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Silky, fluffy, and just the right amount of sweet, ermine frosting is the buttercream you didn’t know you needed. This old-school, flour-thickened frosting spreads like a dream, pipes beautifully, and won’t coat your mouth in a film of sugar and regret.
It’s lighter than American buttercream, smoother than cream cheese frosting, easier than Italian buttercream, and makes any cake feel a little more grown up.
Here’s Why This Recipe Works
Not-too-sweet and ultra-creamy: Unlike powdered sugar-heavy frostings, this one is perfectly balanced and cloudlike.
Holds up like a dream: It’s stable enough to pipe, swirl, and stack without sliding off your cake.
Tastes like whipped vanilla pudding: thanks to that cooked flour base, you get both flavor and structure. And if you’re into flavor twists, try coconut ermine frosting for a tropical spin.
Old-fashioned charm, modern technique: It’s a vintage recipe that feels right at home in a modern kitchen, and it’s way easier than it sounds.
Recipe Tips
Cool the cooked base completely: If it’s even a little warm, the butter will melt and the frosting can turn greasy or curdled. Let it come to room temp.
Use room temperature butter: Aim for about 65°F: soft enough to hold a fingerprint, but not melting into a puddle.
Whip it longer than you think: Don’t stop when it looks mixed. Keep going for that fluffy, silky finish.
Want a whiter frosting?: Use vanilla powder instead of extract to keep the color pristine.
Whisk constantly while cooking: The mixture thickens fast, and once it starts, it really starts. Keep it moving so it doesn’t scorch.
Add the butter gradually: Tossing in all the butter at once can overwhelm the base. Go slow and steady for a smoother texture.
If it looks curdled, keep beating: Ermine frosting can go through an “ugly phase” before it comes together. Just keep mixing, it usually sorts itself out.
Worth Knowing
Yep, same concept, different names. Ermine, cooked flour frosting, and boiled milk frosting all use the same method: cook a flour-thickened base (roux), then whip it into butter. Simple, silky magic.
Yes, as long as it’s made correctly and fully cooled before whipping. It pipes beautifully, especially for swirls and borders, though it’s not ideal for super intricate flowers.
It’s likely that either the butter or the cooked base wasn’t at the right temperature. Keep whipping. It usually comes back together once everything blends fully.
Old Fashioned Boiled Milk Frosting
If you’ve never tried ermine frosting, now’s the time. It’s the kind of frosting that makes you pause between bites and go, “Wait… why is this so good?” Try it on red velvet cupcakes, a chocolate layer cake, or even a coconut cake. It plays nice with all of them.
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Ermine Frosting
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Ingredients
- ⅔ cup all-purpose flour, 80 grams
- 2 cups granulated sugar, 400 grams
- ¼ teaspoon salt
- 2 cups whole milk, 480 grams
- 2 cups butter, room temperature, 454 grams
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan,set over medium-high heat, whisk the flour, sugar and salt together. Slowly add the milk, whisking to combine. Cook whisking continually until the mixture becomes thick and pudding-like, then cook for another minute.
- Remove from the heat and transfer to a shallow dish. Cover with plastic wrap, set on the countertop and allow to cool to room temperature (or to about 65°F).
- Using a stand mixer or hand-held mixer, beat the butter until it is light and fluffy, about 3-5 minutes. Add the cooled cooked mixture a tablespoon at a time, beating well after each addition until all of the cooked mixture is incorporated into the butter. Add the vanilla and continue beating the frosting until it is creamy and fluffy, about 5 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Storing Leftovers
Refrigerate: Store leftovers in an airtight container in the fridge for up to 1 week. Let it come to room temp, then give it a quick whip to bring back the fluff.
Freeze: It freezes well for up to 3 months. Thaw overnight in the fridge, then rewhip before using.
Can I cook a triple batch of this at one time in one pan,? And can I crumbcoat my cake with buttercream to save my Ermine to fill and frost my cakes
Yes, you can make a triple batch in one pan as long as the pan is big enough. And, certainly, you can use buttercream as a crumb coat.
Yay! I found it! Thank you!
Hooray! Glad you found it.
Just a question. Can margarine be used instead if butter. Have you tried this?
I haven’t tried it but it should work if you use stick margarine. I don’t think it would work if you use the soft margarine that comes in a tub for spreading.
My mother made this frosting using cornstarch rather than flour. Ever hear of that?
Hi, Pamela…No, I have never heard of using cornstarch for this recipe but it really sounds interesting and I just may have to give it a try….thanks for your feedback!
I made this recipe. It was so easy to follow your instructions. However, it looked like my frosting split. What do you think would have caused that? Everything was room temp as instructed.
That will happen when there is an issue with the temperature. “Room temperature” probably isn’t specific enough since temperatures will vary from household to household. If you have trouble with buttercream in the future then the best temperature for the butter is to be between 65°F and 70°F. I will clarify the temperature in the recipe. It’s easy to fix broken or curdled buttercream. If it is curdled and chunky then it is too cold and you can hold the bowl over some steam while you whisk the buttercream. On the other hand, if the buttercream is loose and thin then it is likely too warm and you can stick it in the fridge for 15 to 20 minutes then re-whip it. I hope that helps, thanks for the question.
I searched tons of recipes for Ermine Frosting and this one was the most clear with the video and step by step pictures! I made this for a bridal shower and everyone loved it! Will definitely be making this again! Thank you for a great recipe!
Hey, Sara…thank you for this great review. This is one creamy, delicious frosting and a video is “worth a thousand words” when describing the ‘how-to make it’. Happy to hear that it was a hit at the bridal shower.
This is new to me! Interesting use of roux…Gotta try it some time!
Hi, Angie….Yes! You must try this ermine frosting! You will love it!