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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My family loves this frosting, but 4 of them are now gluten free. Will the 1-to-1 gluten free work with this recipe?
I have made it using rice flour and almond milk.
Can you use just a regular mixer?
It has to be whipped for a really long time so a stand mixer is a lot easier, but if you’re a patient person, a hand mixer can do it.
Thank you I will be trying it out
On more than one occasion the frosting separated, in other words didn’t get light and fluffy. I used butter as directed.
If it didn’t get light and fluffy your ingredients may be too warm. Pop it into the refrigerator for about 10 minutes and rewhip. Should be perfect! 🙂
If used on a sugar cookie and left out on the countertop will it harder or dry out on the tops so the sugar cookies can be stacked? Or does the frosting stay wet/moist?
It will stay soft.
I haven’t tried it yet, but I am excited too. It seems easier enough. I make a lot of cakes and go through a lot of buttercream.
I’ve been making this icing for 60 yrs. Its our family’s favorite!!!
Tip: beat the sugar and butter for close to 10 minutes. Make sure there are no sugar granules left.
Place wax paper or Saran on top of flour mixture so it doesn’t dry out. It will get lumpy. Let it cool in refrigerator while beating sugar / butter
Finally : add 2 teaspoons of good vanilla.
I make 1 1/2 batches for a three layer cake.
Good Morning, THANKS for the recipe. Can I use Almond Milk with the AP flour?
I put peanut butter in mine , delicious!!
I only had self rising flour, and was concerned that would be a problem. I followed someone else’s recommendation and mixed the sugar with the hot milk/flour after it had cooked. The advantages are the sugar melted quickly, and the mixture cooled quickly. The frosting is delicious and I can’t wait to try the chocolate version.