Ermine Frosting Recipe

Recipesfull introduces to you: Frosting and Icing Recipes. (Ermine Frosting Recipe). Light and creamy ermine frosting to compliment any cake. I use this instead of a cream cheese frosting on red velvet cake or cupcakes. The almond flavoring really compliments red velvet and offers an alternative if you're not fond of cream cheese frosting. It makes enough to frost 18+ cupcakes or a 3-layer cake.

Brief

Prep 10 mins

Cook: 5 mins

Additional: 30 mins

Total: 45 mins

Servings: 48

Yield: 3 cups

Ermine Frosting Recipe

Ingredients

1 cup milk

6 tablespoons all-purpose flour

1 cup white sugar

½ cup unsalted butter

at room temperature

½ cup vegetable shortening (such as Crisco®)

1 teaspoon vanilla extract

1 teaspoon almond extract

or more to taste

Dessert

Directions

Step 1

Cook milk and flour in a saucepan until thick and bubbling 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely about 30 minutes.

Step 2

Transfer cooled milk mixture into a large bowl. Add sugar butter shortening vanilla extract and almond extract. Whip frosting until creamy 5 to 10 minutes.

Nutritional Information

Ermine Frosting Recipe

Servings Per Recipe:48

Calories: 58.6

% Daily Value *

Protein: 0.3g 1%

Carbohydrates: 5.2g 2%

Sugars: 4.4g

Fat: 4.2g 6%

Saturated Fat: 1.8g 9%

Cholesterol: 5.5mg 2%

Vitamin A Iu: 68.7IU 1%

Niacin Equivalents: 0.1mg 1%

Folate: 2.1mcg 1%

Calcium: 6.7mg 1%

Magnesium: 0.8mg

Potassium: 9.5mg

Sodium: 2.4mg

Calories From Fat: 37.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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