5 from 213 votes
Ermine Frosting
Ermine frosting is a creamy, fluffy frosting made by cooking a mixture of sugar, flour, salt, and milk until thickened, then whipping it into softened butter along with vanilla extract. Unlike typical buttercream, this frosting has a smooth, pudding-like base which yields a light, velvety texture and a subtly sweet flavor. It's a classic choice for layered cakes, offering a less sweet alternative with a delicate mouthfeel. The preparation involves careful cooking to avoid burning and proper cooling to ensure the right consistency for whipping into butter.
Prep Time
20 mins
Cook Time
5 mins
Additional Time
2 hrs 20 mins
Total Time
2 hrs 45 mins
Servings:
12
servings (¼ cup each)
Calories:
225 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup granulated sugar
- 5 Tablespoons all-purpose flour flour
- ¼ teaspoon salt
- 1 cup milk
- 1 cup butter softened but not melty, unsalted
- 1 teaspoon vanilla extract
Instructions
- Combine sugar, flour, and salt in a medium-sized saucepan and whisk well to combine and remove any lumps from the flour.
- Turn stovetop heat to medium and whisk in milk until mixture is smooth.
- Continue whisking constantly until mixture is thickened to a pudding-like consistency (do not crank up the heat or you’ll burn it and the sugar won’t dissolve properly) and the whisk leaves a trail.
- Remove from heat and pour into a heat-proof container and cover the surface with a piece of plastic wrap, wax paper, or parchment paper pressed directly against the surface (to prevent a skin from forming). Allow to cool completely to room temperature (alternatively you may make this mixture a day or two in advance, store in the refrigerator, then bring to room temperature before proceeding).
- Once flour mixture has cooled, use an electric mixer or stand mixer to beat butter on high speed until it is light and fluffy (this usually takes several minutes, and you may need to scrape the bowl with a spatula).
- Reduce mixer speed to medium and gradually add flour mixture, one heaping spoonful at a time, waiting until each spoonful is incorporated before adding the next and beating until all ingredients are well-combined. Scrape sides and bottom of bowl with a spatula, then stir in vanilla extract. Gradually increase speed to medium-high and whip frosting until it is smooth, light, and airy (it should not seem greasy). If you have any difficulty or experience your frosting splitting please see the troubleshooting section in the blog post.
- Use your spatula to deflate the frosting to work out any air bubbles, then use as desired.
Cup of Yum
Notes
- Use whole milk for the best flavor; 2%, almond, soy, or coconut milk can be substituted if needed.
- Add food coloring at the end if a tinted frosting is desired, stirring until evenly combined.
- This frosting is softer than typical buttercream and is not recommended as a base for fondant-covered cakes.
- For a chocolate variation, mix in ¼ to ⅓ cup cocoa powder after preparing the cooked flour mixture and before whipping with butter.
- Store in an airtight container in the refrigerator for up to a week; bring to room temperature and re-whip before using.
- For longer storage, freeze the frosting for several months, then thaw in the refrigerator and re-whip before use.
Nutrition Information
Serving
1serving (about ¼ cup)
Calories
225kcal
(11%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
43mg
(14%)
Sodium
60mg
(3%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
506IU
(10%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings (¼ cup each)
Amount Per Serving
Calories 225
% Daily Value*
| Serving | 1serving (about ¼ cup) | |
| Calories | 225kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 60mg | 3% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 506IU | 10% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.