This light and fluffy ermine frosting recipe is a perfect topping for cakes and cupcakes. Learn how to make this old-fashioned frosting with a silky smooth texture and delicious vanilla flavor.
Ermine frosting is like a cousin to Swiss Meringue Buttercream, it is soft, fluffy, and melts in your mouth without being sickly sweet like an American-style buttercream. So it compliments cake a lot nicer than the overpowering American buttercream in my opinion. But there are no eggs in Ermine frosting, it's almost like whipped cream.
Ermine frosting is also known as boiled milk frosting or roux frosting. You start the recipe by making a pudding-like roux that will be incorporated into fluffy butter to create that thickened, melt-in-your-mouth consistency that is finger-licking good!
Since the frosting is thickened by the flour it tends to hold its shape and pipe quite well. Like many frostings though if you put it in a warm environment it's going to melt so try to keep it cool if possible. This frosting is beautiful inside my chocolate cake and would be great paired with a red velvet cake.
Let's get to the recipe
Notes on Ingredients
For this easy ermine frosting recipe you will need:
- Granulated Sugar. The sugar sweetens the frosting and because it is cooked with flour and milk you won't end up with a grainy texture.
- All-Purpose Flour. The flour acts as the thickener to create the glorious consistency of Ermine frosting. Make sure you are constantly whisking when making the pudding mixture so you don't have any lumps in your frosting. Since the flour is cooked you don't taste it at all!
- Whole Milk. I prefer the flavor you get from whole milk but you could use 2% milk and also probably get away with almond milk although I have personally never tried.
- Salted Butter. The butter should be softened to room temperature but not melted. The butter needs to whip up to become light and fluffy. If your butter is too soft then the frosting won't whip up properly and you'll end up with a melty, too soft frosting.
- Pure Vanilla Extract. I sometimes use vanilla bean paste or vanilla extract, either way, you get that warm vanilla flavor that is delicious.
You could flavor the frosting with ½ a teaspoon of almond extract if you wanted.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
How to Make Ermine Frosting
In a large pot over low to medium heat whisk together the granulated sugar and flour, making sure there are no flour lumps.
Then slowly stream in the milk you want to whisk the whole time, the mixture should be smooth and slowly start to thicken. It's going to take a couple of minutes for the mixture to thicken.
The mixture is ready when you can draw a line in the pan and it doesn't immediately cover itself.
Pour the pudding mixture into a heat-proof container, and place a piece of plastic wrap directly on top to prevent skin from forming and chill the pudding. The pudding must be cool just below room temperature before you can start using it in the butter.
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld whisk mixer beat the butter until light and fluffy, scrape down the sides of the bowl to ensure all of the butter is light and fluffy.
Then add the pudding mixture one tablespoon at a time mixing until fully combined and light and fluffy. Start on low speed and increase to medium-high once all of the pudding has been added.
Scrape down the sides of the bowl, then add the vanilla bean paste and mix to combine.
Once fully combined, I use a spatula to scrape the bowl and push out any air bubbles and then your ermine frosting is ready to be used. You can use a piping tip to create a design or you can spread it with a spoon, knife, or spatula. Save leftovers in an airtight container in the fridge for up to a week. You may need to re-whip the frosting before using it.
Trouble Shoot and Tips for Success
- Use the correct temperature for ingredients, too cold or too warm can drastically affect the outcome of this recipe.
- Use a scale to weigh your ingredients to ensure you are using the right amount.
My Ermine frosting is grainy or curdled? How do I fix it?
You most likely had too cold of butter, you need to just keep whipping for longer and most likely it will all come together into a very soft, lush consistency. If it is not coming together after a few minutes you can always set the mixing bowl over warm water for 30 seconds to a minute to warm it up then mix it again.
My Ermine frosting is runny?
The roux may have not been cooked properly, you want to make sure there are no lumps and that it cooks until it's fully thickened. You should be able to draw a line in the pot without the mixture fully covering the line immediately. OR you could have used the roux too soon before it was fully cooled. If it is too warm it will melt the butter creating a greasy, runny frosting consistency.
Can you freeze Ermine frosting?
Yes transfer the finished recipe into a freezer-safe container and freeze for up to three months. To thaw place the frosting in the refrigerator overnight, then let it sit on the counter to come to room temperature and re-whip until light and fluffy.
More frosting recipes
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Ermine Frosting
This light and fluffy ermine frosting recipe is a perfect topping for cakes and cupcakes. Learn how to make this old-fashioned frosting with a silky smooth texture and delicious vanilla flavor.
- Total Time: 2 Hours 25 Minutes
- Yield: 2 ½-3 Cups 1x
Ingredients
- 200 grams (1 Cup) Granulated Sugar
- 4 Tablespoons All-Purpose Flour
- 80z (1 Cup) Whole Milk
- 8oz (1 Cup) Salted Butter, softened*
- 1 Teaspoon Pure Vanilla Extract
Instructions
- In a large pot over low to medium heat whisk together the granulated sugar and flour, making sure there are no flour lumps. Then slowly stream in the milk you want to whisk the whole time, the mixture should be smooth and slowly start to thicken. It's going to take a couple of minutes for the mixture to thicken. The mixture is ready when you can draw a line in the pan and it doesn't immediately cover itself.
- Pour the pudding mixture into a heat-proof container, and place a piece of plastic wrap directly on top to prevent a skin from forming and chill the pudding. The pudding must be cool just below room temperature before you can start using it in the butter.
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld whisk mixer beat the butter until light and fluffy, scrape down the sides of the bowl to ensure all of the butter is light and fluffy. Then add the pudding mixture one tablespoon at a time mixing until fully combined and light and fluffy. Start on low speed and increase to medium-high once all of the pudding has been added. Scrape down the sides the bowl, then add the vanilla bean paste and mix to combine. Once fully combined, I use a spatula to scrape the bowl and push out any air bubbles and then your ermine frosting is ready to be used. You can use a piping tip to create a design or you can spread it with a spoon, knife or spatula.
- Save leftovers in an airtight container in the fridge for up to a week. You may need to re-whip the frosting before using it.
Notes
* You could use unsalted butter and add ¼ teaspoon of salt to the recipe.
- Prep Time: 20 Minutes
- Cool Time: 2 Hours
- Cook Time: 5 Minutes
- Category: Dessert
- Method: Mix
- Cuisine: American
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Ginny Gabbard says
I made this for the first time in many years. It came out perfectly. Thank you. I lost my recipe and didn’t know what it was called. I pinned it for future use. ❤️
Elizabeth Waterson says
Hi Ginny, thank you so much for the lovely review, I really appreciate it!! Please report back when you try the recipe. Take care!! XX Liz