My Classic Lemon Ermine Frosting recipe is bright, fluffy, and loaded with lemon flavor that you cannot resist.
- 2 cups (16floz/480ml) whole milk
- 1 ½ cups (12oz/340g) granulated sugar
- ½ cup (2½oz/71g) all-purpose flour
- 1 ½ cups (12oz/345g) unsalted butter (softened and sliced)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon extract
- 1 tablespoon lemon zest
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In a medium saucepan whisk the milk, sugar, and flour until smooth and then place over medium-low heat.
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Heat and whisk constantly until the mixture comes to a boil.
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Continue cooking and whisking for about just one or two more minutes, until the mixture thickens but not browned.
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Pour the mixture through a sieve and into a medium bowl. Place some plastic wrap over the surface of the mixture and let cool completely to room temperature (about 1 hour).
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Place the milk mixture in the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer) and whisk on medium speed.
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Gradually add in the softened butter, a few slices at a time, until fully incorporated.
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Once the butter is whipped in, whisk in the lemon juice, extract and zest.
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Use immediately or refrigerate until ready to use. Let come back up to room temperature and re-whisk before using for the best spreading consistency.