![A red velvet cake topped with easy ermine frosting.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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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.
![Ermine Frosting in a sauce pan after being freshly made.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1365 2048"></svg> "Ermine Frosting was popular in the early 1900's.")
What You Need To Make The Perfect Ermine Frosting
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!
Prep Time 20 mins
Cook Time 5 mins
My perfected Ermine Frosting recipe is wonderful for cakes, as it's less sweet than buttercream yet not as thick as cream cheese frosting!
Author: Gemma Stafford
Servings: 4 cups
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.