![A plate of cupcakes with lemon 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!
WHAT YOU GET: A fluffy, bright, lemony Ermine frosting recipe that’s perfect for any lemony dessert lover.
My homemade lemon ermine frosting is the perfect cake topper for those who want a dessert that isn’t incredibly sweet — and it’s just as easy as making traditional buttercream. This flour buttercream is made by making a roux and flavored with fresh lemon juice, a bit of lemon extract, and lemon zest for both color and to really make the frosting lemony and pack a good punch. It’s all the lemon flavor but without the pucker!
Ermine frosting is great for those who don’t like the thickness of cream cheese frosting or the sweetness of American buttercream. Try making my delicious Lemon Cake using this frosting!
![Cupcakes with lemon ermine frosting on a plate.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1365 2048"></svg> "Lemon Ermine Frosting goes well with lemon cakes.")
What Is Ermine Frosting?
Ermine frosting, which is also called flour frosting, boiled milk icing, and butter roux icing, has been used since the early 1900s, and it has since had a resurgence in popularity. You’ve likely had traditional Ermine frosting on a red velvet cake.
How Do You Make A Roux For Ermine Frosting?
To make Ermine frosting, you first have to make a roux by whisking the milk, sugar, and flour in a saucepan over medium-low heat. It should become a pudding or paste-like texture. Then, once cooled, you whip in the butter and lemon ingredients. You end up with a super light frosting that is smooth and creamy — and you can’t taste the flour, trust me.
Tools You Need To Make Lemon Ermine Frosting
Gemma’s Pro Chef Tips For Making Lemon Ermine Frosting
- Whisk your sugar, lemon juice, and flour mixture thoroughly before heating to ensure no lumps.
- Keep the heat to medium-low and whisk constantly for even heating and a lump-free end result.
- Don’t skip the straining step. Even with medium-low heat and constant whisking, some of the cooking flour can get lumpy, and you want to make sure that your frosting is nice and smooth.
- It is best to let the milk mixture cool to room temperature on the counter. Do not try to speed this up in the refrigerator. If you are pressed for time, you can whisk the hot mixture with an electric mixer for about 10 minutes until it cools down.
- Make absolutely sure that the flour mixture is cool before you add the butter or you will end up with a soupy mess! Add the butter gradually to allow the frosting to emulsify.
More Recipes!
If you loved this recipe, you’re going to love these, too.
Check out my new cookbook, Bigger Bolder Baking Every Day, for more delicious cake, cupcake, and frosting recipes!
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Chill for 1 hour hr
My Classic Lemon Ermine Frosting recipe is bright, fluffy, and loaded with lemon flavor that you cannot resist.
Author: Gemma Stafford
Servings: 4 cups
Ingredients
- 2 cups (16floz/480ml) whole milk
- 1 ½ cups (12oz/340g) granulated sugar
- ½ cup (2½oz/71g) all-purpose flour
- 1 ½ cups (12oz/345g) unsalted butter (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.