If you love a frosting that’s silky, light, and just a little different from the usual buttercream, this Espresso Ermine Frosting is going to be your new favorite trick.It’s made with a classic ermine frosting base (that cooked milk-and-flour method that sounds fancy but is actually super simple).Then, it’s whipped until fluffy with butter and finished with a bold hit of espresso.

I love this one for chocolate cakes, vanilla cupcakes, or anything that could use a little coffee-shop vibe.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Whole milk: Creates the cooked base for ermine frosting.Whole milk gives the best richness and structure, but 2% milk can work in a pinch.

All-purpose flour: Thickens the milk mixture into a pudding-like base.This is what gives ermine frosting its signature light texture.Unsalted butter: The foundation of the frosting’s structure.

Make sure it’s fully softened, so it whips smoothly into the base.Granulated sugar: Sweetens the frosting and helps it whip into a smooth, fluffy finish once combined with butter.Vanilla extract: Adds warmth and rounds out the flavor.

You can swap vanilla bean paste for a more intense flavor.Espresso powder: Gives the frosting its bold coffee flavor.Adjust up or down depending on how strong you want the espresso taste.

Instant espresso powder w

Read More