Chocolate Ermine Frosting Recipe
Chocolate Ermine Frosting (also known as boiled milk frosting or flour buttercream) is a unique, old-fashioned frosting that is incredibly silky, light, and less sweet than traditional American buttercream. It is the original frosting used for Red Velvet cake.
Ingredients
-
Granulated Sugar: 1 cup
-
All-Purpose Flour: 5 tablespoons
-
Unsweetened Cocoa Powder: 3 tablespoons (Dutch-processed for a deeper color)
-
Whole Milk: 1 cup
-
Unsalted Butter: 1 cup (2 sticks), softened to room temperature
-
Vanilla Extract: 1 teaspoon
-
Salt: A pinch
Instructions
1. Make the Flour Base (The “Roux”)
In a small saucepan, whisk together the sugar, flour, and cocoa powder. Slowly pour in the milk while whisking to ensure there are no lumps. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency.
2. Cool Completely
Transfer the mixture to a bowl and cover the surface directly with plastic wrap (this prevents a skin from forming). It must be completely cool before moving to the next step, or it will melt the butter.
3. Cream the Butter
In a large bowl, beat the softened butter and salt with an electric mixer until very light and fluffy (about 3–5 minutes).
4. Combine
Add the cooled chocolate flour mixture to the creamed butter one tablespoon at a time, beating well after each addition. Once all the base is added, add the vanilla extract.
5. Whip to Perfection
Continue beating on high speed for another 2–3 minutes. The frosting will transform into a light, airy, and velvety texture similar to whipped cream but with the stability of buttercream.
Pro Tips for Success
-
Temperature is Key: If the flour mixture is even slightly warm, your frosting will become soupy. If this happens, put the bowl in the fridge for 15 minutes and whip it again.
-
Texture: If it looks curdled while mixing, just keep beating! It usually comes together with a bit more air.
