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.