Ermine frosting is so fluffy, creamy, and delicious. It tastes a lot like whipped cream but is more stable. It starts with a boiled milk paste that gives it a fabulous whipped texture. It is frequently paired with red velvet cake but is great with so many desserts.
This frosting is fluffy and smooth and perfect. It starts by boiling milk and flour together to make a paste and that is whipped into butter to make a frosting that isn’t super sweet, but is really light and airy.
It is a lot like whipped cream, but more stable. It is a classic topping for red velvet cake, but is great in a variety of applications!
It is hard to believe, but I have been making this frosting for 10 years now! I was working with my friend Vicki and her birthday was coming up. Of course I had to bake her a cake!
She requested red velvet cake with whipped cream frosting. I had never heard of such a thing, other than the frosting some grocery stores call whipped cream.
As far as I knew, red velvet cakes were topped with cream cheese frosting. Apparently this is quite a point for debate, is it ermine frosting or cream cheese frosting that is the proper way to frost a red beauty.
Vicki was obviously on team boiled milk frosting and I am always happy to try a new frosting! She searched for the recipe of the exact thing she was talking about.
I had certainly never made a cooked frosting like this! I had melted chocolate for frosting before and made Marlene’s Fudge Frosting, but never something quite like this.
I instantly fell in love. This frosting is not too sweet, it is just right.
The flavor is subtle, a lot like whipped cream! However it does have better holding time and you don’t have to worry about mixing it too long and turning into butter… it is already butter!
The first time I made this for my family everyone loved it. I made a couple of brownies, covered them in whipped cream frosting and topped them in berries.
Everyone was asking for the recipe. Since then I have used the basic a idea for a number of other recipes. I love the final texture it gets.
If made properly you could certainly frost a layer cake with it with no problem! You can also use it to pipe onto cupcake or do embellishments on your cake.
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Of course this frosting is great on red velvet cake and the brownies with berries as I described above. I also used it on my Rolo poke cake and that was scrumptious if I do say so myself!
This frosting was also the perfect way to wrap a blackberry shortcake cake too! It really gives the feeling of whipped cream but with less worry!
Pipe Borders & Cupcakes
Ermine frosting can be used to pipe simple decorations. If you find the frosting is too soft to pipe, chill it for 10-15 minutes and try again.
I don’t think I would use it to do anything too detailed or small. It is a softer frosting and likely wouldn’t hold a perfect shape.
However it is perfect for ruffly piles, borders, and large rosettes.
Tips and Tricks for making Ermine/Boiled Milk Frosting
Getting the milk and flour paste just right is the key. You want it to be a thick paste before you remove it from the heat.
Be sure to keep stirring it, especially as it thickens. You don’t want it to scorch on the bottom of the pan.
Originally I made the paste from just the flour and milk and added the sugar with the butter in the mixer. After a really long mixing period, it dissolves and isn’t grainy.
Lately I’ve taken to adding the sugar to the milk and flour to make sure it is dissolved.
If the frosting seems a bit loose when you are done, there is a chance your butter was over softened or your paste wasn’t all the way cooled. Try placing the bowl of frosting in the refrigerator for 15 or 20 minutes and whipping it again.
If it is still loose, the paste probably wasn’t thick enough. A bit of powdered sugar or heat treated flour can help tighten it up this time.
Just cook your paste a little longer next time!
Does boiled milk frosting get hard?
Boiled milk frosting does not form a crust. If you need to set the frosting, using the refrigerator is the way to go.
The frosting will get soft again once it is at room temperature. If you need a frosting that crusts, try crusting buttercream.
If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!
