Ermine Icing

Notes

• Ensure butter and pudding mixture are both at room temperature before combining. This helps prevent the emulsion from breaking.

Ingredients

• 5 tablespoons/40 grams flour
• 1 cup/200 grams granulated sugar
• Pinch of salt
• 1 cup/235 milliliters whole milk
• 1 teaspoon/5 milliliters vanilla extract
• 1 cup/230 grams unsalted butter, softened

Steps

1. In a small saucepan, whisk together flour, sugar, and salt. Slowly add the milk, whisking to ensure no lumps remain.
2. Cook mixture over medium heat, stirring frequently until it becomes very thick and almost puddinglike.
3. Remove from heat. Whisk in vanilla. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
4. Use a mixer to beat the butter until smooth and creamy. With the mixer on medium, add the cooled pudding mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.

Variation: Flavorings

• Grand Marnier: To the hot pudding mixture, add the zest of half an orange. To the butter/pudding mixture, add half a teaspoon of Grand Marnier and a quarter teaspoon of orange extract.
• Coffee: To the hot pudding mixture, add 2 tsp instant espresso powder, ¼ tsp cinnamon, and 1 tsp vanilla extract.

Variation: Strawberry

Substitutions:

• Use 25 g flour and 16 g corn starch instead of 40 g flour.
• Use 150 g sugar instead of 200 g.
• Use 120 mL milk and 120 g pureed strawberries instead of 235 mL milk.

Source

• https://cooking.nytimes.com/recipes/1016330-ermine-icing
• https://bakesbybrownsugar.com/fresh-strawberry-cake/