Ermine frosting, sometimes called boiled milk frosting is silky, light and less sweet than an American buttercream. It’s called boiled milk because you make a pudding with milk, flour and sugar and whip it with butter and in this case cocoa powder. Ermine frosting is a vintage recipe from the 1800’s and was originally created to frost a red velvet cake. This is my chocolate version and it is delicious on a vanilla or chocolate cake. If you are looking for a less sweet frosting and don’t want to make a swiss meringue buttercream this is for you. Here’s how to make it:

Chocolate Ermine frosting

Generously frosts a 2 layer 9″ or 3 layer 8″ cake

1/2 c +2 tbs flour

2 c sugar

2 c whole milk

1 c unsweetened cocoa powder

4 sticks (16 oz) unsalted butter at room temperature

pinch of salt

2 tsp vanilla extract

Whisk sugar, flour and milk in a saucepan so there are no lumps. Cook on medium heat whisking constantly until it thickens to the consistency of pudding. Remove from heat, pour into a bowl and cover with plastic wrap that is laying directly on top of the pudding. Let cool completely to room temperature (you can refrigerate approximately 15 minutes) It’s important that your butter and pudding is at room temperature.

Using either a stand mixer with the paddle attachment or a hand held mixer beat the butter, salt, vanilla and cocoa powder until light and fluffy. Add the cooled pudding a spoonful at a time whipping constantly until all has been added and its glossy, smooth and silky. Use immediately. Note: If you don’t like chocolate omit cocoa and increase flour to 2/3 cup.

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