Description
A classic and fluffy milk frosting recipe, also known as ermine or cooked flour frosting, perfect for frosting cakes, cupcakes, and cookies. This old-fashioned frosting is smooth and creamy with a light, airy texture achieved by cooking a milk and flour mixture and combining it with whipped butter and sugar.
Ingredients
Scale
Milk 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
- Prepare the Milk Mixture: In a small saucepan, whisk together the flour and whole milk over medium heat until smooth. Cook the mixture, stirring constantly for about 5 to 7 minutes, until it thickens to a pudding-like consistency. Once thickened, remove from heat and allow it to cool completely to room temperature.
- Whip the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer or stand mixer on medium-high speed until light, fluffy, and pale in color, approximately 3 to 5 minutes.
- Combine and Beat the Frosting: Add the fully cooled milk and flour mixture, vanilla extract, and a pinch of salt to the whipped butter and sugar. Beat on high speed for 4 to 5 minutes until the frosting achieves a smooth, fluffy texture and no longer has any gritty feel from the sugar or flour.
- Use the Frosting: Use the prepared milk frosting immediately to frost cakes, cupcakes, or cookies for a classic, moist, and velvety finish.
Notes
- This frosting is also known as “ermine frosting” or “cooked flour frosting.”
- It pairs beautifully with red velvet and chocolate cakes.
- Ensure the milk mixture is completely cooled before adding it to the butter mixture to avoid curdling.
- Beat thoroughly to remove any grittiness and achieve the perfect fluffy texture.
