What is Ermine Frosting I hear you cry? Well just the best damn buttercream there is.
Ermine Frosting, also known as 'boiled milk frosting' or 'flour buttercream,' is a classic frosting made from a cooked roux of milk and flour that is then whipped into a buttery, creamy mixture. Unlike traditional buttercreams, Ermine Frosting has a lighter, less sweet taste with a smooth and velvety texture, making it an excellent complement to a variety of cakes and cupcakes. This unique frosting holds its shape well and has a rich, old-fashioned flavor that sets it apart from more common frosting varieties.
Please make this recipe whenever you need frosting for anything, and potentially when you don’t. Traditionally, Red Velvet Cake is the best vehicle for frosting delivery to your mouth without the use of a spoon, but eat it however you see fit —no judgment from me.
Double or quadruple this recipe, though you may need to add additional cooking time to the roux. I recommend adding 20% more time if you are doing that.
Thanks to Leisa Edl for this pic of her Unicorn cupcakes, using, you guessed it, this frosting recipe, but with a lot more style!
Try using this famous recipe on any or all of the following:
Pretty in Pink Raspberry Buttercake with Ermine Frosting
Sponge Roll With Caramel Buttercream Filling
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Need
-
Regular Ermine
- 35 Grams plain flour BUY
- 200 Grams whole milk BUY
- 150 Grams raw caster sugar BUY
- 200 Grams unsalted butter cubed BUY
- 35 Grams vanilla bean paste BUY
-
Chocolate Ermine Frosting
- 50 Grams cocoa powder dark (Dutched preferably) BUY
Do
- 1
Place flour and milk into the Thermomix bowl and blend 5 sec/speed 6. Cook 15 min/80°C/ speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.
- 2
In the clean and dry Thermomix bowl, add sugar and mill 15 sec/speed 9. Add butter and chop 5 sec/speed 7. Aerate butter and sugar 1–2 min/ Butterfly/speed 3/MC off. Scrape down sides of bowl as necessary.
- 3
Add vanilla paste and beat 6 sec/ Butterfly/speed 4.
- 4
Add cooked and cooled roux mixture and continue to beat for around 2–3 min/ Butterfly/speed 3 until very smooth and white. Cover and refrigerate for 15 minutes. Use immediately.
- 5
To make the Chocolate Ermine Frosting, simply add the cocoa powder to the first process, cooking it with the roux. Then proceed as directed.
