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Ermine Frosting

• Ingredients

  
  

  Cooked base

  1 ½ C whole milk (360g)
  7 ½ T all-purpose flour (60g)
  1 ½ C granulated sugar (300g)
  ¼ tsp fine salt

  
  

  Butter

  3 C unsalted butter, softened but still cool (about 65-68°F) (680g)

  
  

  Flavoring

  2 tsp vanilla extract

  2 tsp vanilla bean paste (optional but highly recommended)
  ⅛ tsp almond extract (optional - just enough to enhance the vanilla without tasting like almond)
  

  
  

  Instructions

  
  

  1. Make the roux

  In a medium saucepan, whisk together:

  • Flour
  • Sugar
  • Salt

  Gradually whisk in the milk until smooth.

  Cook over medium heat, whisking constantly.

  After about 5-8 minutes, it will thicken to the consistency of a very thick pudding.

  Cook for another minute after it reaches that stage to fully cook the flour.

  
  

  2. Cool completely

  Transfer the mixture to a shallow bowl.

  Press plastic wrap directly onto the surface so it doesn't form a skin.

  Cool to room temperature. It should not feel even slightly warm.

  This is the most important step.

  
  

  3. Beat the butter

  Beat the softened butter for 5 full minutes.

  It should become pale, fluffy, and almost doubled in volume.

  
  

  4. Add the pudding

  With the mixer on medium, add the cooled pudding one spoonful at a time.

  Don't rush this.

  When it's all incorporated, continue beating for another 5-8 minutes.

  The frosting transforms dramatically-it becomes glossy, airy, and almost mousse-like.

  
  

  5. Add flavorings

  Beat in:

  • Vanilla extract
  • Vanilla bean paste
  • Almond extract (if using)

  Mix another minute.

  
  

  Pro tips

  • Butter temperature matters. It should be soft enough to indent with a finger but not shiny or melting.
  • If the frosting looks curdled, keep beating. It often comes together after another minute or two.
  • If it's too soft because the butter got warm, refrigerate the bowl for 10-15 minutes, then beat again.

  
  

  Storage

  • Room temperature: up to 1 day (if your kitchen isn't very warm)
  • Refrigerator: up to 1 week
  • Before using chilled frosting, let it come close to room temperature and beat it again until fluffy.