Elevate your cakes with Ermine Frosting, a lighter alternative that pairs milk and flour into a velvety base before whipping with butter. This classic boiled milk frosting provides a perfectly smooth texture that’s less sweet than buttercream. It’s ideal for piping onto birthday cakes or traditional red velvet.
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Ingredients for Ermine Frosting
Gathering your Ermine Frosting ingredients is the first step to creating this wonderfully unique treat. I love how simple the list is—you likely have everything in your pantry right now!
- All-purpose flour – The base of this unique frosting, giving it that wonderfully smooth texture.
- Granulated sugar – Balances the flour and creates the perfect sweetness.
- Whole milk – Stick with whole for the richest, creamiest result.
- Unsalted butter – Room temperature is key here, so plan ahead!
- Vanilla extract – Pure vanilla is always best for the most flavorful frosting.
- Salt – Just a pinch to balance everything out and enhance the flavors.
Cook Time for Ermine Frosting Recipe
One of the things I adore about this Ermine Frosting recipe is how quickly it comes together once you get going. The hands-on time is minimal, but patience while things cool is your secret weapon for that perfect, silky buttercream frosting.
| Step | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Cooling Time | 30-60 minutes |
| Total Time | 20 minutes (active) |
This timeline is perfect for when you’re juggling other healthy baking recipes or prepping a full meal.
How to Make Classic Ermine Frosting
Making this classic Ermine Frosting feels a bit like kitchen magic. You start with a simple stovetop pudding base, and it whips up into the most light and fluffy cooked frosting you’ve ever tasted.
Step 1: Create the Pudding Base
In a medium saucepan, combine 1/2 cup all-purpose flour and 1 cup granulated sugar, whisking vigorously until no lumps remain. Gradually whisk in 1 cup whole milk until the mixture is completely smooth and free of any clumps.
Step 2: Cook to Perfection
Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or silicone spatula, for 5-7 minutes. The mixture will thicken to a very dense, pudding-like consistency and leave a clear path on the bottom of the pan when scraped with the spatula.
Step 3: Cool Completely
Immediately transfer the hot paste to a clean, heatproof bowl. Press a piece of plastic wrap directly onto the surface of the paste to prevent a skin from forming. Allow the paste to cool completely to room temperature, which will take about 1 hour at room temperature or 30 minutes in the refrigerator.
Step 4: Whip the Butter
In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of softened unsalted butter on medium-high speed for 5-7 minutes until it becomes very light, pale, and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed to ensure even mixing.
Step 5: Combine Gradually
With the mixer on low speed, add the completely cooled flour paste to the butter one large spoonful at a time, allowing each addition to fully incorporate before adding the next. After all the paste has been added, scrape down the sides of the bowl to ensure uniformity.
Step 6: Whip to Silkiness
Increase the mixer speed to medium-high and beat the frosting for a full 5-7 minutes until it becomes extremely light, smooth, and fluffy. The frosting will transform from a slightly curdled appearance to a silky, whipped buttercream texture.
Step 7: Final Flavors
Add 1 teaspoon vanilla extract and 1/4 teaspoon salt to the frosting. Beat on medium speed for one more minute until the flavorings are fully incorporated. Use the frosting immediately to frost a completely cooled cake.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks that make this homemade cake frosting truly foolproof. Here are my favorite ways to ensure perfect results every single time.
- Flavor Swap: For a delightful twist, swap the vanilla for almond extract or a tablespoon of fresh lemon zest. It completely transforms the character of your Ermine Frosting!
- Diet Tweak: You can successfully use plant-based butter and milk for a dairy-free version. The texture remains wonderfully silky vanilla buttercream for cakes.
- Texture Fix: If your frosting seems too soft after whipping, just pop the bowl in the refrigerator for 15-20 minutes. It will firm up perfectly for spreading or piping.
- Storage Tip: Store any leftover frosting in an airtight container in the fridge for up to a week. Let it come to room temperature and re-whip briefly before using again. It’s also fantastic as a dip for healthy no-bake desserts like fresh fruit or graham crackers, or even as a topping for a simple frozen yogurt.
