Chocolate Ermine Frosting

143

By Paula Jones

Prep Time:

10m

Bake/Cook Time:

Yield:

2 3/4 cups

Plan for:

2 hours chill time

Ermine Frosting, also known as boiled milk frosting, flour buttercream, or heritage frosting is an old-fashioned cooked buttercream that bakers used before cream cheese frosting became popular. Chocolate Ermine Frosting is light and airy, like a whipped cream frosting, but holds its shape like a traditional buttercream frosting. For a vanilla version, just omit the cocoa powder.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup whole milk
1/4 cup all-purpose flour*
1/4 teaspoon kosher salt
1 teaspoon vanilla bean paste
2 sticks (16 tablespoons) unsalted butter, softened
1/4 cup sweetened cocoa powder

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Place sugar, milk, flour, and salt into a heavy bottom pan. Whisk to combine. Heat pan over medium heat and cook until you have a thick, paste like consistency, stirring frequently. About 5 minutes.
Remove from heat. Stir in vanilla bean paste.
Transfer mixture to a glass bowl. Place saran wrap over mixture and allow to come to room temperature.
Add butter and cocoa powder and cream until light and fluffy using whisk attachment.
Gradually add milk mixture into butter and whip until light and fluffy.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Paula Jones @bellalimento.

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