If you’re searching for a not-too-sweet frosting recipe that’s silky, light, and incredibly smooth, this Ermine Frosting is exactly what you need. Also known as boiled milk frosting or flour buttercream, this vintage recipe starts with a cooked flour-and-milk paste that’s whipped into butter and sugar, resulting in a frosting with the texture of whipped cream and a flavor that’s rich without being cloying. It’s the kind of classic buttercream recipe that once topped nearly every red velvet cake in America before falling out of favor — and it’s making a well-deserved comeback.
This recipe has become one of the most searched vintage frosting recipes because it solves a common complaint about modern buttercream: excessive sweetness. Whether you’re frosting a red velvet cake, topping cupcakes, or looking for a stable, pipeable frosting that isn’t overly sugary, this dish checks every box.
In this comprehensive guide, you’ll learn exactly how to make this ermine frosting from scratch, plus tips for achieving the perfect silky texture, creative variations, ideal serving suggestions, and proper storage methods. Let’s dive into why this boiled milk frosting deserves a permanent spot in your baking rotation.
Why You’ll Love This Ermine Frosting Recipe
There’s a reason this classic ermine buttercream has been treasured by generations of bakers and is now experiencing a major revival. It combines a simple cooked base with basic pantry staples to create a frosting unlike any other.
- Not overly sweet: A refreshing change from the intense sweetness of traditional buttercream.
- Incredibly silky texture: Whips up light, fluffy, and smooth as silk.
- Stable and pipeable: Holds its shape beautifully for decorating cakes and cupcakes.
- Classic red velvet pairing: The traditional, historically accurate topping for red velvet cake.
- Budget-friendly ingredients: Uses simple staples you likely already have on hand.
- Customizable flavor: Easily adapted with different extracts, chocolate, or fruit purees.
Whether you’re a beginner baker or a seasoned home cook, this ermine frosting recipe is designed to be foolproof. With clear instructions and helpful tips, you’ll achieve that perfectly silky, cloud-like texture every single time.
Ingredients for Ermine Frosting
One of the best things about this easy ermine frosting recipe is that it uses simple, easy-to-find ingredients. Here’s everything you’ll need: Ingredient Quantity Notes Granulated sugar 1 cup Adjust slightly for sweetness preference All-purpose flour 5 tablespoons The base of the cooked mixture Whole milk 1 cup Do not substitute low-fat milk Salt 1/4 teaspoon Balances the sweetness Unsalted butter, softened 1 cup (2 sticks) Room temperature, not melted Vanilla extract 1 1/2 teaspoons Pure vanilla preferred
This short ingredient list makes this dish an ideal budget-friendly frosting recipe since it uses basic pantry staples to create a frosting that tastes far more elaborate than the effort it actually takes.
Why It’s Called “Ermine” Frosting
The name “ermine” refers to the frosting’s soft, white, fur-like appearance and texture, reminiscent of the luxurious ermine fur once used to trim royal garments. It’s also commonly called boiled milk frosting or flour buttercream, referencing the cooked flour-and-milk base that gives it its signature silky consistency.
How to Make Ermine Frosting (Step-by-Step)
Follow this simple method to achieve perfectly silky, stable ermine frosting. This classic buttercream recipe comes together in just a handful of steps.
Step 1: Whisk the Flour and Sugar
In a medium saucepan, whisk together the granulated sugar and flour until well combined and no lumps remain. This step is essential for preventing a lumpy final mixture.
Step 2: Cook the Milk Mixture
Gradually whisk in the milk and salt, making sure the mixture is completely smooth before turning on the heat. Cook over medium heat, whisking constantly, until the mixture thickens into a thick, pudding-like paste, about 5-7 minutes.
Step 3: Cool the Paste Completely
Transfer the thickened paste to a heatproof bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 1 hour, or until completely cold.
Step 4: Beat the Butter Until Fluffy
In a large mixing bowl, beat the softened butter with an electric mixer on medium-high speed for 3-4 minutes, until pale, light, and fluffy. This step is crucial for achieving the frosting’s signature airy texture.
Step 5: Combine the Paste and Butter
Add the completely cooled flour paste to the whipped butter, one large spoonful at a time, beating well after each addition. Continue beating for 5-7 minutes, until the mixture transforms into a light, silky, whipped-cream-like frosting.
Step 6: Add Vanilla and Finish
Beat in the vanilla extract until fully incorporated. If the frosting appears slightly curdled at any point, continue beating — it will smooth out as the butter and paste fully emulsify together.
Pro Tips for Perfect Ermine Frosting
Want to make sure your ermine buttercream turns out perfectly every time? Keep these expert tips in mind:
- Cool the paste completely: Adding warm paste to butter will cause the frosting to melt and separate instead of whipping properly.
- Use room temperature butter: Cold butter won’t incorporate smoothly, while overly soft butter can make the frosting too loose.
- Whisk constantly while cooking: This prevents lumps and scorching on the bottom of the saucepan.
