This frosting is so fluffy, creamy and delicious. It tastes a lot like whipped cream and that's what it was called when I was introduced to it. Now I know that it's also called Ermine or Boiled-Milk Frosting. No matter what you call it, it's good!

This frosting is fluffy and smooth and perfect. It starts by boiling milk and flour together to make a paste and that is whipped into butter to make a frosting that isn't super sweet, but is really light and airy. It is a lot like whipped cream, but more stable. It is a classic topping for red velvet cake, but is great in a variety of applications!
She requested red velvet cake with whipped cream frosting. I had never heard of such a thing, other than the frosting some grocery stores call whipped cream.

As far as I knew, red velvet cakes were topped with cream cheese frosting. Apparently this is quite a point for debate, is it ermine frosting or cream cheese frosting that is the proper way to frost a red beauty.
Vicki was obviously on team boiled milk frosting and I am always happy to try a new frosting! She searched for the recipe of the exact thing she was talking about.
I had certainly never made a cooked frosting like this! I had melted chocolate for frosting before and made Marlene's Fudge Frosting, but never something quite like this.
I instantly fell in love. This frosting is not too sweet, it is just right. The flavor is subtle, a lot like whipped cream! However it does have better holding time and you don't have to worry about mixing it too long and turning into butter... it is already butter!

The key is getting the flour and milk paste correct. It will still taste good even if it isn't perfect, but if you don't cook it long enough the frosting will be loose.
If you don't stir it well enough, you could get small lumps. If you scorch it, well then you better start over!
It really isn't that hard. Just don't be afraid to let it thicken and be sure to stand there stirring it while it happens.
The first time I made this for my family everyone loved it. I made a couple of brownies, covered them in whipped cream frosting and topped them in berries.
Everyone was asking for the recipe. Since then I have used the basic a idea for a number of other recipes. I love the final texture it gets.
I have never tried piping it, I am not sure it would work for fine details. However, if made properly you could certainly frost a layer cake with it with no problem!

Of course this frosting is great on red velvet cake and the brownies with berries as I described above. I also used it on my Rolo poke cake and that was scrumptious if I do say so myself!
This frosting was also the perfect way to wrap a blackberry shortcake cake too! It really gives the feeling of whipped cream but with less worry!

Tips and Tricks for making Ermine/Boiled Milk Frosting
Getting the milk and flour paste just right is the key. You want it to be a thick paste before you remove it from the heat.
Be sure to keep stirring it, especially as it thickens. You don't want it to scorch on the bottom of the pan.
Originally I made the paste from just the flour and milk and added the sugar with the butter in the mixer. After a really long mixing period, it dissolves and isn't grainy. Lately I've taken to adding the sugar to the milk and flour to make sure it is dissolved.
If the frosting seems a bit loose when you are done, there is a chance your butter was over softened or your paste wasn't all the way cooled. Try placing the bowl of frosting int the refrigerator for 15 or 20 minutes and whipping it again.
If it is still loose, the paste probably wasn't thick enough. A bit of powdered sugar or heat treated flour can help tighten it up this time. Just cook your paste a little longer next time!
Have you ever made a boiled milk frosting? What is your favorite cooked frosting?
If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!
Yield: Enough frosting for a layer cake or 9x13" cake

Whipped Cream Frosting
This frosting is so fluffy, creamy and delicious. It tastes a lot like whipped cream and that's what it was called when I was introduced to it. Now I know that it's also called Ermine or Boiled-Milk Frosting. No matter what you call it, it's good!
INGREDIENTS:
- 5 T flour
- 1 cup milk
- 1 cup sugar
- 1 cup butter, softened (must be real butter)
- 1 tsp vanilla extract
INSTRUCTIONS
- This first step is the most crucial part to this frosting turning out. In a saucepan, whisk together the flour and sugar. Add the milk a few tablespoons at a time to get started. Stir until there are no lumps. Once you have a smooth paste, add the remaining milk and stir until combined. Turn on the burner to medium heat. Continue to whisk and cook until the mixture thickens to a paste consistency. You want it to be pretty thick. It will be tempting to walk away and so something else, but don't. Once it starts to thicken it will go really quickly and it is important you don't get lumps or scorch the bottom. Place paste in the refrigerator to cool.
- Once paste is room temperature or cooler, add butter and vanilla to mixer bowl. Turn on low and stir until smooth. Add flour/milk paste and whip on high for about 10 minutes. Don't try to cut the time short, you really want to whip a lot of air into it.
- Spread on cakes, cupcakes, cookies or whatever scrumptious treat you are making!
copyright: Cooking With Carlee, 2017
Created using The Recipes Generator

