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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Like many commenters I have been making this frosting for more than 50 years. It is also known as hot milk frosting and mock whipped cream. It is the ORIGINAL frosting for Red Velvet Cake, first served in the US at the Waldorf Astoria Hotel. It is the simplest of the cooked buttercreams and one of the more stable of them. It has a subtle sweetness and a marvelous mouth feel that will enhance any cake or cupcake. Many bakers also use it as the filling for Lady Locks and the infamous Kaufman Cookies. Unlike the poster, I have had great success with confectioners sugar, although habit and nostalgia draw e to granulated sugar. I do use super fine sugar, or whisk it fora moment or two in my food processor. Although much less common now, for years I brought copies of the recipe to events where I served this frosting on cakes or inLady Locks, because people always used to ask for the recipe.
We have always called it “flour frosting”, and it is my fave! My family has been making it for 70 plus years 😊
Does this recipe yield 2 cups of frosting? Is that enough to frost a cake with? Thank you!
Thank you
Can i use a hand mixer for ermine frosting ?
I used a hand mixer and it turned out fabulous. Best frosting I’ve ever made
Just made this for my DIL birthday cake. This is the best frosting I’ve ever tasted! Silky smooth and not too sweet.
Making this today
Can you add chocolate or cocoa powder to this to make chocolate frosting?
https://iambaker.net/chocolate-ermine-frosting/
Love this recipe. Thank you fir sharing
Can you use cornstarch to replace flour?
Great recipe. Like aunt jos