Introduction
Ermine frosting is a classic, silky, and light buttercream made by cooking flour and milk into a smooth paste before blending it with butter and sugar. Unlike traditional American buttercream, it’s less sweet, creamy, and has a delicate texture that melts in your mouth. Perfect for layer cakes, especially red velvet cakes.
Origin
Ermine frosting originated in the Southern United States in the 19th century. It’s sometimes called “boiled milk frosting” because of the cooking process and was historically used on cakes to balance sweetness with its light texture.
Cultural Significance
Ermine frosting is iconic in Southern baking, especially for classic red velvet cake. It represents a more refined, old-fashioned approach to cake decoration, valued for its creamy texture and subtle sweetness.
Ingredients Quantity
For a standard 2-layer cake (about 8–9 inches):
- 1 cup (240 ml) whole milk
- 1/2 cup (60 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (227 g) unsalted butter, softened
- 1 tsp vanilla extract
- Pinch of salt
Optional Additions
- Cocoa powder (for chocolate ermine frosting)
- Cream cheese (for a tangy variation)
- Almond or other flavor extracts for variety
- A pinch of cinnamon or nutmeg for subtle warmth
Tips for Success
- Cook the flour properly: Whisk constantly to avoid lumps and create a smooth paste.
- Cool completely: The milk-flour mixture must be fully cooled before adding butter to prevent it from melting.
- Beat butter well: Softened butter ensures a smooth, fluffy texture.
- Adjust sweetness: Taste as you go and add a little more sugar if desired.
- Pipe or spread carefully: Ermine frosting holds shape well but is softer than American buttercream.
Instructions
- In a medium saucepan, whisk together flour and sugar. Gradually add milk while whisking until smooth.
- Cook over medium heat, whisking constantly until the mixture thickens and comes to a gentle boil. Remove from heat.
- Transfer the mixture to a bowl, cover with plastic wrap touching the surface, and let it cool completely to room temperature.
- In a large bowl, beat softened butter until fluffy.
- Gradually add the cooled flour-milk mixture to the butter, beating on medium speed until light, smooth, and creamy.
- Beat in vanilla extract and a pinch of salt. Frost cakes as desired.
Description
Ermine frosting is a silky, light, and creamy frosting with a mild sweetness. It’s ideal for complementing cakes that are rich in flavor, like red velvet or chocolate, adding a luxurious texture without being overly sugary.
Nutritional Information
(approx. per serving, 1/12 of a cake)
- Calories: 220–250 kcal
- Protein: 2 g
- Carbohydrates: 20 g
- Fat: 16 g
- Fiber: 0 g
- Sugar: 18 g
Conclusion
Ermine frosting is a classic, elegant frosting that offers a lighter, less sweet alternative to traditional buttercream. It’s perfect for layer cakes, cupcakes, or any baked treat that deserves a creamy, melt-in-your-mouth finish.
Recommendation
Use it on red velvet cakes, chocolate cakes, or vanilla sponge for a refined, silky finish. Pair with fresh berries or a dusting of cocoa powder for visual appeal.
Embracing Healthful Indulgence
While indulgent and creamy, ermine frosting uses less sugar than traditional buttercream and relies on milk and flour for structure. It allows you to enjoy a decadent frosting with a lighter touch, balancing sweetness and texture in every bite.