This ermine frosting post is sponsored by Dixie Crystals. Opinions are my own. Ermine frosting is an old fashioned throwback cooked buttercream that just may become one of your new favorite frosting recipes.
While you may be familiar with buttercream, whipped cream, and cream cheese frostings, you may not have heard of Ermine frosting. Your great grandma probably had as it’s an old school throw back recipe. It can go by many other names but Ermine frosting just sounds like the one I want on my cake. Or brownies, or cupcakes, a spoon. I’m not hard to please.
When you’re ready to make this yourself, check out the complete recipe HERE on Dixie Crystal’s website
WHAT IS ERMINE FROSTING?
Ermine Frosting, is an old fashioned cooked buttercream that was used before cream cheese frosting became popular. It is also known as boiled milk frosting, flour buttercream, or heritage frosting. It’s light and airy, similar to a whipped cream frosting, but holds shape like a traditional buttercream frosting. Use it like you would any other frosting.
WHAT INGREDIENTS DO I NEED TO MAKE THIS FROSTING?
You’ll need the following ingredients to make this frosting at home. (The following contains affiliate links. I earn from qualifying purchases).
- Dixie Crystals granulated sugar
- whole milk
- all-purpose flour
- kosher salt
- vanilla bean paste
- unsalted butter
TIP: To make CHOCOLATE ermine, you’ll need to add unsweetened cocoa powder to your ingredient list.
MORE INCREDIBLE FROSTING RECIPES TO TRY
If you’re feeling inspired by this ermine frosting recipe, you’ll love these other frosting recipes:
- BROWN BUTTER BUTTERCREAM
- DARK CHOCOLATE BUTTERCREAM
- NUTELLA BUTTERCREAM
- ESPRESSO BUTTERCREAM
- CREAM CHEESE FROSTING
Ermine Frosting
Ermine Frosting is an old fashioned cooked buttercream.
Ingredients
- Dixie Crystals granulated sugar
- whole milk
- all purpose flour
- kosher salt
- vanilla bean paste
- unsalted butter
Instructions
- This recipe was created for Dixie Crystals. Click this link for the complete RECIPE and INSTRUCTIONS..
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