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Modified Ermine Frosting
Transcript of Modified Ermine Frosting
1/4 c flour
3/4 c milk sauce béchamel melt butter in sauce pan and whisk in flour
cook until a light blond color has been achieved roux slowly whisk in milk until boiling
continue whisking until thick paste is formed béchamel transfer thickened béchamel to bowl
cover with plastic wrap,
make sure wrap covers surface of paste to prevent film from forming
refrigerate until cool throughout cool down 1 c granulated sugar
1 c butter
1 tsp vanilla butter cream whip room-temperature butter while incorporating sugar a little bit at a time
scrape down sides of the bowl frequently until sugar is completely incorporated cream together whip in cooled béchamel until light and fluffy
add vanilla and whip again whip it good