Here’s a classic Vintage Ermine Frosting recipe — also known as boiled milk frosting, it’s light, creamy, and perfect for cakes like red velvet or spice cake 🍰✨
🍰 Vintage Ermine Frosting
🧾 Ingredients (for 2–3 layers, about 3 cups frosting)
Base:
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1 cup whole milk
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½ cup all-purpose flour
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1 ½ cups granulated sugar
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1 tsp vanilla extract
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1 cup unsalted butter, softened (2 sticks)
🔪 Instructions
1️⃣ Make the Flour Paste
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In a medium saucepan, whisk together flour and milk until smooth, with no lumps.
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Cook over medium heat, whisking constantly, until mixture thickens into a smooth paste, about 3–5 minutes.
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Remove from heat and let cool completely to room temperature.
2️⃣ Cream Butter
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In a large bowl, beat softened butter until light and fluffy, about 2–3 minutes.
3️⃣ Combine Butter & Paste
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Gradually beat the cooled flour paste into the butter, a few tablespoons at a time.
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Add sugar and vanilla extract.
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Continue beating until frosting is smooth, light, and creamy — it should be fluffy but not heavy.
4️⃣ Frost Your Cake
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Spread on cooled cakes (red velvet, spice, chocolate, or vanilla).
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Works well between layers and on the outside.
🟢 Tips
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Patience is key: Make sure the flour paste is fully cooled before adding to butter to avoid melting it.
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Texture: If frosting feels too thick, add a teaspoon of milk; if too thin, beat longer to thicken.
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Storage: Keeps in airtight container in fridge for up to 5 days; bring to room temp before using.
🔁 Variations
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Chocolate Ermine: Add ¼ cup cocoa powder to flour paste before cooking.
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Coffee Ermine: Replace ¼ cup milk with strong brewed coffee for a mocha flavor.
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Citrus Twist: Add 1–2 tsp lemon or orange zest for a bright, fresh frosting.
If you want, I can make a “quick 10-minute Ermine Frosting” recipe that skips the long cooling process but still gives you a fluffy, creamy vintage frosting perfect for cakes.