Description
This legendary “$300 Frosting” is a light, silky, and perfectly balanced frosting that tastes like it came straight from a high-end bakery. Unlike traditional buttercream, it’s smooth and fluffy without being overly sweet. It spreads beautifully, pipes like a dream, and transforms any cake into something truly special.
Introduction
If you’ve ever tasted a cake with frosting so smooth and delicate that it almost melts on your tongue, chances are it was this style of frosting. Often called Ermine Frosting or Boiled Milk Frosting, this old-fashioned recipe uses a cooked milk-and-flour base to create a texture that’s airy, creamy, and irresistibly soft.
Why You’ll Love This Recipe
It’s not overly sweet.
It has a silky, mousse-like texture.
It pipes and spreads beautifully.
It holds its shape well at room temperature.
It pairs perfectly with chocolate, red velvet, and vanilla cakes.
Ingredients
1 cup whole milk
5 tablespoons all-purpose flour
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
Instructions
Step 1: Make the Milk and Flour Base
In a medium saucepan, whisk together the milk and flour until completely smooth.
Place over medium heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency. This usually takes 5–7 minutes.
Once thick and smooth, remove from heat. Transfer to a bowl and cover with plastic wrap directly touching the surface to prevent a skin from forming.
Let it cool completely to room temperature. This step is essential.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer.
Beat on high speed for 3–5 minutes until very light, pale, and fluffy. The mixture should look airy and well whipped.
Step 3: Combine and Whip
Once the milk mixture is completely cool, add it to the butter mixture along with the vanilla extract.
Beat on high speed for about 5 minutes. At first it may look separated, but keep beating. It will transform into a silky, smooth, cloud-like frosting.
The final texture should be light, creamy, and perfectly spreadable.
Texture and Flavor Notes
This frosting is lighter than buttercream but creamier than whipped cream. It has a delicate sweetness that enhances your cake rather than overpowering it. The texture is smooth, fluffy, and almost mousse-like.
Tips for Perfect Results
Cool the milk mixture fully. Even slight warmth can melt the butter and ruin the texture.
Beat long enough. The extended whipping time is what creates the signature silkiness.
Use room-temperature butter. Too cold and it won’t whip properly; too soft and it may lose structure.
If it looks curdled, keep beating. It will come together.
Variations
Chocolate Version
Add 2–3 tablespoons unsweetened cocoa powder and 1 tablespoon extra milk.
Coffee Flavor
Dissolve 1 teaspoon instant espresso powder in 1 tablespoon milk and beat in.
Lemon Twist
Add 1 tablespoon lemon juice and 1 teaspoon lemon zest.
Almond Version
Replace vanilla extract with almond extract.
Storage Tips
Store in an airtight container in the refrigerator for up to 5 days.
Before using, allow it to come to room temperature and beat briefly to restore its fluffy texture.
It can also be frozen for up to 2 months. Thaw overnight in the refrigerator and rewhip before use.
Serving Suggestions
Perfect for chocolate cake, red velvet cake, vanilla cupcakes, carrot cake, or coconut cake.
It’s also delicious as a filling for layer cakes or whoopie pies.
Conclusion
The $300 Frosting Recipe proves that simple ingredients and the right technique can create something extraordinary. Light, silky, and perfectly balanced, this timeless frosting is a true bakery-style secret you’ll return to again and again. Once you try it, you’ll understand why it’s become legendary.