Ermine Frosting (Cooked Flour Frosting)

Recipe by Molly Marzalek-Kelly
67 Reviews 4.6 out of 5 stars

Ermine frosting, also known as cooked-flour or boiled-milk frosting, features a delightfully airy texture very similar to that of whipped cream. Since it’s just lightly sweetened, it’s the perfect complement to many a rich cake. Beginner-friendly and extremely versatile (use it to finish White Velvet Cake or Simple and Rich Chocolate Cake), it might just become your standby frosting of choice. Once you fall in love with this classic ermine frosting, try our chocolate version.

Prep
15 mins
Total
1 hr
Yield
about 2 1/2 cups, enough for a 9" x 13" cake or 15 to 18 cupcakes
Ermine Frosting (Cooked Flour Frosting) - select to zoom
Ermine Frosting (Cooked Flour Frosting) - select to zoom
Ermine Frosting (Cooked Flour Frosting) - select to zoom
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Instructions

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  1. In a medium saucepan, whisk together the sugar and flour.

  2. Add the milk and cook over medium heat, whisking constantly, until the mixture comes to a boil and has thickened to a pudding-like consistency, about 3 to 6 minutes.

  3. Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with the beater attachment. Beat at medium-high speed for about 10 to 15 minutes, until it's below 80°F.

  4. Reduce the speed to low and, with the mixer running, add the butter a few tablespoons at a time. Scrape down the sides of the bowl as needed, to make sure the butter is thoroughly incorporated.

  5. Once all the butter has been mixed in, add the vanilla.  

  6. Increase the mixer speed to high. Beat the frosting for 4 to 6 minutes, until it’s light and fluffy.

  7. If the frosting feels dense, curdled, or greasy, it’s too cold. Gently warm the mixture by setting the bowl over a pan of steaming-hot water for a few minutes (just until you see the edges begin to soften/melt), then re-whip until smooth. If the frosting feels soupy or loose, it’s too warm. Chill for 15 to 20 minutes in the refrigerator before re-whipping.

  8. Use the ermine frosting to finish the cake or cupcakes of your choice; you’ll have enough for a single-layer cake or a dozen cupcakes (see “tips,” below).

Tips from our Bakers

  • Double the ermine frosting recipe to cover an 8" or 9" layer cake or 2 dozen cupcakes. To frost a 9" x 13" sheet cake, increase the ingredient amounts by half (i.e., multiply current amounts by 1.5). 

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