Classic Lemon Ermine Frosting

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Ingredients

• 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

Instructions

1. In a medium saucepan whisk the milk, sugar, and flour until smooth and then place over medium-low heat.
2. Heat and whisk constantly until the mixture comes to a boil.
3. Continue cooking and whisking for about just one or two more minutes, until the mixture thickens but not browned.
4. 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).
5. 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.
6. Gradually add in the softened butter, a few slices at a time, until fully incorporated.
7. Once the butter is whipped in, whisk in the lemon juice, extract and zest.
8. 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.