Ermine Boiled Milk Frosting
Ingredients
- 5 Tablespoons all purpose flour
- 1 cup milk
- 1 cup granulated sugar
- 1 cup butter softened (must be real butter)
- 1 teaspoon vanilla extract
Instructions
- This first step is the most crucial part to this frosting turning out. In a saucepan, whisk together the flour and sugar. Add the milk a few tablespoons at a time to get started. Stir until there are no lumps. Once you have a smooth paste, add the remaining milk and stir until combined. Turn on the burner to medium heat. Continue to whisk and cook until the mixture thickens to a paste consistency. You want it to be pretty thick. It will be tempting to walk away and so something else, but don’t. Once it starts to thicken it will go really quickly and it is important you don’t get lumps or scorch the bottom. Place paste in the refrigerator to cool.5 Tablespoons all purpose flour, 1 cup milk, 1 cup granulated sugar
- Once paste is room temperature or cooler, add butter and vanilla to mixer bowl. Turn on low and stir until smooth. Add flour/milk paste and whip on high for about 10 minutes. Don’t try to cut the time short, you really want to whip a lot of air into it.1 cup butter, 1 teaspoon vanilla extract
- Spread on cakes, cupcakes, cookies or whatever scrumptious treat you are making!
Notes
Video
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I had the original recipe for the red velvet cake and icing that goes with it. I got it from my mother when I was a young girl and I’ve kept it with me all these years. The only thing that you left out of the recipe for the icing is a half a cup of Crisco shortening. I have been looking on Pinterest for red velvet cakes and none of them AR the true recipe. just something I had to share.
How fun to have such a recipe treasure!
Thanks so much for sharing this! My mother prefers not too sweet, so I decided to give this recipe a try on the cupcakes she requested for her birthday. She loved it and so did I! I planned on frosting 2 dozen cupcakes so I made a batch and a half, and now I have extra. How long will the extra keep? If I use it up quickly, does it need to be refrigerated? Thanks again!
I would refrigerate it to be on the safe side. It should easily last a week in the fridge or you can freeze it up to 6 months. I am so glad you both loved it!
This is the only cake frosting we used for red velvet cake- none of that cream cheese frosting and the red velvet cake was always what was asked for on birthdays. When I was a kid I would save big hunks of the frosting off my cake to eat alone. Also we called the cake Flame Cake. We also would have it at Christmas.
I still like to save a little extra frosting for the end! 😉 I should make a red velvet cake this Christmas in your honor!
Now that is a frosting to devour. Looks so fun to make too! Pinning for sure!
It is so soft and fluffy!
Haven't tried this recipe but I did try to make this before and frosted a red velvet cake.. worst thing I've ever made… I"ll have to get my courage up to try again…!
When you get it right, it is really good! I hope you give it another go.
While I absolutely love the flavor of this, it is rather sweet and took away from the flavor of the cake… maybe just me, but any suggestions on what can be done about toning down the sweetness???
You could certainly try it with less sugar. I think as long as you cook the mixture into a thick paste, the reduced sugar content shouldn't affect the final texture too much. It is certainly worth a try!
Without a doubt, this is my new favorite frosting.
Followed your directions to the T, and it is sooo good!!
Thanks Carlee!!
Yay! I can't believe I am just now seeing this, but you put a smile on my face!
(5 T flour)can any one tell me how much flour this is??
5 Tablespoons is just under a third of a cup or 8-9 grams of flour. I hope that helps!
I tried making this twice and it just looks a bit yellow and isn't fluffy… I did every step carefully but it still isn't working… Is it suppose to boil when cooking it the 10 minutes? I don't know what I'm doing wrong, please help…
Oh no! I think the biggest thing is making sure you cook the flour and milk to a thick enough paste without scorching it and then making sure it is all the way cool before you add it to the butter and sugar. I sometimes put the milk/flour paste into the fridge for a little while to make sure it is cooled enough. You want the paste to be thick enough that you have to help it into the mixer bowl, you don't want a pouring consistency. I hope you have better luck if you try it again.
Hi Carlee, I have gotten some of the best recipes from you. I pinned the Halloween brains recipe with shrimp tonight! My 4 grandchildren are staying with me for a few months and when they heard shrimp that was all it took. Thank you so much for all the good recipes!!
Thank you so much, that is very flattering! We definitely enjoy our food around here. I am sure you are all having a great time in your months together. I know my parents and my little guy have a very special bond and I do with my grandma as well!