This classic and delicious Ermine frosting uses flour and milk roux as a base, which is then whipped with butter until you get a light and delicious frosting.
Ermine Frosting is also known as Boiled-Milk Frosting or Cooked Flour Frosting. It is a classic frosting was originally made to pair with red velvet cake.
It's made by creating a roux of milk, flour, and sugar, which is then cooled and whipped with butter until you get a nice and fluffy frosting.
It's is buttercream frosting, but it has a delicious whipped cream like flavor and texture due to the milk.
In the world of frostings, Ermine frosting is seriously overlooked. Here's why it's so special:
- Sweetness: It's not nearly as sweet as American buttercream. One of the biggest complaints I get for American buttercream recipes is the sweetness factor. It makes sense, American buttercream is basically sugar and butter so it's going to be very sweet. This frosting on the other hand is much less sweet for not that much extra effort!
- Easy: while there is an extra step of heating and cooling the milk roux mixture, it's still a really easy frosting to make! And, unlike French or Swiss Meringue Buttercream (also less sweet than American buttercream) you do not need a food thermometer or have to deal with any type of hot sugar syrup.
- Smooth: unlike American buttercream this has a much smoother texture – no sugar granules here!
- Versatile: like most buttercream frostings, you can really jazz this up however you want. Once you mixed the frosting, you can flavor and color it just like any other type of buttercream. Chocolate buttercream, Lemon buttercream, Cookies and Cream buttercream frosting, the sky is the limit.
INGREDIENTS
- Flour: all-purpose flour is what is used to create the roux for this recipe and what thickens the
- Milk: this recipe calls for whole milk, but you can also use your favorite non-dairy milk
- Sugar: granulated sugar is the way to go for this recipe and you can adjust the amount of sugar to your taste
- Butter: this recipe calls for unsalted butter, but you can use salted, just omit the extra salt
- Salt: omit or decrease to just a pinch if using salted butter
- Vanilla Extract: this is the traditional flavor for Ermine frosting, but you can use other extracts such as lemon, almond, etc.
How to make
Step 1: Make the Roux
For this step, you mix the flour, sugar, salt, and milk together and heat over medium to medium low heat until it starts to thicken into a roux mixture.
Step 2: Cool Roux
Once the flour, sugar, milk mixture has thickened into a roux, cover it with plastic wrap, pressing directly onto the top of the roux so it doesn't get a film.
Then, let it cool to room temperature. You can let it sit out at room temperature for 1-2 hours or put it in the fridge for 30-40 minutes.
It is very important the roux mixture is at room temperature or slightly cooler before moving on to the next step. If it is still warm, it can melt the better.
Step 3: Whip Butter and Roux
Once the roux has cooled, start mixing the butter in a standing mixer or with a hand held mixer on medium speed. Mix the butter a good 3-5 minutes to get light and fluffy.
Once the butter is a pale yellow, slowly add in the roux mixture, 1-2 tablespoons at a time, making sure it is fully incorporated before adding more.
Once everything is incorporated, turn the speed to medium high and remix another couple of minutes until it is light and fluffy. Then, it’s ready to use!
If the mixture seems to thin, put it back in the fridge for 20-30 minutes to firm up and remix. See troubleshooting for more tips if it looks thin.
Step 4: Add Flavors
At this point, add the vanilla and any other flavors and remix until combined. Then, it’s ready to use on your favorite dessert.
Tips for making this frosting:
- Put the plastic wrap directly on the roux so it doesn't form a film on top.
- Make sure the roux is at room temperature before adding to the butter (otherwise it will melt the butter!)
- If using salted butter, omit added salt or reduce it to just a pinch.
- Like most buttercream frosting recipes, whip the butter for at least 3-5 minutes before adding anything! This helps for a really light and fluffy frosting.
Troubleshooting and Q&A
My frosting is really soft, what's up?
Make sure that the roux is at room temperature before adding it to the butter. If it's still warm, it can melt the butter and you'll have a soft, melty mix instead of a light and fluffy frosting.
As long as your roux was at room temperature and the butter didn't melt, then it's not a problem if the frosting is a bit soft, just pop it back in the fridge for 20-30 minutes, then re-whip.
Can I color this frosting?
Yes! I recommend gel food coloring for more vibrant colors.
Does this frosting crust?
No, this frosting does not crust over like a traditional American buttercream.
Can I use this under fondant?
Yes, this is great buttercream frosting to use under fondant. Just make sure the frosted cake is well chilled before adding the fondant.
How much frosting does this make and what can I cover with it?
This makes about 2.5 to 3 cups of frosting. That is enough frosting for one 8 inch 2 layer cake, or 12 -18 cupcakes with bakery style frosting (about 2-3 tbsp cupcake) or about 24 cupcakes with frosting spread with a knife (about 1.5 tbsp per cupcake). Since what can be covered with frosting can vary depending on how must frosting you prefer to use. You can read more about it under the Q&A section of this American Buttercream recipe.
Variations
- Chocolate: Add ⅓ cup sifted unsweetened cocoa powder to the final frosting and mix until combined.
- Lemon: Mix in ¼ cup homemade lemon curd into the finished frosting and mix until combined.
- Cookies and Cream: Add 10-12 crushed up Oreos to the finished frosting. You can read my tips and tricks for piping Cookies and Cream frosting.
- Almond: similar to this almond buttercream, you can add in 1 tsp of almond extract for an almond ermine frosting.
