Grub Americana

Ermine Frosting

Red velvet cake

It does need to be refrigerated though, just like French and American ButterCreme, as it does not stand up well to temps above 70 degrees.

Whatcha Need:

  • 1 cup whole milk
  • 3 Tablespoons all-purpose flour
  • Pinch of Kosher salt
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla

Whatcha Do:

  1. Whisk flour into milk and place over medium heat in a small sauce pan.

  2. Cook mixture, whisking frequently, until thickened; (when a drizzle of the mixture leaves lines in the top for just a couple of seconds before “melting” back into the mass)

  3. Remove mixture from heat and whisk in salt; pour into a bowl to stop cooking, covering with plastic wrap on the surface to prevent crusting.

  4. In a stand mixer, begin creaming the butter and sugar until fluffy. Add vanilla and mix to combine. When milk mixture is slightly cooled; add 1 tablespoon 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 a pseudo emulsion or suspension and you should have an extremely fluffy, light and buttery frosting when completed.