Description
This classic Milk Frosting recipe, also known as ermine or boiled milk frosting, offers a light, silky texture and is less sweet than traditional buttercream. Made by cooking a milk and flour mixture and then blending it with fluffy butter and sugar, this frosting is perfect for cakes, cupcakes, and cookies. The frosting holds its shape beautifully and delivers a delicate vanilla flavor, making it a timeless choice for those who appreciate old-fashioned, creamy frostings.
Ingredients
Scale
Milk-Flour Mixture
- 1 cup whole milk
- 5 tablespoons all-purpose flour
Frosting Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare Milk and Flour Mixture: In a small saucepan over medium heat, whisk together the milk and flour until smooth. Cook, stirring constantly, until the mixture thickens to a pudding-like consistency, approximately 5 to 7 minutes. Remove from heat and let it cool completely to room temperature.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on high speed for 3 to 5 minutes until the mixture becomes light and fluffy, ensuring a smooth frosting base.
- Combine and Finish Frosting: Add the cooled milk-flour mixture, vanilla extract, and salt to the creamed butter and sugar. Continue beating on high speed until the frosting is smooth, fluffy, and holds its shape well. Use immediately to frost your cakes, cupcakes, or cookies.
Notes
- This frosting is known for being less sweet compared to traditional buttercream and offers a light, silky texture.
- Ensure both the milk-flour mixture and the butter are at room temperature before combining to achieve the best frosting consistency.
- Also referred to as “ermine frosting” or “boiled milk frosting,” a vintage favorite.
