Ermine Frosting

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 vs. Other Popular Frostings

• Vs. American Buttercream: Ermine is less sweet (uses granulated sugar that fully incorporates) and has a lighter, silkier texture. American is quicker but denser and sweeter.
• Vs. Swiss Meringue Buttercream: Both are silky and less sweet, but Ermine requires no eggs and is simpler (no double boiler). Swiss has a more pronounced butter flavor and can be more stable for intricate piping.
• Vs. Cream Cheese Frosting: Ermine is lighter and doesn’t have the tangy cream cheese taste, making it ideal for red velvet when you want classic flavor without heaviness. Cream cheese is richer and tangier.

Ermine strikes a beautiful middle ground; it is stable like American buttercream but elegant like meringue-based options.

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.

FAQs

Can I make Ermine Frosting without a stand mixer? Yes! Use a hand mixer, but expect a longer whipping time for the final step.

Is Ermine Frosting stable for outdoor events? It’s more stable than many American buttercreams but keep it cool. Avoid direct sun or hot temperatures.

Why is my frosting not white? Use high-quality butter and ensure the roux is fully cooled. A tiny pinch of violet food coloring can neutralize yellow tones if needed.

Can I use this under fondant? It’s softer, so a firmer crusting buttercream might work better for fondant-covered cakes.

Does it need to be refrigerated? Yes, because of the milk content. Bring to room temperature before serving.

How to Store & Make Ahead

Store in an airtight container in the refrigerator for up to 1 week. Let it sit at room temperature for 30 minutes, then re-whip to restore smoothness.

It freezes well for up to 3 months. Thaw overnight in the fridge and re-whip. Freezing can slightly affect texture, but whipping brings it back.

Make the roux ahead and refrigerate (up to 2 days), then finish the frosting fresh for best results.

Troubleshooting Ermine Frosting: Fixes for Common Problems

Many bakers love Ermine but run into issues on their first try. Here are the most common problems and cold-hard fixes:

• Frosting is curdled, split, or grainy: Usually caused by temperature mismatches. The roux was too warm, or the butter was too cold (or vice versa). Fix: Let everything come to room temperature, then re-whip. A hair dryer on low heat while mixing can help gently warm the bowl without melting everything.
• Lumps in the final frosting: The roux wasn’t whisked enough during cooking or had lumps. Prevention: Whisk constantly over medium heat. Fix: Strain the roux before cooling if needed, or re-whip vigorously.
• Runny or ‘too soft’ frosting: Roux wasn’t cooked long enough (not thick enough) or butter was too warm/soft. Fix: Chill the mixture for 20-30 minutes, then re-whip. Next time, ensure the roux coats the spoon.
• Too sweet or not fluffy enough: Over or under whipping. The long final whip (7-8 minutes on high) is what incorporates air for that signature lightness.
• Greasy texture: Temperature issues again… cold roux into warm butter or vice versa. Bring all components to the same cool room temperature before combining.

Patience with cooling and temperature is key. Once you nail it, this frosting is incredibly forgiving and stable.

Flavor Variations (Including New Recipes)

The base recipe is endlessly adaptable. Here are proven variations:

Other ideas: Almond, coffee, or citrus zest. For fruit versions, incorporate pureed or powdered freeze-dried fruit carefully to maintain thickness.

Chocolate Ermine Frosting: Stir in ¼–⅓ cup cocoa powder after adding the roux. Perfect for chocolate cakes.

Strawberry Ermine Frosting: Add ½ cup freeze-dried strawberry powder with the vanilla. Bright, real strawberry flavor without artificial taste.

Lemon Ermine Frosting: Replace milk with freshly squeezed lemon juice (adjust for consistency) and add lemon zest. Excellent on lemon brownies or citrus cakes.

Brown Sugar Ermine: Swap granulated sugar for brown sugar for a caramel depth.

Gingerbread Ermine: Add 2-3 teaspoons of gingerbread spice mix plus 1-2 tablespoons of molasses after incorporating the cooled roux. This creates a warm, spicy, perfectly balanced frosting that tastes like holiday velvet, ideal for gingerbread cakes, frosted gingerbread brownies, or any winter dessert.

Peppermint: Add peppermint extract (start with ½ teaspoon) for holiday treats.

More Ermine Frostings

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Ermine Frosting

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Chocolate Ermine Frosting

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Lemon Ermine Frosting

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Strawberry Ermine Frosting