Ah! You’re asking about Ermine frosting—also called boiled milk frosting—a classic, old-fashioned frosting used on cakes like the traditional German-style Hummingbird Cake or Boston Cream Cake. Unlike buttercream, it’s light, fluffy, and less sweet, with a smooth, creamy texture.
🍰 What Is Ermine Frosting?
- Made by cooking flour and milk into a thick paste, then whipping it with butter and sugar.
- The cooked flour paste gives it structure and stability, so it doesn’t collapse like whipped cream.
- Fluffy, smooth, and not overly sweet, making it perfect for layered cakes.
🧾 Ingredients (for 2–3 cups frosting)
- ½ cup (1 stick) unsalted butter, softened
- 1 ½ cups granulated sugar
- ⅓ cup all-purpose flour
- 1 ½ cups milk
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
1. Make the Flour Paste
- In a saucepan, combine flour and milk.
- Cook over medium heat, stirring constantly until the mixture thickens into a pudding-like paste.
- Remove from heat and let it cool completely (can refrigerate to speed up).
2. Cream Butter and Sugar
- Beat the softened butter and sugar in a mixing bowl until light and fluffy.
- Slowly add the cooled flour paste a little at a time, beating continuously.
3. Flavor
- Add vanilla extract and a pinch of salt.
- Beat until smooth and spreadable.
🍰 Tips for Best Results
- Cool the flour paste completely; warm paste will melt the butter and ruin the texture.
- Beat well to achieve a light, fluffy frosting.
- Can be tinted with food coloring or flavored with cocoa, coffee, or almond extract.
- Ideal for layer cakes, especially those that need frosting that isn’t too sweet.
Ermine frosting is a lighter alternative to traditional buttercream, perfect if you want something creamy, fluffy, and not overwhelmingly sweet.
If you want, I can give you a step-by-step “chocolate Ermine frosting” version that’s extra decadent but still light and fluffy—it’s amazing on layer cakes.
Do you want me to do that?
