Ermine Frosting
Ermine Frosting is light, silky, and less sweet than buttercream. A classic boiled milk frosting perfect for cakes and cupcakes.
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.