This boiled milk frosting has a cream cheese twist. It is light and fluffy like your favorite ermine frosting but with that tang you love. It is perfect for topping or filling so many things!
This frosting is so light and fluffy. It has the tang of cream cheese and just enough sweetness to make it taste like frosting.
There’s no powdered sugar, but you do make a milk, flour and sugar paste before you whip it up. If you like boiled milk frosting, you are going to love this!
Have I told you lately how much I love a good frosting? I love a good frosting! Lately I have really been loving cooked frostings. It all started with boiled milk or ermine frosting.
It was introduced to me as whipped cream frosting and it is super fluffy and just lightly sweet! It has a butter base mixed with a thickened flour and milk mixture.
This one is very similar, but with cream cheese. It is a soft and luscious frosting that is tangy and just a little sweet. It’s just right!
I usually reserve this frosting for a cake that I am going to serve in the pan. It would probably work on a layer cake, but you would want to keep it cold.
It can hold up to light piping, but it does not do super well in the heat. The cream cheese definitely gives it a little droop on a hot summer’s day.
Don’t let that stop you from making it, just be strategic when you do. Use it to frost a sheet cake, or keep it cool if you get more adventurous than that.
The first time I made it, it went on top of Di’s banana cake. It was soooo good!
The moist banana cake and fluffy cream cheese frosting went so well together. It was an instant hit and definitely gave the caramel frosting we normally serve on the cake a run for its money.
When I was trying to come up with a fun filling for cream horns, this frosting instantly popped into my mind. I just knew it would be a fun twist on the classic.
It may seem intimidating to make, but it is really pretty easy. Getting the first step right is integral to getting the final texture right later.
So start by thickening milk with flour and sugar into a thick paste. Make sure it is at least as thick as it is in the video. If you anything, go a little thicker.
Then beat into cream cheese and you have the smoothest and creamiest cream cheese frosting you could imagine! You may be tempted to skip the rest of the dessert and just go after the bowl with a spoon.
Tips and Tricks
Making sure you get the flour and milk mixture thick enough is the most important part of getting the final texture correct. It should be the consistency of a thick pudding while it’s warm and really thick and paste-like when it is chilled.
In a cool house, this frosting can sit out for a couple of hours. It doesn’t do well in hot weather, it gets soft pretty quick.
Due to the milk and cream cheese, leftovers should be stored in the refrigerator. They can be held in the fridge for up to a week or freeze it for up to 3 months.
You do, however, get the best flavor and texture at room temperature. So let your dessert sit out for a few minutes before serving.
To see the full process, watch Little Dude and I make the frosting together in this video.
- 1/3 cup flour
- 1 cup sugar
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup butter, softened
- 8 oz package cream cheese, softened
- 1 teaspoon vanilla
- In small saucepan, whisk together flour, sugar and salt to ensure there are no clumps. Stir in milk and heat over medium low heat until thickened. It will go really slow at first, but once it starts to thicken in will go quickly. Set aside and let cool to room temperature or cover and chill in the refrigerator to speed up the process.
- Beat the butter until smooth and creamy. Add the cream cheese, beating until smooth. Scoop in thickened milk mixture and add the vanilla, then turn mixer to high and let whip for at least 5 minutes.
- Frost your cake and store in the refrigerator.
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Amount Per Serving: Calories: 111Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 88mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.