This Ermine Frosting, also known as boiled milk frosting, or $300 frosting, is light, silky, and far less sweet than traditional frostings. Made by cooking flour and milk into a thick paste before whipping it with butter and sugar, it creates a smooth, fluffy frosting with a delicate texture that spreads beautifully. It’s a classic choice for decorating cakes and cupcakes when you want to try something a little different than american buttercream.
Why You’ll Love This Recipe
This frosting is incredibly smooth and airy, with a balanced sweetness that lets the cake shine. It pipes and spreads easily, holds its shape well, and has a clean, almost whipped texture that feels lighter than most frostings.
Tips for Success
Make sure the milk mixture is completely cooled before adding it to the butter.
Whisk constantly while cooking to prevent lumps.
Beat long enough at the end to achieve a light, fluffy texture.
Use room temperature butter for the smoothest consistency.
How to Use
Use this frosting for:
- Layer cakes, Cupcakes, or Sheet cakes
- As a topping for pancakes
- Filling for sandwich cookies, or even strawberry shortcake
Storage Tips
Store in an airtight container in the refrigerator for up to 3-4 days. Let it come to room temperature and rewhip before using for the best texture.
Ermine Frosting
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
- 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 pudding-like consistency and coats the back of a spoon.
- Remove from heat and let cool completely to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides as needed.
- Add the cooled milk mixture to the butter mixture. Beat on medium-high speed for 2-3 minutes, until combined and fluffy.
- Switch to the whisk attachment. Add vanilla and beat on high for 7-8 minutes, until smooth, light, and airy.
This recipe was inspired by iambaker.net’s Ermine Frosting recipe.
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