Miracle Frosting is a timeless, ultra-creamy, and surprisingly light frosting that elevates any cake, cupcake, or dessert with minimal effort and ingredients. Unlike traditional buttercream or cream cheese frostings, this recipe combines a cooked flour-milk base with whipped butter and sugar to create a luscious, fluffy, and silky finish. Known in some circles as “Ermine Frosting” or “boiled milk frosting,” it became famous for being the original frosting used on red velvet cakes before cream cheese took over. The real magic lies in its texture—it’s not overly sweet, yet rich and smooth enough to impress anyone lucky enough to taste it. If you’re tired of overly sugary frostings or looking for something that pipes beautifully and tastes like a dream, this miracle frosting is exactly what you need.
Storage Options
Store Miracle Frosting in an airtight container in the refrigerator for up to 1 week. Before using it again, let it come to room temperature and re-whip for a few seconds to restore its texture. You can also freeze it for up to a month—thaw overnight in the fridge, then bring to room temperature and re-whip before use.
Summary
Miracle Frosting is a light, whipped frosting made with a base of cooked flour and milk, then whipped with sugar and butter until silky smooth. It’s less sweet than buttercream and perfect for piping or spreading on cakes, cupcakes, or cookies.
Why You’ll Love This Recipe
This frosting isn’t just a pretty finish—it’s also stable, pipeable, and has a subtle sweetness that complements rather than overpowers your dessert. It’s perfect for those who want something creamy but not cloying. It also holds its shape beautifully for decorating and has a luxurious mouthfeel that melts as you eat. Plus, it’s a great alternative for those sensitive to raw egg whites or cream cheese.