Ermine Frosting
Ingredients
- 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup whole milk
- 1 cup unsalted butter at room temperature and softened
- 1 tsp vanilla extract
- 1/4 tsp salt
Equipment
- saucepan
- Stand Mixer
- heatproof bowl
Method
- In a medium saucepan, whisk together 1/2 cup all-purpose flour and 1 cup granulated sugar until no lumps remain. Gradually whisk in 1 cup whole milk until the mixture is completely smooth.
- Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or silicone spatula, for 5-7 minutes until it thickens to a very thick, pudding-like consistency that leaves a clear path on the bottom of the pan when you scrape it with your spatula.
- Immediately scrape the hot paste into a clean, heatproof bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and let it cool completely to room temperature, which should take about 1 hour at room temperature or 30 minutes in the refrigerator.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of softened unsalted butter on medium-high speed for 5-7 minutes until it becomes very light, pale, and fluffy, scraping down the sides of the bowl as needed.
- With the mixer on low speed, begin adding the completely cooled flour paste one large spoonful at a time, allowing each addition to fully incorporate before adding the next. After all the paste is added, scrape down the bowl.
- Increase the mixer speed to medium-high and beat the frosting for a full 5-7 minutes until it is extremely light, smooth, and fluffy, transforming from a slightly curdled look to a silky, whipped buttercream texture.
- Add 1 teaspoon vanilla extract and 1/4 teaspoon salt, then beat for one more minute on medium speed until the flavorings are fully incorporated. Use immediately to frost your completely cooled cake.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
You might be wondering about the health benefits of this special frosting compared to others. While Ermine Frosting is still a treat, its unique preparation method offers some advantages over traditional buttercream that I appreciate.
Because it uses a flour and milk base, this homemade cake frosting contains less butter and sugar than American buttercream. The result is a lighter option that still delivers that luxurious silky buttercream frosting texture we all love.
| Nutrient | Per 2 Tbsp Serving |
|---|---|
| Calories | 110 |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Sugar | 7g |
| Protein | 1g |
One of the main advantages of ermine frosting is its reduced sugar content—it typically contains about 30% less sugar than traditional buttercream. This makes it a wonderful option for those who prefer desserts that aren’t overly sweet.
The stovetop pudding base also contributes to the unique texture and stability of this light and fluffy cooked frosting. According to expert baking resources explaining the ermine frosting texture and stability, the cooked flour paste helps create a smoother mouthfeel that many find more pleasant.
I often use this frosting when making special occasion treats because it feels a bit more balanced. It’s also fantastic paired with fruit-based desserts like my cottage cheese strawberry mousse for a lighter dessert option.
A Lighter Version of Silky Buttercream Frosting
If you’re looking to make this classic Ermine Frosting even lighter, I’ve got some wonderful tweaks that maintain that beautiful texture while reducing calories. These substitutions come from years of experimenting in my kitchen for friends with different dietary preferences.
For a lower-fat version, you can replace half the butter with Greek yogurt or reduced-fat cream cheese. The result is still wonderfully creamy but with a tangy twist that pairs beautifully with carrot cake or spice cakes.
When it comes to sugar alternatives, I’ve had great success with monk fruit sweetener or erythritol blends. They measure cup-for-cup like regular sugar and create that same smooth texture in this whipped flour-based buttercream frosting.
If you’re dairy-free, plant-based butter and unsweetened almond milk work beautifully. Just be sure to use a high-quality vegan butter that has a similar fat content to regular butter for the best results.
For those watching their carbohydrate intake, you can experiment with using a combination of almond flour and cornstarch instead of all-purpose flour. Start with 2 tablespoons of each and adjust until you reach the proper pudding consistency during cooking.
These lighter versions work wonderfully with many no-bake dessert creations and are particularly lovely with fruit-based treats like refreshing lemon cherry sorbet.
