Some say this frosting recipe was once sold for $300—and after one bite, it’s easy to understand why. Unlike traditional buttercream, which can be overly sweet and heavy, this classic Ermine Frosting is light, silky, fluffy, and perfectly balanced. It spreads beautifully, pipes like a dream, and turns any homemade cake into a bakery-quality masterpiece.
What Is Ermine Frosting?
Ermine Frosting, also known as Flour Buttercream or Boiled Milk Frosting, is an old-fashioned frosting made by cooking milk and flour into a thick paste before whipping it into butter and sugar. The result is a smooth, cloud-like frosting with a luxurious texture and a delicate sweetness.
This frosting is famously used on many traditional red velvet cakes and is loved for its velvety finish and less sugary taste.
Preparation Time
- Prep Time: 15 minutes
- Cooling Time: 30–60 minutes
- Mixing Time: 5–7 minutes
- Total Time: Approximately 1 hour 15 minutes
Yield
Makes enough frosting to:
- Frost one 8-inch (20 cm) or 9-inch (23 cm) layer cake
- Fill and frost a two-layer cake
- Decorate 12–18 cupcakes
Difficulty Level
Easy to Intermediate
Ingredients
For the Cooked Base
- 1 cup (240 ml) whole milk
- 5 tablespoons all-purpose flour
For the Frosting
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 teaspoon pure vanilla extract
Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
Step-by-Step Instructions
Step 1: Make the Milk and Flour Base
- Pour the milk into a medium saucepan.
- Add the flour and whisk until completely smooth.
- Place the saucepan over medium heat.
- Continue whisking constantly to prevent lumps from forming.
- Cook until the mixture thickens into a pudding-like consistency.
How to Know It’s Ready
The mixture should be thick enough that the whisk leaves visible trails as you stir.
Step 2: Cool Completely
- Remove the saucepan from the heat.
- Transfer the mixture to a bowl.
- Cover the surface directly with plastic wrap to prevent a skin from forming.
- Allow it to cool completely to room temperature.
Important Tip
The cooked mixture must be completely cool before adding it to the butter. Even slight warmth can cause the frosting to become runny.
Step 3: Whip the Butter and Sugar
- Place the softened butter in a large mixing bowl.
- Add the granulated sugar.
- Add the vanilla extract.
- Beat on medium-high speed for 4–5 minutes.
The mixture should become:
- Pale in color
- Light and fluffy
- Noticeably increased in volume
Step 4: Add the Cooled Mixture
- Add the cooled milk-flour mixture gradually, one spoonful at a time.
- Continue beating while adding each portion.
- Once fully incorporated, increase the mixer speed.
Step 5: Whip Until Silky
Beat the frosting for an additional 5–7 minutes.
The frosting will transform into a:
✓ Light and airy texture
✓ Smooth and silky consistency
✓ Stable, spreadable frosting
✓ Beautiful bakery-style finish
Pro Tips for Perfect Frosting
Use Properly Softened Butter
The butter should be soft enough to press with a finger but not melted or greasy.
Cool the Base Completely
This is the most important step. A warm base can ruin the texture of the frosting.
Beat Long Enough
Extended whipping creates the signature fluffy texture that makes this frosting so special.
Scrape the Bowl Frequently
Use a spatula to scrape down the sides of the bowl to ensure everything mixes evenly.
Flavor Variations
Chocolate Ermine Frosting
Add:
- 3 tablespoons unsweetened cocoa powder
or
- 3.5 ounces (100 g) melted and cooled dark chocolate
Coffee Frosting
Add:
- 1 tablespoon instant coffee dissolved in 1 tablespoon hot water
Lemon Frosting
Add:
- Zest of 2 lemons
- 1 tablespoon fresh lemon juice
Salted Caramel Frosting
Add:
- 3 tablespoons thick salted caramel sauce
Almond Vanilla Frosting
Replace half the vanilla extract with almond extract for a rich bakery-style flavor.
Storage Instructions
Refrigerator
Store in an airtight container for up to 5 days.
Before using, allow it to come to room temperature and re-whip for 2–3 minutes.
Freezer
Freeze for up to 2 months in a sealed container.
Thaw overnight in the refrigerator and whip again before using.
Best Cakes to Pair With This Frosting
This frosting works beautifully with:
- Vanilla Cake
- Chocolate Cake
- Red Velvet Cake
- Lemon Cake
- Strawberry Cake
- Coconut Cake
- Layer Cakes
- Cupcakes
Frequently Asked Questions
Why is my frosting runny?
The cooked flour mixture was likely still warm, or the butter was too soft.
Why can I feel sugar granules?
Continue beating for a few more minutes. The sugar will dissolve further as it whips.
Can I use powdered sugar instead?
Traditional Ermine Frosting uses granulated sugar. Using powdered sugar will change the texture and flavor.
Is Ermine Frosting very sweet?
No. It is significantly less sweet than American buttercream, making it a favorite among bakers who prefer balanced flavors.
Final Result
This old-fashioned Ermine Frosting delivers an incredibly smooth, silky texture with just the right amount of sweetness. Light as a cloud yet rich and creamy, it’s the perfect finishing touch for cakes, cupcakes, and special occasion desserts. One taste is all it takes to see why this classic frosting remains a baker’s best-kept secret.