The Ultimate Guide to Ermine Frosting

Ermine Frosting, also known as milk frosting, flour buttercream, or $300 Dollar Frosting, is a silky smooth delight made from a cooked milk and flour mixture, sugar, and butter. This frosting is unique because it doesn’t use eggs and is traditionally paired with red velvet cake. However, its light and airy texture makes it a perfect topping for a variety of cakes and cupcakes.

Why You’ll Love This Recipe

Ermine Frosting is a game-changer for anyone who loves a frosting that’s not too sweet yet incredibly creamy. Its unique preparation method results in a wonderfully stable frosting that holds its shape without being overly dense. Plus, it’s versatile enough to be flavored to suit your personal taste!

Kitchen Equipment You’ll Need

• Medium saucepan
• Whisk
• Stand mixer with paddle and whisk attachments
• Rubber spatula
• Measuring cups and spoons

Ingredients

• 1 cup (245 g) whole milk
• 5 tablespoons all-purpose flour
• 1 cup (2 sticks / 227 g) unsalted butter, room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions

1. Cook the Base: In a medium saucepan over medium heat, whisk together the milk and flour. Cook for 3-5 minutes, constantly whisking, until the mixture thickens to a very thick pudding-like consistency and coats the back of a spoon. Remove from heat and let it cool to room temperature.
2. Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
3. Combine Mixtures: Add the cooled milk mixture to the creamed butter and sugar. Beat on medium-high speed until the frosting becomes light and fluffy, approximately 2-3 minutes, scraping down the bowl periodically.
4. Add Vanilla and Whip: Switch to the whisk attachment. Add vanilla extract and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.

Tips for Success

• Ensure the milk and flour mixture is completely cooled before combining it with the butter and sugar to prevent it from melting the butter.
• Use room temperature butter for a smoother consistency.
• Don’t rush the whipping process; the longer you whip, the fluffier the frosting will be.

Additional Tips or Variations

If you want to experiment with flavors, consider adding almond extract or a teaspoon of citrus zest. You could also incorporate a tablespoon of cocoa powder for a chocolate version.

Nutritional Highlights (Per Serving)

• Calories: Approximately 230
• Fat: 18 g
• Carbohydrates: 18 g
• Protein: 1 g

Frequently Asked Questions (FAQ)

Can I make this frosting ahead of time? Yes, you can prepare it a day in advance and store it in the refrigerator. Let it come to room temperature and re-whip before using.

Is this frosting suitable for piping? Absolutely! Ermine Frosting holds its shape well and is excellent for piping decorations.

Can I freeze Ermine Frosting? It’s best to use it fresh, but you can freeze it for up to a month. Thaw in the refrigerator overnight and re-whip before using.

Conclusion

Ermine Frosting is a delightful and versatile topping that will elevate any cake or cupcake. Its creamy texture and subtle sweetness make it a favorite among many. Give this recipe a try and let us know how it turns out! We’d love to hear your thoughts and see your creations.