The Ultimate Guide to Silky Smooth Cornstarch Frosting: A Less Sweet Ermine Frosting Recipe

There’s a special kind of magic that happens when you discover a frosting that breaks all the rules you thought you knew. For many home bakers, the go-to choice is often a powdered sugar-based buttercream, known for its quick preparation and sweet, fluffy texture. But what if you’re searching for something different? Something with a luxurious, velvety mouthfeel that’s significantly less sweet, allowing the other flavors of your dessert to truly shine? That’s where Cornstarch Frosting, also widely known as Ermine Frosting, enters the spotlight. This classic recipe offers a delightful departure from the norm, promising a smooth, buttery, and deeply satisfying experience that will elevate any cake or cupcake.

Unveiling Cornstarch Frosting: A Deeper Dive into Ermine Frosting

The journey to embracing Cornstarch Frosting often begins for those who, like me, once reviewed other flour-based frostings. I remember trying a recipe for Quick Chocolate Cupcakes with a flour-based frosting, which involved cooking flour and milk into a paste, then whipping it into butter and granulated sugar. The idea was to achieve a texture similar to a rich buttercream but with less sweetness than typical powdered sugar icing. It was a good experience, but then came Stephanie’s recipe for Cornstarch Frosting, passed down verbally by her father and used on her cupcakes for years. It was a revelation.

While similar in concept to its flour-based cousin, the cornstarch version feels subtly different. It’s slicker, smoother, and somehow tastes fresher. There’s a distinct buttery richness and a pure vanilla essence that truly shines without being overshadowed by excessive sugar. For those seeking an alternative to overwhelmingly sweet frostings, or even if you simply find yourself without powdered sugar, this recipe stands out as an excellent choice.

As for its intriguing alternate name, “Ermine Frosting,” its origins are often debated. However, it’s widely believed that the name refers to the luxurious, silky-smooth texture and pure white color, reminiscent of ermine fur or a royal robe trimmed with it. This frosting isn’t just delicious; it’s elegant, with a sophisticated feel that belies its simple ingredients and preparation. It’s also sometimes referred to as “boiled milk frosting” or “roux frosting” because of its cooked base, but “Ermine” truly captures its refined essence.

Why Choose Ermine Frosting? The Undeniable Benefits

Choosing Cornstarch Frosting (Ermine Frosting) over other types of buttercream offers several compelling advantages, making it a favorite for many discerning bakers:

• Significantly Less Sweet: This is perhaps its biggest draw. Unlike traditional American buttercream, which relies heavily on powdered sugar, Ermine frosting uses granulated sugar and a cooked starch base. This results in a balanced sweetness that highlights the butter and vanilla, rather than overwhelming them.
• Incredibly Smooth and Velvety Texture: The cooked cornstarch base contributes to an exceptionally smooth, almost silky texture that melts in your mouth. It lacks the slight graininess that can sometimes be present in powdered sugar frostings, offering a truly luxurious feel.
• Stable and Pipeable: Despite its delicate texture, Ermine frosting is remarkably stable. It holds its shape beautifully, making it excellent for intricate piping work on cakes and cupcakes. It’s also less prone to melting in warmer conditions than some other frostings.
• Pure Flavor Profile: Without the intense sweetness of powdered sugar, the true flavors of butter and vanilla (or any other flavorings you add) can truly shine. It offers a clean, rich taste that complements a wide variety of desserts.
• Versatile and Adaptable: While often paired with red velvet cake, this frosting is incredibly versatile. It works wonderfully with chocolate cakes, vanilla cupcakes, carrot cakes, and even as a filling for pastries or pies.
• Pantry-Friendly Ingredients: The ingredients for Ermine frosting are typically staples found in most kitchens: milk, cornstarch, sugar, butter, and vanilla. This makes it a convenient option when you’re out of powdered sugar or looking for something different.

Cornstarch Frosting aka Ermine Frosting Recipe

This recipe yields enough frosting for approximately 24 standard cupcakes or one 9-inch two-layer cake. The key to its success lies in careful cooling and proper whipping.

Ingredients:

• ¾ cup milk (whole, reduced-fat, and skim all work well, though whole milk will yield a slightly richer result) – 180 grams
• 2 tablespoons cornstarch (16-18 grams)
• ¾ cup granulated sugar (150 grams)
• ¾ cup (1 ½ sticks) unsalted butter (170 grams), softened but cool (not melted)
• ½ teaspoon pure vanilla extract (use good quality for best flavor)

Instructions:

