Introduction
Ermine Frosting, also known as Boiled Milk Frosting, is a silky, light, and less-sweet frosting that predates modern buttercream recipes. Made by cooking flour and milk into a thick paste before whipping it with butter and sugar, this frosting develops a smooth, fluffy texture that melts in your mouth.
Famous for its use on classic Red Velvet Cake, Ermine Frosting offers a delicate sweetness and creamy consistency that makes it a favorite among bakers who prefer a lighter alternative to traditional buttercream.
Origin and Cultural Significance
Ermine Frosting dates back to the late nineteenth and early twentieth centuries, long before powdered sugar buttercreams became widespread. It was commonly used in Southern baking and was the traditional frosting for Red Velvet Cake before cream cheese frosting became popular.
Because it uses simple pantry ingredients, Ermine Frosting became a practical choice for home bakers. Its elegant texture and balanced sweetness have helped it remain a treasured recipe among baking enthusiasts and those who appreciate vintage desserts.
Ingredients
Main Ingredients
- 1 cup (240ml) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Servings
Makes enough frosting for:
- One 9-inch layer cake
- One 9×13-inch sheet cake
- 18–24 cupcakes
Optional Additions
- Almond extract
- Lemon extract
- Coconut extract
- Vanilla bean paste
- Cocoa powder
- Espresso powder
- Citrus zest
- Food coloring
Tips for Success
- Cook the flour mixture until completely thickened.
- Allow the cooked mixture to cool fully before mixing.
- Use room-temperature butter.
- Beat the frosting long enough to achieve a fluffy texture.
- Avoid shortcuts when cooling the flour mixture.
- Sift flour before cooking for the smoothest result.
Instructions
Step 1: Make the Flour Mixture
In a saucepan, whisk together:
- Milk
- Flour
Cook over medium heat, whisking constantly.
Continue cooking until the mixture becomes thick and pudding-like.
Step 2: Cool Completely
Transfer the mixture to a bowl.
Cover the surface directly with plastic wrap to prevent a skin from forming.
Allow to cool completely to room temperature.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat together:
- Butter
- Granulated sugar
for 4–5 minutes until light and fluffy.
Step 4: Add Flavorings
Mix in:
- Vanilla extract
- Salt
Step 5: Combine
Add the cooled flour mixture one spoonful at a time while beating continuously.
Step 6: Whip
Beat on medium-high speed for 5–8 minutes until the frosting becomes smooth, light, and fluffy.
Step 7: Frost
Use immediately to frost cakes, cupcakes, or other baked goods.
Description
Ermine Frosting has a silky, cloud-like texture that is lighter than buttercream and less sweet than many modern frostings. Its smooth consistency spreads beautifully and pairs especially well with rich cakes such as red velvet, chocolate, vanilla, and coconut.
Nutritional Information
Approximate Values Per Serving (2 Tablespoons)
- Calories: 110–140
- Protein: 0–1g
- Carbohydrates: 6–10g
- Fat: 8–11g
- Saturated Fat: 5–7g
- Cholesterol: 20–30mg
- Sodium: 15–40mg
- Fiber: 0g
- Sugar: 5–8g
Values may vary depending on serving size.
Conclusion
Ermine Frosting is a timeless classic that delivers exceptional texture and flavor using simple ingredients. Light, creamy, and perfectly balanced in sweetness, it remains one of the most beloved vintage frosting recipes for both everyday baking and special occasions.
Recommendation
Use Ermine Frosting with:
- Red Velvet Cake
- Vanilla Cake
- Chocolate Cake
- Coconut Cake
- Cupcakes
- Layer Cakes
- Sugar Cookies
For the best flavor and texture, allow frosted cakes to sit at room temperature for 20–30 minutes before serving.
Embracing Healthful Indulgence
Traditional recipes like Ermine Frosting showcase how simple ingredients can create extraordinary results. Its moderate sweetness allows the flavors of the cake to shine while providing a satisfying finishing touch that can be enjoyed as part of a balanced approach to homemade baking.