Ermine buttercream frosting is also known as “cooked flour frosting” or “milk frosting”. This ermine buttercream frosting is made with a custard-like mixture made of flour, sugar, and milk. Ermine frosting is not too sweet, very silky, and has a similar taste and texture to Swiss Meringue Buttercream. If you are not a fan of American buttercream frosting, this is a great recipe to try!
What is Ermine Buttercream Frosting?
Ermine buttercream frosting is a unique and delicious frosting for cakes and cupcakes. It is most famously used to frost traditional red velvet cake (yes, surprisingly not cream cheese frosting).
Ermine buttercream starts off with making a custard or roux made from flour, sugar, and milk that is cooked and thickened. The cooled custard is added to whipped butter with a bit of vanilla extract to create dreamy, delicious buttercream.
The texture of ermine buttercream reminds me of a Swiss meringue buttercream frosting. It is smooth, creamy, and light. If you are looking for a less sweet buttercream and are not a fan of using eggs in frosting, this one is the way to go! It also pipes beautifully onto cakes and cupcakes. I personally love it best with chocolate cake!
Ingredients for Ermine Buttercream Frosting
- All-purpose flour: Regular all-purpose flour.
- Granulated sugar: Sweetens the frosting. It seems like a lot, but trust me, it’s perfect.
- Milk: I recommend using whole milk or 2% milk for best results.
- Unsalted butter: Room temperature, softened butter for easy creaming.
- Vanilla extract: Pure vanilla extract or vanilla bean paste adds great flavor to the buttercream.
- Salt: A tiny pinch of salt contrasts the sweetness of the frosting.
Tools & Supplies for Making Ermine Buttercream Frosting
- Medium saucepan
- Whisk
- Stand mixer fitted with a whisk attachment or electric hand mixer
- Spatula
How to Make Ermine Buttercream Frosting
Ermine buttercream frosting is simple to make! I recommend using a stand mixer fitted with a whisk attachment or an electric hand mixer.
- Whisk all-purpose flour, granulated sugar, and milk in a saucepan.
- Cook the milk/flour mixture over medium-low heat whisking constantly. The mixture will slowly thicken and start bubbling as it heats. This will take about 10 minutes.
- Once the mixture has thickened and has a pudding-like texture, remove from the heat, pour into a heat-proof bowl, and cover with plastic wrap placed directly on top of the custard. Cool to room temperature and then chill for 1 hour.
- Whip the butter with an electric hand mixer or stand mixer for about 5 minutes until light, pale, and fluffy.
- Add cooled milk mixture to the butter, one spoon at a time, while the mixer is on medium speed.
- Add vanilla extract or vanilla bean paste and a pinch of salt.
- Whip the buttercream for up to 15 minutes until it is smooth and creamy. At first, it may appear to “curdle” or “break” – just keep whipping. Whip it good! It will eventually come together and be silky smooth!
- Switch to a paddle attachment and mix on low speed for about 5-10 minutes to make the buttercream silky smooth and remove air bubbles. (Optional)
Ermine Buttercream Frosting Recipe Tips
Whisk the milk/flour mixture constantly
When cooking the flour, sugar, and milk mixture over the heat, be sure to whisk constantly. The mixture can very easily burn and clump up if it is not constantly whisked. This process usually takes up to 10 minutes, so be patient.
Cool custard mixture completely before making buttercream
The milk mixture should be cooled completely before adding to the whipped butter. Be sure to chill it for about 1 hour in the refrigerator. If you add the mixture when it is warm, it will melt the butter.
Whip the butter
For perfect buttercream, you will want to whip the room temperature butter for at least 5 minutes before adding the cooled milk mixture. The butter will become pale, light, and fluffy, which will make the perfect consistency of buttercream.
Keep mixing – it will look like it will split
Depending on the temperature of your butter and the temperature of the cooled milk mixture, sometimes the buttercream will appear to split. DO NOT PANIC! Just continue to whip for several minutes until it appears smooth. You may have to whip the buttercream for up to 15 minutes!
Storing and serving
The buttercream should be stored in an airtight container in the fridge for up to one week. To use, bring to room temperature and rewhip with your stand mixer or electric hand mixer. Ermine buttercream is best served at room temperature, so remove your cake or cupcakes from the refrigerator about an hour before serving.
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Ermine Buttercream Frosting
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
Ingredients
- â…” cup all-purpose flour
- 2 cups granulated sugar
- 2 cups milk recommend 2% or whole milk
- 2 cups unsalted butter room temperature
- 2 tsp vanilla bean paste or vanilla extract
- pinch of salt
Instructions
- Whisk together all-purpose flour, granulated sugar, and milk in a saucepan until smooth. Place on the stovetop over medium-low heat.
- Cook the milk mixture over medium-low heat whisking constantly. The mixture will slowly thicken as it heats. This will take about 10 minutes.
- Once the mixture has thickened, remove from the heat, pour into a heat-proof bowl, and cover with plastic wrap placed directly on top of the custard. Cool to room temperature and then chill in the refrigerator for about 1 hour.
- Using a stand mixer fitted with a whisk attachment or an electric hand mixer, whip the room temperature unsalted butter for about 5 minutes until light, pale, and fluffy.
- Add cooled milk mixture to the butter, one spoon at a time, while the mixer is on medium speed.
- Add vanilla extract or vanilla bean paste and a pinch of salt. Be sure to scrape the sides and bottom of the bowl to ensure everything is well mixed.
- Whip the buttercream for up to 15 minutes until light and fluffy. The time it takes depends on your butter temperature and temperature of the milk mixture. You will know when it is ready when the buttercream is perfectly smooth!
- Switch to a paddle attachment and mix on low speed for about 5-10 minutes to make the buttercream silky smooth.
Notes
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