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. It is based on Ermine Frosting, or $300 Dollar Frosting, but with added cocoa powder for the chocolate flavor. Don’t worry, this frosting will not cost you $300, but it is a delicious and versatile frosting for cakes and cupcakes, as a filling, and even as a dip!
Ingredients & Substitutions
Milk: For a smoother and creamier frosting, it’s recommended to use whole milk or 2% milk. However, if you opt for lower-fat milk alternatives, the frosting may turn out less creamy and more watery.
Flour: For the best outcome, it’s best to use all-purpose flour. Cooking the flour with milk makes a roux that gives a more stable frosting and makes sure the flour is fully cooked. You can use gluten-free flour, but some readers have said the frosting is not quite as smooth.
Butter: Butter is an essential ingredient in ermine frosting as it adds flavor and creates a smooth and creamy texture. Use unsalted butter for the best results.
Sugar: It’s important to use granulated sugar in ermine frosting. It gets creamed with butter and cocoa powder, so there is no need to worry about grittiness!
Cocoa Powder: For a richer depth of flavor and darker color, use Dutch-processed 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 vs. Chocolate Buttercream
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.
More Ermine Frostings
Chocolate Ermine Frosting
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.
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Made the chocolate ermine today
Cool dry weather helped. Used whole milk and a whisk while heating milk and flour. NO lumps!
Had my granddaughter’s kitchen aid to blend and whip. I am used to having to use a hand held mixer . Perfect.
This frosting is truly perfect. Made it today with the chocolate cake recipe from sugar spun run. It was such a hit!
Best ever! Love how not too sweet this is! My family loved it!
Do you have the raspberry mirror glaze recipe link? I really want to do your suggestion but can’t find the recipe! Please help!
Best frosting I have ever made so good made the chocolate it taste like a mousse
I made this and it tastes so good but even though I used butter it was slightly too thin so I added confestioner sugar, I hope that was okay?
I made this yesterday after trying so many frosting recipes in the past. They were always too sweet. This was perfect! The consistency was a little too loose when it was done. Can you make any suggestions on what I may have done wrong or how I can fix this issue next time?
Hi Christine! I’m so glad you loved it… that’s exactly why I love this frosting too 😊
If it turned out a little loose, it’s usually one of a few things:
-The cooked flour mixture may not have been thick enough before cooling. It should be quite thick (almost like pudding) before you remove it from the heat.
-It might not have been fully cooled before adding to the butter, any warmth can loosen the final texture.
-The butter could have been a bit too soft, which can also make the frosting less stable.
To fix it next time, try and make sure the base is nice and thick, let it cool completely to room temperature, and use butter that is softened but not overly soft. If it ever feels too loose, you can chill it briefly and rewhip!
So glad it worked for you otherwise!