1). My milk and flour mixture turned out more like very stiff mashed potatoes than a thick pudding. What did I do wrong? I used 5 Tbs flour and 1 cup of whole milk.

2) Can I use Hershey’s Cocoa powder instead of Dutch processed cocoa powder, which I don’t have?

In reply to EmilyEmBee.

When I make this, I put milk and flour in a shaker bottle. I then strain it into my cooking pan. I think maybe you have little bits of flour that wasn’t smoothed completely when mixing I never get lumps in mine. I’ll jinx myself as I am making this tonight! Lol

I make this all the time and I read somewhere you can freeze it. Froze it and it turned out just fine.

I read somewhere, you can make a cream cheese version of Ermine frosting by replacing part of the butter with an equal amounts of cream cheese. Any comment on a ratio for how much to replace?

Yes

Thank you so much! The recipe was perfect for what I wanted, an old fashioned yellow cake with chocolate (not too sweet) frosting.

As the earlier commenter stated, there are 2 ways to make this. I made this frosting recipe without adding the sugar as part of the cooked mixture. I have looked for years for the difference. I will always prefer the way I originally learned the recipe 20 years ago. She’s not doing it wrong or less ‘good’, it’s just a different way.

Very informative it really looks tasty i will try it. Could you just tell me the difference between the 2 cocoa. I’m in South Africa.