Delicious Cupcake Frosting and Filling
Discover the Magic of Ermine Frosting: A Unique and Delicious Twist on Traditional Frosting
If you’re looking for a frosting that’s as light as a cloud and doesn’t overwhelm your taste buds with sweetness, Ermine Frosting might just become your new favorite. Also known as boiled milk frosting, this recipe starts with a surprising base: a roux made from milk and flour. It might sound unusual, but don’t let that deter you—this is the frosting you didn’t know you needed!
Why Ermine Frosting is a Game-Changer
Ermine Frosting strikes the perfect balance between flavor and texture. It’s smooth, fluffy, and just sweet enough to complement your cakes and cupcakes without stealing the spotlight. Unlike some overly sugary frostings that can leave you reaching for a glass of milk, this one lets the flavors of your baked goods shine.
A Red Velvet Tradition
Historically, Ermine Frosting has been the go-to topping for Red Velvet Cake. Its mild taste pairs wonderfully with this classic dessert's rich and tangy flavors. But don’t stop there—this versatile frosting works beautifully on almost any cake or cupcake.
Easier Than Swiss Buttercream
Fans of Swiss buttercream will appreciate Ermine Frosting’s similar silkiness but with far less effort involved. There is no need for double boilers or whipping egg whites to perfection—just a handful of basic ingredients and a little patience, and you’re ready to frost.
Give It a Try!
Once you’ve tasted Ermine Frosting, you’ll be hooked. Whether making a show-stopping layer cake or a batch of simple cupcakes, this frosting will elevate your desserts to the next level. So roll up your sleeves and let the magic begin. Trust me, your taste buds will thank you!
Helpful Tips
1. Use real butter and a good name brand. Cheap butter does weird things.
2. If you beat for 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
3. I think this frosting is best eaten fresh. You can store it for a few hours at room temperature, or try storing it in the fridge overnight, letting it come to room temperature on its own, and then re-beating to fluff. If you want to frost cupcakes or a cake the day before, refrigerate and just let come to room temp after.
4. Add extracts to your heart's content; lemon and almond are excellent! Food coloring is also okay.
5. The white sugar can be exchanged for brown. Try 1/2 white and 1/2 brown for a warm caramel flavor.
6. Do not try to make other substitutions or additions. Sour cream, fruit purees etc. can do disastrous things. Some people have had amazing success, experiment at your own risk.
7. If trying to decide whether or not to double it- double it. Chances are you’ll want more. It’s a rather small batch, but on purpose.
1 batch will not look like much, but it can spread on (just with a knife, a normal amount) 24 cupcakes. If you want to pipe it thick, definitely double it.
Ermine Frosting, also known as boiled milk frosting, is a classic, velvety topping made with a simple milk and flour roux. This smooth and airy frosting pairs beautifully with cakes and cupcakes, offering a less sweet alternative to traditional buttercreams. Perfect for Red Velvet Cake or any dessert that deserves a silky, not-too-sweet finish!
- 3 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
- Whisk continuously until it starts to thicken. Let it cook while stirring with a rubber spatula until you can see the bottom of the pan. Continue to cook until the mixture is consistent with thick pudding or paste.
- Put the mixture in the fridge and let it cool completely. It's fine if it stays in there long enough to get chilly; you don't want it warm at all. As it cools, stir it occasionally to speed up the process and prevent a crust from forming on top. You can also do this quickly in the freezer; keep an eye on it so it doesn't freeze.
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Using the whisk attachment on an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. While beating, add in the thickened milk mixture and the flavor extracts. Beat to combine and then scrape down the sides. The mixture will separate and look messy; keep beating! Continue beating until mixture comes together and is light and fluffy about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.
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