Meta Info
Yield: Frosts 1 two-layer 8-inch cake or 24 cupcakes
Total Time: 25 minutes (plus cooling time)
Difficulty: Easy–Moderate
Calories: ~150 per serving (2 tbsp)
Intro Paragraph
If you’ve ever found traditional buttercream too sweet, Chocolate Ermine Frosting is about to change everything. This old-fashioned frosting is light, silky, and smooth — with a texture closer to whipped cream than dense sugar frosting.
Also known as flour buttercream or boiled milk frosting, this classic recipe was originally paired with red velvet cake. The magic comes from a cooked flour base that transforms into a velvety chocolate frosting once whipped with butter.
It’s rich but not overpowering, creamy but not heavy — and perfect when you want balanced sweetness with deep chocolate flavor.
Look at the Recipe
- Silky, whipped texture — light and airy
- Less sweet than American buttercream
- Perfect for layer cakes, cupcakes, and vintage desserts
Ingredients Needed
- 1 cup granulated sugar
- 5 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder (Dutch-processed recommended)
- 1 cup whole milk
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Chocolate Ermine Frosting
Step 1: Make the Chocolate Flour Base
In a small saucepan, whisk together sugar, flour, and cocoa powder.
Slowly pour in milk, whisking constantly to prevent lumps.
Place over medium heat and cook, stirring continuously, until the mixture thickens to a pudding-like consistency. This usually takes 5–7 minutes.
The mixture should be thick, smooth, and glossy.
Step 2: Cool Completely
Transfer the mixture to a bowl.
Press plastic wrap directly onto the surface to prevent a skin from forming.
Let it cool completely to room temperature.
This step is crucial — even slightly warm mixture will melt the butter.
Step 3: Cream the Butter
In a large bowl, beat softened butter and salt with an electric mixer for 3–5 minutes.
The butter should become pale, fluffy, and almost doubled in volume.
Step 4: Combine Gradually
Add the cooled chocolate base one tablespoon at a time, beating well after each addition.
Once fully incorporated, add vanilla extract.
At this stage it may look slightly separated — that’s normal.
Step 5: Whip to Perfection
Increase speed and whip for 2–3 more minutes.
The frosting will transform into a light, airy, velvety texture.
It should resemble whipped chocolate cream but hold its shape like buttercream.
Storage & Serving Suggestions
- Store at room temperature (cool environment) for up to 1 day
- Refrigerate for up to 5 days in an airtight container
- Re-whip briefly before using if chilled
- Best used on cakes like red velvet, chocolate cake, or vanilla sponge
Because it’s less sweet, it pairs beautifully with rich cake bases.
Tips & FAQs
Why did my frosting turn soupy?
The flour mixture was likely too warm. Chill the bowl for 15 minutes and re-whip.
Why does it look curdled while mixing?
Keep beating. It usually smooths out as air incorporates.
Can I use non-Dutch cocoa powder?
Yes, but Dutch-processed gives a deeper color and smoother chocolate flavor.
Can I make it ahead of time?
Absolutely. Store refrigerated and re-whip before using.
Is this stable for piping?
Yes. It pipes beautifully and holds shape well in moderate temperatures.
Final Thoughts
Chocolate Ermine Frosting is proof that old-fashioned recipes still outperform modern shortcuts. It’s elegant, balanced, and incredibly smooth — without the overwhelming sweetness of traditional buttercream.
Once you try this velvety, whipped chocolate frosting, you may never go back to powdered-sugar-heavy versions again.
