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?
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Oh my YUM! Easy, silky smooth, and not too sweet- a winner!
Tastes amazing. To me it tasted like Culver’s Chocolate Frozen Custard. Yummmm. But please take in account that when piped onto cupcakes in a round swirl the color and texture makes it look like poop. I just called it unicorn poop with sparkly sprinkles on top.
It was more than enough to top 24 cupcakes.
The perfect frosting for a chocolate birthday cake. Thank you for your great recipe!
Hello Amanda, is this frosting stiff enough to pipe on cupcakes?
Its not stiff but it will hold a its shape to dollop on cupcakes.
Can I make this ahead of time? How do I store until I’m ready to frost cupcakes?
Here is what it says in the blog post above the recipe. Please feel free to check the blog post should you have questions in the future as I often try to answer all questions for you!
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.
Excellent recipe that was easy to make. Delicious taste and not too sweet! Thanks!
I used to make this similar recipe without cocoa years ago and they called it mock whipped cream frosting. I remember cooking the milk and flour mixture and then having to whip it with the rest of the ingredients for like 10 minutes. Thanks for the chocolate version.
I make the vanilla Ermine frosting a lot. I will be trying this one out as well. We love the texture of this type of frosting.I will be messing around with it some to come up with a Peanut butter version. Thx for a great recipe
I have made this for years,just never new it by that name! It is delicious not overly sweet!
Could this be used on top of cookies? Will it harden over time?
Yes it can, and no it won’t crust like a buttercream.