Ermine Frosting Recipe

Introduction

Ermine frosting is a classic, fluffy buttercream made with a cooked milk and flour base. It’s silky smooth and less sweet than traditional frostings, making it perfect for cakes that need a light, creamy finish.

Ingredients

• 1 cup (245 g) whole milk
• 5 tablespoons all-purpose flour
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes until the mixture thickens to a very thick pudding consistency and coats the back of a spoon. Remove from heat and let cool to room temperature.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula.
3. Step 3: Add the cooled milk mixture to the creamed butter and sugar. Beat on medium-high speed until the frosting is light and fluffy, 2-3 minutes, scraping the bowl as needed.
4. Step 4: Switch to the whisk attachment, add the vanilla extract, and mix on high speed for 7-8 minutes until the frosting is smooth and creamy.

Tips & Variations

• Make sure the milk mixture is completely cooled before adding to the butter to prevent melting the butter and separating the frosting.
• Use unsalted butter for better control of sweetness and flavor.
• For a chocolate variation, add 1/4 cup of cocoa powder to the milk and flour mixture while cooking.
• Adjust vanilla extract to taste; a little almond extract can also add a nice twist.

Storage

Store ermine frosting in an airtight container in the refrigerator for up to 5 days. Before using, bring it to room temperature and re-whip with a mixer to restore its fluffy texture. It can also be frozen for up to 2 months; thaw overnight in the fridge and re-whip before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is ermine frosting the same as boiled milk frosting?

Yes, ermine frosting is often called boiled milk frosting because it involves cooking milk and flour together to create the base.

Can I make this frosting without a stand mixer?

While a stand mixer makes it easier to achieve the right texture, you can use a hand mixer or whisk vigorously by hand, but it will take more time and effort to get the frosting light and fluffy.

Ermine Frosting Recipe

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4.4 from 82 reviews

Ermine frosting is a classic, silky smooth buttercream made by cooking flour and milk into a pudding-like base, then whipping it with butter and sugar to create a light, fluffy, and creamy frosting. It has a subtle vanilla flavor and a less sweet, less dense texture compared to traditional buttercreams, making it perfect for cakes and cupcakes.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: Enough to frost a 2-layer 8-inch cake or 12-16 cupcakes
• Category: Frosting
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 1 cup (245 g) whole milk
• 5 tablespoons all-purpose flour
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract

Instructions

1. Cook milk with flour. In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes until the mixture thickens, becomes smooth with no lumps, and resembles a very thick pudding that will coat the back of a spoon. Remove from heat and cool to room temperature.
2. Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on medium speed for 2-3 minutes until the mixture is light and fluffy. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
3. Mix in cooled milk mixture. Add the cooled milk and flour mixture to the creamed butter and sugar. Beat on medium-high speed for 2-3 minutes until the frosting becomes light and fluffy. Scrape down the bowl sides as needed to ensure all ingredients are well incorporated.
4. Whip with vanilla extract. Switch to the whisk attachment on the mixer, add the vanilla extract, and whip the frosting on high speed for 7-8 minutes until the frosting is smooth, creamy, and glossy.

Notes

• Make sure to cook the milk and flour mixture thoroughly to avoid a chalky texture in the frosting.
• Cooling the cooked mixture completely before combining with the butter is essential to prevent the butter from melting.
• Use room temperature butter for best creaming results and smooth texture.
• This frosting is less sweet than traditional buttercream, providing a delicate balance for layered cakes or cupcakes.
• Can be stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.

Keywords: Ermine Frosting, Buttercream Frosting, Classic Buttercream, Light Buttercream, Cake Frosting, Creamy Frosting