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Chocolate cupcake with tall white frosting swirl in a white liner.
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5 from 6 votes

Coconut Ermine Frosting

Get ready to mix things up with this unique twist on coconut buttercream! This is an old-fashioned recipe, embracing the cooked milk, ermine style, where, yes, flour is the secret ingredient. Don't knock it till you've tried it!
This method delivers a frosting that's unbelievably fluffy and notably less sweet than your typical buttercream, offering a lush coconut flavor that's just right.
Prep Time10 minutes
Cook Time10 minutes
Additional Time20 minutes
Total Time40 minutes
Course: Frostings and Fillings
Cuisine: American
Keyword: coconut buttercream, coconut ermine frosting
Servings: 5 cups of frosting
Author: Dahn Boquist

Ingredients

  • ½ cup All-purpose flour
  • 1 (14 ounce) can canned coconut cream
  • 1 ½ cups butter (24 tablespoons)
  • 1 ¾ cups granulated sugar
  • ¼ teaspoon salt
  • 1 ¾ teaspoons vanilla extract
  • ½ teaspoon coconut extract

Instructions

  • In a small saucepan, whisk flour into the coconut cream and heat over medium heat, stirring constantly, until it thickens. It should thicken into a pudding-like consistency.
    Remove from heat and let it cool to room temperature. I transfer it to the freezer and stir it every few minutes. It must be completely cool before you use it in the next step.
    Making the boiled milk roux for ermine frosting.
  • While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy. This is an important step. You need to incorporate air into the butter and make sure it is light in color.
    Spooning cooked milk roux in a bowl for ermine frosting.
  • Slowly add the completely cooled coconut cream/flour mixture a couple tablespoons at a time, and whip it until it looks like whipped cream.
    Spooning cooked milk roux in a bowl for ermine frosting.
  • Beat in the vanilla and coconut extracts.
    adding vanilla extract to a boiled milk frosting

Notes

Let it cool completely: The coconut cream and flour mixture needs to be at room temp before meeting the butter. Warm = melted butter = sad, soupy mess.
Whip the butter really well: Light, pale, and fluffy is the goal. It gives you that dreamy, cloud-like texture.
Add the cooked flour roux slowly: Go one tablespoon at a time with the cooled coconut mix. Dumping it in all at once can wreck the emulsion.
Stick with full-fat coconut cream: Full-fat brings the structure and the flavor.

Nutrition

Serving: 1serving | Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 70mg | Sugar: 17g
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