That Frosting is Made with WHAT?!

Sugar Spun Run
Sugar Spun Run
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Published 2020-08-10
Ermine Frosting is an old-fashioned recipe also often known as "boiled milk frosting". It's silky smooth and less sweet than traditional buttercream, and is the traditional frosting used for red velvet cake.

Full Printable Recipe: sugarspunrun.com/ermine-frosting/ ‎

Ingredients
1 cup granulated sugar 200g
5 Tablespoons all-purpose (plain) flour (40g)
¼ teaspoon salt
1 cup milk¹ 236ml
1 cup unsalted butter softened but not melty (226g)
1 teaspoon vanilla extract

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Instructions
00:00 Introduction
00:21 Combine sugar, flour, and salt in a medium-sized saucepan and whisk to combine and remove any lumps from the flour.
00:48 Turn stovetop heat to medium and whisk in milk until mixture is smooth.
01:07 Continue whisking constantly until mixture is thickened to a pudding-like consistency (do not crank up the heat or you’ll burn it and the sugar won’t dissolve properly).
01:22 Remove from heat and pour into a heat-proof container. Allow mixture to cool for 20 minutes, then stir again and cover the surface with a piece of plastic wrap, wax paper, or parchment paper pressed directly against the surface (to prevent a skin from forming) and refrigerate until completely chilled (at least 2 hours).
01:50 Once flour mixture has cooled, use an electric mixer or stand mixer to beat butter on high speed until it is light and fluffy (this usually takes several minutes, and you may need to scrape the bowl with a spatula.
02:21 Reduce mixer speed to medium and gradually add flour mixture, one heaping spoonful at a time, waiting until each spoonful is incorporated before adding the next and beating until all ingredients are well-combined. Scrape sides and bottom of bowl with a spatula, then stir in vanilla extract. Gradually increase speed to medium-high and whip frosting until it is smooth, light, and airy.
03:00 Use your spatula to deflate the frosting to work out any air bubbles. Use immediately after making.

Notes
¹I use whole milk, but 2%, almond, soy, or coconut milk would work as well.
Nutrition
Serving: 1serving (about 1/4 cup) | Calories: 225kcal | Carbohydrates: 20g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 60mg | Potassium: 35mg | Fiber: 1g | Sugar: 18g | Vitamin A: 506IU | Calcium: 28mg | Iron: 1mg

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All Comments (21)
  • @bakedbean67
    Hmm, grandmas dislike because you're giving away their secrets. Love all your recipes!
  • @bearbear2998
    You are revealing many secrets. Good job and thank you.
  • @sherrysoong94
    I add 4 oz of cream cheese to this as its whipping and get a truly phenomenal frosting for the Red Velvet Cake
  • @ritapreston6071
    The video was well done. Detailed but succinct and it kept my attention. Thanks.
  • @caroles5502
    I really appreciate your clear instructions! Thank you. 🙂
  • @fluffypenguinbabe
    Made it for the first time last night and it came out great! Was a big hit in my office with people who don't like cream cheese frosting. Thanks :)
  • @acatholicbeachbunny
    Honestly my favorite kind of frosting! I made this intuitively over a decade ago, when I didn’t feel like making or buying powdered sugar, plus I don’t like sugary or cream cheesy frosting. It is so easy and simple! I didn’t know there was a name for it!
  • @bearbear2998
    You are doing things that the old bakers will hate. But this new trend of frosting many today youngsters will like to follow. I am so glad to find you. I will follow you wherever you go.
  • @eldridgesmart5516
    AWESOME 👍🏾👍🏾. Thanks so much for the video. Very simple recipe. You explain everything perfectly as usual. Go with GOD & have a wonderful week.