Ermine Frosting

Chocolate Cake with Ermine Icing

I’ve been bombarded with requests – and rightly so! – for this ermine frosting since posting it in stories last night. Honestly, my world has forever changed. I’m what you might call a frosting fanatic – the one who seeks out the corner piece with the most flowers it can structurally tolerate – and yet it can be altogether too much sweet. Enter Ermine: an old-school frosting that was apparently the original frosting paired with red velvet cakes—the somewhat unorthodox method of boiling milk and flour into a thick, pasty pudding and then spooning congealed blobs into whipped butter and sugar miraculously produces an over-the-top smooth and fluffy, not-too sweet frosting that’s a dream to work with. I know, it doesn’t sound delicious. But it is.


I used a ratio I found in the New York Times as a starting point, and added cocoa from there to make it chocolate. As with other frostings, you could play around with flavoured extracts, instant coffee or citrus zest to create different flavours.

Honestly, look at this! It holds up well, and was just as soft this morning, without splitting or going greasy or weird in any way. Try not to think about it, because it doesn’t make sense that boiled flour + milk + butter + sugar should turn into this. It just does.

Ermine frosting
Ermine frosting

Ermine Frosting

  

March 19, 2019

Ingredients

5 Tbsp all-purpose flour

1 cup milk

1 tsp vanilla

1 cup butter, at room temperature

1 cup sugar (yes-regular granulated sugar)

1/4–1/3 cup cocoa (if you want chocolate frosting)

Directions

1In a medium saucepan, whisk the flour and milk over medium-high heat until it bubbles and thickens—it will resemble thick, pasty pudding. Stir in the vanilla, scrape it into a bowl and set it aside to cool, with a piece of plastic wrap on the surface to prevent it from getting a skin.

2In a large bowl (a stand mixer works well here), beat the butter and sugar for a few minutes, until pale and fluffy. Add the cooled milk mixture in spoonfuls, whipping for a good 5 minutes or so, until the mixture resembles whipped cream. (If the sugar is still a bit grainy, keep on whipping until it isn’t.) If you want chocolate frosting, add the cocoa and whip until it’s well-incorporated.

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31 comments on “Ermine Frosting

  1. Penny Wolf
    March 19, 2019 at 5:55 pm

    I have adored this frosting since the 70’s when I learned of it. Guess what? There are cream cheese versions that are to die for too.
    Everything old is new again LOL!

    • Julie
      March 22, 2019 at 10:41 am

      Oh yes, I’ve seen some cream cheese versions floating around!

  2. Carol S-B
    March 19, 2019 at 10:14 pm

    ZOMG, I remember using a similar recipe, published in The Calgary Herald as a frosting from Jeannie’s bakery in YWG. I am so glad you gave us this one, Julie! The one I lost used icing sugar instead of butter, and I like this so much better.
    This, THIS is what my kitchenaid was made for. Thank you! So many birthday cakes will be their best selves.

    • Julie
      March 22, 2019 at 10:41 am

      Icing sugar instead of butter! not with butter? how did it work?

      • Carol S-B
        March 27, 2019 at 4:47 pm

        Ahhh, that was a I.D. 10-T keyboard interface error… meant to say, “Icing sugar instead of granulated”.
        -CSB

      • Julie
        March 29, 2019 at 10:39 am

        Sorry I can’t see what comment you’re referring to? But to confirm, this is made with regular granulated sugar, not icing sugar!

  3. Debbie Mccarrick
    March 19, 2019 at 11:33 pm

    When do you add the vanilla?

    • Julie
      March 22, 2019 at 10:40 am

      Oh sorry! whenever! 🙂

  4. Mar
    March 20, 2019 at 4:51 am

    My mom has a carrot cake recipe with this frosting which she got in the early 60’s! I am now 60 and make that recipe often. Best frosting ever!

    • Julie
      March 22, 2019 at 10:40 am

      Ooh yes, that sounds about right!

