What is ermine frosting?

Ermine frosting, also called boiled milk frosting or flour buttercream, is a vintage American icing made by cooking a flour-milk roux until thick, then cooling it and whipping in butter and sugar. Popular in the early 20th century, it has a light, fluffy texture that's less sweet than traditional buttercream and holds up well in warm weather without melting easily. Unlike shortening-based frostings, it uses real butter for rich flavor and a silky mouthfeel. It's ideal for layer cakes like red velvet or chocolate, pipeable for decorations, and naturally gluten-free if using plain flour. This stable frosting revives old-school recipes and avoids the greasiness of some modern icings. (92 words)

How do you make ermine frosting step by step?

To make ermine frosting, start with a roux: whisk 1/4 cup flour into 1 cup milk in a saucepan over medium heat until bubbling and thick like pudding (about 10 minutes). Cool completely (2+ hours or overnight in fridge). In a stand mixer, beat 2 cups softened unsalted butter with 2 cups granulated sugar on medium until creamy (5 minutes). Gradually add cooled roux, beating until fluffy (8-10 minutes). Add 1 tsp vanilla. Frosts two 9-inch cakes. Tip: Room-temp ingredients prevent lumps; chill briefly if too soft. Yields smooth, spreadable results. (104 words)

What's the difference between ermine frosting and buttercream?

Ermine frosting uses a cooked flour-milk base whipped with butter and sugar, creating a lighter, less sweet taste and stable texture that doesn't weep in humidity. American buttercream is just butter, powdered sugar, and flavorings—thicker, sweeter, and prone to crusting or melting. Ermine has a velvety feel like whipped cream, holds peaks for piping, and cuts cleanly on cakes. Buttercream pipes sharper edges but can taste grainy if under-mixed. Choose ermine for vintage cakes or hot climates; buttercream for quick jobs. Both dairy-based, but ermine avoids powdered sugar's chalkiness. (98 words)

How long does ermine frosting last and how do you store it?

Fresh ermine frosting lasts 3-5 days at room temperature in an airtight container, up to 2 weeks in the fridge, or 3 months frozen. It firms up when chilled but whips back to fluffy with room-temp beating. On a frosted cake, it stays fresh 4-7 days at cool room temp; refrigerate longer storage to prevent butter separation. Thaw frozen frosting overnight in fridge, then re-whip. Avoid high humidity to prevent softening. Pro tip: Double-wrap frosted cake slices for freezing to retain moisture and texture. Always label with dates for safety. (96 words)

Can you pipe ermine frosting and what are tips for best results?

Yes, ermine frosting pipes beautifully with its firm yet creamy consistency, perfect for borders, rosettes, or swirls on cupcakes and cakes. Chill the frosting 30 minutes before piping for stiffness, then use a medium piping bag with tips like #1M or #808. Pipe at room temp to avoid cracking. If too soft, add powdered sugar (1/4 cup at a time) or beat longer. For color, mix gel paste gradually during whipping. It holds shape better than Swiss meringue in heat. Practice on parchment first for smooth designs. (92 words)

Ermine Frosting: Classic Boiled Milk Buttercream Recipe

Name: Ermine Frosting
Prep time: 2 h 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1/4 cup all-purpose flour for thickening roux base; 1 cup whole milk for creaminess; 2 cups unsalted butter for buttery richness and aeration; 2 cups granulated sugar for sweetness; 1 tsp vanilla extract for flavor

Description

🧁 Create a silky-smooth ermine frosting that’s less sweet than traditional buttercream with a light, velvety texture that perfectly complements classic cakes like red velvet
🥛 Master this vintage boiled milk buttercream that was popular in the early 1900s and offers superior stability without the heavy richness of modern frostings

Ingredients

Scale

1/4 cup all-purpose flour for thickening roux base

1 cup whole milk for creaminess

2 cups unsalted butter for buttery richness and aeration

2 cups granulated sugar for sweetness

1 tsp vanilla extract for flavor

Instructions

1-First Step: Prepare the Roux (Mise en Place) Measure ingredients precisely. In a medium saucepan, whisk together 1/4 cup all-purpose flour and 1 cup whole milk over medium heat. Stir constantly to avoid lumps, bringing it to a gentle bubble. Cook for 8-10 minutes until it thickens to pudding consistency, coating the back of a spoon. This roux is the heart of ermine frosting with flour. Remove from heat, press plastic wrap directly on the surface to prevent a skin, and cool fully in the fridge (2 hours or overnight). Patience here prevents butter separation later.

2-Second Step: Soften and Cream the Butter and Sugar While roux chills, cut 2 cups unsalted butter into tablespoon pieces and let soften to room temperature (about 65°F). In a stand mixer with paddle attachment (or hand mixer), beat butter on medium speed for 1 minute until smooth. Gradually add 2 cups granulated sugar, 1/2 cup at a time, beating 5-7 minutes total until pale, fluffy, and sugar fully dissolves. Scrape bowl often. This step aerates the mixture, mimicking whipped cream texture. Test by rubbing a bit between fingers; it should feel smooth, not gritty.

3-Third Step: Incorporate the Cooled Roux Ensure roux is fully cooled (fridge-cold but not hard). With mixer on low, add roux one tablespoon at a time, mixing until combined before next addition. This gradual approach prevents curdling. Once all in, increase to medium-high and whip 8-10 minutes. Frosting transforms from curdled-looking to silky and voluminous. If it looks split, keep beating; it will come together with persistence.

4-Fourth Step: Add Flavor and Final Whip Beat in 1 tsp vanilla extract on low, then high for 1-2 minutes. Taste and adjust if needed (pinch of salt balances sweetness). If too soft, chill 15 minutes and re-whip. For piping firmness, refrigerate 30 minutes. Your vintage buttercream now holds peaks perfectly.

5-Final Step: Frost and Serve Spread or pipe onto cooled cakes immediately or store. It sets firm yet creamy, cutting clean slices. Ideal for red velvet or chocolate layers. Clean tools with warm soapy water as it washes off easily before setting.

Notes

🥛 Make sure the milk paste is completely cooled before adding to the butter – warm paste will melt the butter and create a greasy, separated frosting
🧁 Use room temperature butter for best results – cold butter won’t incorporate properly and will create a lumpy texture
⏰ Don’t skip the flour cooking step – undercooked flour will leave a raw taste while overcooked flour can make the frosting grainy

Prep Time: 15 minutes
Cooling time: 2 hours
Cook Time: 10 minutes
Category: Frosting
Method: Cooking and Mixing
Cuisine: American

Nutrition

Serving Size: 2 tablespoons
Calories: 120
Sugar: 8g
Sodium: 75mg
Fat: 9g
Saturated Fat: 5.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 0g
Cholesterol: 25mg

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