowl. Allow each addition to fully incorporate before adding the next. Beat in the vanilla and salt.