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–+ servings
Hand holding a chocolate pumpkin cupcake topped with a swirl of chocolate ermine frosting.

Chocolate Ermine Frosting

If you like fluffy boiled milk frosting, you are going to love the chocolate ermine frosting. It has rich cocoa flavors steeped in and all of the creamy whipped cream texture you love. It is almost like chocolate mousse in frosting form.
Prep Time15 minutes
Cook Time10 minutes
Additional Time30 minutes
Total Time55 minutes
Servings: 24 Servings (about 3.5 cups)
Author: Carlee

Ingredients

  • 5 Tablespoons flour
  • ⅓ cup cocoa powder
  • 1 cup granulated sugar
  • 1 cup milk
  • 1 cup butter softened
  • 1 teaspoon vanilla extract

Instructions

  • In a medium saucepan, whisk together 5 Tablespoons flour, ⅓ cup cocoa powder, and 1 cup granulated sugar.
    Dry ingredients whisked together in large saucepan.
  • Add the cold 1 cup milk, a little at a time.  Whisk after each addition to avoid lumps.
    Saucepan after the cold milk has been whisked into the dry ingredients, ready to be cooked down.
  • Heat over medium heat, stirring constantly until mixture becomes a thick paste. It is important that you get it nice and thick at this point. It should be thicker than a pudding and thick enough to leave a trail when stirring.
    Thick hot chocolate boiled milk mixture in saucepan.
  • Cool and then chill in the refrigerator for at least 30 minutes. The mixture should be pretty solid at this point.
    Even thicker cooled chocolate boiled milk mixture, now thick enough that it needs to be scooped to move.
  • Once the cocoa paste you made is chilled, cream the 1 cup butter in your mixer until smooth.
    Mixer bowl with whipped butter next to sauce pan of chilled chocolate mixture, ready to be whipped together into chocolate ermine frosting.
  • Scoop the cocoa paste mixture into butter and add 1 teaspoon vanilla extract.  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 remember to cook your boiled milk mixture longer next time.
This recipe makes about 3.5 cups of frosting which is enough to lightly frost a 2 layer 9 inch cake. It will also generously frost a 9x13 inch cake, 18-24 cupcakes, or an angel food cake.

Nutrition

Serving: 1Serving | Calories: 115kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 65mg | Potassium: 38mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 253IU | Calcium: 17mg | Iron: 0.2mg
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