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
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What if you don’t have a stand mixer?
I do not have a stand mixer with paddle and whip attachments. I would have to inprovise.
Hi!!
I grew up with Mom making my favorite cake with this icing that I love so much!., But if my memory serves me right…I’ve used Crisco with butter. It has been awhile since I’ve made this frosting.
What do you think of using crisco?
Linda
My mother-in-law’s go-to frosting. I’ve used it for over 50 years!
A pleasure meeting you, I am Baker. I enjoy your recipes and your chats! Thank you!
For some reason I can’t get it to thicken up I can’t figure out what I am doing wrong
Could you use gluten free flour>
Love the recipes. Would love to know if this could be made with gluten-free flour as I have a family of celiacs.
Yes this can beer made w gluten free flour.. King Arthur’s, Cup4Cup GF flour ETC
This is my question as well! If no one responds I may just have to experiment and see how it turns out.
I make it with cornstarch instead
Cook together: ½ c strong coffee
2 tbsp corn starch
½ c cold milk
Stir continuously. When thick, remove from heat and cool–overnight in the fridge is fine
Cream until very pale: 1 c sugar
1 c butter
1 t vanilla
For vanilla, I just use 1 cup milk instead. It works very nicely.
I’ve tried this several times and can’t get the sugar to dissolve. It always tastes gritty. Am I doing something wrong.
I’m loving your recipes in Pittsburgh, PA.
Find a recipe where you cook the sugar in with the flour mixture. That’s how I’ve always made it and it’s never gritty.
Beat it longer
I have found you need to whip it longer. Hope this helps.
That is my concern.
I whisk the sugar and flour together, scald the milk in the microwave then pour into the flour mixture… put into a pam sprayed large saucepan … cook on medium high heat whisking constantly till it just starts to bubble… by this point all the sugar should be dissolved. Pour into a metal cake pan to cool w the butter wrapper paper pressed to the top to prevent a “ skin” From forming while it cools
Try using Baker’s Sugar ( brand name) or any superfine cane sugar. I use a similar recipe to fill creme horns or commonly called in the Pittsburg area as lady locks only adding jar marshmallow creme to the mixture. Yum
I’ve been making this for years, and I use powdered sugar.
Linda I used to make this same recipe years ago. The only exception is I put the sugar in the milk and flour. The heat helps to dissolve. Same outcome but not gritty
I always put the sugar in the food processor for about 4 minutes. There is no difference in the frosting and it dissolves much faster.
Use bakers sugar… it’s super fine!! Only downside is it’s a specialty sugar so you might not see it in your local grocery store.
Can I use heavy cream instead of milk?
It is gritty initially, but it does dissolve after its been mixed in. This is my absolute favorite icing!
Hey Linda i have been making this icing for years…what you have to do is add the milk slowly to the sugar while mixing keeping it scalding hot so it melts the sugar also you need to mix it a lot in between. I dont add the flour to mine nor do i use unsalted butter i use salted.
Good luck
Also from pittsburgh pa
Linda my advise is to us4 the stand mixer and mix like there is no tomorrow and scrape the sides of bowl often. And keep mixing! 🤣