Thoughtful Tips for Special Diets
Over the years, I’ve welcomed many friends with different dietary needs around my kitchen table, and I’ve learned that small adjustments can make all the difference. Whether you’re sugar-conscious or managing specific health considerations, here are my favorite ways to adapt this Ermine Frosting recipe.
For those looking for diabetic-friendly options, I’ve found that using natural sweeteners like stevia or xylitol works beautifully. These sugar alternatives create a low glycemic version that still delivers that silky vanilla buttercream for cakes we all love.
When making sugar-free ermine frosting, remember that different sweeteners behave differently when heated. I recommend using cup-for-cup sugar substitutes specifically designed for baking, as they’ll provide the best texture in your stovetop pudding base buttercream.
Portion control is another wonderful strategy—sometimes just a thin layer of this lighter frosting is all you need to satisfy that sweet craving. I often use it as a delicate filling between cake layers rather than heavy external frosting.
For those with gluten sensitivities, you can experiment with gluten-free flour blends, though you may need to adjust the milk quantity slightly. The great thing about this no-cook flour and butter frosting method is its adaptability to different dietary needs while maintaining that classic creamy texture.
How to Serve Ermine Frosting
I’ll never forget the first time I served this Ermine Frosting at a family gathering—my grandmother, who grew up in the South, took one bite and her eyes lit up with recognition. “Child,” she said, “this tastes just like the frosting my mother used to make for special occasion cakes.” That moment of connection through food is why I love sharing these traditional recipes.
This classic Ermine Frosting is incredibly versatile beyond just cake decorating. I love using it as a fruit dip for strawberry slices or apple wedges—the slightly less sweet flavor lets the natural fruit sugars shine through.
For a delightful afternoon treat, try spreading it between graham crackers and freezing them for an hour. The contrast between the crisp cookie and creamy frosting takes me right back to childhood summers.
This frosting also makes a wonderful topping for homemade frozen yogurt or as a filling for cream puffs and eclairs. Its stability at room temperature makes it perfect for parties and gatherings where desserts need to sit out for a while.
When serving, I often garnish with fresh berries, citrus zest, or a sprinkle of cinnamon to complement the vanilla flavor. For chocolate lovers, you can swirl it with chocolate buttercream frosting for a marbled effect that’s as beautiful as it is delicious.
However you choose to serve it, this Ermine Frosting brings a touch of old-fashioned elegance to any dessert. It’s one of those recipes that connects us to baking traditions while still feeling fresh and modern enough for today’s tastes.
Mistakes to Avoid
I’ve made plenty of mistakes with this Ermine Frosting over the years—we all have those kitchen moments we’d rather forget! Learning from my errors has helped me perfect this silky buttercream frosting, and I’m happy to share what I’ve discovered so you can avoid common pitfalls.
One frequent mistake is adding the butter when the pudding base is still warm. If your flour mixture hasn’t cooled completely, it will melt the butter rather than emulsify with it, resulting in a runny consistency rather than that light and fluffy cooked frosting we love.
Another issue I’ve encountered is under-whipping the final mixture. This classic Ermine Frosting needs a good 5-7 minutes of beating on medium-high speed to achieve that perfect whipped texture. If you stop too soon, you’ll end up with a denser frosting that lacks volume.
Be careful with your flour measurements too—using too much flour creates a pasty texture, while too little won’t provide enough structure. I always recommend weighing your ingredients for accuracy when making this homemade cake frosting.
Finally, don’t rush the stovetop cooking process. The flour and milk mixture needs constant stirring over medium heat until it thickens properly. If you cook it too quickly or don’t stir consistently, you might end up with lumps that are difficult to incorporate later.
According to expert baking resources explaining the ermine frosting texture and stability, taking your time with each step is key to achieving that perfect consistency. I’ve found that patience truly makes all the difference with this no-cook flour and butter frosting method.
Remember, even if your first attempt isn’t perfect, don’t get discouraged! My first batch separated because I was too impatient, but now I can whip up this whipped flour-based buttercream frosting with my eyes closed. It’s all part of the learning process in the kitchen.
