Ermine Icing Recipe 455
ERMINE FROSTING
Light and creamy ermine frosting to compliment any cake. I use this instead of a cream cheese frosting on red velvet cake or cupcakes. The almond flavoring really compliments red velvet and offers an alternative if you're not fond of cream cheese frosting. It makes enough to frost 18+ cupcakes or a 3-layer cake.
Provided by Colleen Renzullo
Categories Desserts Frostings and Icings White
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
- Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 5.2 g, Cholesterol 5.5 mg, Fat 4.2 g, Protein 0.3 g, SaturatedFat 1.8 g, Sodium 2.4 mg, Sugar 4.4 g
ERMINE ICING
Originally known as ermine icing or butter roux icing, you can change up the flavor with any extract you want to try. I love adding peppermint extract for a pop of holiday flavor.
Provided by atp
Categories Desserts Frostings and Icings White
Time 8h25m
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 57.8 calories, Carbohydrate 7.4 g, Cholesterol 8.2 mg, Fat 3 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 6.8 mg, Sugar 6.6 g
ERMINE ICING
This is an old-fashioned icing, also called boiled-milk frosting. The results are as light as whipped cream but with much more character. It was the original icing for red velvet cake. For best results, you may want to double it: A little extra frosting never hurts.
Provided by Kim Severson
Categories dessert
Time 15m
Yield Frosts one cake, with 2 or 3 layers
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 674, UnsaturatedFat 15 grams, Carbohydrate 57 grams, Fat 49 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 31 grams, Sodium 110 milligrams, Sugar 54 grams, TransFat 2 grams
ERMINE ICING RECIPE - (4.5/5)
Provided by á-49368
Number Of Ingredients 6
Steps:
- 1. 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. 2. 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. 3. 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. YIELD Frosts one cake, with 2 or 3 layers
OLD-FASHIONED ERMINE FROSTING
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
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 60 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
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