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Ermine Frosting

Yields1 Serving

Ermine frosting

 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)

In 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.


In 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.