This is a recipe that we categorize as "easy/hard" I made a "boxed" Angel Food Cake, which lets face it doesn't get any easier. But…I made Ermine Buttercream Frosting which was the hard part. I'm going to challenge you to try this, something out of your comfort zone. Cooked frosting is a thing of the past. My Grandmother Zada OBrien Foley (for whom this website is named after) made many cooked frostings, and easy/hard cakes, she was my inspiration to try this frosting.Try it you may surprise yourself.
Ingredients
- 1/2 cup all-purpose flour
- 2 cups granulated sugar
- pinch of salt
- 2 cups milk
- 2 tsp vanilla
- 2 cups unsalted butter-room temperature
- 1 tsp almond extract (optional) (I added it and it was great)
Instructions
- Place sugar, flour, and salt into a medium saucepan. Whisk to combine.Add milk and vanilla, stir to combine. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking while stirring constantly for 1-2 minutes until mixture thickens to a pudding-like consistency. Remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture to prevent a skin from forming.Cool to room temperature. Using a mixer, beat the (room temperature) butter on high until it turns pale yellow and fluffy (3 minutes).Add the (room temperature) pudding mixture 1 Tbsp at a time, incorporating well after each addition. Add 1 tsp of almond extract (if adding it). Beat for 2-3 minutes until smooth and fluffy. Frost your Angel Food Cake or store in an airtight container in the refrigerator for up to a week. Allow buttercream to come to room temperature and rewhip before using.HAPPY EATING!!
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