1/2 cup all-purpose flour
2-1/2 cups whole milk
1-3/4 cups sugar
1/2 teaspoon salt
1-3/4 cups butter, softened
1-1/2 teaspoons vanilla extract
1. In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5 to 7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
2. In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.
Ermine frosting brings back memories of being in the kitchen with my grandmother. This old-timey frosting was her go-to for cakes when she didn't have cornstarch or cream cheese.
TOTAL TIME: Prep: 10 min. Cook: 10 min. + chilling
YIELD: 5 cups.
2 tablespoons: 60 calories, 4g fat (3g saturated fat), 11mg cholesterol, 50mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.