Ermine icing

Ermine Icing

Ermine icing, also known as boiled-milk frosting or flour buttercream, is a light and fluffy buttercream that originated in the Southern United States. It is traditionally used to frost red velvet cake, but can be used on a variety of other cakes and cupcakes.

History

Ermine icing is believed to have originated in the Southern United States during the Great Depression. It was a cost-effective alternative to more expensive icings made with large amounts of butter and sugar. The name "ermine icing" is thought to come from the icing's white, smooth and luxurious texture, which is reminiscent of the fur of an ermine.

Preparation

Ermine icing is made by first cooking a mixture of flour and sugar in milk until it forms a thick paste. This paste is then cooled and beaten into softened butter until it becomes light and fluffy. The result is a smooth, creamy icing that is less sweet than traditional buttercream icing.

Usage

Ermine icing is traditionally used to frost red velvet cake, a popular dessert in the Southern United States. However, its light and fluffy texture makes it a versatile icing that can be used on a variety of cakes and cupcakes. It can also be flavored with different extracts and colors for added versatility.

See also

• Buttercream
• Red velvet cake
• Cupcake
• Southern United States