Light and creamy ermine frosting to compliment any cake. I use this instead of a cream cheese frosting on red velvet cake or cupcakes. The almond flavoring really compliments red velvet and offers an alternative if you're not fond of cream cheese frosting. It makes enough to frost 18+ cupcakes or a 3-layer cake.

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
30 mins
total:
45 mins
Servings:
48
Yield:
3 cups
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Ingredients

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

Directions

Instructions Checklist
  • Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.

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  • Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

Nutrition Facts

59 calories; protein 0.3g 1% DV; carbohydrates 5.2g 2% DV; fat 4.2g 6% DV; cholesterol 5.5mg 2% DV; sodium 2.4mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/13/2020
I this icing for most of my cakes, with the exception of using all shortening instead of butter and shortening. Needs mixed for a long time to dissolve the sugar. I use double batches for layer cakes. Mostly because my family eats it with a spoon will im trying to finish the cake. Have tried substituting powdered sugar to reduce the mixing time but it's not the same taste. Read More
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