Milk:
You can make ermine frosting using anywhere from 1% to full fat milk, however we do highly recommend whole milk for that full fat content. We never recommend using skim milk for anything.
Sugar Options:
We prefer to keep our ermine frosting traditional with granulated white sugar. Feel free to experiment with different types of sugar to discover what you like best!
Cooking Tip:
While it may be tempting to crank up the heat to cook faster, you will risk scalding the milk. Low and slow is the best way to cook ermine frosting.
Piping:
Ermine frosting holds up extremely well to piping. Feel free to choose your favorite tip and pipe away!
Troubleshooting: Runny Frosting
If you used butter that was left out too long in very warm temperatures, it is likely your frosting will be too soft to pipe. Make sure to use softened butter, but to monitor how soft it gets on warmer days. You can always put it in the refrigerator for 30 minutes to encourage it to firm up a bit.
Make Ahead Instructions:
You can make this frosting up to 1 week in advance, so long as it is stored in an airtight ziplock bag in the refrigerator. If you need longer term storage, freeze your ziplock bag of frosting flat and store in the freezer for up to 3 months. Thaw in the refrigerator overnight, and then let come to room temperature before piping. If you like this recipe, you may be interested in these other delicious frosting recipes:
7 Minute FrostingSweetened Condensed Milk FrostingPerfect Cream Cheese FrostingPerfect Buttercream Frosting
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