Ermine frosting—also known as flour frosting, boiled milk frosting, or heritage frosting—is a vintage favorite that predates modern buttercream. It is made by cooking flour and milk into a thick paste, whipping it with butter and sugar until it resembles a cloud, and finishing with vanilla. The result is an ultra-smooth, silky frosting that is decadently creamy without being overly sweet.
It is famously paired with traditional Red Velvet cake, but it is equally delicious on chocolate, vanilla, or yellow cake.
Ingredients
The Cooked Flour Paste (Roux)
The Butter and Sugar Base
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1 cup (2 sticks) unsalted butter, completely softened to room temperature
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1 cup granulated sugar (do not use powdered sugar; granulated sugar dissolves completely during the whipping process)
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Pinch of salt
Instructions
1.Make the flour paste (Roux):Whisk flour and milk together in a small saucepan over medium heat.
In a small saucepan, whisk together the all-purpose flour and whole milk until completely smooth and free of lumps. Place the saucepan over medium heat, whisking constantly.
2.Thicken and cool:Cook until thick like pudding, then whisk in vanilla and let cool completely.
Continue cooking and whisking for about 5 to 7 minutes until the mixture thickens significantly into a very thick, pudding-like paste. Remove from heat and stir in the vanilla extract. Transfer the paste to a clean bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and let it cool completely to room temperature. (Important: The paste must be completely cool, or it will melt your butter in the next step!)
3.Beat the butter and sugar:Beat softened butter and granulated sugar until light, fluffy, and no longer gritty.
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and a pinch of salt together on medium-high speed for 5 to 7 minutes. Make sure to scrape down the sides of the bowl occasionally. Beat until the mixture is very pale, light, and fluffy, and the sugar has dissolved and lost its grainy texture.
4.Combine paste and butter mixture:Add cooled flour paste a few tablespoons at a time, beating well after each addition.
With the mixer running on medium speed, add the cooled flour paste one tablespoon at a time to the whipped butter and sugar mixture, beating well after each addition.
5.Whip until light and fluffy:Whip on medium-high for 2 to 3 minutes until smooth, glossy, and cloud-like.
Once all the flour paste has been incorporated, turn the mixer up to medium-high speed and beat the frosting for another 2 to 3 minutes. The frosting will transform into an extraordinarily light, creamy, and cloud-like consistency.
6.Frost and serve:Use immediately to frost cooled cake layers.
Use the ermine frosting immediately to fill and frost your favorite cake layers. It is best stored in the refrigerator due to the milk and butter content, but let it sit at room temperature for 15-20 minutes before serving so the texture softens back up to dreamy perfection.
