Ermine Frosting Recipe
Introduction
Ermine frosting is a classic Southern buttercream known for its smooth, fluffy texture and subtle sweetness. Made with a cooked flour-and-milk base, it’s lighter than traditional buttercream and perfect for cakes and cupcakes.
Ingredients
- 1 cup (245 g) whole milk
- 5 tablespoons all-purpose flour
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes until the mixture thickens, becomes lump-free, and coats the back of a spoon. Remove from heat and let cool to room temperature.
- Step 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Step 3: Add the cooled milk mixture to the butter and sugar. Beat on medium-high speed until the frosting is light and fluffy, about 2-3 minutes, scraping the bowl sides as needed.
- Step 4: Switch to the whisk attachment, add the vanilla extract, and mix on high speed for 7-8 minutes until the frosting is smooth, creamy, and well aerated.
Tips & Variations
- Make sure the milk mixture is fully cooled before adding it to the butter to prevent melting the butter and ruining the texture.
- For a flavored twist, substitute the vanilla extract with almond or lemon extract.
- If your frosting seems too thin, chill it for 15-20 minutes and then whip it again to stabilize the texture.
Storage
Store ermine frosting in an airtight container in the refrigerator for up to 3 days. Before using, bring it back to room temperature and whip it again briefly to restore fluffiness. It can also be frozen for up to 1 month; thaw overnight in the fridge and re-whip before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make ermine frosting without a stand mixer?
Yes, you can use a hand mixer to cream the butter and mix the frosting. It may take a bit longer to achieve the fluffy texture, but it works well.
Is ermine frosting sweet enough on its own?
Ermine frosting has a milder sweetness than traditional buttercream, making it ideal for those who prefer less sugary frostings. You can adjust sweetness by slightly increasing the sugar if you prefer it sweeter.
PrintErmine Frosting Recipe
Ermine frosting is a classic, silky-smooth buttercream made by thickening milk with flour and then whipping it with butter and sugar to create a light, fluffy frosting. It’s perfect for cakes and cupcakes, offering a less sweet and creamier alternative to traditional buttercream.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Enough to frost a 9-inch two-layer cake
- Category: Frosting
- Method: Stovetop
- Cuisine: American
Ingredients
Milk Mixture
- 1 cup (245 g) whole milk
- 5 tablespoons all-purpose flour
Buttercream
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Cook milk with flour. In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3-5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding that coats the back of a spoon. Remove from heat and let it cool to room temperature.
- Cream butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- Mix in milk mixture to the butter and sugar. Add the cooled milk and flour mixture to the butter and sugar in the stand mixer bowl. Beat on medium-high speed until the frosting becomes light and fluffy, approximately 2-3 minutes, stopping to scrape down the bowl sides as necessary.
- Switch to the whisk attachment and add vanilla. Replace the paddle with the whisk attachment. Add the vanilla extract and mix on high speed for 7-8 minutes until the frosting is smooth, creamy, and light in texture.
Notes
- Make sure the milk and flour mixture has cooled completely before adding to butter to prevent melting the butter.
- Room temperature butter is essential for proper creaming and texture.
- This frosting is less sweet than traditional buttercream and has a unique texture similar to whipped cream.
- Use immediately or store in an airtight container in the refrigerator, then re-whip before use.
Keywords: ermine frosting, classic buttercream, milk flour frosting, light buttercream, traditional frosting