How to Store Ermine Frosting
I’ll never forget the time I made a double batch of this Ermine Frosting for my niece’s birthday party, only to realize I needed to store it overnight. After some trial and error—and a quick call to my grandmother—I discovered the best methods for keeping this silky vanilla buttercream for cakes fresh and ready to use.
For short-term storage, place your ermine frosting in an airtight container in the refrigerator. It will keep beautifully for up to 5 days this way. When you’re ready to use it, let it come to room temperature for about an hour, then give it a quick rewhip with your mixer to restore that fluffy texture.
If you need to store it longer, this stovetop pudding base buttercream freezes remarkably well. Spoon it into freezer-safe containers or zip-top bags, leaving about half an inch of space for expansion. It will maintain its quality for up to 3 months in the freezer.
When thawing frozen ermine frosting, I recommend moving it to the refrigerator overnight rather than microwaving it. This gradual thawing helps preserve the emulsion and prevents separation. Once thawed, let it come to room temperature and rewhip as usual.
I often make extra batches to have on hand for quick no-bake desserts or spontaneous baking sessions. It’s also perfect for topping homemade frozen yogurt when you want something special without starting from scratch.
Try This Ermine Frosting Yourself
I still remember the first time I successfully made this Ermine Frosting—the way it transformed my humble vanilla cake into something extraordinary. There’s nothing quite like the satisfaction of creating something beautiful and delicious with your own hands, and this recipe is one of those treasures that deserves to be shared.
Whether you’re baking for a special occasion or simply want to treat yourself, I encourage you to try this classic Ermine Frosting. Its lighter texture and less-sweet flavor profile might just become your new favorite, just like it did for me and my family.
This versatile frosting pairs beautifully with so many desserts—try it on your favorite cake, as a filling for cookies, or even as a dip for fresh fruit. Once you experience that silky smooth texture and balanced sweetness, I think you’ll understand why this traditional recipe has stood the test of time.
If you’re looking for inspiration, this ermine frosting works wonderfully with special occasion treats or as a topping for cherry cheesecake ice cream. You could also swirl it with chocolate buttercream frosting for a stunning marbled effect.
For something refreshing, try it alongside lemon cherry sorbet or as a component in cottage cheese strawberry mousse. However you choose to enjoy it, I hope this Ermine Frosting brings as much joy to your kitchen as it has to mine.
Frequently Asked Questions
What is the advantage of ermine frosting?
The main advantage of ermine frosting is its lighter texture and reduced sweetness compared to traditional buttercream. Because it uses a cooked flour and milk base, it contains less butter and sugar while still delivering that luxurious silky texture we all love in a homemade cake frosting.
Is ermine frosting better than buttercream?
“Better” depends on your preferences! Ermine frosting is less sweet and lighter than American buttercream, making it ideal for those who prefer desserts that aren’t overly sugary. It’s also more stable at room temperature than some other frostings, which makes it perfect for special occasion cakes that need to sit out during events.
Does ermine frosting need to be refrigerated?
Yes, due to its dairy content, ermine frosting should be refrigerated if not used immediately. It keeps beautifully in the refrigerator for up to 5 days, and you can freeze it for longer storage. Always bring it to room temperature and rewhip before using to restore that light and fluffy texture.
Why is it called ermine frosting?
The name “ermine frosting” comes from its luxurious, silky texture that supposedly resembled the soft white fur of the ermine weasel. This whipped flour-based buttercream frosting has been around for centuries and was particularly popular during times when sugar was expensive or scarce.
More Frosting and Dessert Inspirations
If you loved this ermine frosting recipe, you might enjoy these other sweet creations that bring comfort and joy to any table.
Lemon Cherry Gelato – A bright, tangy frozen treat that perfectly balances sweet cherries and zesty lemon.
Lemon Coconut Gelato – Creamy coconut meets refreshing lemon in this tropical-inspired dessert.
Cherry Ice Cream – Classic homemade ice cream bursting with sweet cherry flavor throughout.
Lemon Cherry Sherbet – A lighter frozen dessert that combines the best of sorbet and ice cream.
