Description
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.
Ingredients
- 1 ½ cups milk
- 6 tablespoons all-purpose flour
- 1 ½ cups white sugar
- ¾ cup unsalted butter
- 1 pinch salt to taste
- 1 tablespoon vanilla extract
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 8 hrs 25 mins
Servings: 48