Ermine Frosting – Baking A Moment

Ermine Frosting, also known as flour buttercream or boiled milk frosting, is a silky, less-sweet alternative to traditional buttercream. It starts with a roux of flour, sugar, and milk, cooked into a thick paste before being whipped with butter into a smooth, stable frosting. This recipe produces a frosting that holds its shape beautifully and has a clean, buttery flavor with a subtle vanilla undertone. It’s perfect for those who want a frosting that’s rich but not overpowering.

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If you’ve never tried Ermine Frosting, you are really missing out. The unique process of cooking flour and sugar with milk gives Ermine frosting its trademark texture. Once cooled and beaten with butter, it transforms into a lush and airy spread. Unlike powdered sugar frostings, this version is more balanced and has a slight custard-like note that pairs well with red velvet, chocolate, or vanilla cakes.

Ermine frosting is often overlooked in favor of easier methods, but the payoff is in its texture and flavor. It pipes well, spreads evenly, and holds up better than whipped cream frosting in warmer conditions. This frosting is a smart choice when you want a smooth, classic look and a taste that lets the cake shine.

Here’s Why You’ll Love This

• This recipe has a light and creamy texture because it is whipped to perfection, making this frosting airy without being too rich.
• This not-too-sweet frosting is great for those who prefer a subtler sweetness in their desserts.
• Stable and great for piping! Ermine frosting holds its shape well for decorating cakes and cupcakes.
• The vanilla-butter flavor complements almost any cake with its classic flavor.
• Can be flavored with cocoa, citrus zest, or other extracts for an endlessly customizable frosting option!

Ingredients You’ll Need

• Granulated Sugar: Provides the sweetness and structure for the roux, helping it thicken properly.
• All-Purpose Flour: Thickens the milk mixture into a smooth paste, forming the base of the frosting.
• Whole Milk: Adds richness and smooth texture; whole milk works best for a creamy consistency.
• Unsalted Butter: Softened butter adds body and a rich flavor when whipped into the cooled roux.
• Pure Vanilla Extract: Enhances the overall flavor, giving a smooth finish with a hint of sweetness.

Helpful Tips & Tricks

• This recipe yields around 2 1/2 cups, enough to frost a 9×13-inch cake or 12 generously frosted cupcakes.
• If the butter is looking lumpy while you add it, don’t worry. Continue to add the butter slowly, and then it will come together in the next step while beating the frosting on high speed.
• If the frosting seems thin, it might be too warm. Chill it in the refrigerator for 15-20 minutes, then re-whip in the stand mixer.
• The mixture must be stirred continuously to avoid lumps and achieve the right consistency.
• Timing and temperature are key! Adding the butter while the roux is still warm can cause it to break or separate.
• Choosing high-quality ingredients makes a noticeable difference here.

More Frosting Recipes

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Ermine Frosting

Ermine frosting is a fantastic alternative to traditional American buttercream. It’s a bit less sweet, with a light and fluffy texture.

• In a medium saucepan, whisk together the sugar and flour.

• Add the milk, then bring to a boil over medium heat, whisking constantly. Continue whisking until the mixture has thickened to a pudding-like consistency, about 4 to 8 minutes.

• Remove from the heat and transfer to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed for 10 to 15 minutes, until the temperature on a thermometer reads below 80 degrees F.

• Reduce the speed to low. With the mixer running, slowly add the butter 1-2 tablespoons at a time. Scrape down the sides of the bowl periodically to make sure the butter is thoroughly incorporated. Once all the butter has been added, add the vanilla.

• Increase the mixer speed to high. Whip the frosting for 4 to 6 minutes, until it’s light and fluffy.

This recipe yields around 2 1/2 cups, enough to frost a 9×13-inch cake or 12 generously frosted cupcakes