Hello Working Ladies, an article about Ermine frosting or a boiled frosting came across my email. I was intrigued and knew I had to try this recipe out and share it with you. It's a throw back white frosting. The base of this frosting involves making a roux. You start with milk, flour, sugar and salt and allow it to thicken.
Let me tell you, on the first attempt it was a win. Thick, smooth and fluffy. Plus I added cream cheese to it which is always a good thing. This frosting does involve a little more time but while the base is cooling you can go send some emails, talk to your hubby or help the kids. Check out the recipe below.
Ermine Cream Cheese Frosting
1 cup granulated sugar
1/2 cup all purpose flour
1 3/4 whole milk
3/4 tsp salt
3 tsp vanilla extract
1/2 tsp almond extract
1 stick of butter room temp
12 ounces or 1 1/2 blocks cream cheese
Combine flour, sugar and salt in a saucepan. Gradually whisk in milk. Turn burner onto medium high heat, whisking often. The mixture should thicken after about 4 minutes (look at video to see what it should look like). Lower the heat to medium and cook for another minute. Remove from stove and allow to cool for 1 1/2 hours.
Once cooled add your roux base mixture to a mixing bowl and use whisk attachment or beat with your hand mixer until smooth. Now add in the vanilla and almond extract. Then add in the butter one piece at a time and repeat with cream cheese. After you have added the butter and cream cheese scrape down the bowl and beat for 4 minutes.
I like to frost my cake then put it in the refrigerator to allow the frosting to harden. Use this on any cake of your hearts' desire, LOL.
This recipe is an adaption from the article, Golden Beet Cake with the Best Cream Cheese Frosting by Epicurious by Joe Sevier