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Modified Ermine Frosting

Light frosting made from a bechamel base. I listed it as modified due to the addition of butter to the flour in the first step. Normally the recipe only calls for 1/4 cup flour and 1 cup milk.

Brock Muench

on 8 September 2012

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Transcript of Modified Ermine Frosting

Ermine Frosting 1/4 c butter
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
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