Vintage Ermine Frosting (Boiled Milk Frosting)
This old-fashioned frosting is silky, fluffy, and less sweet than traditional buttercream. It’s perfect for red velvet cake, chocolate cake, vanilla cake, and cupcakes.
Ingredients
1 cup whole milk
5 tablespoons all-purpose flour
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt (omit if using salted butter)
Instructions
In a small saucepan, whisk together the milk and flour until completely smooth.
Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency (about 5–7 minutes).
Remove from the heat and transfer to a bowl. Cover the surface with plastic wrap to prevent a skin from forming, and let it cool completely to room temperature.
In a large mixing bowl, beat the softened butter and sugar together for 4–5 minutes until light and fluffy.
Add the vanilla extract and salt, and beat to combine.
Add the cooled flour mixture one tablespoon at a time, beating well after each addition.
Continue beating for 5–8 minutes until the frosting becomes smooth, fluffy, and silky.
Tips
Make sure the cooked flour mixture is completely cool before adding it to the butter.
The butter should be softened but not melted.
This frosting spreads beautifully and pipes well.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using.
