Ermine Frosting (Classic Cake Filling)
Ermine frosting, sometimes called boiled milk frosting, is a classic cake frosting known for its light, silky texture and balanced sweetness. It was especially popular on traditional cakes like red velvet before cream cheese frosting became common.
Unlike typical buttercream that uses a large amount of powdered sugar, ermine frosting is made by cooking flour and milk together to create a thick paste. The paste is then whipped with butter and sugar to form a smooth, fluffy frosting that spreads beautifully on cakes.
Because it’s less sweet and very smooth, ermine frosting is often used as a cake filling and frosting for layer cakes.
What is Ermine Frosting?
Ermine frosting is made by cooking milk, flour, and sugar into a thick custard-like base. Once cooled, the mixture is whipped with butter until it becomes light and creamy.
The result is a frosting that is:
• Light and fluffy
• Smooth and silky
• Less sweet than traditional buttercream
• Perfect for filling and frosting cakes
Many bakers love it because it gives cakes a soft, creamy finish without being overly sugary.
Ingredients
-240ml milk
-30g all-purpose flour
-200g granulated sugar
-200g unsalted butter, softened
-1 tsp Vanilla Extract
-Pinch of salt (optional)
Instructions
1. Cook the flour mixture
In a saucepan, whisk together milk, flour and sugar. Cook over medium heat while stirring constantly until the mixture thickens into a smooth paste, similar to pudding.
2. Cool the mixture
Transfer the mixture to a bowl and let it cool completely to room temperature. Cover the surface with plastic wrap to prevent a skin from forming.
3. Beat the butter
In a mixing bowl, beat the softened butter until light and fluffy, about 3-4 minutes.
4. Combine the mixture
Gradually add the cooled milk mixture to the butter while mixing. Beat until the frosting becomes smooth, fluffy, and creamy.
5. Add flavor
Add Vanilla Flavoring Extract and a pinch of salt. Continues beating until fully incorporated. Your ermine frosting should now be light, silky, and ready to use.
Tips for Perfect Ermine Frosting
-Cook the flour mixture properly
Make sure the mixture thickens well so the frosting will have the right texture.
-Cool completely before mixing
If the mixture is warm, it can melt the butter and make the frosting runny.
-Beat long enough
Whipping the frosting helps create the light, fluffy texture ermine frosting is known for.
-Use room temperature butter
Soft butter blends smoothly and prevents lumps.
How to use ermine frosting
Ermine frosting works especially well for:
• Red velvet cake
• Vanilla layer cakes
• Chocolate cakes
• Cupcakes
• Classic bakery-style cakes
It spreads easily and creates a smooth finish for cake decorating.
FAQ
1. Why is it called ermine frosting?
The name comes from its smooth and soft texture, which resembles the softness of ermine fur.
2. Is ermine frosting sweeter than buttercream?
No. Ermine frosting is usually less sweet than American buttercream because it uses less sugar and no powdered sugar.
3. Why is my ermine frosting runny?
This usually happens if the cooked milk mixture was not thick enough or if it was still warm when mixed with the butter.
4. Can I make ermine frosting ahead of time?
Yes. You can store it in the refrigerator for 3-4 days. Let it return to room temperature and whip it again before using.
5. Can I use ermine frosting for piping?
Yes, but it is softer than some buttercreams, so it works best for simple piping designs rather than very detailed decorations.