This frosting is a fun fluffy mocha twist on ermine frosting. The boiled milk paste has coffee and chocolate cooked in for a tasty topping for cake or cupcakes.
In a medium saucepan, whisk together flour, cocoa, instant coffee and sugar.
Add the cold milk, a little at a time. Whisk after each addition to avoid lumps.
Heat over medium heat, stirring constantly until mixture becomes a thick paste.
Cool and then chill in the refrigerator for at least 30 minutes.
Once the cocoa paste you made is chilled, cream the butter in your mixer until smooth.
Scoop the cocoa paste mixture into butter and add vanilla. Whip on high speed for 7-10 minutes or until light and airy.
Frost your cake or cupcakes. Store in the refrigerator.
Notes
If your frosting is too soft, chill it for a bit and then whip it again. If it is still too soft, add a little heat treated flour or powdered sugar to stiffen it up. Then cook your boiled milk mixture longer next time. This recipe makes enough to frost a 2 layer 9 inch cake. It will also generously frost a 9x13 inch cake, 24 cupcakes, or an angel food cake.