- Don’t panic if it looks curdled: Keep beating — ermine frosting often looks broken before it comes together smoothly.
- Press plastic wrap on the paste: This prevents a skin from forming while the mixture cools.
- Beat the butter thoroughly: A full 3-4 minutes of beating creates the light, airy base essential for this frosting’s texture.
Delicious Variations of Ermine Frosting
One of the best things about this classic ermine frosting recipe is how adaptable it is. Here are some popular variations to try:
Chocolate Ermine Frosting
Add 1/2 cup of sifted cocoa powder to the flour and sugar mixture before cooking for a rich, silky chocolate version of this classic frosting.
Brown Sugar Ermine Frosting
Substitute brown sugar for half of the granulated sugar for a deeper, caramel-like flavor that pairs beautifully with spice cakes.
Lemon Ermine Frosting
Add 1 tablespoon of fresh lemon zest and substitute a teaspoon of lemon juice for part of the vanilla extract for a bright, citrusy twist.
Coconut Ermine Frosting
Substitute coconut milk for the whole milk and add 1/2 teaspoon of coconut extract for a tropical variation perfect for coconut cake.
Salted Caramel Ermine Frosting
Swirl in a few tablespoons of cooled salted caramel sauce after the frosting comes together for a sweet-salty flavor combination.
What to Serve with Ermine Frosting
This versatile, not-too-sweet frosting pairs beautifully with a variety of cakes and desserts. Here are some of the best options: Pairing Category Suggestions Classic Pairings Red velvet cake, yellow butter cake, vanilla cupcakes Spiced Cakes Carrot cake, spice cake, gingerbread cake Chocolate Desserts Chocolate layer cake, chocolate cupcakes, brownies Occasions Birthday cakes, wedding cakes, holiday desserts
For a truly classic combination, use this ermine frosting on a traditional Southern red velvet cake — the historically accurate pairing this frosting was originally created for.
How to Store Ermine Frosting
This frosting stores reasonably well, making it a great option for make-ahead cake decorating. Here’s how to keep it fresh:
Storing Leftovers
- Room temperature: If using within a few hours, the frosting can sit at room temperature, covered.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months.
Bringing Frosting Back to Life
- From the refrigerator: Let the frosting sit at room temperature until softened, then re-whip with an electric mixer until smooth and fluffy again.
- From frozen: Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
Ermine frosting can look slightly separated or grainy after chilling, but re-whipping it thoroughly will restore its signature silky texture.
Nutritional Information (Per Serving)
Nutrient Approximate Amount Calories 150 kcal Protein 1g Fat 11g Carbohydrates 13g Fiber 0g Sodium 45mg
Note: Nutritional values are estimates and may vary based on specific ingredients and portion sizes used, and are calculated per 2-tablespoon serving.
Frequently Asked Questions About Ermine Frosting
Why did my ermine frosting turn out curdled or separated?
This is common and usually resolves with continued beating. If the flour paste was added while still slightly warm, or if the butter was too cold, the mixture may look broken at first — keep whipping and it should come together smoothly.
Can I make ermine frosting ahead of time?
Yes, the frosting can be made up to 5 days in advance and stored in the refrigerator. Simply bring it to room temperature and re-whip before using to restore its light, silky texture.
Why is my ermine frosting too sweet or not sweet enough?
Ermine frosting is intentionally less sweet than traditional American buttercream. If you prefer it sweeter, you can increase the sugar slightly, though this may alter the texture somewhat.
Can I use margarine instead of butter?
Butter is strongly recommended for both flavor and structure. Margarine has a different fat content and water ratio, which can prevent the frosting from achieving its signature silky texture.
Is ermine frosting good for piping decorations?
Yes, ermine frosting holds its shape well and is excellent for piping borders, rosettes, and other decorations, though it’s best kept slightly cool rather than at warm room temperature for the cleanest piping results.
Can I make this frosting dairy-free?
This recipe relies on butter and milk for its structure and flavor, making a true dairy-free version challenging. Plant-based butter and milk alternatives can be experimented with, though results may vary.
How is ermine frosting different from American buttercream?
Ermine frosting uses a cooked flour-and-milk base combined with butter, resulting in a much less sweet, silkier, whipped-cream-like texture compared to the dense sweetness of traditional American buttercream made primarily from butter and powdered sugar.
Final Thoughts on Ermine Frosting
This Ermine Frosting recipe proves that classic, vintage baking techniques still have a well-earned place in the modern kitchen. With its silky, whipped texture and balanced, not-too-sweet flavor, this frosting offers a refreshing alternative to standard buttercream while staying true to its historic roots as the original topping for red velvet cake.
Whether you’re frosting a classic red velvet cake, topping a batch of cupcakes, or looking for a sophisticated finish for any celebration cake, this recipe is guaranteed to impress. Give it a try for your next baking project, and don’t be surprised if it becomes your new go-to frosting recipe.
