For the best results, ensure that the milk mixture is completely cool before whipping. This prevents the butter from melting and ensures a stable frosting. The almond extract is optional, but it adds a lovely depth of flavor. Feel free to experiment with other extracts, such as lemon or orange, to customize the frosting to your liking. This frosting is less sweet than traditional American buttercream, making it a wonderful choice for those who prefer a more balanced sweetness. Ermine frosting is best used the same day it is made. However, it can be stored in the refrigerator for up to 3 days. Before using, bring to room temperature and re-whip to restore its light and airy texture.
Ermine Frosting
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME45 mins
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SERVING48 People
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VIEWS12
Experience the ethereal lightness of Ermine Frosting, a silky smooth complement to any cake. Its delicate sweetness makes it a superb alternative to cream cheese frosting, especially when paired with the classic red velvet. A touch of almond extract elevates the flavor profile, offering a sophisticated twist that will enchant your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol6 mg
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Protein0 g
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Saturated Fat2 g
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Sodium2 mg
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Sugar4 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a medium saucepan, whisk together the milk and flour until smooth. Cook over medium heat, stirring constantly, until the mixture thickens into a pudding-like consistency and begins to bubble. (5-10 minutes)
02
Step
30 mins
Pour the cooked mixture into a heatproof bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow to cool completely to room temperature. (Approximately 30 minutes)
03
Step
1 mins
In a large bowl, or the bowl of a stand mixer fitted with the whisk attachment, combine the cooled milk mixture, sugar, butter, shortening, vanilla extract, and almond extract.
04
Step
7 mins
Whip on medium-high speed until the frosting is light, fluffy, and creamy. This may take 5-10 minutes. Be patient and continue whipping until the frosting comes together. If it appears curdled at first, keep whipping, it will become smooth.
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Please Rate
Maritza Stammwisozk
Jun 27, 2025My frosting looked curdled at first, but I kept whipping and it came together perfectly. Thanks for the tip!
Rafaela Buckridge
Jun 26, 2025The almond extract makes all the difference. I'll never go back to cream cheese frosting on red velvet!
Henderson Kunze
Jun 1, 2025This recipe is a game changer! My cakes have never tasted better.
Noel Becker
May 27, 2025I was skeptical at first, but this frosting is amazing! So light and not too sweet.