This Vanilla Ermine Frosting boasts just enough sweetness, a satisfying hint of vanilla custard, and a whipped texture that’s light on the palate. Ermine frosting can be made into all sorts of yummy flavors, but vanilla is classic.

Ermine frosting is probably the most under-rated of all frostings ever! It’s an old-fashioned frosting, oddly named for a the brilliant white fur of a weasel-like creature called an “ermine.” So once we get passed that… Ermine frosting was the traditional choice to pair with red velvet cake before the common availability of cream cheese. So if you’re looking for a frosting that can stay out of fridge a little longer than Whipped Cream Cheese Frosting for The New South’s Red Velvet Cake, try Vanilla Ermine Frosting. It’s made out of simple ingredients you probably have in your kitchen right now.

Ingredient List:

• 1/2 cup + 2 tablespoons flour – a thickener
• 2 cups granulated sugar – sweetness of course
• 1/4 teaspoon salt – a flavor enhancer
• 2 cups whole milk – adds creaminess and needed liquid forthe cooking process
• 2 teaspoons vanilla extract – for that lovely vanilla flavor
• 2 cups butter, softened – creates a delicious base to bring the whole frosting together

This frosting will have two parts: the custard and the whipped butter. Ultimately, you’ll whip both into one mouth-watering frosting!

The Custard:

With a whisk, combine flour, sugar, and salt in a medium saucepan until smooth. Any little lump you see now, you will see in your frosting, so really go to town here.

Place the saucepan of dry ingredients over medium heat. Slowly pour in the milk and vanilla while continuing to whisk. Make sure to get the bottom corners of the pan while whisking and stirring so the whole mixture cooks at the same rate.

Stir constantly for several minutes until the mixture comes to a thick, pudding consistency. Remove from heat. Either continue to stir every few minutes as the mixture cools, or press plastic wrap on the surface of the mixture to prevent a film from forming. I usually just stir it every few minutes because I want all of the steam to evaporate. Less moisture = Thicker frosting.

This portion of the recipe can be made up to a few days before completing the frosting recipe. Once the custard comes to room temperature, just store in the refrigerator. I put the whole pot (covered of course) in the fridge. Before you’re ready to make the frosting, leave the custard at room temperature for an hour or so to warm up a smidge. It should be cool, but not cold.

The Butter:

When the butter has softened just a little bit on the counter (still slightly cool), put it in the bowl of an electric stand mixture and whip it. Whip it good!!! It should go from golden yellow butter to the faintest hint of color. This generally takes 3-5 minutes, but it’s a crucial step to creating the light, smooth frosting of your dreams!

This looks like yummy frosting, right? Nope – it’s just well whipped butter! On to the next step!

Make the Frosting:

Continue whipping the butter. Meanwhile, add the custard/pudding mixture to the butter about a tablespoon at a time. Scrape down the sides of the bowl several times during the process.

Whip til smooth and fluffy. Now is a good time for a little taste-test. MMMmmmmmmm! And frost away!!

Pro Tips:

• Both the butter and the custard should be cool (not cold) when whipped together. If the temperatures of the two aren’t close to the same, the frosting can curdle. If that happens, keep whipping and it’ll probably come back together. But curdle prevention is always best!
• Unlike many buttercreams, ermine cannot be rewhipped later. That only means that whatever is leftover after frosting the cake becomes a yummy walking-by-the-fridge-and-needed-a-little-something treat.