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Old-Fashioned Ermine Frosting

Ermine frosting brings back memories of being in the kitchen with my grandmother. This old-timey frosting was her go-to for cakes when she didn't have cornstarch or cream cheese. —Rashanda Cobbins, Milwaukee, Wisconsin
  • Total Time
    Prep: 10 min. Cook: 10 min. + chilling
  • Makes
    5 cups


  • 1/2 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 1-3/4 cups sugar
  • 1/2 teaspoon salt
  • 1-3/4 cups butter, softened
  • 1-1/2 teaspoons vanilla extract


  • Stir together milk and flour in small saucepan. Stir constantly, over medium-low heat until mixture thickens (like pudding), 5 to 7 minutes.
    Remove from heat; add sugar and salt. Stir until dissolved.
    Place in medium bowl, covering surface to prevent skin from forming. Refrigerate until chilled.
    Place butter in mixing bowl, beat until light and fluffy, about 5 minutes. Gradually add cooled flour mixture. Add vanilla. Switch to whisk attachment, continue beating on medium speed until frosting is stiff but fluffy like whipped cream. Frost cake immediately.
Nutrition Facts
2 tablespoons: 60 calories, 4g fat (3g saturated fat), 11mg cholesterol, 50mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.

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