  5. Joanna L
    March 20, 2019 at 8:06 am

    A word from the wise – this frosting is really stable, especially if you are going somewhere warm. It won’t melt in the sun like other frostings, because of the flour mix. However, it’s not indestructible. I made it to cover my wedding cake (a frosted fruitcake, not a big elaborate typical chocolate or carrot thing), and mixed up a batch the day before. The plan was to transport the cake, frosting and decorative flowers separate, and frost it on site. When I went to stir the frosting, which had been sitting in the fridge for a day, it separated! I couldn’t get it to come back together. One quick trip the the grocery store later and that’s how my wedding cake was frosted with Duncan Hines french vanilla frosting. So, don’t leave the frosting to sit.

    • Julie
      March 22, 2019 at 10:40 am

      Ha! what a great story! and thanks for the advice!

  6. Wendy
    March 21, 2019 at 6:00 am

    My mother made a similar frosting to frost her German tortes, (what I wouldn’t give for another slice of her tortes) she used butter, icing sugar and Dr. Oetker pudding, no flour. She made the pudding the day before, on the thicker side, and covered it with plastic wrap so a skin doesn’t form. Let it sit in the fridge and then the next day, mix it all together.

    • Julie
      March 22, 2019 at 10:40 am

      Whoah, sounds fascinating!

  7. Ian
    March 27, 2019 at 7:11 pm

    Hi Julie , I feel silly asking this question , but here it goes . So many recipes that contain milk just say milk. I only buy skim and on occasion 1% . I have a feeling this recipe would benefit from a higher fat content milk or would it still work with skim. Thanks for all the great content on this blog.

    • Julie
      March 29, 2019 at 10:38 am

      Ha – great question. I’d think it would still work, as it’s simmered into a sort of a pudding with the flour. I still forget that skim milk exists!

  8. Jen S
    March 28, 2019 at 5:25 pm

    Hi Julie,
    My mom has made this icing for my birthday cake for most of my life. I am about to turn 40. It will be made once again! Love it. Thanks!!
    P.S. you did a great job at the word fest event this week!! What an awesome event!

    • Julie
      March 29, 2019 at 10:37 am

      Amazing, I can’t believe I’ve never tried it! And thanks – it was such a fun event!

  9. geometry dash
    March 31, 2019 at 8:56 pm

    This looks like something my kids would love!

  10. Louise
    April 10, 2019 at 9:55 am

    This icing is an absolute MUST for angel food cakes!

    • Julie
      April 13, 2019 at 11:31 am

      Oh yes, it would be so light and perfect!

  11. Marilyn Noble
    April 21, 2019 at 8:36 pm

    Finally tried a batch on a small chocolate cake today for Easter dinner. Fantastic! The icing was almost better than the cake! I made it yesterday, frosted the cake and left it in the fridge until today with no problems. Only downside – my cake icing/decorating needs work!

    • Julie
      April 21, 2019 at 9:04 pm

      Ooh, good to know! thanks!!

  12. JoAnne Ronning
    May 11, 2019 at 9:14 am

    Does this cover a single or layered cake?

    • Julie
      May 11, 2019 at 8:29 pm

      Should be enough for a double!

  13. Jenna
    May 15, 2019 at 12:53 pm

    Can you freeze this and use it if you just rewhip before you frost?

    • Julie
      May 16, 2019 at 12:21 pm

      I don’t know – I suspect it would go funny!

      • Anonymous
        May 23, 2019 at 4:00 pm

        I tried freezing and it definitely made it look and feel funny ?

      • Julie
        May 29, 2019 at 10:43 am

        Oh yes, I imagine it would!

  14. Vivian
    June 6, 2019 at 7:10 pm

    Years ago Edmonton had a great little café called the “Europa” on 118th
    Ave. I asked the chef what made his torte frosting so good, creamy and not so sugary sweet. He said it was made with pudding! He was Swiss-trained, so could this maybe also be known as Swiss Buttercream?

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