Description
Learn how to make a delicious Milk Frosting, also known as ermine frosting, with a light and airy texture that’s perfect for cakes and cupcakes. This vintage frosting recipe is less sweet than traditional buttercream and is easy to whip up in no time!
Ingredients
Scale
Milk Flour Mixture:
- 1 cup whole milk
- 5 tablespoons all-purpose flour
Frosting:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cook Milk Flour Mixture: In a small saucepan, whisk flour into milk over medium heat until smooth. Cook until thickened into a paste, about 5–7 minutes. Let cool.
- Beat Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy, about 3–5 minutes.
- Add Ingredients: Mix in cooled milk-flour mixture, vanilla extract, and salt. Beat until smooth and whipped, about 3–5 minutes.
- Frost: Use immediately to frost cakes, cupcakes, or cookies.
Notes
- This old-fashioned “cooked milk frosting” is less sweet than buttercream and has a light, airy texture.
- Perfect for red velvet or chocolate cakes.
- Ensure the milk-flour mixture is fully cooled to prevent curdling.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 10g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 25mg
