Ermine Frosting, also known as milk frosting, flour buttercream, flour frosting, or $300 Dollar Frosting is a silky smooth frosting made from a cooked milk and flour mixture, sugar, and butter. It is made without eggs and is traditionally used to frost red velvet cake. But, don’t stop there; its light and airy texture is perfect as a topping for a variety of cakes and cupcakes.
Ingredients & Substitutions
Milk: For a richer and creamier frosting, use whole milk or 2% milk. If substituting milk that is lower in fat, the frosting may be less creamy and more watery. You can also opt for non-dairy milk such as coconut milk.
Flour: Use all-purpose flour for best results. Cooking the flour with milk forms a roux that results in a more stable frosting. It also ensures that the flour has been fully cooked.
Butter: Butter is an essential ingredient in ermine frosting as it adds flavor and creates a smooth and creamy texture. Use unsalted butter for the best results.
Sugar: It’s important to use granulated sugar in ermine frosting. It gets creamed with butter before the cooled milk mixture is added to it.
Vanilla: Vanilla extract is added to the frosting to enhance the flavor. However, you could leave it out if you don’t have any on hand. Or, try adding almond extract or citrus zest for a different flavor profile.
What is the Difference Between Ermine Frosting and Buttercream?
Although both are popular types of frosting, Ermine frosting and buttercream differ in a few ways. First of all, ermine frosting is made with a cooked mixture of flour and milk, creating a roux. There is no cooking in buttercream. Another difference is the sugar used. Granulated sugar is added to ermine frosting with confectioners’ sugar is usually used in buttercream. Finally, ermine icing has a silkier texture when compared with buttercream’s more dense consistency.
How to Store Ermine Frosting
Ermine frosting should be stored in an airtight container in the refrigerator. It will last up to a week. When ready to use, let it sit out at room temperature for about 30 minutes. Then, re-whip it to restore its smooth texture. This frosting can be frozen for up to 3 months, but freezing it could affect the texture. When thawed, whip it up to restore its texture.
Chocolate Ermine
Just in case you want a chocolate version of this frosting! Chocolate Ermine is a beautiful addition to any cake!
More Ermine Frostings
Ermine Frosting
Ingredients
- 1 cup (245 g) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding. It should coat the back of a spoon. Remove the pan from the heat and let the mixture cool to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy (2-3 minutes). Stop the mixer and use a rubber spatula to scrape down the sides of the bowl.
- Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), pausing to scrape down the sides of the bowl as needed.
- Switch to the whisk attachment. Add vanilla and mix on high for 7-8 minutes, or until the frosting is smooth and creamy.
Video
Did you make this recipe?
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Does this frosting recipe crust, or hold shape well for cake decorating?
You can pipe it but it is not a sturdy nor does it crust like a traditional buttercream.
I am anxious to try Ermine frosting, it looks and sounds delicious.
Can you substitute corn starch or gluten free flour for regular flour?
Can you use GF flour blend with similar results?
I appreciate you so very much 😊
My Mother made homemade Red Velvet Cake and this WONDERFUL SILKY ICING ♥️♥️♥️
I DIDN’T KNOW THE RECIPE OR EVEN THE NAME OF IT!
SICH SWEET PRECIOUS MEMORIES ❣️❣️
AGAIN, THANK YOU😊❤️
the cake was New York City Waldorf Astoria Cake : 1/2 cup softened unsalted butter, 1 1/2 c sugar, and 2 eggs cream these together well. Make a paste of 2oz. of Red Food Coloring and 2 Tablespoons of cocoa. Add this to the butter mixture. Add 1 teaspoon of salt. Sift 2 1/4 c flour, mix with 1c buttermilk, add 1 teaspoon of vanilla, Add this to the butter mixture and use a mixer to incorporate. Add 1 teaspoon of baking soda to 1 Tablespoon of vinegar- DO NOT BEAT _ blend this in gently. Bake in two (buttered and floured or sprayed) 9″ pans or three 8 or 9″ pans for a Christmas Torte. Waldorf Astoria Dream Icing: Cook 3 Tablespoons of flour with 1 cup of milk till thick. Let cool completely. Cream 1 cup of sugar, 1 teaspoon of vanilla, cup of softened butter (can use 1 stick of butter and 1 stick of margarine) Add the cooled flour mixture and beat till consistency of thick whipped cream.
love this frosting. my Grandma made this all the time.
Does this come out a pure white?
The pictures will show an accurate representation of the color. 🙂
Does the icing have to be refrigerated, if any is left over?
Yup! Here is what it says in the blog post:
How to Store Ermine Frosting
Ermine frosting should be stored in an airtight container in the refrigerator. It will last up to a week. When ready to use, let it sit out at room temperature for about 30 minutes. Then, re-whip it to restore its smooth texture. This frosting can be frozen for up to 3 months, but freezing it could affect the texture. When thawed, whip it up to restore its texture.
Excellent old time recipe! When I make mine I sweeten the milk and just cream the butter alone and add the sweeten milk to the butter.
Excellent recipe. I use it on tons of cakes