Ermine frosting is the velvety dream you’ve been missing—silky smooth, not overly sweet, and perfect for elevating any cake or cupcake. With just 20 minutes of prep and 5 minutes of cooking, this classic frosting comes together effortlessly, offering a luxurious texture that melts on your tongue. Its delicate, buttery flavor pairs beautifully with rich chocolate, tangy citrus, or tender vanilla cakes, making it a versatile star in your baking repertoire.
Unlike traditional buttercream, Ermine frosting is light yet indulgent, with a cloud-like consistency that spreads like a dream. Its subtle sweetness allows your cake to shine, while its creamy finish adds a touch of elegance to every bite. Perfect for special occasions or a simple treat, this frosting will instantly become your go-to for beautifully balanced desserts.
Ingredients for Perfect Ermine Frosting
- ¾ cup plus 3 tablespoons (7oz/199g) granulated sugar
- ⅓ cup (1 ½oz/43g) all-purpose flour
- ⅙ teaspoon salt
- 1 cup (8floz/225ml) whole milk (substitute with plant-based milk for a dairy-free option)
- 1 cup (8oz/225g) butter, room temperature (unsalted preferred for better control of flavor)
- 2 teaspoons vanilla extract (use pure vanilla for the best flavor)
Step-by-Step Instructions for Perfect Ermine Frosting
- In a medium saucepan over medium heat, whisk together the sugar, flour, and salt. Cook for roughly 2 minutes to toast the flour, stirring constantly to prevent burning.
- Slowly add in the milk, whisking continuously to combine. Keep whisking until the mixture simmers and thickens to the consistency of thick pudding, about 3-5 minutes.
- Remove the saucepan from the heat. Lay a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. Set aside to cool completely, roughly 2 hours. (Tip: You can make this mixture the day before and store it in the fridge.)
- In the bowl of a stand mixer, add the room-temperature butter. Whip on high speed until light and fluffy, about 2-3 minutes.
- With the mixer running, slowly add the cooled flour mixture one spoon at a time, ensuring each addition is fully incorporated before adding the next.
- Finally, add the vanilla extract and whip until the frosting is light, fluffy, and smooth, about 1-2 minutes.
- Use immediately to decorate your favorite cake, such as a Red Velvet Cake, or store in an airtight container until needed.
Storage and Reheating Tips
Ermine frosting can be made ahead of time and stored in the fridge for up to 3 days. Keep it in an airtight container with plastic wrap pressed directly onto the surface to prevent a skin from forming. When ready to use, let it come to room temperature and rewhip it in your stand mixer for a few minutes to restore its light, fluffy texture.
Perfect Pairings for Your Frosting
While this Ermine frosting is *perfect* for Red Velvet Cake, it also pairs beautifully with other desserts. Try it on chocolate cake, carrot cake, or even as a filling for whoopie pies. Its light, not-too-sweet flavor complements rich and spiced cakes exceptionally well.
Time-Saving Tricks
To save time, prepare the flour and milk mixture the night before and let it cool in the fridge. This way, you can whip up the frosting in just 10 minutes the next day. Also, ensure your butter is *fully at room temperature* before starting—this will help it whip up faster and smoother.
Equipment You’ll Need
For this recipe, a *stand mixer* is ideal for achieving the lightest, fluffiest frosting. If you don’t have one, a hand mixer will work, but be prepared to whip a little longer. A medium saucepan and a sturdy whisk are also essential for cooking the flour mixture to the perfect pudding-like consistency.
Common Questions Answered
Can I use low-fat milk? Stick to whole milk for the best texture and richness. Why toast the flour? Toasting the flour removes its raw taste, giving the frosting a smoother, more refined flavor. Can I add food coloring? Absolutely! Gel food coloring works best to avoid thinning the frosting.
Make The Perfect Ermine Frosting
Ingredients
- ¾ cup plus 3 tablespoons granulated sugar 7oz/199g
- ⅓ cup all purpose flour 1 ½oz/43g
- ⅙ teaspoon salt
- 1 cup whole milk 8floz/225ml
- 1 cup butter 8oz/225g, room temperature
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan over medium heat whisk together the sugar, flour, and salt. Cook for roughly 2 minutes to toast the flour.
- Slowly add in the milk, whisking to combine. Whisk continuously until the mixture simmers and has thickened and is the consistency of thick pudding.
- Lay plastic wrap directly on the surface of the mixture and set aside to cool completely, roughly 2 hours. (This mixture can be made the day before and kept in the fridge.)
- Next, add the butter to the bowl of a stand mixer and whisk on high until light and fluffy, roughly 2-3 minutes.
- Slowly add in the cooled flour mixture one spoon at a time as you whip.
- Lastly, add in the vanilla and whip until the frosting is light and fluffy. Set aside until needed.
- Decorate my Red Velvet Cake with this frosting.
