This old-fashioned ermine frosting whips up light and silky, with just the right amount of sweetness. It’s the ORIGINAL red velvet frosting, and the secret is one simple step most buttercreams skip. Once you try it, you’ll want it on every dessert you bake!
If you’ve ever wished for a frosting that’s silky and fluffy but not overly sweet, this ermine frosting is for you! It was the ORIGINAL frosting on red velvet cake, and it pipes and spreads like a dream. Once you try it, you might never go back to American buttercream!
What is ermine frosting?
Ermine frosting, also known as “boiled milk frosting,” is made by cooking milk, sugar, and flour into a thick, pudding-like paste, then whipping it into softened butter. The result is a little less sweet than classic American buttercream and lighter and silkier in texture.
It’s the traditional frosting for red velvet cake, but it’s just as good on vanilla or chocolate cake and cupcakes.
Table of Contents
Why you’ll love this frosting recipe
- Bakery-style frosting at home. This takes a couple of extra steps compared to American buttercream, but it’s totally worth it for the beautiful presentation.
- Pairs with just about anything. I love it with any cake flavor, especially when I want an icing that isn’t too sweet.
- Easy to make ahead. This ermine icing holds well in the fridge for up to a week, so you can make it ahead of time when entertaining.
Key Ingredient Notes
Flour Mixture:
- Whole milk – The liquid for the cooked base. Whole milk is key for its richer flavor and texture.
- Granulated sugar sweetens the frosting just enough.
- All-purpose flour thickens the cooked base and helps stabilize the frosting.
- Pinch of salt – Always add a pinch to help elevate the flavors.
Butter Base:
- Unsalted butter – Make sure it’s softened to room temperature so it whips up light and airy with the cooled flour mixture.
- Vanilla extract – A little adds those signature caramel and floral-like notes. Avoid imitation.
How to make ermine icing
Step 1: Make the roux
- Whisk together the milk, sugar, flour, and salt in a medium saucepan until smooth with no lumps remaining.
- Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency. It should be thick enough to hold lines from the whisk and coat the back of a spoon. This usually takes 5–7 minutes.
- Remove from the heat and transfer the mixture to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Let it cool completely to room temperature. It shouldn’t feel warm AT ALL before you move on.
Step 2: Beat the butter and Flour Mixture
- Beat the softened butter in a large mixing bowl with a paddle attachment until smooth and creamy.
- Add the cooled flour mixture 1 tablespoon at a time, beating well after each addition.
- Add the vanilla extract once the flour mixture is fully incorporated.
Curdled frosting?
Don’t be alarmed if the frosting looks curdled while you’re mixing. Just keep beating. It’ll come together as it emulsifies.
- Increase the speed to medium-high and beat for 3–5 minutes, until the frosting is light, fluffy, and silky smooth. It should hold soft peaks and spread easily.
- Finish with a minute at low speed to remove any air bubbles.
Expert Tips
- Fully thicken the flour mixture. If it’s too thin, the frosting may not set properly. It should look like thick pudding and hold its shape when stirred.
- Cool it completely. If the mixture is even slightly warm, the butter can melt and leave you with runny frosting.
- Check your butter. It should be at room temperature but not overly soft or greasy. Press it with a finger: if it leaves an indent without mushing, it’s ready. If you have an instant-read thermometer, aim for 68°F and no more than 72°F.
- Adjust the texture. Too soft? Chill it briefly and re-whip. Too firm? Let it sit at room temperature and beat again.
Ways to use ermine icing
This frosting goes way beyond red velvet! Here are some of my favorite sweets to pair it with:
Storage
Store at room temperature for 1 to 2 days, or in the fridge for up to a week in an airtight container or bag. After chilling, you may want to re-whip it in the stand mixer if it seems deflated.
You can also freeze it for up to 3 months. Once it thaws, re-whip it back to the right consistency.
FAQs:
It’s creamy and silky-rich, and much less sweet than American buttercream. It’s perfect for sweeter desserts where the frosting doesn’t need to overpower the cake.
The name comes from its look and feel. It’s white and silky-soft, just like the fur of an ermine!
More Delicious Frosting Recipes
Ermine Frosting
Ingredients
Flour Mixture:
- 1 cup (240 ml) whole milk
- ¾ cup (150 g) granulated sugar
- ¼ cup (32 g) all-purpose flour
- Pinch of salt
Butter Base:
- 1 cup (226 g) unsalted butter at room temperature
- 2 teaspoons pure vanilla extract
Instructions
- In a medium saucepan, whisk together the milk, sugar, flour, and salt until smooth with no lumps remaining.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency, 5–7 minutes. It should be thick enough to hold lines from the whisk and coat the back of a spoon.
- Remove from the heat and transfer the mixture to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Let it cool completely to room temperature. The mixture should no longer feel warm at all before moving to the next step.
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Add the cooled flour mixture one tablespoon at a time, beating well after each addition. (TIP: Adding the roux to the butter slowly ensures a smooth emulsion and prevents separation.)
- Add the vanilla extract once the roux has been fully incorporated. (TIP: Don't be alarmed if the frosting looks curdled during mixing; continue beating. It'll come together as it emulsifies.)
- Continue beating on low for 3–5 minutes, until the frosting becomes light, fluffy, and silky smooth. It should hold soft peaks and spread easily. If there are air bubbles, continue beating on low until smooth. (TIP: If the frosting is too soft, chill it briefly and re-whip. If too firm, let it sit at room temperature and beat again.)
- Use immediately or store as directed.
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Tips & Notes
-Store at room temperature for 1 to 2 days, or in the fridge for up to a week in an airtight container or bag.
– After storing in the fridge, re-whip it in the stand mixer if it seems deflated.
– Freeze for up to 3 months. Once thawed, re-whip it to the correct consistency.
Nutrition
