Ermine Frosting

• temps total: 45 minutes

Ingrédients

2 cups whole milk

2/3 cup all-purpose flour

2 cups sugar

1 teaspoon kosher salt

2 cups unsalted butter

2 teaspoons vanilla extract

Instructions

Cook flour and milk: Whisk together milk and flour in small saucepan until smooth. Whisking constantly, cook over low heat for 2 to 3 minutes or until it reaches the consistency of pudding.

Add sugar: Remove from heat, add sugar and salt, and whisk until sugar dissolves.

Chill flour mixture: Scrape into medium-size bowl and press a piece of plastic wrap or waxed paper directly on the surface to prevent a skin from forming. Refrigerate until cooled, about 30 minutes.

Whip butter: Place butter in a large metal bowl and beat with mixer set to medium speed until light and creamy, about 2 minutes.

Combine butter and flour mixture: With mixer running, add cooled flour mixture in heaping spoonfuls. Beat in vanilla. Scrape bowl with a rubber spatula.

Beat frosting: Switch to whisk attachment if your mixer has one. Beat frosting on medium-high speed until light and fluffy with the consistency of stiffly whipped cream. Use immediately.