Ermine Frosting
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Learn how to make ermine frosting (also known as flour buttercream or boiled icing)) with step by step photo instructions. This flour buttercream, or boiled icing or ermine frosting – whatever you want to call it- it is the traditional buttercream served with red velvet cake!
The first time I ever had ermine buttercream (or flour buttercream) was at Magnolia Bakery in NYC. Now I didn’t know it at the time that I was enjoying it. But I knew it was different than all the other buttercreams I had enjoyed in my life up to that point.
It was creamier. Silkier. And definitely not as sweet as traditional american buttercream.
I was hooked.
What Is Ermine Frosting?
I wanted to tell you this recipe is sneak peak to my Buttercream Basics Guide that will have you mastering buttercream in no time- you can check out the guide here!
This ermine frosting has a lot names folks. Flour frosting. Ermine buttercream. Boiled icing. Cooked frosting. It’s all the same. And as the first name suggest it is made with flour.
This is a cooked frosting actually, which might sound weird. But it’s actually the traditional buttercream to adorn red velvet cake. Not cream cheese frosting! Huh, all these years. I’ve been eating it wrong.
Now the first time I learned how this was made, I was skeptical. A buttercream made with flour?! Kinda sounded gross to me.
But basically if you have ever made a gravy before, then this buttercream is not that much different. You make essentially a roux (milk and flour mixture) that gets mixed into the butter. You heat the milk and flour together to create a thick paste that will then thicken your buttercream.
Now I’ve seen ermine icing made two ways. One way is where the sugar is added into the buttercream at the end. The other way (the one I am going to show you) the sugar is added to the milk and flour step, which gives the sugar a chance to dissolve. This means a smoother buttercream.
If you wait and add your sugar later, you can end up with a grainier buttercream. And frankly, that’s not just not good buttercream if you ask me.
Like American Buttercreams it uses a creamed butter method and a sweetened base is mixed in. Now for American Buttercream that means confectioner’s sugar. For flour buttercream it is the flour mixture you made earlier.
Here is the breakdown of Ermine frosting:
Taste: Less sweet than American buttercream
Texture: Light and soft. If the sugar is added to the milk and flour step it can be smooth. If it’s added separately to the butter it can be a bit grainy.
Difficulty Level: Fairly Easy. A bit more time than American Buttercream, but still fairly easy to make.
Pros: Doesn’t involve the use of a candy thermometer or eggs.
Cons: Uses flour, so not gluten free. Can be very soft, and doesn’t hold up well to piping decorations, and heat.
How To Make Ermine Frosting:
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- Kitchen-aid Mixer – A stand mixer is something I think every baker needs. You will use it ALL the time and it will SAVE you time. However, a quality hand mixer works as well (as you can see in the photos I took, I was able to get the job done. I used a hand mixer in the photos so you could see what was happening, but it did take me more time to get the job done.
- Whisk- This whisk is my new favorite thing. I mean a a 2 in 1 whisk and bowl scraper. Genius.
- Heavy duty saucepan
- Measuring cups and spoons
For this recipe, I thought step by step photos would help you out a ton. So let’s get to making some flour buttercream. I mean ermine icing. I mean, oh whatever, let’s just make some.
Step 1: Gather Your Ingredients
For this ermine frosting, you are going to need room temperature unsalted butter (if you need a fast way to soften your butter here are 3 quick ways), all purpose flour, granulated sugar, pure vanilla extract, salt and milk. (salt is not pictured below!)
Step 2: Heat your sugar, milk, and flour
Do this in a medium saucepan until it simmers. Be sure to whisk this constantly until it becomes thick (almost like a pudding). This step took me about 10-15 minutes, so be ready for an arm workout.
Step 3: Whisk in your vanilla and salt.
Once the mixture has thickened, remove it from the heat and add in your vanilla extract and salt.
Step 4: Chill your flour mixture.
This step is super important! You want to transfer the mixture to a bowl and cover it with plastic wrap. Be sure the plastic wrap actually sticks to the top of the flour mixture, so a skin doesn’t form on top. Then chill it for about 2 hours until it’s completely cooled. Don’t rush this step!
Step 5: Cream Your Butter
You want to cream your butter in your stand mixer (or you can use a hand mixer, will just take a few extra minutes) until smooth and creamy. Again, be sure to use unsalted quality butter. Cheap no-name butter actually is made with more water and air so it means less flavor! (My favorite brand is Cabot Butter).
Step 6: Add the flour mixture.
Now it’s time to add in your cooled flour mixture. You want to do this just a few tablespoons at a time, mixing in between, and scraping down with a sturdy silicone spatula to make sure it’s all incorporated.
Pro Tip: If you chill your custard or are making this step ahead of time and refrigerate then allow the custard to come to room temperature before adding to the butter mixture.
Step 7: Cream Until Smooth.
Now just let your mixer go! Or if you are using a hand mixer. Get that workout in now.
