Fluffy Vanilla Ermine Frosting
A smooth, fluffy boiled-milk frosting made with butter, milk, flour, sugar, and vanilla. It spreads or pipes onto cakes and cupcakes, with an optional chocolate variation.
By Cookin' Kitchen
- Total: 30 minutes
- Servings: 12 servings
Recipe
Fluffy Vanilla Ermine Frosting
A smooth, fluffy boiled-milk frosting made with butter, milk, flour, sugar, and vanilla. It spreads or pipes onto cakes and cupcakes, with an optional chocolate variation.
Cookin' · https://cookin.club/recipes/fluffy-vanilla-ermine-frosting
- Prep
- 20 minutes
- Cook
- 10 minutes
- Total
- 30 minutes
- Servings
- 12
Ingredients
For 12 servings
Vanilla frosting
Optional chocolate variation
Instructions
Thickening roux
Step 1: Place the flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.
Step 2: While whisking constantly, slowly pour in the milk to keep the mixture lump-free.
Step 3: As the milk heats and the mixture begins to thicken, stir constantly so the base does not catch.
Step 4: Cook until the mixture thickens to a thick, dolloping custard.
Tip: A thicker roux makes the frosting sturdier and gives piped edges more definition while keeping the frosting fluffy and spreadable.
Step 5: Remove the pan from the heat and scrape the roux into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Step 6: Cool completely, but do not let the roux become chilled before beating it into the butter. To speed cooling, leave it on the counter for about 20 minutes, then refrigerate for about 30 minutes. If making it the day before, refrigerate overnight and take it out 1 hour before using so it can lose its chill.
Making the frosting
Step 7: Place the butter in a bowl. Using a handheld beater or a stand mixer fitted with a whisk attachment, beat for 3 minutes, until smooth and very pale yellow, almost white.
Step 8: With the mixer on medium speed, start adding the thick roux one heaped tablespoon at a time. Take about 1 minute to add it all.
Step 9: Add the vanilla and salt, then whip for 2–3 minutes, until the frosting is thick enough to hold peaks. Use as is, or continue to the chocolate variation.
Optional chocolate variation
Step 10: Beat in the cocoa powder at the end, just until mixed through.
Frosting cakes and cupcakes
Step 11: Spread the frosting onto cakes or cupcakes with a knife, or transfer it to a piping bag. It can be piped into tall swirls.
Step 12: For storage and make-ahead guidance, see the notes.
Notes
Make-ahead and storage
The frosting is best used soon after making. On cooler days around 22°C (71°F), frosted cakes and cupcakes can stay covered on the counter. Refrigerate them on warmer days, then bring them out 1–1½ hours before serving so the frosting can soften.
The flour-and-milk roux can be made a day ahead and refrigerated overnight. Take it out of the refrigerator about 1 hour before using so it can come to room temperature. The frosting can be frozen for up to 3 months; thaw it overnight in the refrigerator.
The sugar can be reduced to ½ cup for a more lightly sweetened frosting. Caster or superfine sugar can also be used.
Nutrition per serving
- Calories
- 224 kcal
- Fat
- 16 g
- Saturated fat
- 10 g
- Carbohydrates
- 20 g
- Sugar
- 18 g
- Fiber
- 1 g
- Protein
- 1 g
- Sodium
- 11 mg
- Cholesterol
- 42 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Ermine frosting, also called boiled-milk frosting, starts with a cooked flour, sugar, and milk roux that is cooled and whipped into butter. The finished frosting is fluffy and smooth, and can be spread or piped onto cakes and cupcakes.
This batch makes enough to generously frost 12 cupcakes with tall swirls, 24 cupcakes with a knife-spread layer, or a two- or three-layer 20–23 cm (8–9 inch) cake. For chocolate frosting, beat in the optional cocoa powder at the end.
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