Chocolate Ermine Icing
This recipe was developed for a friend who wanted a "milk chocolate icing that isn't too sweet." It's based on an old-fashioned cooked-flour frosting known as ermine icing, which is sort of a pudding-turned-buttercream with a texture very similar to that of whipped cream. Since it doesn't rely on sugar for its structure, it can be as sweet as you want it.Ermine icing, by the way, is the original icing for Red Velvet Cake.
- 1 cup granulated sugar 200 g
- 5 tablespoons all-purpose flour 39 g
- 1/3 cup Cocoa, unsweetened
- 1 cup Whole milk
- 1 cup Butter, softened (about 70°F) 225 g
- 2 teaspoons vanilla extract
- In a medium saucepan, whisk together the sugar, flour and cocoa.
- Add the milk and cook over medium heat, whisking constantly, until the mixture comes to a boil and has thickened to a pudding-like consistency, about 3 to 6 minutes.
- Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with the beater attachment. Beat at medium-high speed for about 10 to 15 minutes, until it’s below 80°F.
- Reduce the speed to low and, with the mixer running, add the butter a few tablespoons at a time. Scrape down the sides of the bowl as needed, to make sure the butter is thoroughly incorporated.
- Once all the butter has been mixed in, add the vanilla.
- Increase the mixer speed to high. Beat the frosting for 4 to 6 minutes, until it’s light and fluffy.
- If the frosting feels dense, curdled, or greasy, it’s too cold. Gently warm the mixture by setting the bowl over a pan of steaming-hot water for a few minutes (just until you see the edges begin to soften/melt), then re-whip until smooth. If the frosting feels soupy or loose, it’s too warm. Chill for 15 to 20 minutes in the refrigerator before re-whipping.