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
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.
I have been making this for over 50 years, The original called for half shortening, half butter. I would add chocobake sometimes, or any number of flavoring extracts. I listed it in my cook book as “bakery style buttercream frosting”. It has adorned countess bake PTA bake sale cupcakes that sold out as soon as they were put out.
Yes, Jane, my grandmother passed it down, but called it “Mock Whipped Cream”. Sh put it on a moist chocolate cake. Everyone loved it bc it wasn’t sugary sweet. I’ve been making it with 4Hers for almost 40 years. One of our boys called it “Patience Frosting”.
What about a vegan Ermine frosting? I am lactose intolerant but use many vegan products. They make my life easier.
I have made this icing for 40 years. I fpund the recipe inmy make a mix cookbook. I have handed the recipe down to my daughter. She loves it for summer cakes served outdoors
Is this frosting as sweet as buttercream frosting?
No not at all
Caroline, I have been making this frosting for many, many years. It is NOT as sweet as buttercream frosting. The first time I made it, I did not let the roux cool completely and ruined everything, because the butter was melting as I whipped it. This is just a novice’s mistake and I learned my lesson. This frosting goes very well with almost any cake.
To me, it is not as sweet. Like the previous responder stated, I too have been using this same recipe for more than 50 years. It is my go-to frosting for devil’s food cake and I also add marshmallow crème to fill my clothespin cookies
makes a large batch, had tons left over for cupcakes 1 dozen. The only thing i can’t seen to get past is the flour lumps in the milk, i beat frosting for double the time 15 minutes, it still had the bits of lumps, but flavor and color texture etc, is wonderful
You really have to get the lumps out when mixing with the milk. Really beat it with your spoon then. No lumps once you add to other mixture or they won’t beat out no matter how long you beat it.
Sift your flour. Add the flour to cold milk before heating. I think it might work
I started using this frosting on Red Velvet Cakes at least 38 years ago. It’s
delicious on coconut cakes, sprinkled with coconut and so pretty on a slice of Black Forest cakes. Since I don’t care much for cream cheese frostings this will always be my favorite. It’s not too sweet, but very lite and spreads so easy. I can eat it on any cake.
This is our favorite frosting. One time made it with butter instead of real margarine and it never whipped up More I beat it, the runnier and curdled it got. What did I do wrong?
How does this frosting hold up when used for frosting decorating such as flowers and piping?
One of several names aka flour frosting,Cooked buttercream, and Heritage frosting. There is a chocolate version also. Don’t know if there is any other flavors. The name for this frosting varys due to your location.
Can I use heavy cream if I don’t have whole milk or use 2% milk?
Go ahead and use 2%. The cooked flour is what gives the frosting body.
My mother gave me the recipe for the original New York Waldorf Astoria Red Velvet Cake with the icing just like this one. As for the comments on your IG page, put this on whatever you like and whip it good to get those lumps out =)
Instead of whole milk, try Evaporated can milk. So much better tasting!
I whip in 1 cup of marshmallow creme