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