Ermine Icing
Makes about 3 cups
  • 5 tablespoons (40 grams) all-purpose flour
  • 1 cup (240 grams) cold whole milk
  • 2 teaspoons (8 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  1. In a small saucepan, cook flour and milk over medium heat, whisking constantly, until thickened and pudding-like and an instant-read thermometer registers 170°F (77°C), 4 to 5 minutes. Remove from heat, and whisk in vanilla and salt. Pour into a small bowl; cover with a piece of plastic wrap, pressing wrap directly onto surface to prevent a skin from forming. Refrigerate until completely cool, about 1 hour.
  2. In the bowl of a stand mixer fitted with paddle attachment, beat butter until creamy and smooth, about 2 minutes. With mixer on medium speed, slowly add sugar, and beat until smooth and fluffy, 6 to 7 minutes. Slowly add cooled flour mixture to butter mixture, and beat until light and fluffy. (It should look like whipped cream.) Use immediately.
Recipe by Bake from Scratch at