Classic Lemon Ermine Frosting is a dreamy, velvety topping that elevates any dessert with its bright, citrusy charm. This unique frosting combines the smooth richness of a buttercream with the lightness of a custard, creating a luscious texture that melts on your tongue. Its tangy lemon flavor strikes the perfect balance between sweet and zesty, making it a refreshing addition to cakes, cupcakes, or cookies. Ready in just 20 minutes of active prep and cook time, it’s surprisingly simple to whip up, leaving you with an hour to chill while you plan your next baking masterpiece.
What sets this frosting apart is its silky, cloud-like consistency that spreads effortlessly and holds its shape beautifully. The subtle tang of fresh lemon zest adds a burst of sunshine to every bite, while the creamy base ensures it’s never overly sweet. Whether you’re a seasoned baker or just starting out, this recipe is a foolproof way to impress. With minimal effort and a short chill time, you’ll have a frosting that’s as delightful to make as it is to savor. Perfect for any occasion, it’s a classic that never goes out of style.
Ingredients for Classic Lemon Ermine Frosting
- 2 cups (16 fl oz/480 ml) whole milk
- 1 ½ cups (12 oz/340 g) granulated sugar
- ½ cup (2½ oz/71 g) all-purpose flour
- 1 ½ cups (12 oz/345 g) unsalted butter (softened and sliced)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon extract
- 1 tablespoon lemon zest
Step-by-Step Instructions
- In a medium saucepan, whisk together the milk, sugar, and flour until smooth. Place the saucepan over medium-low heat.
- Heat the mixture, whisking constantly, until it comes to a boil. This should take about 5 minutes.
- Continue cooking and whisking for 1-2 more minutes, until the mixture thickens but does not brown.
- Pour the mixture through a sieve into a medium bowl to remove any lumps. Cover the surface with plastic wrap to prevent a skin from forming.
- Let the mixture cool completely to room temperature, about 1 hour.
- Transfer the cooled mixture to the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer). Whisk on medium speed.
- Gradually add the softened butter, a few slices at a time, until fully incorporated and the mixture is smooth and creamy.
- Whisk in the lemon juice, lemon extract, and lemon zest until well combined.
- Use the frosting immediately, or refrigerate until ready to use. If refrigerated, let it come back to room temperature and re-whisk before using for the best spreading consistency.
Perfect Pairings: Cakes and Cupcakes for Lemon Ermine Frosting
This Classic Lemon Ermine Frosting is a versatile topping that pairs beautifully with a variety of baked goods. Try it on a vanilla or almond cake for a refreshing citrus twist, or spread it over lemon poppy seed muffins for an extra zesty kick. It’s also perfect for cupcakes, especially those with a light, fluffy texture like angel food or chiffon cakes.
Storage Tips: Keeping Your Frosting Fresh
If you’re not using the frosting right away, store it in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and give it a quick re-whisk to restore its smooth, spreadable consistency. For longer storage, you can freeze it for up to 1 month—just thaw in the fridge overnight and re-whisk before use.
Time-Saving Hacks for Busy Bakers
To save time, prepare the milk mixture ahead of time and let it cool in the fridge while you work on other parts of your recipe. If you’re in a rush, you can speed up the cooling process by placing the mixture in a shallow dish and stirring it occasionally. Just make sure it’s completely cool before adding the butter to avoid a greasy texture.
Equipment Essentials: Tools for Success
For the smoothest frosting, a stand mixer with a whisk attachment is ideal, but a handheld electric mixer works just as well. Don’t forget a fine-mesh sieve to ensure your milk mixture is lump-free before cooling. And always use room-temperature butter for easy incorporation and a silky finish.
Common Questions: Troubleshooting Your Frosting
If your frosting looks curdled after adding the butter, don’t panic! Simply keep whisking on medium speed—it should come together into a smooth, creamy texture. If it’s too thin, refrigerate it for 15-20 minutes and re-whisk. For a stronger lemon flavor, feel free to adjust the zest or juice to taste, but be mindful of adding too much liquid, which can affect the consistency.
Classic Lemon Ermine Frosting
Ingredients
- 2 cups whole milk 16floz/480ml
- 1 ½ cups granulated sugar 12oz/340g
- ½ cup all-purpose flour 2½oz/71g
- 1 ½ cups unsalted butter 12oz/345g, softened and sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon extract
- 1 tablespoon lemon zest
Instructions
- In a medium saucepan whisk the milk, sugar, and flour until smooth and then place over medium-low heat.
- Heat and whisk constantly until the mixture comes to a boil.
- Continue cooking and whisking for about just one or two more minutes, until the mixture thickens but not browned.
- Pour the mixture through a sieve and into a medium bowl.
- Place some plastic wrap over the surface of the mixture and let cool completely to room temperature (about 1 hour).
- Place the milk mixture in the bowl of a stand mixer fitted with a whisk attachment (or use a handheld electric mixer) and whisk on medium speed.
- Gradually add in the softened butter, a few slices at a time, until fully incorporated.
- Once the butter is whipped in, whisk in the lemon juice, extract and zest.
- Use immediately or refrigerate until ready to use. Let come back up to room temperature and re-whisk before using for the best spreading consistency.
