Ermine Frosting

Ermine Frosting is an old-fashioned recipe also often known

as "boiled milk frosting". It's silky smooth and less sweet than
traditional buttercream, and is the traditional frosting used for
red velvet cake. If you've never made this icing before, be sure
to watch the how-to video first!
This recipe makes approximately 3 cups of icing;
enough to cover a two layer 8" or 9" round cake, a 9x13
sheet cake, or 12 cupcakes. It can be doubled.

Ingredients
1 cup (200 g) granulated sugar
½ cup (60 g) all-purpose (plain) flour
¼ teaspoon salt
1 cup (236 ml) milk
1 cup (226 g) unsalted butter softened but not melty
1 teaspoon vanilla extract

Instructions
1. Combine sugar, flour, and salt in a medium-sized saucepan
and whisk well to combine and remove any lumps from the
flour.
2. Turn stovetop heat to medium and whisk in milk until
mixture is smooth.
3. Continue whisking constantly until mixture is thickened to a
pudding-like consistency (do not crank up the heat or you’ll
burn it and the sugar won’t dissolve properly) and the whisk
leaves a trail.
4. Remove from heat and pour into a heat-proof container and
cover the surface with a piece of plastic wrap, wax paper, or
parchment paper pressed directly against the surface (to
prevent a skin from forming). Allow to cool completely to
room temperature (alternatively you may make this mixture
a day or two in advance, store in the refrigerator, then bring
to room temperature before proceeding).
5. Once flour mixture has cooled, use an electric mixer or
stand mixer to beat butter on high speed until it is light and
fluffy (this usually takes several minutes, and you may
need to scrape the bowl with a spatula). Pro tip – when
whipped the butter will become lighter in colour as air will
be incorporated into it.
6. Reduce mixer speed to medium and gradually add flour
mixture, one heaping spoonful at a time, waiting until each
spoonful is incorporated before adding the next and
beating until all ingredients are well-combined. Scrape
sides and bottom of bowl with a spatula, then stir in vanilla
extract. Gradually increase speed to medium-high and
whip frosting until it is smooth, light, and airy (it should
not seem greasy).
7. Use your spatula to deflate the frosting to work out any air
bubbles, then use as desired.

Pro tip– it is important to whip the buttercream so you have a

consistency similar to whipped cream. Otherwise the mixture
will be very soft and won't be easy to frost. Finally, add the
vanilla extract and any other flavoring if desired.
Notes
I use whole milk, but 2%, almond, soy, or coconut milk would
work as well.
Colouring: This frosting can be coloured; add food colouring
at the end and stir until well-incorporated.
Fondant: This frosting is not ideal to use beneath fondant as it
is fairly soft.
Flavor: Supplement or substitute the vanilla extract for your
favourite flavour. For chocolate ermine frosting, stir in ¼-
1/3 cup cocoa powder after adding all of the flour mixture and
whip until well-combined.

Storing
Store in an airtight container in the refrigerator for up to a
week. Before using, allow icing to sit at room temperature for
30 minutes or longer and then re-whip with mixer before using.
Frosting may also be frozen for several months, thawed in the
refrigerator, and then brought to room temperature, whipped,
and used.

Recipe Notes & Tips

 Cook the milk paste on medium-low heat so the milk does
not get burnt. Burt milk frosting does not taste good.
 You want the flour paste to cook until thick like toothpaste
consistency. If it is too liquid the frosting will be soft and
not hold up.
 Use room temperature butter but not too soft. You want
the butter to whip creamy consistency so the paste will
emulsify not break
 Curdles frosting – This can happen in a few
circumstances:
 If you add warm roux to cold butter it will curdle not
cream.
 Also, if you add cold roux to cold butter it will result in
curdling. Work at a similar temperature.
 And, of course, if they try to re-whip cold frosting it will
curdle because this one has flour which kinda sets the
buttercream.
 Greasy frosting – Adding a warm roux to warm butter will
cause the frosting to become greasy. Chill it then re-whip
it.
 What you can and cannot do with Ermine frosting.
 You can use it to fill and frost cakes and cupcakes
 It works great to pipe borders and patterns on the cake
 But, you cannot pipe buttercream flowers as the frosting
is too soft. For that, you will still have to use stiff
buttercream for making flowers
 Ermine frosting is perfect on the day it is made. After that,
the flour in the frosting thickens and you end up with
lumpy frosting.
 This is not the frosting to use under fondant. It’s too soft
even after you chill it, it does not become hard.