Storing Ermine Frosting
Like most buttercream frostings, this recipe can be made in advance and stores really well. It will last about a week in the fridge in an airtight container or up to two months in the freezer.
When ready to use let come to room temperature and re-whip until light and fluffy.
You can also use it to frost your cakes and cupcakes up to a day in advance.
Pairing
While this is a great frosting for most cake and cupcake recipes, it pairs especially well with this easy devil’s food chocolate cake, these yellow cupcakes, or these red velvet brownies! It is also a fun and unique filling for Mason Jar Cakes.
Looking for more unique frosting recipes? Check these out!
- Cookie Dough Frosting
- Mint Chocolate Chip Frosting
- Cake Batter Frosting
- Marshmallow Frosting
- Coffee Frosting
- Champagne Frosting
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Ermine Frosting
Equipment
- Mixer
- Bowl
INGREDIENTS
- 1 cup whole milk see notes for milk alternatives
- 5 tbsp all-purpose flour
- 3/4 cup sugar can add an extra 1/4 cup for a slightly sweeter frosting
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- pinch salt omit if using salted butter
Instructions
- In a medium saucepan mix milk, sugar, and flour over medium heat, about 2-4 minutes until the mixture starts to bubble and thicken. You’re looking for a pudding like consistency.
- Once it’s thickened, transfer to a bowl and cover with plastic wrap. Let cool for 1-2 hours at room temperature or 30-40 minutes in the fridge. You want to make sure the mixture is completely cool before moving to he next step or else it can melt your butter.
- In the bowl of standing mixer or using a large bowl with a hand held mixer, beat the softened butter 3-5 minutes until pale yellow.
- Slowly add the cooled flour mixture 1-2 tablespoons at time, making sure it is fully incorporated before adding more.
- Once you’d added all the flour roux, turn up the speed and mix another 3-5 minutes until light and fluffy.
- Add vanilla, salt, and any other flavorings and remix until combined. Enjoy!
Notes
- While this recipe uses whole mix, you can you your favorite milk or milk alternative.
- When cooling the roux mixture, put the plastic wrap directly on the roux so it doesn’t form a film on top.
- Make sure the roux is at room temperature before adding to the butter (otherwise it will melt the butter!)
- Like most buttercream frosting recipes, whip the butter for at least 3-5 minutes before adding anything. This helps for a really light and fluffy frosting.
- If the frosting seems too soft after whipping, put back in the fridge for 20-30 minutes and re-whip.
- This frosting will last up a week in the fridge or up to two months in the freeze, tightly wrapped. When ready to use, let come to room temperature and re-whip.
Dani says
Could I substitute brown sugar for the regular sugar in order to get a brown sugar buttercream flavor?
Sophia Assunta says
Hi, unfortunately, I haven’t tried brown sugar in place of granulated sugar. If you do try it i’d love to hear how it turns out!
mo says
i’ve just tried and it worked! darker colour of course and a bit more flour needed but other than that worked well.
Sophia Assunta says
Wonderful, so glad it worked!!!
Simone says
This is my family’s new favorite frosting recipe! I tried it for the first time to frost cupcakes for a birthday party. I tripled the recipe for 48 cupcakes and had about 2 cups left over. This frosting tastes remarkably like real whipped cream! I was shocked and wanted to eat the whole bowl. Everyone loved it and it held up well outside in 80 degree weather for a couple hours. Amazing and worth the extra steps!
Sophia says
Wonderful! So glad you liked it!!
Simone says
Do you think this would work using brown sugar to give the frosting a slight caramel flavor?
Christy says
It doesn’t say when to add the sugar. It also doesn’t say if this is enough for a layer cake or how many cupcake, etc . Thank you
Christy says
Please disregard my previous message regarding amount it makes. I just missed it. My bad….sorry
Adina says
What size cake would this be enough for?
Carol says
This recipe was also a game changer for me as well. I also did the sugar in the butter and had to mix forever to get out the grit. I stirred the sugar and flour together before adding milk to lower risk of lumps. It was just like I remembered and less work. Thanks so much for this recipe! Now to try other flavors.
Lisa says
Any tips for avoiding lumps? I tried whisking just the cold milk and flour together before adding sugar, and also sifted the flour my second attempt. Didn’t work, so used immersion blender my third try. Would Wondra work? Thanks!
Sophia says
Hi, I don’t recommend using Wondra, but you can always use a silicone spatula to push the roux mixture through a fine mesh sieve. And make sure you’re stirring continuously while cooking while also scraping the bottom. You can also try cooking at a lower temperature, like medium low. Hope this helps!
Darlene Stanley says
This is a recipe taught to me by my late mother-in-law that I have made now on all cakes, for 50years. The only difference is that I use Crisco in place of the butter and sometimes use almond extract instead of vanilla. This frosting is a hit every time. It’s light fluffy and not too sweet flavor is delicious.
Kim F. says
This is the same ingredients of my deceased mother’s frosting. Only all these years I never put the sugar in the milk and flour mixture. I will definitely make it this way the next time I make it. Doing it her way took forever to get the frosting not to be gritty.
Sophia says
so glad you liked it!!
Barbara says
So I substituted one third cup of peanut butter for a quarter cup of butter and it was perfect! Next time I will use half cup of butter and half cup of peanut butter for a richer peanut butter flavor!
Judith says
I added a cup of peanut butter to the recipe and it turned out delicious!