Why Make This Recipe

Ermine frosting, also known as boiled milk frosting, is a nostalgic treat that many bakers and dessert lovers cherish. Unlike traditional buttercream, this frosting is light and creamy, made with a unique cooked flour and milk mixture. Its texture is velvety, and the taste is incredibly smooth, making it the perfect topping for any cake, particularly red velvet and chocolate cakes. This frosting holds its shape well and is less sweet than other frostings, appealing to those who prefer a more balanced dessert.

How to Make Ermine Frosting

Creating the perfect ermine frosting is a simple yet rewarding process that yields deliciously fluffy results. Follow these steps to achieve frosting perfection.

Ingredients

1 cup whole milk
6 tablespoons all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
1 teaspoon pure vanilla extract

Directions

Whisk together whole milk and flour in a saucepan until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5–7 minutes.
Remove from heat and cool completely.
Beat softened butter and sugar together until light and fluffy, about 3–5 minutes.
Add the cooled milk-flour mixture to the butter and sugar, then beat until fluffy and smooth, about 5–7 minutes.
Add vanilla extract (or almond extract/citrus zest) and mix until combined.

How to Serve Ermine Frosting

Ermine frosting can be generously spread over cakes or cupcakes for a delightful finish. For an impressive presentation, use a piping bag to create beautiful swirls and designs. This frosting pairs exceptionally well with chocolate or red velvet cakes, complementing their flavors without overwhelming them. You can also use it to sandwich between cake layers, adding an extra layer of buttery goodness.

How to Store Ermine Frosting

Leftover ermine frosting can be stored in an airtight container in the refrigerator for up to five days. When you’re ready to use it, allow it to come to room temperature and give it a quick re-whip to restore its fluffy consistency. If you need to store it for longer, consider freezing it for up to three months. Just ensure it’s well-sealed to prevent freezer burn.

Tips to Make Ermine Frosting

Temperature is Key: Make sure your butter is softened but not melted when you start mixing. This ensures the frosting gets light and fluffy.
Don’t Rush the Cooking: Whisk the milk and flour mixture until it reaches a pudding-like thickness. If it’s too runny, your frosting won’t hold its shape.
Cooling Time: Allow the milk-flour mixture to cool completely before adding it to the butter and sugar. This prevents the butter from melting and keeps the texture light.

Variation

Experimentation is the spice of life when it comes to frosting! You can easily customize ermine frosting by adding different extracts, like almond or coconut, or even incorporating citrus zests for a fresh twist. For a chocolate version, simply add unsweetened cocoa powder or melted chocolate to the base mixture.

FAQs

1. Can I make ermine frosting in advance?
Yes, you can prepare ermine frosting in advance and store it in the refrigerator for up to five days. Just make sure to re-whip it before using.

2. Is ermine frosting suitable for decorating cakes?
Absolutely! Ermine frosting holds its shape well, making it perfect for decorating cakes and cupcakes with piping techniques.

3. Can I adjust the sweetness of ermine frosting?
Yes, if you find traditional ermine frosting too sweet, you can reduce the amount of sugar slightly. However, keep in mind that sugar helps maintain the structure and stability of the frosting.

Ermine Frosting

A light and creamy frosting made with a cooked flour and milk mixture, perfect for topping cakes like red velvet and chocolate.

Prep Time 30

Cook Time 10

Total Time 40

Serving Size servings

Ingredients

Frosting Base

1 cup whole milk
6 tablespoons all-purpose flour
1 cup unsalted butter, softened 2 sticks
2 cups granulated sugar
1 teaspoon pure vanilla extract or almond extract/citrus zest

Instructions

Preparation

Whisk together whole milk and flour in a saucepan until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5–7 minutes.
Remove from heat and cool completely.

Frosting Preparation

Beat softened butter and sugar together until light and fluffy, about 3–5 minutes.
Add the cooled milk-flour mixture to the butter and sugar, then beat until fluffy and smooth, about 5–7 minutes.
Add vanilla extract (or almond extract/citrus zest) and mix until combined.

Notes

For best results, ensure butter is softened, don’t rush the cooking, and allow the milk-flour mixture to cool completely. Leftover frosting can be stored for up to five days in the refrigerator, or frozen for up to three months.