Step 8: Go ahead, frost, and enjoy 🙂
You can use this boiled icing immediately or keep it in an airtight container for up to 5 days in your refrigerator. If you don’t plan to use it before that, then go ahead and freeze it. You will just need to let it thaw overnight in the refrigerator and then re-whip again in your stand mixture until it’s the correct consistency.
What Do I Frost Ermine Icing With?
Like I said earlier, this boiled ermine icing goes great on red velvet cupcakes. But I used it on my traditional vanilla cupcakes. You can even use it on my easy one bowl chocolate cupcakes, no problem.
Tips On Making Ermine Frosting:
- Ermine frosting is fairly soft, so if you do frost a cake or cupcakes with it do not keep outside in warm conditions.
- Use softened butter to make this icing (or really any icing). You want softened butter to get a smooth buttercream.
- Make sure your flour paste is completely cool before using it. You can make this a day ahead to save yourself some time! Just allow it to come to room temperature before adding to the butter mixture otherwise it may cause it to curdle.
- If the mixture does curdle, keep mixing the buttercream until it smooths out. This could take several minutes.
If you are looking for more buttercream tutorials- check out how to make German Buttercream, Swiss Meringue, Italian Meringue, or French Buttercream.
To learn how to frost cupcakes like a pro check out this post. I included a video tutorial for you as well so your cupcakes look like they came from a bakery! And if you need more help, check out my 15 tips for perfect cupcakes.
And if you liked this tutorial, then be sure to get my Buttercream Basics Guide To Mastering Buttercream and learn to make buttercreams like the pros.
Recipe FAQ’s
Ermine frosting will be fine at room temperature, as long as it’s not too warm for a few hours (but because of the milk I prefer storing in the fridge). Any longer and I prefer refrigerating in the fridge in an airtight container for up to 5 days. You may need to let it soften before using or re-whip.
You can also freeze for up to 3 months in an freezer bag, or container. Thaw overnight in the fridge before using. You can also read my How To Store Leftover Buttercream post!
This is probably because your butter was too warm, or soft. Or your flour custard was too warm being added as well. The custard should be at room temperature before being added.
More Buttercream Frosting Recipes
- Coconut Buttercream Frosting
- Lemon Buttercream Frosting
- Peanut Butter Cream Cheese Frosting
- Strawberry Buttercream Frosting
- Chocolate Buttercream Frosting
- Cinnamon Cream Cheese Frosting
- Vanilla Buttercream Frosting
Grab My Buttercream Cheatsheet!
And if you want to switch it up from vanilla, here is my buttercream cheatsheet for you. 13 ideas on how to go from boring old vanilla to wow!
Ermine Icing
Ingredients
- 4 1/2 tablespoons all purpose flour
- 1 cup (227 grams) whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (227 grams, 2 sticks) unsalted butter softened
- 1 cup (198 grams) granulated sugar
Instructions
- Over medium heat, whisk flour, milk, and sugar in a saucepan and heat to a simmer. Stir frequently until it becomes very thick (almost like pudding).
- Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
- Use a mixer to cream butter until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes.
- With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy. The buttercream will resemble whipped cream.
Video
Notes
- This buttercream is fairly soft, so if you do frost a cake or cupcakes with it do not keep outside in warm conditions.
- Use softened buttter to make this icing (or really any icing). You want softened butter to get a smooth buttercream.
- Make sure your flour paste is completely cool before using it. You can make this a day ahead to save yourself some time! Just allow it to come to room temperature before adding to the butter mixture otherwise it may cause it to curdle.
- If the mixture does curdle, keep mixing the buttercream until it smooths out. This could take several minutes.
Yummy! I made this along with your microwave lemon curd and homemade white cake for my parents’ anniversary to be like their wedding cake. Last year we got a miniature version from the actual place, but we’ve moved since then. The cake I made tastes very similar to the other one!
Oh my a cake with this frosting and lemon curd?! That’s right up my alley! And so glad you loved it – what a sweet gesture to make this for your parents anniversary. Glad it all turned out great!
Can I add cocoa to make it chocolate
Hi Jodi I haven’t tried but yes I imagine stirring in some cocoa powder will be just fine.
Please help I have asked so many people and no one can answer this question. My cling wrap is sticking to my roux. Every single time I make it, it sticks and I lose like, half the roux. I don’t understand what I’m doing wrong. I allow it to cool (all the way, I think?). Maybe I need to let it cool longer? I don’t know but it’s incredibly frustrating.
Hi Kristy! I’m sorry that’s happening to you! Maybe try parchment or wax paper instead? See if that helps? Good luck and let me know if either of those work!
Does a cake with this frosting have to be refrigerated?
Hi Nancy, I would refrigerate a cake with this frosting, especially since I find it to be a bit on the softer side and it may get too soft if it sat out.
Hi, lovely recipe. Can this frosting be frozen and rewhipped for another use? Or it won’t smoothe as SMBC would for example? Also, would the taste be compromised after freezing? Thanks!
