Chocolate Ermine Frosting

5 from 1 vote

Chocolate Ermine Frosting

Lighter than air, creamy and deeply chocolatey, this whipped ermine frosting is not too sweet and makes the best icing for cakes and cupcakes. Pipes beautifully.

Course Dessert

Cuisine American

Keyword frosting, icing

Dietary Restrictions Vegetarian

Prep Time 15

Cook Time 5

Chilling Time 10

Total Time 30

Servings

Calories 233.44kcal

Author Lisa Lotts

Equipment

1 hand mixer or stand mixer

Ingredients

1 cup whole milk
⅓ cup all purpose flour
1 cup unsalted butter (two sticks) softened to room temperature
1 cup granulated sugar
½ teaspoon instant espresso powder optional
pinch kosher salt
½ cup cocoa powder
½ teaspoon vanilla extract

Instructions

In a small saucepan combine 1 cup whole milk, ⅓ cup all purpose flour and whisk constantly over medium to medium high heat until the mixture becomes very thick and pasty, about 5 minutes. Set aside to cool to room temperature.
In a large mixing bowl, combine 1 cup unsalted butter, 1 cup granulated sugar, ½ teaspoon instant espresso powder, pinch kosher salt and beat on medium-high to high speed until smooth.
Add ½ cup cocoa powder and mix it into butter mixture starting on slow speed (so it doesn't explode in a cloud), then raising the speed to high until thoroughly combined. Use a rubber spatula to scrape down the bowl a few times as you're beating the ermine frosting.
Add the room temperature flour mixture to the chocolate mixture and beat on high speed for 5 minutes. Add ½ teaspoon vanilla extract and beat for another minute.
Transfer the frosting to the refrigerator and chill for 10 minutes, then remove and continue to beat for 2-3 minutes more until the mixture is extremely light, fluffy, creamy and smooth.
You can use this to decorate baked and cooled cakes or cupcakes. It works very well as a piping frosting, too.

Notes

When you use this frosting on a cake, it can be kept at room temperature the day you make it, but should be refrigerated after that.
This chocolate ermine frosting can be made several days ahead of time in the refrigerator, but it needs to come to room temperature and be whipped again to get it back to the workable frosting consistency and texture.
You can freeze chocolate ermine frosting for up to 3 months in an airtight container. Defrost at room temperature (never in the microwave) and rewhip to regain it's original consistency.

Nutrition