When it comes to frosting, many people associate it with an intensely sweet, often overpowering experience. But what if there was a classic, velvety smooth option that offered a delightful balance of sweetness and a wonderfully light texture? Enter Ermine Frosting, also affectionately known as Boiled Milk Frosting or Flour Buttercream.
This old-fashioned gem is experiencing a well-deserved resurgence in popularity, and for good reason! It’s the perfect choice for those who find traditional American buttercream too sweet or too heavy. With its unique method of cooking a simple flour and milk roux, then whipping it into a light and airy butter-sugar mixture, Ermine Frosting delivers a sophisticated yet comforting topping that pairs beautifully with almost any cake or cupcake.
What Makes Ermine Frosting So Special?
The magic of ermine frosting lies in its distinct preparation. Instead of relying solely on powdered sugar for structure, it starts with a cooked flour and milk base. This creates a stable, silky paste that, once cooled, gets incorporated into creamed butter and granulated sugar.
The result is a frosting that is:
- Less Sweet: The cooked flour acts as a thickener, reducing the need for excessive amounts of sugar.
- Incredibly Fluffy: Whipping air into the butter and cooked paste creates a light, cloud-like texture that melts in your mouth.
- Velvety Smooth: No gritty powdered sugar here! The cooked flour base ensures a remarkably smooth consistency.
- Stable: Once chilled, it holds its shape beautifully, making it excellent for piping and decorating.
It’s a fantastic alternative to the more common buttercreams and can elevate any dessert, from classic red velvet cake to simple vanilla cupcakes.
Tips for Perfect Ermine Frosting Every Time
While making ermine frosting is straightforward, a few key tips can ensure your success:
Ensure Your Roux is Smooth and Cooked
When cooking the flour and milk, whisk constantly to prevent lumps. The mixture should thicken significantly and pull away from the sides of the pan. This step is crucial not only for texture but also to cook out the raw flour taste. Don't rush it!
Cool the Roux Completely
This is arguably the most critical step. The flour and milk paste MUST be completely cooled to room temperature before you add it to the creamed butter. If it's even slightly warm, it will melt the butter, resulting in a soupy, separated mess. You can speed up the cooling by spreading the paste on a plate or chilling it in the fridge, stirring occasionally.
Whip, Whip, Whip!
Once the cooled roux is added to the butter and sugar, keep whipping! The frosting will look curdled or broken at first, but with continued beating (5-10 minutes on medium-high speed), it will transform into a gloriously light and fluffy texture. Patience is a virtue here.
Use Room Temperature Butter
Softened butter (but not melted!) creams better with the sugar and incorporates smoothly with the cooled roux. Take your butter out of the fridge at least an hour before you plan to start.
Add Vanilla Last
For the best flavor, add your vanilla extract (or other flavorings) at the end, once the frosting has come together. This ensures the delicate vanilla notes shine through.
Ermine frosting is a delightful departure from typical sweet frostings, offering a balance of flavor and an irresistible texture. It's a wonderful skill to add to your baking repertoire, and once you try it, you might just find yourself reaching for this classic recipe again and again. For more detailed information on different frosting types and their historical context, you can explore resources like Wikipedia's page on Frosting.
FAQs
What is Ermine Frosting?
Ermine frosting is a classic, old-fashioned frosting also known as boiled milk frosting or flour buttercream. It's made by cooking flour and milk into a thick paste (a roux), cooling it completely, then whipping it into creamed butter and sugar. The result is a light, less sweet, and incredibly fluffy frosting.
How does Ermine Frosting differ from traditional Buttercream?
Unlike traditional buttercreams that use powdered sugar and often have a very sweet, buttery flavor, ermine frosting gets its structure and mild sweetness from a cooked flour and milk base. This gives it a unique, velvety texture and a much less sugary taste, making it preferred by many.
What are common mistakes to avoid when making Ermine Frosting?
The most common mistakes are not cooking the flour-milk paste long enough (leading to a raw flour taste) and not cooling the paste completely before adding it to the butter and sugar. Warm paste will melt the butter, resulting in a runny, broken frosting. Patience is key for the cooling step!
Can Ermine Frosting be flavored or colored?
Absolutely! Ermine frosting is a versatile base. You can add extracts like almond, lemon, or peppermint for different flavors. For coloring, use gel food coloring after the frosting is fully whipped for the best results, adding a little at a time until your desired shade is achieved.
Classic Ermine Frosting
- Total Time: 25 minutes (plus cooling time)
- Yield: Covers a 2-layer 8-inch cake or 24 cupcakes 1x
- Diet: Vegetarian
Description
A less sweet, incredibly light, and fluffy frosting made from a cooked flour and milk roux, whipped with butter and sugar. Perfect for cakes and cupcakes!
Ingredients
1 cup whole milk
1/4 cup all-purpose flour
1 cup granulated sugar (divided)
1 cup (2 sticks) unsalted butter, softened
1 teaspoon vanilla extract
Pinch of salt
Instructions
Step 1: In a medium saucepan, whisk together the milk and flour until smooth. Heat over medium heat, whisking constantly, until the mixture thickens considerably and begins to bubble. It should be very thick, like a paste. This will take about 5-7 minutes. Make sure to cook out any raw flour taste.
Step 2: Remove the flour-milk paste from the heat and stir in 1/2 cup of the granulated sugar until dissolved. Transfer the paste to a shallow bowl or plate, cover the surface directly with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature. This can take 1-2 hours on the counter or about 30-45 minutes in the refrigerator (stirring occasionally). It must be completely cool.
Step 3: In a large mixing bowl, using an electric mixer with the paddle attachment (or a hand mixer), beat the softened butter on medium-high speed until light and fluffy, about 2-3 minutes.
Step 4: Add the remaining 1/2 cup of granulated sugar to the butter and continue beating for another 2-3 minutes until well combined and light.
Step 5: With the mixer on low speed, gradually add the completely cooled flour-milk paste, a spoonful at a time, to the butter mixture. Continue to beat on medium-high speed for 5-10 minutes. The mixture may look curdled or separated at first, but keep beating. It will eventually come together and become incredibly light and fluffy.
Step 6: Stir in the vanilla extract and pinch of salt. Beat for another minute until fully incorporated. Use immediately or store for later.
Notes
For best results, ensure your butter is truly softened (but not melted) and your flour-milk paste is completely cooled. These steps are crucial for the frosting's final texture. If the frosting seems too stiff, you can add a tablespoon of milk and whip again. If it's too soft, chill it for 15-20 minutes and re-whip.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Whisking, Mixing, Cooling
- Cuisine: American
Nutrition
- Serving Size: 2 tbsp
- Calories: 210 kcal
- Sugar: 20g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 45mg
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