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This recipe is for an ermine frosting, also known as boiled milk frosting, which is traditionally used for red velvet cake. It is silky smooth with less sweetness than buttercream. The recipe yields about 3 cups of frosting, enough to frost a two layer cake, sheet cake, or cupcakes. It involves cooking milk, sugar, flour and salt into a thick paste, then mixing it into softened butter along with vanilla extract. The finished frosting should be light and fluffy like whipped cream.

Author

charlenelaz

Language

EN