Chocolate Ermine Frosting

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Melted chocolate and a dash of espresso powder help transform this old-fashioned cooked flour frosting, also known as ermine frosting, into a decadent chocolate icing. Fluffy and delightfully airy, this frosting is lightly sweetened and pairs beautifully with either indulgent, rich cakes (we love it for frosting our Cute and Small Chocolate Cake) or light sponge cakes. No matter the cake in question, this frosting is the answer.

PREP 20 mins
TOTAL 1 hr

¾ cup (149g) granulated sugar

¼ cup (30g) King Arthur Unbleached All-Purpose Flour

1 cup (227g) milk, whole preferred

½ cup (85g) semisweet chocolate, wafers or chips

⅛ teaspoon espresso powder, optional

12 tablespoons (170g) unsalted butter, softened (about 70°F)

2 teaspoons King Arthur Pure Vanilla Extract

Directions at kingarthurbaking.com

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