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
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I’ve been making this frosting for over 60 years. It is fabulous!
What if I want it to be chocolate frosting?
Have made this frosting forc many years
I need your best frosting recipe for decorating cupcakes. I have to make cupcakes for my granddaughter’s upcoming graduation. I always trust your recipes
So you don’t bring the milk and the flour mixture to a boil correct?
This will not be gritty if when the flour milk combo is ready, pour it onto sugar, stir. When completely cooled then add butter and vanilla!
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If you have it on the stove for 3-5 minutes I would think it would be close to a boil. or a simmer. I am thinking simmer. It has been a lifetime since I made this. It is very good.
Just barely a boil… which constantly so it doesn’t stick to the pan bottom & burn
You don’t boil it you just mix it up as it thickens and it makes a paste.
Have you tried piping with this frosting? Would decorations hold up well do you think? Thank you for all your wonderful recipes! Just used your stabilized whipped cream the other day and it was a huge hit.
Stir over MEDIUM heat, so probably not a boil I guess.
This is my absolute favorite frosting.
I use to make this icing when my kids were young! We called it flour icing!
This one sounds great
Mine ALWAYS separates and doesn’t hold up well. Any suggestions?
I have made this recipe for years learning it from my Mother who learned it from her Mother. It is a very good, versatile recipe. If I have shortening in the house, I use half butter and half shortening. I think it makes the frosting lighter and more like whipped cream. This frosting is so easy to add whatever suits your baked good, i.e. add cocoa powder, different flavorings, top with ground nuts, coconut and so many other goodies. We never had a name for the frosting, but now we do.
Love your recipes, Amanda.