When it comes to creating the perfect frosting, few recipes can compare to the creamy, light texture of ermine frosting. Adding chocolate to this already delicious base elevates it to a whole new level. Chocolate ermine frosting is a silky, fluffy frosting made from a cooked milk and flour mixture, whipped into butter, and finished with rich cocoa powder or melted chocolate. It’s a great alternative to buttercream for those who prefer a less sweet, more stable frosting that’s easy to work with.
In this article, we’ll explore what makes chocolate ermine frosting a must-try, the simple steps to making it, and why it’s the perfect complement to a variety of cakes and desserts.
What Is Ermine Frosting?
Before diving into the chocolate version, let’s take a moment to understand what makes ermine frosting so unique. Unlike traditional buttercream, which is made by whipping together butter and sugar, ermine frosting starts with a roux. A roux is a cooked mixture of flour, sugar, and milk that thickens into a pudding-like consistency. This base is then cooled and whipped into butter to create a light and fluffy texture.
Ermine frosting, also known as boiled milk frosting, was traditionally used on cakes like red velvet. Its smooth, creamy texture and subtle sweetness make it a popular choice for those who want something lighter than buttercream. When combined with chocolate, ermine frosting takes on a rich, decadent flavor that’s perfect for cakes like chocolate sponge, vanilla cakes, and even layer cakes.
Learn more about the history of different frosting types on Wikipedia.
Why Choose Chocolate Ermine Frosting?
The addition of chocolate to ermine frosting makes it a luxurious, rich option that is versatile and suitable for many occasions. Here’s why you should consider it for your next baking project:
- Less Sweet: Unlike buttercream, chocolate ermine frosting is not overly sweet, which makes it an excellent choice for pairing with rich cakes or desserts that already have a lot of sugar.
- Smooth and Creamy Texture: Thanks to the cooked flour and milk base, this frosting has a smooth, velvety texture that spreads easily and holds its shape well.
- Stable for Piping: Ermine frosting is more stable than whipped cream and can be piped beautifully for detailed cake decorations.
- Versatility: The subtle flavor of this frosting allows the chocolate to shine without overpowering the taste of the cake.
Want to explore more techniques? Check out this frosting guide to discover how it compares to other methods.
Ingredients for Chocolate Ermine Frosting
To make this delicious frosting, you’ll need a few simple ingredients. The quality of these ingredients, particularly the cocoa powder or chocolate, will make a big difference in the final flavor.
- 1 cup (200g) granulated sugar
- ⅓ cup (40g) all-purpose flour
- ½ teaspoon salt
- 1 cup (240ml) milk (whole milk for richness)
- 1 cup (230g) unsalted butter (softened)
- ¼ cup cocoa powder (or 4 oz melted semi-sweet chocolate for an extra rich flavor)
- 1 teaspoon vanilla extract (optional but enhances the flavor of the chocolate)
Ingredient Tips:
- For a deeper chocolate flavor, use melted semi-sweet chocolate instead of cocoa powder.
- Make sure the butter is softened at room temperature before whipping to ensure the frosting becomes light and airy.
- Whole milk is preferred for the creamiest texture, but you can substitute with plant-based milk if needed.
How to Make Chocolate Ermine Frosting: Step-by-Step
Making chocolate ermine frosting is a simple process, but it does require a few extra steps compared to traditional buttercream. Follow these steps for a smooth, light, and rich chocolate frosting.
1. Cook the Roux
- In a medium saucepan, whisk together the flour, sugar, and salt.
- Slowly add the milk, whisking constantly to avoid lumps. Keep stirring until the mixture is smooth and well-combined.
- Cook the mixture over medium heat, stirring frequently, until it thickens into a pudding-like consistency. This process takes about 5-7 minutes.
- Remove from heat, transfer the roux to a bowl, and cover it with plastic wrap, making sure the plastic wrap touches the surface to prevent a skin from forming.
- Allow the roux to cool completely before moving on to the next step.
2. Whip the Butter
- Once the roux has cooled, place the softened butter into a large bowl or the bowl of a stand mixer. Whip the butter on medium speed for about 3-5 minutes, until it becomes light and fluffy.
- Gradually add the cooled roux mixture one tablespoon at a time, whipping after each addition. Continue whipping until the mixture is fully combined and smooth.
