Have you ever tried Ermine Frosting? It’s a light, silky and cloud-like frosting similar to a buttercream, but not as sweet. Also known as “roux frosting,” “ermine icing,” or “boiled milk frosting” due to the style of preparation and ingredients.
This old-fashioned cooked frosting recipe is an incredible alternative to the overly-sweet American buttercream. Perfect for cakes, piped onto a cupcake or spread onto a sugar cookie. Ermine frosting is so light, fluffy and delicious, one taste and you’ll have a sweet spot for this beloved classic!
This old fashioned frosting also makes a great cake filling. It is light and fluffy and so so good in between layers of coconut cake or luscious chocolate cake.
What does Ermine frosting taste like?
Ermine frosting is ultra-light in texture, as fluffy as whipped cream but sweeter. Not as sweet as a thick buttercream, though.
A touch of vanilla and a dash of salt give ermine frosting a deliciously satisfying flavor. This vintage frosting is a wonderful choice for richly-flavored cakes like red velvet or a chocolate layer cake with cream cheese filling. Plus, its firm consistency makes it easy to pipe, spread, and decorate with.
How to make Ermine frosting
The base of Ermine frosting is a roux. Surprised? Our Ermine frosting recipe only calls for six ingredients. The flour, sugar and milk are cooked together to form a sweet paste that is then whipped into butter. It’s creamy and rich, ultra luxurious and fluffy.
Here are the ingredients you will need to make Ermine frosting:
- all-purpose flour. A strange ingredient to use in frosting but this is used to make a thick roux by cooking it with milk. The thick roux makes the buttercream light and fluffy.
- granulated sugar. Using granulated sugar instead of powdered sugar will keep the buttercream from being overly sweet. We add the sugar into the roux so it dissolves easily. This will prevent the buttercream from having a granular consistency.
- salt. Balances the sweetness and enhances the flavors.
- whole milk. We recommend full-fat milk but reduced-fat milk will also work.
- butter. Make sure the butter is room temperature.
- vanilla extract. Flavor enhancer
To make Ermine frosting, follow this simple process (and see all the full details at the bottom of the page):
- Make the roux: In a medium saucepan, whisk together the flour, sugar, and salt. Add the milk, stirring the mixture to combine. Cook over medium heat, stirring occasionally until it becomes thick- the texture of pudding. Transfer it to a shallow dish, cover it with plastic wrap, and allow it to cool to room temperature. Cooling the roux to room temperature is KEY to success!
- Whip the frosting: Once the mixture has cooled, beat the softened butter until it is light and fluffy, about 3-5 minutes. Add a tablespoon of the cooked mixture at a time, beating well after each spoonful. Repeat until all of the cooked mixture has been combined with the butter. Add vanilla and continue beating until it is fluffy, about 5 minutes.
Does Ermine frosting need to be refrigerated?
This Ermine frosting recipe will make enough of the old-fashioned, luxurious frosting to cover a 3 layer, 9-inch cake. It is ready to use once it’s made and it doesn’t need to be chilled beforehand.
However, any leftover frosting should be stored in an air-tight container in the refrigerator for one week, or in the freezer for up to three months.
To use stored frosting, simply bring it to room temperature and then rewhip it using a mixer.
More sweet details and tips
Ermine frosting is generally simple to make, even if you’ve never followed this vintage method before. Here are some tips for getting perfectly fluffy frosting every time!
- The cooked mixture should be completely cooled to room temperature- that means not even a hint of warmth! To cool it even faster, you can spread it out on a plate or place it in the refrigerator for 5-10 minutes.
- To soften cold butter, place it on a plate unwrapped, then let it sit at room temperature for 30-60 minutes. Room temperature butter will register 65°F with an instant read thermometer or leave an indentation when gently pressed.
- A quick way to soften butter is to use a cheese grater. Grate the cold butter into small flakes and it will soften within a few minutes.
This is a lovely, creamy and buttery frosting that you will gush over!
More flavorful than whipped cream but not too sweet, it’s easy to see why this old-fashioned decadence was once a part of most bakers’ frosting repertoire.
Let’s give it a proper comeback, shall we? 😉
Frequently asked questions:
Why is my Ermine frosting runny?
The frosting will be runny if you don’t let the roux (cooked flour mixture) cool down completely. Make sure it isn’t still warm when you add it to the whipped butter.
Can you make this frosting in advance?
Absolutely! You can make this frosting several days or even months in advance. Store it in the fridge for one week or in the freezer for three months.
Make sure you let it come to room temperature before using it. For best results re-whip it with an electric mixer to revive the ‘fluffiness’
Is Ermine frosting stable in hot weather?
It is more stable than traditional American buttercream but it will still get pretty soft if the weather is too hot.
Go ahead and use this as a cake filling too. It is especially delicious with red velvet cake.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Double Chocolate Cream Cheese Frosting: Who doesn’t love chocolate! Our Double Chocolate Cream Cheese Frosting gives you a double dose of intens chocolate that whips up into a rich, creamy frosting.
- Fluffy Vanilla Buttercream: A smooth, creamy American Buttercream frosting made with butter, confectioners’ sugar and vanilla. The consistency of this frosting is easily adjusted to cover a cake, pipe on cupcakes or as a stuffing for sandwich cookies.
- Chocolate Cupcakes with Peanut Butter Frosting: A moist and tender chocolate cupcake topped of with a smooth and creamy peanut butter frosting and a garnish of mini Reeses’ peanut butter cups.
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Ermine Frosting
Ingredients
- ⅔ cup 80 grams all-purpose flour
- 2 cups 400 grams granulated sugar
- ¼ teaspoon salt
- 2 cups whole milk
- 2 cups 4 sticks butter, room temperature
- 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.
- This recipe will cover a 3 layer, 9-inch cake with a luxurious, awesome frosting to die for. Store any leftover frosting in an air-tight container in the refrigerator for one week or in the freezer for up to 3 months. Bring to room temperature and re-whip.
Notes
- The key to a perfectly fluffy ermine frosting is having the cooked mixture at room temperature without even a hint of warmth. To cool it quickly you can spread it out on a plate to bring it to room temperature. Alternatively, you can place it into the refrigerator for 5-10 minutes.
- Vanilla extract will slightly discolor the frosting. To keep the frosting as white as possible, I like to use Cook's Pure Vanilla Powder.
- Let the butter come to room temperature before you start beating it.
- Room temperature butter will register 65°F with an instant-read thermometer, or leave an indentation when gently pressed with a finger.
Marie
Thursday 22nd of June 2023
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
Dahn Boquist
Thursday 22nd of June 2023
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.