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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Hello
How much flour in g
75g plain flour xx
The chocolate frosting came out way too thin,almost runny. Hoping if I chill it that would help
Sounds like your milk & flour mixture may have been a bit too warm. Try chilling the frosting for 20–30 minutes, then whip it again until it thickens, this usually brings it back beautifully! Let me know how it goes.
I’ve been getting your emails since you started at a very young age.. I’m pretty sure I saved them all. And have your books. I love what you do!
WOW!! Thank you so much!!!
How far in advance can I decorate a cake with this frosting?
I’ve made regular ermine frosting (not chocolate) for years. Since it is milk and butter-based, it will turn sour after 2-3 days. I refrigerate my cakes and cupcakes when I use this icing and pull them out about an hour before I’m going to eat them and it will soften up nicely. If you’re eating them the same day it’s fine to leave it out. Amanda may have some more helpful tips 🙂
Thank you. I always decorate my cake in advance and refrigerate them until they are picked up by my customer.
This was the perfect frosting. Light, creamy, not too sweet, and just the right amount of chocolate flavor. I didn’t have unsalted butter, but it still came out great. Admittedly, this is my first time making it, so I have nothing to compare it to, but it was the exact flavor I was looking for.
I’ve been making this for 50 years, not chocolate, just vanilla , the recipe came from my mother along with the homemade red velvet cake recipe. Always use real butter, I tried it with margarine one time, it turns out very soft and no thickness. I’ve never thought about another flavor but I can’t wait to try chocolate !! It’s got to be delicious !
My grandmother and great grandmother‘s red velvet cake recipe called for the vanilla ermine icing. That’s all I’ve ever used on a red velvet cake from scratch.. it’s delicious.