Milk Frosting Recipe
If you’ve never tried a Milk Frosting Recipe before, you’re in for a real treat! This is the kind of old-school frosting that transforms any cake or cupcake from good to unforgettable, thanks to its outrageously silky texture and delicately sweet flavor. Unlike heavy buttercreams, this frosting uses a cooked milk and flour base, which whips up light, airy, and almost cloud-like. It’s the secret weapon of generations past, especially on classic red velvet cakes, and once you taste it, you’ll understand why it deserves a permanent spot in your dessert repertoire.
Ingredients You’ll Need
Every part of this Milk Frosting Recipe is crafted from simple pantry staples, chosen for how they blend into the dreamiest, most luscious frosting you’ll ever swipe onto a cake. Each ingredient pulls its weight—so let’s see how they work together to create that signature flavor and texture.
- Whole milk: Gives richness and creaminess, and acts as the foundation for the silky texture.
- All-purpose flour: Thickens the milk mixture, giving the frosting its trademark structure without a gummy feel.
- Unsalted butter, softened: Whips up smoothly for lightness, and provides the unmistakable richness.
- Granulated sugar: Sweetens the frosting perfectly, keeping it lighter and less intense than conventional buttercream.
- Vanilla extract: Adds warmth and aroma, tying the flavors together beautifully.
- Pinch of salt: Balances the sweetness and brings out the subtle notes of dairy and vanilla.
How to Make Milk Frosting Recipe
Step 1: Cook the Milk and Flour
In a small saucepan over medium heat, whisk the flour into the milk until completely smooth—no lumps allowed! Keep stirring steadily as the mixture warms, transforming before your eyes into a thick, shiny paste. This takes about 5 to 7 minutes, but don’t rush; you want it velvet-smooth, not scorched. Once ready, transfer it to a bowl and let it cool all the way to room temperature (very important for perfect texture later).
Step 2: Cream Butter and Sugar
While your milk-flour mixture cools, grab a large mixing bowl and beat the softened butter with the granulated sugar. This step is key: be patient, and whip for 3 to 5 minutes until it’s pale, ultra-fluffy, and the sugar is well-dispersed. The butter should be almost pillowy, forming the backbone of the Milk Frosting Recipe’s lightness.
Step 3: Combine and Whip
Once the milk-flour mixture has cooled completely, it’s time for the magic! Add it to the butter and sugar, along with the vanilla extract and a pinch of salt. Now, beat again for another 3 to 5 minutes. Watch as everything emulsifies into the creamiest, whipped frosting you’ve ever seen. If needed, scrape down the sides to ensure everything is perfectly mixed. The result is a bowlful of frosting that’s impossibly light yet holds its shape beautifully.
Step 4: Frost and Enjoy
Scoop or spread your Milk Frosting Recipe generously over cakes, cupcakes, or even cookies. Its smoothness is a dream to work with—no tearing cakes, just a gorgeous blanket of frost. Serve right away for best results, or see below for how to make ahead and store your new favorite frosting.
How to Serve Milk Frosting Recipe
Garnishes
The beauty of this frosting is its versatility—dress it up or down! A simple sprinkle of colored sugars, delicate chocolate shavings, or a dusting of cocoa give beautiful contrast. Fresh berries also complement its lightness, while edible flowers make a stunning statement for special occasions.
Side Dishes
Milk Frosting Recipe is at its best when paired with layer cakes—think red velvet or classic chocolate. But don’t stop there! Try spooning it atop warm brownies for a retro sundae effect, or even sandwiched between cookies for a whimsical treat that’s sure to wow both kids and adults.
Creative Ways to Present
Pipe Milk Frosting Recipe in swirls over cupcakes for bakery-worthy flair, or smooth it over sheet cakes and finish with drizzles of caramel or a scatter of candied nuts. For a playful twist, use it as a dip for strawberries or between stacked cookies—they’ll disappear in seconds at any party!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, pop the frosting in an airtight container and refrigerate for up to 5 days. Give it a good stir before using again to restore its creamy, fluffy texture—it’s just as dreamy the next day as when fresh.
Freezing
Milk Frosting Recipe freezes surprisingly well! Scoop into a freezer-safe container, press plastic wrap over the surface, and seal. Freeze for up to a month. Thaw overnight in the fridge, then beat briefly to return the silky smoothness before spreading onto your treats.
Reheating
If your frosting becomes cold and firm in the fridge, let it come to room temperature naturally—don’t microwave, as it can separate. Once softened, beat with a mixer for a minute or two to restore its whipped glory.
FAQs
Can I use low-fat milk for this Milk Frosting Recipe?
Whole milk is best for the creamiest texture, but you can use 2% if needed. The finished frosting may be a bit less rich, but still delicious!
Why does my frosting look grainy?
If the milk-flour mixture wasn’t cooled completely or the sugar didn’t dissolve fully, it can cause graininess. Beat a little longer or let everything sit at room temperature and whip again for a smoother result.
Is this the same as “ermine” frosting?
Yes! The Milk Frosting Recipe is another name for classic ermine frosting, which is famed for its old-fashioned charm and fabulous airy texture.
Can I flavor the Milk Frosting Recipe with chocolate or fruit?
Absolutely! Try mixing in melted and cooled chocolate for a chocolate twist, or use fruit purees (very well strained) for a fruity variation—just fold in gently after mixing.
How much cake does this recipe frost?
This recipe yields enough to generously frost a 9-inch cake or about 12 cupcakes. If you like extra-thick layers, you can double the recipe—no judgment here!
Final Thoughts
If you crave a frosting that’s truly lighter than air but full of nostalgia, I can’t recommend this Milk Frosting Recipe enough. Its silky, subtle sweetness and fluffy texture make any homemade cake feel that much more special. Give it a try—you’ll wonder where this classic has been all your baking life!
Print
Milk Frosting Recipe
- Total Time: 17 minutes
- Yield: Enough for 12 cupcakes or one 9-inch cake 1x
- Diet: Vegetarian
Description
Learn how to make a delicious Milk Frosting, also known as ermine frosting, with a light and airy texture that’s perfect for cakes and cupcakes. This vintage frosting recipe is less sweet than traditional buttercream and is easy to whip up in no time!
Ingredients
Milk Flour Mixture:
- 1 cup whole milk
- 5 tablespoons all-purpose flour
Frosting:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cook Milk Flour Mixture: In a small saucepan, whisk flour into milk over medium heat until smooth. Cook until thickened into a paste, about 5–7 minutes. Let cool.
- Beat Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy, about 3–5 minutes.
- Add Ingredients: Mix in cooled milk-flour mixture, vanilla extract, and salt. Beat until smooth and whipped, about 3–5 minutes.
- Frost: Use immediately to frost cakes, cupcakes, or cookies.
Notes
- This old-fashioned “cooked milk frosting” is less sweet than buttercream and has a light, airy texture.
- Perfect for red velvet or chocolate cakes.
- Ensure the milk-flour mixture is fully cooled to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Frosting
- Method: Stovetop, Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 10g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 25mg
