Ermine Frosting

1 . Stage

Make the milk paste: In a medium saucepan off of the heat, whisk the sugar, flour, and salt together. Slowly whisk in the milk. Set the pan over medium heat, whisking constantly, for 10 minutes. Eventually the mixture will come to a slow boil and thicken; it should have the consistency of pudding or a thick white sauce.

2 . Stage

Transfer milk paste to a bowl and cool: Scrape the milk paste into a bowl, press plastic wrap directly on the surface, and refrigerate until cool, about 1 hour.

3 . Stage

Beat in the butter: In a large bowl add the butter. Use an electric mixer to beat the butter just until smooth, about 1 minute. Retrieve the milk paste from the refrigerator. Continue beating the butter and add the cooled milk paste 1 tablespoon at a time, waiting until the first addition is fully incorporated before adding more. Stop periodically to scrape down the bowl with a silicone spatula. All in all, it will take about 5 minutes to incorporate the milk paste into the butter.

4 . Stage

Add the vanilla extract: When all the milk paste is beaten in, add the vanilla, and then beat on high speed for 2 minutes to fluff up the frosting.

5 . Stage

Use or store: Use the frosting right away or refrigerate up to 3 days. Let the refrigerated Ermine Frosting soften a bit before beating it until it’s fluffy and smooth, then proceed with decorating. You may also freeze the buttercream up to 6 months.