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.

Ermine Frosting in a Bowl.

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.

Adding Milk and Flour to Saucepan to Make Ermine - $300 Frosting.

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.

Warm Butter and Granulated Sugar in a Mixing Bowl to Make Ermine - $300 Frosting.

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.

Pieces of Spice Cake Covered in Ermine - $300 Frosting.

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

5 from 67 votes

Ermine Frosting

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Ermine Frosting, also known as milk frosting, flour buttercream, or $300 frosting is a silky smooth frosting made from a cooked milk and flour mixture, sugar, and butter. It is perfectly sweet!

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.
    Ermine Frosting in a Bowl.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Came together so quick and easy–side note, I NEVER make frosting–but this was for a coconut birthday cake and I wanted it to be “fancy” and it was FABULOUS!!!! Coworkers talked about it for the rest of the day after we had it during lunch! This recipe is going in my personal recipe book! Thank you so much for posting this. Also I didn’t have whole milk, only 2%, so I added 1/8 C whipping cream to the 2% to equal 1 C and it worked like a dream. 🙂

  2. This recipe sounds perfect for what I need to WOW my family at birthday times. Thank you will be making it for the grandkids soon.

  3. 5 tablespoons of flour is too much. It totally clumped up like making choux pastry. I consulted a different website and went with 40grams as they clearly know more than you.

      1. I’m so sorry people are so cruel. Please don’t mind them and continue to be the better person. Thank you for always sharing your recipes. Merry Christmas to you and your family.

    1. “as they clearly know more than you.”

      Why in the world would you make such a hateful statement? If no one has ever said anything to you before than I will, shame on you for being so hateful and rude! If you don’t like a website don’t bother with it. Some If us like it and the kindness she always displays.

    2. Your parents must be so proud of you! How much do YOU think 40 grams is?!?!? Your ignorance is showing just as much as your rudeness! Do us all a favor and go back into your hole!

    3. Wow, kind of rude for someone who puts a recipe out there for others to enjoy don’t you think…. what’s wrong with the world these days? People just can’t be nice. If it didn’t work for you that’s too bad, but do you have to be ignorant? Hope you felt a lot better….. also, I’ve used the same frosting recipe for many years and it’s always turned out wonderfully

  4. I used to make this years ago because my hubby liked it because it wasn.t so sweet
    I used confectioners sugar and it called for shortening which I never liked.

    1. My mother would always make this for our birthday cakes, but she called it “bakers frosting” made with shortening in place of the butter…..everyone always loved it because is was creamy but not as crazy sweet as a buttercream. Super easy to use in piping bags!!

  5. I love this frosting ! If your directions are followed to a T the frosting will come out smooth, creamy and like silk! Love your site….have gotten many wonderful recipes from you! Thank you !

  6. I wish you were my neighbor. REALLY.. I bet you could teach an old woman how to make an icing rose or something that looks like a flower instead of a blob. 😃😃 Thank you for your wonderful recipes. Happy Holidays.

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