3. Add the Chocolate
- If using cocoa powder, sift it into the whipped frosting and beat until fully incorporated. For a richer flavor, you can use melted chocolate instead. If using melted chocolate, make sure it is cooled to room temperature before adding it to the frosting.
- Whip the frosting until the chocolate is fully combined, and the frosting has a light and fluffy texture.
4. Adjust the Consistency
- If the frosting is too thick, you can add a tablespoon of milk at a time until you reach the desired consistency. If it’s too soft, refrigerate it for 10-15 minutes to firm it up before piping or spreading.
Tips for Perfect Chocolate Ermine Frosting
- Cool the Roux Completely: The most important step in this recipe is ensuring the roux is completely cooled before adding it to the butter. If the roux is still warm, it can cause the butter to melt, resulting in a runny frosting.
- Whip the Butter Well: Make sure the butter is whipped to a light, airy consistency before adding the roux. This will ensure the frosting is fluffy and smooth.
- Choose Quality Cocoa: For the best flavor, use high-quality cocoa powder or chocolate. The richness of the chocolate will directly impact the taste of the frosting.
For more frosting variations and cake pairings, check out Cheryl’s chocolate sponge cake guide here.
How to Use Chocolate Ermine Frosting
Chocolate ermine frosting pairs wonderfully with a variety of cakes and desserts. Its smooth texture and rich flavor make it versatile enough for a range of baked goods. Here are a few ways to use it:
1. Layer Cakes
- This frosting is perfect for layer cakes like chocolate or vanilla. Its light texture complements the density of the cake without overpowering it. Spread a generous amount between the layers for a delicious balance of flavors.
2. Cupcakes
- Pipe chocolate ermine frosting onto cupcakes for an elegant and delicious topping. The frosting holds its shape well, making it ideal for intricate piping designs.
3. Sheet Cakes
- Spread a smooth layer of this frosting over a sheet cake for a simple yet indulgent dessert. Its creamy texture makes it easy to apply, and it’s less prone to melting than buttercream.
4. Cookies and Sandwich Cookies
- Use this frosting to make sandwich cookies by spreading it between two cookies for a decadent treat.
For more chocolate cake and cupcake inspiration, explore Cheryl’s cupcake recipes.
Storing Chocolate Ermine Frosting
If you have leftover frosting, here’s how to store it:
Refrigeration
- Chocolate ermine frosting can be stored in the refrigerator for up to one week. Place it in an airtight container. Before using, bring it to room temperature and re-whip it until smooth and fluffy.
Freezing
- You can freeze this frosting for up to three months. When you’re ready to use it, thaw it in the fridge overnight, then whip it again before spreading or piping.
How to Use Leftover Frosting
- Use leftover frosting as a filling for sandwich cookies or as a topping for brownies and cupcakes. You can also spread it on waffles or pancakes for a chocolatey breakfast treat.
Frequently Asked Questions (FAQ)
Can I Make Chocolate Ermine Frosting Ahead of Time?
Yes, you can make this frosting ahead of time. Store it in the fridge and bring it to room temperature before using it. Whip it again to restore the smooth, fluffy texture.
Why Is My Frosting Runny?
If your frosting is too runny, the roux was likely added before it had completely cooled. Refrigerate the frosting for 15-20 minutes and whip it again to firm up the consistency.
Can I Use Melted Chocolate Instead of Cocoa Powder?
Yes! Melted chocolate gives the frosting a richer, deeper flavor. Just be sure to let it cool to room temperature before adding it to the whipped butter and roux mixture.
How Long Does Chocolate Ermine Frosting Last?
Stored in the refrigerator, this frosting can last up to one week. If frozen, it can last up to three months. Always re-whip before using to restore its fluffy texture.
Conclusion
Chocolate ermine frosting is a light, fluffy, and delicious alternative to traditional buttercream. Its unique combination of a roux base and rich chocolate flavor makes it perfect for cakes, cupcakes, and more. Whether you’re looking for a less sweet frosting or one that holds up well for piping, chocolate ermine frosting is sure to become a favorite in your kitchen.
For more baking tips and recipes, explore Cheryl’s full list of chocolate-based desserts and frosting guides here.