Maple Frosting with a Cooked Flour Base
This frosting uses a cooked flour base - sometimes called an Ermine frosting - which makes it very stable. The flavor comes from real maple syrup that is cooked directly into the flour base; this process concentrates the flavor and results in a rich texture that isn't overly sweet.
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Ingredients
For the Maple-Flour Base
- 3/4 cup + 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 cup + 2 tablespoons pure maple syrup Use Grade A: dark or very dark for best flavor
- 1 cup granulated sugar
- 1 1/2 teaspoons Diamond Crystal kosher salt
For Finishing the Frosting
- 3 cups unsalted butter 6 sticks, cold but pliable
- 1 tablespoon vanilla extract
Instructions
- Whisk flour, sugar, and salt in a large saucepan.
- Gradually whisk in milk until smooth, then whisk in maple syrup.
- Cook over medium heat, stirring constantly with silicone spatula until very thick and mixture clumps on spatula, about 30-35 minutes.
- Transfer to bowl and cover surface with plastic wrap.
- Cool completely at room temperature or in refrigerator with occasional stirring.
- Beat butter in stand mixer with whisk attachment until light and nearly white.
- Add cooled maple base one spoonful at a time, mixing fully between additions.
- Add vanilla extract and whip until stiff peaks form.
Notes
If frosting separates, warm bowl exterior gently while mixing until smooth. Use Grade A dark or very dark maple syrup for best flavor.
Tried this recipe?Leave a comment below & let me know!