Ermine Icing

Rating: 5 stars
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

By atp

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
48
Yield:
3 cups
Nutrition Info
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

Per Serving:
58 calories; protein 0.4g 1% DV; carbohydrates 7.4g 2% DV; fat 3g 5% DV; cholesterol 8.2mg 3% DV; sodium 6.8mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

ilovemymarine
Rating: 5 stars
06/11/2020
this icing is delicious and worth the time to make. Read More
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lela
Rating: 5 stars
02/24/2019
This is my favorite frosting on a fluffy chocolate cake! Read More
ROSEP47
Rating: 5 stars
02/25/2019
This is very similar to a recipe I've had since the 1960's. It was much older than that and came with a red velvet cake recipe. The main difference in the way it was written was that it was not chilled but only allowed to come to room temperature. I have found by experimenting that you can speed up the first step a great deal by including part of the butter right away following the procedure you'd use for a basic white sauce. The outcome is the same and you don't have to stand and stir nearly as long. Look up basic white sauce recipes to see what I mean. This is an amazing frosting almost like whipped cream but gets hard in the refrigerator. Bring to room temp to serve. Read More
Brynda
Rating: 5 stars
02/24/2019
I love this recipe. It is wonderful. However do not make it on a day with high humidity! The frosting soaks into the cake. But on a cool day....it is absolutely fantastic. Read More
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sis.russo@rcn.com
Rating: 5 stars
02/24/2019
FINALLY I FOUND MY MOM'S OLD COOKED ICING RECIPE FOR MY FAVORITE ICING IN THE WORLD! WITH MOM GONE NOW I THOUGHT WOULD NEVER HAPPEN. - THANK YOU FOR ALLOWING THIS GREAT "NOT TOO SWEET" PERFECT ICING TO GET OUT TO EVERYONE AGAIN. - JUST A LITTLE TRICK THAT MOM WOULD DO TO NOT HAVE TO WAIT SO LONG FOR THE COOKED FLOUR/MILK TO THICKEN WAS THAT SHE COOKED IT SLIGHTLY LONGER UNTIL IT STARTED TO THICKEN....WHILE THE CAKE WAS BAKING IN THE OVEN THE ICING WAS CHILLING IN THE REFRIGERATOR BY THE TIME THE CAKE WAS DONE AND COOLED ENOUGH TO ICING THE ICING WAS READY! - also know that any type of milk may be used like I use soy milk or coconut milk. ps: Made sure to continue stirring the milk/flour mixture while cooking always use cold milk to start that's the secret to this perfect icing! It's totally worth the extra time for icing like no other! Read More
grandma ikki
Rating: 5 stars
02/25/2019
I have been making this frosting for probably 30 years and it surprises everyone with how fluffy it is. I do add more vanilla than called for. I also add the flour mixture by the spoon full beating well between each addition probably takes about 5 minutes to add it all in. For chocolate I will add about 1/2 Cup of chocolate chips to the hot milk mixture. I do not cool overnight I just cool it while the cake is baking. Read More
blackhighheels
Rating: 5 stars
11/04/2019
This is my favorite frosting ever. It is completely worth the extra work. Read More
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ilovemymarine
Rating: 5 stars
06/11/2020
this icing is delicious and worth the time to make. Read More
Tracey Elkins Carneal
Rating: 5 stars
02/25/2019
I use this frosting for my Red Velvet and chocolate cake light creamy not to sweet. Read More
Paula A. Tyson
Rating: 5 stars
05/08/2020
I’ve been making this frosting for many years, it’s always a tasty treat! Try adding Peanut Butter, our favorite! Read More
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