Coconut ermine frosting is a tropical twist on the classic ermine frosting. This frosting combines the smooth, creamy base of boiled milk frosting with a delightful hint of coconut. Ermine frosting, originally used in red velvet cakes, offers a light and silky texture that is less sweet than buttercream. When paired with coconut, it creates the perfect frosting for cakes, cupcakes, and tropical desserts.
Unlike buttercream, coconut ermine frosting uses a roux made of flour, milk, and sugar. After cooling, the roux is whipped with butter to achieve a smooth and airy texture. This step gives the frosting its lightness and subtle sweetness. The tropical flavor from coconut adds a refreshing twist, making it ideal for summer-themed cakes or any occasion that calls for a lighter, more refined frosting.
What Is Ermine Frosting?
Before diving into the coconut version, it’s important to understand what makes ermine frosting so special. Traditional ermine frosting begins with a roux— a cooked mixture of flour, sugar, and milk. Once thickened, this mixture is cooled and then whipped into butter to create a smooth and fluffy frosting. The result is a less sweet and less greasy alternative to buttercream, perfect for those who prefer a lighter touch.
Ermine frosting, also known as boiled milk frosting, gained popularity in the 19th century, especially in red velvet cakes. It creates a silky, stable texture that holds well for piping and spreading, without overwhelming the taste of the cake. When you add coconut to the mix, this frosting turns into a tropical delight, ideal for pairing with coconut cakes, lemon cakes, or even vanilla sponge cakes.
Why Coconut Ermine Frosting?
Coconut ermine frosting offers several advantages over other frosting types. First, it is less sweet than traditional buttercream, which allows the flavors of the cake to shine through. Additionally, its texture is light and creamy, making it easy to pipe or spread evenly. The inclusion of coconut introduces a subtle tropical flavor that pairs wonderfully with a variety of cakes. Here’s why you should choose coconut ermine frosting:
- Balanced Sweetness: The cooked flour and milk base ensures that the frosting is not overly sweet, allowing the coconut flavor to take center stage.
- Smooth and Fluffy Texture: Thanks to the roux, this frosting has an airy and velvety consistency, perfect for decorating cakes.
- Stable for Piping: Coconut ermine frosting holds its shape well, making it suitable for intricate designs and decorations.
- Tropical Flavor: The light coconut taste adds a refreshing element, making this frosting ideal for tropical or summer-themed desserts.
- Less Greasy: Compared to buttercream, ermine frosting uses less butter, which results in a lighter, less oily texture.
These qualities make coconut ermine frosting a versatile choice that can enhance cakes such as coconut cake, lemon cake, or vanilla sponge cake. It adds just the right amount of tropical flair without overpowering the cake itself.
Ingredients for Coconut Ermine Frosting
To make coconut ermine frosting, you’ll need the following ingredients:
- 1 cup (200g) granulated sugar
- ⅓ cup (40g) all-purpose flour
- ½ teaspoon salt
- 1 cup (240ml) coconut milk (use full-fat coconut milk for a richer flavor)
- 1 cup (230g) unsalted butter (softened at room temperature)
- 1 teaspoon vanilla extract (optional for added depth)
- 1 teaspoon coconut extract (to enhance the coconut flavor)
- Shredded coconut (optional, for texture and garnish)
Ingredient Tips:
- Use full-fat coconut milk for the richest flavor and creamiest texture.
- Ensure your butter is softened before whipping it into the frosting. This will help you achieve a fluffy and smooth consistency.
- For more texture, feel free to add shredded coconut or even toasted coconut flakes.
How to Make Coconut Ermine Frosting: Step-by-Step
Here’s how you can make your own coconut ermine frosting at home. Follow these steps for a perfectly smooth and creamy frosting:
1. Prepare the Roux
- In a medium saucepan, whisk together the flour, sugar, and salt.
- Slowly pour in the coconut milk, continuing to whisk until smooth.
- Heat the mixture over medium heat, stirring constantly. It will begin to thicken after about 5-7 minutes, reaching a pudding-like consistency.
- Once thickened, remove the saucepan from the heat and transfer the roux to a bowl. Cover the surface of the roux with plastic wrap to prevent a skin from forming.
- Allow the roux to cool completely before using it in the frosting.
