Ermine Frosting

 compared with buttercream’s more dense consistency.

How to Store Ermine Frosting

Ermine frosting should be stored in an airtight container in the refrigerator. It will last up to a week. When ready to use, let it sit out at room temperature for about 30 minutes. Then, re-whip it to restore its smooth texture. This frosting can be frozen for up to 3 months, but freezing it could affect the texture. When thawed, whip it up to restore its texture.

Just in case you want a chocolate version of this frosting! Chocolate Ermine is a beautiful addition to any cake!

Ermine Frosting

PREP TIME15MINUTES MINS

COOK TIME5MINUTES MINS

TOTAL TIME20MINUTES MINS

Ermine Frosting, also known as milk frosting, flour buttercream, or $300 frosting is a silky smooth frosting made from a cooked milk and flour mixture, sugar, and butter. It is perfectly sweet!

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

Instructions

In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding. It should coat the back of a spoon. Remove the pan from the heat and let the mixture cool to room temperature.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy (2-3 minutes). Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.

Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed.

Switch to the whisk attachment. Add vanilla and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.