Who doesn't like whipped cream frosting! Looks delicious!
ReplyDeleteThank you!
DeleteLooks delicious and I'm glad it isn't too sweet. Sometimes frosting (or icing as we call it in Australia) can be sickly sweet and spoil the flavor of the cake. Thanks for sharing this recipe and linking up again with us Carlee at #AnythingGoes
ReplyDeleteI agree, sometimes frosting can get sickeningly sweet. I think this one is just right! Thanks for hosting and stopping by!
DeleteThis sounds what I'm looking for, I'm going to have to try this! Pinning, thanks :)
ReplyDeleteI hope you love it!!
DeleteI need to try this frosting next time i decorate the cake, pinning it!
ReplyDeleteThank you! It is a little looser than buttercream, so it may not hold up to intricate decorating, but it would certainly be great to frost a layer cake or something!
DeleteIf it were not 102 today I would go bake a cake just to try this.
ReplyDeleteThanks for sharing on Creative K Kids' Tasty Tuesdays link up. Hope to see you back next week.
I can understand that for sure! We have been in the high 80s this week, which has felt like a nice break from the heat. Hopefully we stay in the 80s for a while! Thanks for hosting!
DeleteSadly, I've never tried this, but I always opt for things like ganache on my cakes cause I cannot stand how overly sweet frosting is. I'm going to have to try this one out :)
ReplyDeleteI hope you enjoy this one. It is hard to go wrong with ganache though, yum!
DeleteI can't wait to try this! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!
ReplyDeleteI hope you love it! It is one of my favorites.
DeleteYum! That sounds so tasty! We have birthdays coming up at our house, so I may have to make it. Thanks for sharing the recipe and for linking up at #HomeMattersParty
ReplyDeleteI hope you love it if you do! Thanks for stopping by!
DeleteI am a cupcake baker and I need all the different frostings I can get! Thank you for linking up with us at the Tips and Tricks Link Party!
ReplyDeleteWell this works out perfect, as I am a cupcake eater! ;-) I hope you love this frosting. I really enjoy playing with different frostings!
DeleteWow!! Can't believe that will make a whipped frosting!! Going to have to try!! Thanks for Sharing on My 2 favorite Things on Thursday!! Hope to see you again this week!! Pinned!
ReplyDeleteIt doesn't seem like it would work, but it does make a very fluffy frosting. I hope you like it!
DeleteHi Carlee, I have gotten some of the best recipes from you. I pinned the Halloween brains recipe with shrimp tonight! My 4 grandchildren are staying with me for a few months and when they heard shrimp that was all it took. Thank you so much for all the good recipes!!
ReplyDeleteThank you so much, that is very flattering! We definitely enjoy our food around here. I am sure you are all having a great time in your months together. I know my parents and my little guy have a very special bond and I do with my grandma as well!
DeleteI tried making this twice and it just looks a bit yellow and isn't fluffy... I did every step carefully but it still isn't working... Is it suppose to boil when cooking it the 10 minutes? I don't know what I'm doing wrong, please help...
ReplyDeleteOh no! I think the biggest thing is making sure you cook the flour and milk to a thick enough paste without scorching it and then making sure it is all the way cool before you add it to the butter and sugar. I sometimes put the milk/flour paste into the fridge for a little while to make sure it is cooled enough. You want the paste to be thick enough that you have to help it into the mixer bowl, you don't want a pouring consistency. I hope you have better luck if you try it again.
Delete(5 T flour)can any one tell me how much flour this is??
ReplyDelete5 Tablespoons is just under a third of a cup or 8-9 grams of flour. I hope that helps!
DeleteWithout a doubt, this is my new favorite frosting.
ReplyDeleteFollowed your directions to the T, and it is sooo good!!
Thanks Carlee!!
Yay! I can't believe I am just now seeing this, but you put a smile on my face!
DeleteWhile I absolutely love the flavor of this, it is rather sweet and took away from the flavor of the cake... maybe just me, but any suggestions on what can be done about toning down the sweetness???
ReplyDeleteYou could certainly try it with less sugar. I think as long as you cook the mixture into a thick paste, the reduced sugar content shouldn't affect the final texture too much. It is certainly worth a try!
Delete