Chocolate Ermine Frosting

 cocoa powder. You can substitute regular unsweetened cocoa powder, but the frosting will be a lighter color and lack the depth of flavor.

Vanilla: Vanilla extract is added to the frosting to enhance the flavor. However, you could leave it out if you don’t have any on hand.

Chocolate Ermine Frosting 

Although similar, there are a few differences between chocolate ermine frosting and chocolate buttercream. Chocolate ermine frosting, which is also known as milk frosting, flour buttercream, or flour frosting, is made by first creating a roux by cooking flour and milk together.

In contrast, there is no cooking involved in making buttercream. Additionally, buttercream uses confectioners’ sugar rather than granulated sugar. Lastly, chocolate ermine frosting has a silkier texture compared to buttercream, which tends to be denser. Both are delicious options for decorating your sweet treats.

How to Store Chocolate Ermine Frosting

Chocolate Ermine frosting will be great at room temperature for about a day. After that, it should be refrigerated. Ermine frosting will last up to a week in the refrigerator. When ready to use, let it sit out at room temperature for about 30 minutes. Then, re-whip it to restore its smooth texture. This frosting can be frozen for up to 3 months, but freezing it could affect the texture. When thawed, whip it up to restore its texture.

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Chocolate Ermine Frosting

PREP TIME15MINUTES MINS

COOK TIME5MINUTES MINS

TOTAL TIME20MINUTES MINS

Chocolate Ermine Frosting is a silky smooth chocolate frosting made by cooking a milk and flour mixture and mixing it with butter, sugar, and cocoa powder.

Ingredients

▢1 cup (245 g) whole milk▢5 tablespoons all-purpose flour▢1 cup (2 sticks / 227 g) unsalted butter, room temperature▢1 cup (200 g) granulated sugar▢½ cup (59 g) Dutch-processed cocoa powder▢1 teaspoon vanilla extract

Instructions

In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding. It should coat the back of a spoon.

Remove the pan from the heat and let the mixture cool to room temperature. (The mixture will get lumpy again as it cools.)

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and cocoa powder on low speed until the cocoa powder is incorporated. Increase the speed to medium and mix until light and fluffy (2-3 minutes). Stop the mixer and use a rubber spatula to scrape down the sides of the bowl as needed.

Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed.

Switch to the whisk attachment. Add vanilla and mix on high for 8-10 minutes, or until the frosting is smooth and creamy.