Ermine frosting, also known as boiled milk frosting or flour frosting, is a classic frosting that has a smooth, creamy texture and a light, fluffy consistency. It is made by cooking milk and flour together to form a thick paste, which is then cooled and mixed with sugar and butter. The result is a frosting that is less sweet than traditional buttercream but still rich and flavorful. Ermine frosting is often used to frost cakes and cupcakes and can be flavored with vanilla or other extracts. Ermine frosting has a smooth and creamy texture that is light and fluffy, making it a delicious choice for frosting cakes and cupcakes. Compared to traditional buttercream frostings, ermine frosting is less sweet, which appeals to those who prefer a frosting that is not overly sugary. Once made, ermine frosting holds its shape well, making it ideal for decorating cakes and cupcakes with intricate designs. Ermine frosting can be easily flavored with different extracts, such as vanilla, almond, or citrus, allowing for a variety of flavor options. While it requires some cooking and cooling steps, ermine frosting is relatively easy to make and does not require any special equipment beyond a saucepan and a mixer. Overall, the appealing texture, flavor, and versatility of ermine frosting make it a popular choice for bakers looking for a delicious and reliable frosting option.
Easy ermine buttercream frosting
Cook the Flour and Milk Mixture: Whisk the milk and flour together in a medium saucepan until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and reaches a pudding-like consistency. This should take about 5-7 minutes. Make sure to whisk continuously to avoid lumps.Pro tip: Use a whisk to ensure no lump in the milk. Otherwise, the roux will be lumpy.
Cool the Mixture: Remove the saucepan from the heat and transfer the mixture to a bowl. Place a piece of plastic wrap directly on the surface of the mixture to prevent skin from forming. Let it cool to room temperature, then refrigerate for about 1 hour or until thoroughly chilled.Pro tip – transferring to a clean bowl will ensure the mixture stops cooking and prevents lumps.
Cream the Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy. This should take about 3-5 minutes using an electric mixer on medium speed. Add the Chilled Milk Mixture: Gradually add the chilled milk mixture to the creamed butter and sugar, beating quickly until the frosting is light and fluffy. This should take about 3-5 minutes. Add Vanilla Extract: Add the vanilla extract and beat for another minute until well combined. Frosting Consistency: The frosting should be smooth, creamy, and easily spreadable. If it’s too thick, you can add a tablespoon of milk at a time until you reach the desired consistency.
Frost Your Cake: Use the ermine frosting to frost your cake or cupcakes as desired. Storage: Store any leftover frosting in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature and re-whip before using.
Troubleshooting
Frosting is too runny: If your frosting is too runny, it may be because the flour and milk mixture was not cooked enough or the butter was too warm when mixed. Try chilling the frosting in the refrigerator for 15-30 minutes to firm up slightly, then re-whip it to see if it thickens. Frosting is too thick or grainy: If your frosting is too thick or grainy, it may be because the flour and milk mixture was overcooked or the butter was too cold when mixed. Try warming the frosting slightly by placing the bowl over a pot of simmering water (double boiler method) and whisking until smooth. Alternatively, you can add a little more milk or cream, a tablespoon at a time, until you reach the desired consistency. Frosting is too sweet: If your frosting is too sweet, you can balance it out by adding a pinch of salt or a squeeze of lemon juice to cut the sweetness. You can also add more butter or whipped cream to mellow out the sweetness. Frosting is curdled or separated: If your frosting looks curdled or separated, it may be because the butter was too cold or the flour and milk mixture was not fully cooled before mixing. To fix this, let the frosting sit at room temperature for about 30 minutes to soften the butter, then re-whip it until smooth and creamy. Frosting is lumpy: If your frosting is lumpy, it may be because the flour and milk mixture was not whisked enough or the butter was not fully incorporated. To fix this, you can strain the frosting through a fine mesh sieve to remove any lumps, then re-whip it until smooth. Frosting is not holding its shape: If your frosting is not holding its shape when piped, it may be too warm. Try chilling it in the refrigerator for 15-30 minutes to firm up slightly before piping.
Creative ways to use ermine frosting
Fillings for Cakes: Use ermine frosting as a filling between cake layers. It pairs well with various cake flavors, adding a creamy and less sweet contrast. Cupcake Frosting: Pipe ermine frosting onto cupcakes for a light and fluffy topping. Add sprinkles, edible glitter, or other decorations to enhance the presentation. Cake Decoration: Use different piping tips to create decorative patterns or borders on cakes. You can also add food coloring to create vibrant designs. Dip for Fruit: Serve ermine frosting as a dip for fresh fruit. It complements the sweetness of the fruit and adds a creamy texture. Ice Cream Topping: Warm the frosting slightly and drizzle it over ice cream for a decadent topping. You can also mix it with crushed cookies or nuts for added texture. Filling for Pastries: Use ermine frosting as a filling for pastries like cream puffs, éclairs, or turnovers. It adds a creamy element to the flaky pastry. Frosting Shots: Serve small dollops of ermine frosting in shot glasses as a dessert option at parties. Guests can enjoy the creamy frosting in bite-sized portions. Cake Truffles: Mix crumbled cake with ermine frosting to create a truffle-like mixture. Roll the mixture into balls, dip them in chocolate, and chill until set for a delicious treat.
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