Description
Ermine Frosting is an old-fashioned buttercream, often called “boiled milk frosting” or “flour frosting”, that’s made with sugar, flour, milk and butter. No need for powdered sugar here, making it a great frosting alternative for those who don’t like things too sweet.
Ingredients
- 1 cup (207g) granulated sugar
- 1/4 cup (33g) all-purpose flour
- 1/4 tsp salt
- 1 cup (240ml) milk (I use 2%)
- 1 cup (224g) unsalted butter, room temperature
- 1 tsp vanilla extract
Instructions
- Combine sugar, flour, and salt in a medium saucepan and whisk until well combined.
- Add milk and whisk together until mixture is well combined.
- Heat mixture over medium heat, stirring constantly, until the mixture is thick and pudding-like. Do not heat over high heat or the mixture will cook too quickly and the sugar won’t properly dissolve. Remove from heat.
- Pour into a bowl and cover with plastic wrap pressed directly on top to prevent a skin from forming. Allow to cool completely to room temperature or refrigerate for a day or two before using. If refrigerating ahead of time, bring back to room temperature before proceeding.
- Once cooled, add the butter to a mixing bowl and beat on high speed until light and fluffy, about 3 minutes.
- Add the flour mixture (at room temperature) one tablespoon at a time, mixing on medium speed until well combined before adding the next.
- Add the vanilla extract and mix until well combined.
- Whip the frosting on medium-high speed until light and fluffy, 2-3 minutes.
- Use immediately or store in the fridge for up to a week or freeze for up to 3 months. Allow buttercream to come back to room temperature before using.
Notes
For a chocolate version: Add half a cup of cocoa powder to the butter in step 5 and proceed with the rest of the recipe.
Nutrition
- Serving Size:
- Calories: 2611
- Sugar: 212.8 g
- Sodium: 712.2 mg
- Fat: 184.6 g
- Carbohydrates: 236.6 g
- Protein: 13.4 g
- Cholesterol: 493 mg
