Ermine Frosting is a type of buttercream that is cooked on the stove. It is light, fluffy, and has just the right amount of sweetness. It is decidedly less sweet than a standard buttercream, and pairs beautifully with practically any cake you can imagine!
In a medium sauce pan, whisk together flour and sugar over low heat. Cook for 2 minutes to let flour toast briefly.
Slowly whisk in milk and bring to a simmer over medium heat. A light layer of foam will form. Once it reaches a simmer, continue to cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat.
Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Let cool in the refrigerator for 1 hour.
In a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 to 3 minutes. Add in cooled, cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition.
Once all milk mixture has been added in, beat in vanilla ,and salt and continue beating until the frosting is thick and creamy and everything is well mixed in, about 1 to 2 minutes more.
Video
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Notes
This frosting can be left at room temperature for up to 6 hours, but otherwise does require refrigeration.