This is an amazing alternative to buttercream frosting. I first came across this in a packaged cake mix I found at HEB. It was amazing, so I had to find it, and I did. What a weird name, and it sounds really really weird also, but it's just the right amount of sweetness, and not completely saturated with butter.
Cooked Frosting - Ermine
Yield: Amount for 6" cake
prep time: 15
cook time: 1 hour
total time: 1:15
Ingredients
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup butter, softened
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, stir
together the sugar, flour and salt.
Whisk in milk until smooth.
- Cook over medium heat,
whisking constantly, until very thick, about 5-7 minutes.
- Remove from heat and pour
into medium bowl; press plastic wrap over top of mixture and sides of bowl
to seal completely and prevent a skin from forming.
- Let cool to room temperature,
takes about I to 1-1/2 hours. Once
cooled, beat butter with electric stand mixer (if available) at medium
speed for 5 minutes, until light and fluffy.
- Next, add milk mixture, I
tablespoon at a time, to whipped butter and beat until smooth, scraping
down bottom and sides of bowl often.
- Then add vanilla extract and beat for 3 more minutes, or until the ermine frosting reaches the consistency of whipped cream.
All photographs copyright Janet S. Grey.
2012-02-14
2012-02-14
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