ERMINE FROSTING
- 4 tablespoons cake flour / Maizena
- 1 cup milk
- 1 cup white sugar, or less if prefer
- 200 g butter, room temperature
- 1 teaspoon vanilla essence
Remove the butter the previous night from the fridge.
Mix the flour, milk and sugar in a pot to form a paste.
Cook on low heat until it has the consistency of cooked custard.
Turn off the heat and cool the mixture at room temperature.
When completely cooled, pass the custard through a sieve to remove lumps.
Whip the custard with a hand whisk / electrical beater and keep aside.
Beat the butter ’till fluffy and light in color and doubles in volume.
Add the cooled custard, 1 tablespoon at a time, to the butter while beating.
Do this ’till all the custard is incorporated into the butter.
Beat ’till soft peaks form, add the vanilla essence and mix.
Use this cooked icing to decorate cakes and cupcakes just fill a piping bag and draw designs as desire.
Notes:
If you feel it’s very runny don’t panic, just keep the icing in the fridge until it sets again, then use.
If you left it in the fridge for to long and it became harder then you want, no problem just keep the filling at room temperature ’till it becomes according to your choice.
Use it all at once or keep in the fridge for 3 days. When needed, bring to room temperature, whip and use.
This icing is enough to cover a 15.5 cm round or square and 7.5 cm high cake.
Recipe posted: Lindi Ouwerling
Photo: Carli Fourie
