Old-School Ermine Frosting
This Old-School Ermine Frosting—also known as boiled milk frosting—is light, fluffy, and not overly sweet. A classic from vintage bakeries, it’s the traditional frosting for red velvet cake and pairs beautifully with chocolate or vanilla cakes.
Ingredients
1 cup whole milk
¼ cup all-purpose flour
1 cup unsalted butter, softened
1 cup granulated sugar
1 tsp vanilla extract
¼ tsp salt
Instructions
Cook the milk mixture
In a saucepan over medium heat, whisk the milk and flour together until smooth. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and let cool completely (cover the surface with plastic wrap to prevent a skin).
Cream butter and sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3–5 minutes.
Combine and whip
Add the completely cooled milk mixture to the butter mixture, one spoonful at a time, beating well after each addition. Continue beating until the frosting becomes light, smooth, and fluffy.
Add flavoring
Mix in the vanilla extract and salt until fully incorporated.
Frost and enjoy
Use immediately to frost cakes or cupcakes, or refrigerate briefly to firm up if needed.
✨ Tip: The milk mixture must be fully cooled before combining—this is the key to silky, lump-free ermine frosting.