2. Whip the Butter
- In a stand mixer or with a hand mixer, whip the softened butter on medium speed for 3-5 minutes, until light and fluffy.
- Gradually add the cooled roux, one tablespoon at a time, beating well after each addition. Continue whipping until the frosting becomes smooth and fully combined.
3. Add Coconut Flavor
- Stir in the coconut extract (and vanilla extract if using). You can also mix in shredded coconut for added texture.
- Whip the frosting for another minute to ensure the coconut flavor is evenly distributed and the frosting is light and airy.
4. Adjust the Consistency
- If the frosting feels too thick, add a tablespoon of coconut 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 spreading or piping.
Best Uses for Coconut Ermine Frosting
Coconut ermine frosting is versatile and pairs beautifully with various cakes. Here are some ideas for using this delicious frosting:
1. Coconut Cake
- A classic pairing, coconut cake and coconut ermine frosting are a match made in heaven. The rich, tropical flavors combine to create a cake that’s perfect for special occasions.
2. Lemon Cake
- The zesty brightness of lemon cake contrasts beautifully with the subtle sweetness of coconut ermine frosting. This combination results in a fresh, vibrant dessert ideal for summer gatherings.
3. Vanilla Sponge Cake
- For those who prefer simpler flavors, vanilla sponge cake with coconut frosting adds a delightful twist without being too overpowering. The lightness of the frosting complements the vanilla perfectly.
4. Cupcakes
- Use this frosting to pipe onto cupcakes for a tropical-themed dessert. Its smooth consistency makes it easy to create beautiful swirls and decorative designs.
For more cake ideas and inspiration, explore Cheryl’s collection of cake recipes.
Tips for the Perfect Coconut Ermine Frosting
Here are some expert tips to help you make the best coconut ermine frosting possible:
- Cool the Roux Completely: Make sure the roux is completely cooled before adding it to the butter. If the roux is still warm, it could cause the frosting to separate.
- Whip the Butter Thoroughly: To achieve a light and fluffy frosting, take the time to whip the butter until it’s airy before incorporating the roux.
- Enhance the Coconut Flavor: Add extra coconut extract or toasted shredded coconut if you want a stronger coconut flavor. You can adjust the amount based on your personal preference.
- Refrigerate for Stability: If you plan to pipe intricate designs, refrigerate the frosting for about 10-15 minutes before piping. This will help it hold its shape better.
Storing Coconut Ermine Frosting
If you have leftover frosting or need to prepare it ahead of time, here’s how to store it:
Refrigeration
- Place the frosting in an airtight container and store it in the fridge for up to one week. When ready to use, bring it to room temperature and re-whip for the best texture.
Freezing
- Coconut ermine frosting can be frozen for up to three months. Thaw it in the fridge overnight, then whip it again to restore its fluffy consistency.
Leftover Ideas
- Spread leftover frosting on pancakes, waffles, or toast for a sweet treat.
- Use it as a filling for sandwich cookies or macarons.
- Add it between layers of cake for a quick and easy dessert.
Frequently Asked Questions (FAQ)
Can I Make Coconut Ermine Frosting Ahead of Time?
Yes! You can make this frosting up to a week in advance. Store it in the fridge, and remember to bring it to room temperature before using. Whip it again to regain its fluffy texture.
Why Is My Frosting Runny?
If your frosting is runny, the roux might not have been fully cooled before it was mixed with the butter. Refrigerate the frosting for 20 minutes, then whip it again to firm it up.
Can I Use Regular Milk Instead of Coconut Milk?
Yes, you can use regular milk if you don’t want an intense coconut flavor. Adding coconut extract will still give you a hint of coconut.
How Long Does Coconut Ermine Frosting Last?
It lasts up to a week in the refrigerator and up to three months in the freezer. Always re-whip the frosting after thawing or bringing it to room temperature to restore its fluffy texture.
Conclusion
Coconut ermine frosting is a light, creamy, and tropical delight that will elevate any dessert. Whether you’re frosting a coconut cake, adding a tropical touch to vanilla sponge, or simply looking for a lighter alternative to buttercream, this frosting will not disappoint. Its balanced sweetness and smooth texture make it a versatile option for cakes, cupcakes, and other baked goods.
For more coconut-inspired recipes and baking ideas, explore this coconut cake recipe on Wikipedia.