Hi Jen, yes you should have no issue freezing this frosting. Just let it thaw overnight in the fridge before you re-whip it. The taste should be fine! 🙂
Sounds a nice buttercream, could i add caramel sauce to it or would it make it too soft to work with? i am new to frosting so want something easy to apply to a cake, but i live in denmark so cant get caramel flavouring. thank you.
Hi Jessica! It is a bit softer than other frostings. So I would add gradually, start with a small amount. And if it appears soft, try popping it in the fridge to help it firm up!
First time was a success and everyone loved it. Made it today to frost a birthday cake and accidentally used bread flour. Will it be okay?????!!!!!!?!?!?! I’m out of sugar and currently all cars are being used!!!
Oh no Sherry! But I’m glad to hear you had success the first time! As for the bread flour – I’m guessing it will still work? The flour is used to thicken it, so I think in this case you might be OK? But not really sure- I hope it turns out OK..let me know how it goes!
I’ve attempted to make this ermine frosting
(also doubling it)with equal Amts of butter flavor shortening and margarine but didn’t let the flour paste come BK to room temp b4 adding to butter so it never came together just keeps getting looser. So my question is can I possibly make a baked good out of this ruined ermine frosting so as not to let all this goto waste say a cookie or cake etc.. try adding eggs and flour, baking powder, etc.. I’m fairly new to the baking world so not sure where to even begin with the measurements of these items.. any help or comments will be GREATLY APPRECIATED
Hi Kemberly! I’m so sorry to hear you struggled with making this! Not sure about adding it to a recipe. However I would try chilling the whole thing and then seeing if you can re-whip it back into submission. You could also attempt to thicken it with powdered sugar (wouldnt be the same recipe anymore but might just do the trick). The other thing you could try, depending on the consistency and texture is just use it as a glaze for a cake or cookies! Hope that helps!! And welcome to the baking world 🙂 Since you’re new I always recommend making the recipe as is at first. Substitutions such as using shortening/margarine vs. butter will definitely change the outcome.
I do like the fact that is isn’t too sweet. Not stiff enough for decorating though like you guys have said. I was kind of in a hurry but wanted to try this. After cooking the paste, I left in the pan and set that inside a larger pan with ice water. Cooled down really fast and was able to use. Worked great. Thanks for the recipe.
I’m so glad you liked it Paula! And that’s a great tip for cooling down the flour mixture quickly. I will need to add that to the post 🙂 thanks for sharing!
I live in Florida and it’s very humid. Can I substitute 1/2 high ratio and 1/2 butter for better stability?
I’ve done ✔with no problem. I add butter flavoring to make up for the no taste hi ratio shortening.
So glad it worked out for you Anne! 🙂
Fantastic recipe! Silly smooth and perfectly sweet! Mine was definitely pipable and was able to get a finish nearly as smooth as swiss meringue buttercream 🙂 Thanks so much- I’ll be using this more often.
Hi Em! That’s so great you loved the recipe and that you were able to pipe with ease!
Can this whole recipe fill and frost a 3 layer 6 inch cake?
Hi Ritchie I think for a 6 inch cake one batch of this frosting should be enough!
Would this work adding cream cheese and if so should I reduce the butter to 1 stick?
I haven’t made it this way but I think it could work . And yes If I was going to try it with half cream cheese then I would reduce the butter to 1 stick. And it could make it softer? So might need to chill it a bit to firm up and definitely keep it refrigerated! Hope that helps let me know if you try
It!
How thick is the roux suppose to get? And once cooked, do you put it in the fridge? At one point you say chill it, then on toe you say room temperature.
Tips* not toe
Hi Kellee! So if you use right away then you want to let it cool down since it was on the stove before adding to the butter otherwise the butter will melt. If you make the roux ahead and place in your fridge I let it come back to room temp again. Either way you want it at about room temp. And it’s pretty thick like a pudding is the best way I can describe it. Hope that helps!!
Hi can I use margarine instead of butter for this recipe?
Hi Edith! I haven’t tried it. My concern would be it might make the frosting too soft to work with. But if you try it let me know how it works out!
I love this tutorial, Heather! I like that the flour buttercream is creamier and not as sweet as the American version. I’ve got to try this! Pinning.
Thanks Thao! Yes it’s such a great alternative to american buttercream. Let me know if you like it and thanks for pinning! 🙂
It sounds like something we would enjoy because other buttercreams are much too sweet (personal preference) You’ve commented that it isn’t good for piping, would you have a suggestion for a frosting, whipped cream, etc that isn’t sweet that could be used for piping and/or covering a cake?
Hi Dea! You can still try piping with it, but I wouldn’t try with more elaborate decorations or flowers- but simple border should be fine. I found it to be a bit on the softer side than my American buttercream. If you want to use it to pipe onto cupcakes or cake I would just try placing it in the fridge before hand for a few minutes to firm it up and you should have no problem. For piping I prefer a swiss meringue buttercream! Here is the link for my SMBC: https://www.bostongirlbakes.com/2017/02/13/make-swiss-meringue-buttercream/