Best Ermine Icing Recipes
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
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
I first found this recipe in a community cookbook linked with a red velvet cake. That was in the 70s and since then most recipes I have found for red velvet cake, have had creamed cheese frosting. Maybe because this one has to be kept refrigerated and takes a little longer to make. The original recipe said when this icing looks a...
Provided by Dee Stillwell
Categories Other Desserts
Time 20m
Number Of Ingredients 6
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!
ERMINE ICING FOR RED VELVET CAKE
This recipe has been posted here for play in CQ3 - New York. Found at website: http://cooking.nytimes.com/recipes/1016330-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. Hints: Your roux should be the consistency of paste. It will require a bit of time and a lot of whisking before you get a really thick paste. In addition to this the paste must be completely cooled before it is added to the other ingredients.
Provided by Baby Kato @BabyKato
Categories Other Desserts
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 pudding like.
- 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.
ERMINE ICING
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.
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
ERMINE ICING RECIPE
Try Ermine Icing! You'll just need 5 tablespoons/40 grams flour, 1 cup/235 milliliters whole milk, 1 teaspoon/5 milliliters vanilla extract, Pinch of salt...
Provided by @MakeItYours
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
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