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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Does this have to be refrigerated after making?
Hi! I would also like to know if this can be made with gluten free flour. I have celiac disease.
I have been making the flour frosting for 50 plus years. Always make sure your flour/milk mixture is cooled before adding it to the sugar/butter mixture. I always put a piece of waxed paper over top the flour/milk mixture because it forms a skim on top as it cools. Whipping the sugar and butter until it is fluffy dissolves the sugar. Whipping all together with a whisk attachment for at least 7 to 8 minutes on high makes a smooth thick fluffy frosting.
A chocolate form of this frosting would be good. I haven’t tried making it, but have always thought I would. You would need to use powdered cocoa and add more sugar of course. Different flavors would be good as well. Just have never experimented on that. Let us know if anyone does.
Anyone know if coloring and different flavors like Marie asked can be used? Consistency can be piped or not?
You just need to add a couple Tablespoons of cocoa to the flour and milk! It’s absolutely decadent!
Use chocolate extract
Interesting recipe. I may try it, but it looks like a lot more trouble than buttercream recipe!
Yes I make it to put on my red velvet cake. My kids have always wanted that for their birthdays. They’re all grown now so I don’t make it very often anymore. Drives me crazy when people put cream cheese frosting on red velvet.
I have also made this recipe for over 50 years. We call it White Velvet frosting. Whipping the frosting for at least 7-8 minutes does dissolve the sugar. I also use Baker’s sugar (super fine) instead of granulated sugar.
I am going to try this recipe. Do I put the sugar in the milk and flour mixture so it will dissolve and not be gritty?
Can I double this recipe as I make more than one cake for holidays?
This! My great aunts hand written recipe from the 50s uses this frosting on her red velvet cake (I sure miss red dye!). I abhor cream cheese frosting and this is the only red velvet icing for me!!!