Go Back
+ servings
Ermine frosting piped on cupcake
Print Recipe
5 from 8 votes

Ermine Frosting

This classic Ermine frosting uses flour and milk roux as a base, which is then whipped with butter until you get a light and delicious frosting.
Prep Time15 mins
Cook Time15 mins
Chill1 hr 30 mins
Total Time2 hrs
Course: Dessert
Cuisine: American, French
Servings: 20 servings
Calories: 125kcal


  • Mixer
  • Bowl
  • Spatula


  • 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 see notes for using salted butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  • 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!


  • 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!)
  • 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.
  • 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.


Serving: 2tbsp | Calories: 125kcal | Carbohydrates: 10g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 36mg | Potassium: 21mg | Fiber: 1g | Sugar: 8g | Vitamin A: 303IU | Calcium: 17mg | Iron: 1mg