Ermine Frosting (Flour Frosting)
Makes 50 ounces (1134 grams)
Adapted from Sugar Geek Recipes
1¾ cups (400 grams) granulated sugar
6 tablespoons (85 grams) all-purpose flour, sifted
2 cups (475 milliliters) whole milk
2 cups (450 grams) unsalted butter, room temperature
2 teaspoon vanilla extract
¼ teaspoon salt
In a medium saucepan, whisk together the sugar and flour over medium heat. Cook for about 2 minutes to toast the flour, stirring constantly, making sure you don’t burn it. Slowly add in the milk, whisking to combine.
Turn the heat up to medium-high. Bring the mixture to a simmer, whisking continuously until it is thick and pudding-like. This will be obvious and will take a few minutes. Once it's simmering, cook for one additional minute.
Transfer the mixture to a heat-proof bowl. Cover the bowl with plastic wrap so that it is touching the surface of the mixture making sure there aren’t air bubbles in between. This will prevent a skin from forming on the top of the mixture. Let the mixture cool in the refrigerator for a few hours or overnight.
Make sure the mixture is completely cool or it will melt your butter.
In a large mixing bowl, add your softened butter and mix, using either a stand or a hand mixer, on high until very light and fluffy, about 2-4 minutes. Scrape down the sides of the bowl if you need to.
Once the butter is fluffy, slowly add the flour mixture, one spoonful at a time, into your butter as you whip. Incorporating the flour mixture slowly ensures a smooth buttercream.
Once all of the flour mixture has been incorporated, add the vanilla extract and salt, and mix everything until creamy.
Use immediately to frost cooled cakes, cupcakes, or other desserts.
It’s best if used sooner, but it can be refrigerated for up to 4-5 days. Set it out at least 1 hour before you need to use it so it has time to softens and is easy to work with. If it’s lost some of its creaminess, whisk it together until creamy again.
Enjoy!