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Hi Bold Bakers!
I’ll just say it — sometimes frosting can be too sweet. Now, don’t get me wrong, I like a sweet frosting when what it’s on balances everything out, and my Ermine Frosting recipe is still sweet, it’s just not overly so! That’s why it pairs perfectly with things like my Best-Ever Red Velvet Cake recipe.
Made from a roux, my easy Ermine Frosting only has six ingredients to make such a classic and beloved frosting that you might have never had or heard of before — but you’ll never forget once you try it! Let me explain a little more about where it comes from and what sets it apart.
What Is Ermine Frosting?
Ermine frosting is the perfect frosting if you don’t like the thickness of a cream cheese frosting or the super sweetness of a buttercream frosting. It was used often in the early 1900s but has since seen a resurgence in popularity. You might be able to find it under other names in old recipe books, like Flour Frosting, Boiled Milk Icing, or Butter Roux Icing.
Ermine frosting, which gets its name from the expensive white fur that is made from stoats’ winter coats, is made by cooking flour and sugar with milk until it becomes a paste. Then, that paste is whipped with butter, and vanilla and salt are added.
What You Need To Make The Perfect Ermine Frosting
- Measuring cups and spoons
- Mixing bowls
- Saucepan
- Stand mixer/Hand mixer
How To Make Ermine Frosting
Ermine Frosting is simple to make — and it all begins with an easy roux. It’s no wonder it’s becoming a popular frosting again. Here’s how you make it (and get all of the measurements in the written recipe, further down on the page).
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In a medium saucepan over medium heat whisk together the sugar, flour, and salt. Cook for roughly 2 minutes — this is to toast the flour.
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Then, slowly add in the milk, whisking to combine. You’ll want to 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 for roughly 2 hours. (This mixture can be made the day before and kept in the fridge.)
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Next, add the butter to the bowl of a stand mixer and whisk on high until light and fluffy, roughly 2-3 minutes.
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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.
Gemma’s Pro Chef Tips For Making Ermine Frosting
- Allow the roux to cool before adding your butter to it.
- If you are gluten-free you can use a gluten-free 1:1 all-purpose flour. Note: I don’t recommend nut flour.
- Use salted butter for your frosting for added flavor.
- Use your Ermine frosting to decorate my Best Ever Red Velvet Cake.
How To Store Ermine Frosting
You can make this frosting up to 2 days in advance before you need it. Keep it in the fridge.
Make More Toppings!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Try These Recipes!
Perfect Ermine Frosting Recipe
Ingredients
- 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
- 1 cup (8oz/225g) butter (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.
Thank you so much. Red Velvet with this icing was my favorite growing up! I got my mom’s recipe and used it often but lost it in a flood. None of the other family members remembered how to make it. I have looked and looked online but did not know what to call it so I had not found it yet. I am a happy camper to be able to make this again.
This is the frosting that I grew up with, when my mother would make Red Velvet cakes. I had never even heard of putting cream cheese frosting on red velvet cake until I was an adult. I still much prefer this frosting to anything else, it is delicious and totally worth it!
Gemma, This is my favorite frosting and the only one I’ll use for red velvet cake (always my choice of birthday cake growing up!) My mom called it Peg’s Frosting as she got the recipe from a family friend of the same name. No one else I’ve met seemed to know what I was talking about when I described it, but everyone loves it. Thanks for sharing the history of the recipe! I highly recommend it to everyone; it’s delicious!!!
I have been looking for a recipe like this for some time. Most icings are so sweet and if this is creamy and not so sweet, then I will sure be happy. Thank you ! I will comment in a few days and let you how it worked out. Hopefully, I won’t mess it up
You state that it’s made from a roux, but it’s actually a pudding-like base. A roux is a combination of a fat and flour cooked together to thicken sauces and gravies.
I am so glad to see you post this frosting. It is the original frosting used on red velvet cakes. Not sure how cream cheese frosting came about for red velvet cakes, but not what I use. This is the only frosting I use for red velvet cake. It also makes a very good filling for whoopie pies.
This frosting is absolutely delicious and has just the right amount of sweetness. The consistency is very smooth. I have received several requests for the recipe. Even my daughter, who seldom bakes, asked me for the recipe. She said: “It’s a keeper,” and it definitely is. The only suggestion I have is to double the recipe if you’re going to frost an entire layer cake.
I am so pleased to find this recipe! The high school I went to (over 50 years ago) made a red velvet cake with this frosting they called Waldorf Astoria cake. It was my favorite and the only day I’d double down on the dessert! I’ll be making one very soon!!!
Thanks for Sharing
I grew up with a similar recipe. I like the fact that you toasted the flour. So much better! Can you freeze this frosting if you don’t use it all? If so, best way to defrost and use?
Can I use this frosting for your Best-Ever Carrot cake instead of the cream cheese one?