Ermine Frosting is an old-fashioned buttercream, also known as “boiled milk frosting” or “flour frosting”. It's made with sugar, flour, milk and butter! It's a great alternative for those whole like a less sweet frosting.
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 12
Ingredients
⅓cup(43g)all-purpose flour
1cup(200g)granulated sugar
1cup(240ml)whole milk
1cup(226g)unsalted butter, softened
1teaspoonpure vanilla extract
Pinchof salt
Instructions
Whisk the flour and sugar together in a medium saucepan. Heat over medium heat for about 2 minutes to toast the flour. Take care not to burn it.
Slowly whisk in the milk until well combined. Bring the mixture to a simmer over medium-high heat, whisking constantly until very thick and almost pudding-like.
Press the mixture through a fine mesh sieve set over a heatproof bowl. Cover with plastic wrap so that it is touching the surface to prevent a skin from forming on the top of the mixture.
Refrigerate for 2 hours or overnight. The mixture should be completely cool or it will melt the butter.
In the bowl of a stand mixer fitted with the whisk attachment or with a handheld electric mixer, beat the butter on high speed until light and fluffy, about 2-3 minutes.
With the mixer running, gradually drop spoonfuls of the flour mixture into the bowl. Allow each addition to fully incorporate before adding the next.
Beat in the vanilla and salt.
This buttercream sets quickly so it's best to use it right away.
Notes
Make sure the flour mixture is completely cooled before adding it to the butter.
Ermine frosting will set and not stay creamy so it's best to use it right away.
Make it chocolate: You can beat in 1/4 cup of cocoa powder after step 6.
You can easily double this recipe for more frosting.