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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Can’t wait to try this frosting
I really want to make this for my Christmas dessert…will I be able to with just a regular hand mixer?
I made this for Christmas day red velvet cake…I had to use Ube flavoring because i didn’t have vanilla or almond exec… was delicious.
I made this today for a family Christmas to put on red velvet cake. I used my kitchen aid stand mixer and followed the steps starting with the paddle attachment then changing to the whisk. Trust the process and you will be rewarded with the most amazing and delicious frosting. Fantastic!
Would this be a good option to use to ice cookies? Does it harden?
It would be delicious on cookies and no, it doesn’t harden.
Can the cake be unrefrigerated? Or can u leave it out of frig?
We have made this sence I was a child, I’m 65 we add canned pineapple that’s squeezed of excess moisture and put on red velvet cake, it’s amazing!!
This was always my dad’s favorite – chocolate cake with the white frosting. I haven’t made this in years. I’ve seen a variation where you add the sugar in with your cooked milk/flour. You then mix it with your whipped butter. Have you tried it this way?
I love this recipe, it’s not overly sweet and nice and fluffy and easy to pipe. This is my go to frosting now! Thanks for all your great recipes!
Hi. I have always made red velvet cake with this kind of frosting – I grew up hearing it referred to as paste frosting. I am looking at recipes for lemon velvet cake – if I wanted to make this frosting, how much fresh lemon juice would I use (zest too?) and do you think this kind of frosting would work using fresh lemon juice instead of vanilla (leave the vanilla out, right?) I never knew the name for this kind of frosting, so thank you for teaching me about that.
Dee
I would use lemon zest, not juice to get lemon flavor.
Is there a way to fix this frosting if it’s broken… I used brown sugar rather than granulated. I’ve used the recipe before and gad great results.