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Ermine Frosting

Light and creamy ermine frosting to compliment any cake. I use this instead of a cream cheese frosting on red velvet cake or cupcakes. The almond flavoring really compliments red velvet and offers an alternative if you're not fond of cream cheese frosting. It makes enough to frost 18+ cupcakes or a 3-layer cake.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 48 people
Calories 2837.6 kcal

Equipment

  • 1 Medium Saucepan For cooking the flour and milk paste.
  • 1 Whisk For stirring the paste and initial mixing.
  • 1 Heatproof Bowl For cooling the cooked paste quickly.
  • 1 Stand Mixer With a whisk attachment, essential for achieving a light and airy frosting texture. A hand mixer can be used, but a stand mixer is preferred.
  • 1 Rubber Spatula For scraping bowls and transferring mixtures.

Ingredients
  

Main

  • 1 cup milk
  • 6 tablespoons all-purpose flour
  • 1 cup white sugar
  • ½ cup unsalted butter at room temperature
  • ½ cup vegetable shortening such as Crisco®
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract or more to taste

Instructions
 

  • Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
  • Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

Notes

Achieving a truly light and creamy ermine frosting hinges on a few key details. Firstly, ensure the flour-milk paste (roux) is cooled completely to room temperature before adding fats; any residual warmth will melt the butter and shortening, resulting in a greasy, separated frosting. Cover directly with plastic wrap to prevent a skin. Secondly, use room temperature butter and shortening for optimal emulsification and a smooth final texture. Whip the mixture for the full 5-10 minutes, or even longer, until it is genuinely light, fluffy, and significantly increased in volume. This extended whipping incorporates air and dissolves the sugar crystals, preventing a grainy mouthfeel. Adjust the almond extract to your preference; a high-quality extract makes a noticeable difference. If the frosting appears curdled, continue whipping – often it will come together with more air incorporation. This versatile frosting is excellent not just for red velvet, but also chocolate or vanilla cakes.