Ermine Frosting

4.5
(4)
4 Reviews
2 Photos

Light and creamy ermine frosting to compliment any cake. I use this instead of a cream cheese frosting on red velvet cake or cupcakes. The almond flavoring really compliments red velvet and offers an alternative if you're not fond of cream cheese frosting. It makes enough to frost 18+ cupcakes or a 3-layer cake.

Submitted by Colleen Renzullo
Updated on September 25, 2022
Prep Time:
10 mins
Cook Time:
5 mins
Additional Time:
30 mins
Total Time:
45 mins
Servings:
48
Yield:
3 cups
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 48 servings

  • 1 cup milk

  • 6 tablespoons all-purpose flour

  • 1 cup white sugar

  • ½ cup unsalted butter, at room temperature

  • ½ cup vegetable shortening (such as Crisco®)

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract, or more to taste

Directions

  1. Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.

  2. Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

Nutrition Facts (per serving)

59 Calories
4g Fat
5g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 59
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 9%
Cholesterol 6mg 2%
Sodium 2mg 0%
Total Carbohydrate 5g 2%
Total Sugars 4g
Protein 0g 1%
Calcium 7mg 1%
Potassium 10mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.