Boiled Chocolate Frosting- Ermine
After I posted the vanilla version of boiled frosting I was asked about chocolate ermine frosting. I had a recipe for it, but had not made it in ages. It took me a while to find the recipe. I was so glad I still had it.
The frosting is creamy and full of chocolate flavor. Like the vanilla version, its not nearly as sweet at many other frostings. As an adult that is a great selling point for me. As a kid I loved a sweet frosting. Not so much anymore.
The frosting is made in two steps. A base is made with flour, cocoa, granulated sugar and milk. After the base is cooked and cooled, butter is beaten in, along with vanilla. The recipe makes enough for 24 cupcakes, but for a layer cake you might want to make another half batch or double the recipe. Here is the recipe. Enjoy!!
Chocolate Boiled Frosting- Ermine
5 Tablespoons flour
⅓ cup cocoa powder
1 cup granulated sugar
1 cup milk or half and half
1 cup butter, softened
1 teaspoon vanilla extract
In a medium saucepan, whisk together flour, cocoa powder, and sugar. Add milk, a little at a time. Whisk after each addition to avoid lumps. Heat over medium heat, stirring constantly until mixture becomes a thick paste. It is important that you get it nice and thick at this point. It should be thicker than a pudding. Cool and then chill in the refrigerator for at least 30 minutes. The mixture should be very thick at this point. Once the cocoa base you made is chilled, cream the butter in your mixer until smooth. Scoop the cocoa mixture into butter and add 1 teaspoon vanilla extract. Whip on high speed for 7-10 minutes or until light and airy.
Frost your cake or cupcakes.
Notes: If your frosting is too soft, chill it for a bit and then whip it again.
If it is still too soft, add a little powdered sugar to stiffen it up. T You might need to cook your boiled milk mixture longer next time.
This recipe makes about 3½ cups of frosting which is enough to lightly frost a 2 layer 9 inch cake. It will also generously frost a 9×13 inch cake, 18-24 cupcakes, or an angel food cake. Recipe can be doubled.
Boiled Milk Frosting- Ermine
This is an old fashioned recipe that is getting popular again. It is sometimes called Ermine frosting. There is also a boiled frosting that uses water and sometimes corn syrup instead of milk. Both are good, I just like this version a little more.
It’s fairly simple to make and it is less sweet than a buttercream. It is creamy, fluffy and does not need to be refrigerated. It consists of a flour based base that is cooked, then cooled, to room temperature before butter is beaten into the base. The recipe makes plenty to frost a 2 layer cake or 2 dozen cupcakes. The recipe can be doubled easily.
Here is the recipe. Enjoy!!
Boiled Milk Frosting (Ermine)
5 T. flour
1 c. milk
1 c. granulated sugar
2 t. vanilla
½ t. salt
1 c. butter, cubed, softened at room temperature about 30 minutes
In small saucepan whisk together the flour, milk and sugar. Cook over medium heat, stirring constantly until mixture thickens and gets bubbly. Cook over low heat another minute. Remove from heat and cool completely before finishing. I like to put the flour mixture in a bowl and putting in the fridge until cooled down, but not cold. Once flour mixture is cooled to room temperature beat in the vanilla, salt and butter with electric mixer until frosting is creamy and smooth.
Note: If you leave the base in the fridge too long and it gets cold, let it sit at room temperature 30 minutes before beating in the butter. If you are tinting the frosting, you can add color after the butter is fully incorporated.
Boiled Milk Frosting
This is an old fashioned recipe that is getting popular again. It is sometimes called Ermine frosting. There is also a boiled frosting that uses water and sometimes corn syrup instead of milk. Both are good, I just like this version a little more.
It’s fairly simple to make and it is less sweet than a buttercream. It is creamy, fluffy and does not need to be refrigerated. It consists of a flour based base that is cooked, then cooled, to room temperature before butter in beaten into the base. The recipe makes plenty to frost a 2 layer cake or 2 dozen cupcakes. The recipe can be doubled easily.
Here is the recipe. Enjoy!!
Boiled Milk Frosting (Ermine)
5 T. flour
1 c. milk
1 c. granulated sugar
2 t. vanilla
½ t. salt
1 c. butter, cubed, softened at room temperature about 30 minutes
In small saucepan whisk together the flour, milk and sugar. Cook over medium heat, stirring constantly until mixture thickens and gets bubbly. Cook over low heat another minute. Remove from heat and cool completely before finishing. I like to put the flour mixture in a bowl and putting in the fridge until cooled down, but not cold. Once flour mixture is cooled to room temperature beat in the vanilla, salt and butter with electric mixer until frosting is creamy and smooth.
Note: If you leave the base in the fridge too long and it gets cold, let it sit at room temperature 30 minutes before beating in the butter. If you are tinting the frosting, you can add color after the butter in fully incorporated.