1. Prepare the Cornstarch Paste: In a medium saucepan, combine the cold milk and cornstarch. Whisk vigorously until the cornstarch is completely dissolved and no lumps remain. This step is crucial for a smooth base.
2. Cook the Paste: Place the saucepan over medium heat. Continue whisking constantly to prevent scorching and lumps from forming. The mixture will gradually thicken, turning into a pudding-like consistency. Once it’s very thick and coats the back of a spoon, remove it from the heat. This typically takes about 5-8 minutes.
3. Cool the Paste Completely: Transfer the cooked cornstarch paste to a shallow bowl or a clean plate. Cover it directly with plastic wrap to prevent a skin from forming. Allow it to cool completely to room temperature. This can take 1-2 hours at room temperature, or you can speed it up by placing it in the refrigerator for about 30-45 minutes. This step is critical; if the paste is even slightly warm, it will melt the butter and ruin the frosting’s consistency.
4. Cream Butter and Sugar: While the paste cools, in the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter and granulated sugar on medium-high speed. Beat for 5-7 minutes until the mixture is very light, pale, and fluffy. The sugar should be mostly dissolved, and the texture airy.
5. Combine and Whip: Once the cornstarch paste is completely cool, add it to the creamed butter and sugar mixture, along with the vanilla extract. Begin whipping on low speed until combined, then increase the speed to medium-high. Beat for at least 8-10 minutes, or even longer, until the mixture transforms into a light, fluffy, and smooth frosting that resembles whipped cream. It might look curdled or separated at first, but keep beating; it will come together beautifully. The prolonged whipping incorporates air and creates that signature Ermine texture.
6. Taste and Adjust: Taste the frosting and adjust for sweetness if desired, though it’s designed to be less sweet. If you prefer, you can add a pinch of salt to balance the flavors.
7. Use Immediately or Store: Your silky smooth Ermine Frosting is now ready to be used on your favorite cakes, cupcakes, or other desserts.

Troubleshooting Common Ermine Frosting Issues

Even seasoned bakers can encounter challenges. Here’s how to address common issues with Cornstarch Frosting:

• Frosting is Soupy/Runny:
  • Cause: The cornstarch paste was not cooled completely before being added to the butter, or the butter itself was too warm/melted. It could also mean the paste wasn’t cooked thick enough.
  • Fix: Place the entire bowl of frosting (or just the paste if you catch it early) in the refrigerator for 20-30 minutes to chill slightly. Then, re-whip on high speed until it firms up. If it’s still too thin, you can try adding a tablespoon or two of additional softened butter and whipping again. Ensure your initial paste is thick like pudding.
• Frosting is Curdled/Lumpy:
  • Cause: The cornstarch paste might not have been perfectly smooth (lumps formed during cooking), or the butter was too cold. Sometimes, adding the paste too quickly can also contribute.
  • Fix: Continue beating the frosting on high speed. Often, lumps will smooth out with extended whipping. If lumps are from the paste, try gently warming a small portion of the finished frosting and adding it back, then re-whipping. For persistent lumps, pass the frosting through a fine-mesh sieve, then re-whip. Ensure your butter is softened but cool, not hard from the fridge.
• Frosting is Too Dense/Heavy:
  • Cause: Not enough air incorporated during the whipping process.
  • Fix: Continue whipping on high speed for several more minutes. Ermine frosting requires ample whipping time to become light and airy. Don’t be afraid to beat it for 10-15 minutes once all ingredients are combined.

Variations and Flavor Enhancements

While classic vanilla Ermine frosting is superb on its own, it’s also an excellent canvas for other flavors:

• Chocolate Ermine Frosting: Whisk ⅓ cup unsweetened cocoa powder into the milk and cornstarch mixture before cooking, or add ½ cup melted and cooled chocolate to the finished frosting during the final whipping stage.
• Citrus Frosting: Add 1-2 teaspoons of citrus zest (lemon, lime, or orange) during the final whipping, or a few drops of high-quality citrus extract.
• Coffee Frosting: Dissolve 1-2 teaspoons of instant espresso powder in the milk before cooking, or add it directly to the finished frosting.
• Nut Butters: Swirl in a couple of tablespoons of smooth peanut butter or almond butter during the final whipping for a nutty twist.
• Spiced Frosting: Incorporate ½ teaspoon of ground cinnamon, nutmeg, or pumpkin pie spice for seasonal desserts.
• Coloring: Use gel food coloring to tint the frosting. Add it gradually during the final whipping until you achieve your desired hue.

Storage Tips for Cornstarch Frosting

Proper storage ensures your beautiful Ermine frosting remains fresh and delicious:

• Room Temperature: If using within a few hours, the frosting can be left at cool room temperature (below 75°F / 24°C). However, due to the milk and butter content, refrigeration is generally recommended for longer storage.
• Refrigeration: Store leftover frosting in an airtight container in the refrigerator for up to 3-5 days. Before using, allow it to come to room temperature for 30-60 minutes, then re-whip in an electric mixer until it’s light and fluffy again. It might appear slightly stiff or separated at first, but with a good whip, it will regain its smooth texture.
• Freezing: Ermine frosting freezes exceptionally well. Store in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip until smooth and fluffy.
• Frosted Desserts: Cakes and cupcakes frosted with Ermine frosting can be stored at cool room temperature for a day or two, but for extended freshness, refrigerate them in an airtight container.

More Recipes with Cornstarch

Cornstarch isn’t just for this incredible frosting; it’s a versatile thickening agent in many delicious recipes. Here are some other favorites where cornstarch plays a starring role:

• Butterscotch Pudding
• Six Inch White Chocolate Cake
• German Buttercream Cream Cheese Icing
• Coconut Meringue Pie
• Basic Pastry Cream #2 — This Might Be The One

Embracing Cornstarch Frosting, or Ermine Frosting, is an invitation to explore a new dimension of dessert topping. Its unparalleled smoothness, balanced sweetness, and stable nature make it a fantastic choice for any baker looking to impress. Whether you’re a fan of red velvet cake, chocolate cupcakes, or simply desire a less cloyingly sweet option, this recipe promises to deliver. So, gather your ingredients, follow these steps, and prepare to fall in love with this truly elegant and delicious frosting. Happy baking!