Ermine Frosting - Boiled Milk Frosting
Calories: 11
Adjust Servings Here: 4 cups
Description
Learn how to make ermine frosting—also known as boiled milk frosting or cooked flour frosting. This smooth, pipeable buttercream is less sweet and perfect for cakes and cupcakes.
Ingredients
2 x 8 or 9-inch cake, 24 cupcakes, or a 9x13-inch sheet cake
- 226 g (1 cups) Granulated sugar
- 40 g (⅓ cup) All-purpose flour
- 240 g (1 cups) Whole Milk 3% at least
- 226 g (1 cups) Butter
- ¼ tsp Salt
- 1 tsp Vanilla Extract
Instructions
- Make the pudding base: In a saucepan, whisk together the flour and sugar. Slowly pour in the milk while whisking constantly to prevent lumps.40 g All-purpose flour, 240 g Whole Milk, 226 g Granulated sugar
- Cook until thick: Cook over medium heat, stirring constantly, until the mixture thickens into a smooth pudding-like texture. This can take 5–7 minutes. Don’t rush it.
- Cool completely: Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface), and let it cool to room temperature. You can also refrigerate it to speed up the process, but let it come back to room temperature before beating in the butter.
- Beat with butter: In a stand mixer, beat the butter and salt until pale and fluffy (about 2–3 minutes). Gradually add the cooled pudding mixture, one tablespoon at a time, and beat until smooth and light.226 g Butter, ¼ tsp Salt
- Flavor and whip: Add vanilla and beat until light and airy. Your ermine frosting is ready to use.1 tsp Vanilla Extract
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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