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 mom has made this for years on her chocolate cake. So good not too sweet. ❤️
I am so happy to see this recipe! My mom made this back in the 50’s. It’s delicious. Not to sweet, but has a rich, unique flavor. Thank you for sharing it!
I have made this type of frosting for 40 years for my Red Devils Food cake. I always frost the cake one day and eat the next day. Softens up the top of the cake.
I dont have a big mixer with those attatchments can i still make this?
Absolutely….. use a hand blender if you have one…👍
I made this frosting, because my mom learned about the frosting in cake decorating class that she took.
I love this frosting and have been making it quite a bit lately but my recipe has me adding the sugar in with the flour and milk when making the rouille. This way it melts down and I only cream the butter (no sugar) and then add the rouille.
I have been making this icing for 50 years. It used to double in bulk when I whipped the two together. For some reason the last few years it doesn’t even make enough to ice a cake. I haven’t changed anything I do. The only thing that I’ve changed on the ingredients is that I use 2% milk now. Could that make that big a difference?
Can you use gf flour?
Hey it’s looks like it is easy to make cream. And today it’s my son’s birthday,I’m going to make it. What can I do to make cream without sugar? Because my 11years old child is diabetic
This was a long held family secret, we called it (Aunt Liddy’s Frosting). Family reunions always had this two layer chocolate cake iced with this magnificent frosting. It was Aunt Liddy’s in Jackson, OH. Once I tried it on a pumpkin cake that was just so good I make that more than chocolate. I have tried it with less butter and less sugar and it still held up. The most crucial part is the sugar, butter whip make sure it is not grainy.