Ermine Frosting – The Classic, Silky-Smooth Buttercream Alternative

Imagine biting into a soft, moist cake covered in luxuriously smooth and creamy frosting—one that’s not overly sweet yet incredibly rich. That’s exactly what Ermine Frosting delivers. This old-fashioned buttercream is light, silky, and perfectly balanced, making it a favorite for those who find traditional buttercreams too sweet.

Unlike most frostings that rely on powdered sugar, Ermine Frosting is made by cooking flour and milk into a pudding-like base, which is then whipped with butter and sugar. The result? A whipped, fluffy texture that melts in your mouth. It’s the original frosting for red velvet cake, but it pairs beautifully with just about any cake or cupcake.

If you’ve never made Ermine Frosting before, don’t worry—this guide will walk you through everything you need to know, from ingredients and step-by-step instructions to expert tips and FAQs.

Why You’ll Love Ermine Frosting

✔ Not Overly Sweet – Unlike American buttercream, this frosting has a balanced sweetness.
✔ Smooth & Fluffy Texture – Whipped to perfection, it’s lighter than buttercream but richer than whipped cream.
✔ Easy to Spread & Pipe – Holds its shape well and creates a silky finish.
✔ No Powdered Sugar Needed – Uses granulated sugar for a smoother texture.
✔ Pairs Well with Any Cake – Perfect for red velvet, vanilla, chocolate, and more!

Ingredients for Ermine Frosting

Here’s everything you need to make this light and velvety frosting:

Main Ingredients

Ingredient	Quantity
Whole milk	1 cup (245 g)
All-purpose flour	5 tablespoons
Unsalted butter (room temperature)	1 cup (2 sticks / 227 g)
Granulated sugar	1 cup (200 g)
Vanilla extract	1 teaspoon

Optional Additions

• Pinch of Salt: Enhances flavor and balances sweetness.
• Cocoa Powder: For a chocolate version.
• Almond or Lemon Extract: To customize flavors.

Step-by-Step Guide: How to Make Ermine Frosting

1. Cook the Flour & Milk Mixture

• In a small saucepan, whisk together milk and flour until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 5-7 minutes).
• Remove from heat and transfer to a bowl to cool completely (cover with plastic wrap to prevent a skin from forming).

2. Cream the Butter and Sugar

• In a large mixing bowl, beat butter and granulated sugar on high speed for 2-3 minutes until light and fluffy.

3. Combine Everything Together

• Once the milk mixture is completely cool, gradually add it to the butter mixture, beating on high speed until smooth and creamy.
• Add vanilla extract and mix until incorporated.

4. Whip Until Light & Fluffy

• Continue beating for another 2-3 minutes until the frosting is silky, airy, and holds its shape.

5. Use Immediately or Store

• Spread or pipe onto cakes and cupcakes right away.
• If not using immediately, store in the refrigerator and re-whip before using.

Tips for Perfect Ermine Frosting

✔ Cool the Milk Mixture Completely: Warm pudding will melt the butter, ruining the texture.
✔ Beat the Butter & Sugar Well: This ensures the frosting is fluffy and not grainy.
✔ Use High-Quality Butter: Since butter is the main ingredient, use real, high-fat butter for the best taste.
✔ Refrigerate if Needed: If the frosting gets too soft, chill for 10-15 minutes, then re-whip.
✔ Make Ahead: Ermine Frosting can be made up to 3 days in advance and stored in the fridge.

How to Use Ermine Frosting

Ermine Frosting is incredibly versatile and can be used for:

• Layer Cakes: Classic for red velvet cake but also great on chocolate, vanilla, or spice cakes.
• Cupcakes: Holds its shape well for piping beautiful swirls.
• Sheet Cakes: Spreads easily for a smooth finish.
• Fillings: Works as a delicious filling for cakes, cookies, or pastries.

Variations of Ermine Frosting

1. Chocolate Ermine Frosting

• Add ¼ cup unsweetened cocoa powder to the milk mixture while cooking.

2. Lemon Ermine Frosting

• Add 1 teaspoon lemon zest and ½ teaspoon lemon extract for a citrus twist.

3. Salted Caramel Ermine Frosting

• Stir in ¼ cup homemade caramel sauce for a sweet and salty upgrade.

4. Espresso Ermine Frosting

• Dissolve 1 teaspoon espresso powder in the milk mixture for a rich coffee flavor.

Nutritional Information (Per Serving – Approx. 2 Tbsp)

Nutrient	Amount
Calories	140 kcal
Fat	10g
Carbohydrates	12g
Sugar	10g
Protein	1g
Sodium	5mg

FAQ: Everything You Need to Know About Ermine Frosting

1. What makes Ermine Frosting different from buttercream?

Unlike American buttercream, which uses powdered sugar, Ermine Frosting is made with cooked milk and flour, resulting in a lighter, silkier texture with less sweetness.

2. Can I use powdered sugar instead of granulated sugar?

No, granulated sugar is essential because it dissolves during the whipping process, giving the frosting a smooth texture.

3. How do I fix grainy Ermine Frosting?

If your frosting is grainy, it’s likely the butter and sugar weren’t creamed enough. Continue whipping until the sugar fully dissolves.

4. Can I make Ermine Frosting in advance?

Yes! Store it in the fridge for up to 3 days. Before using, bring it to room temperature and re-whip for the best texture.

5. Does Ermine Frosting hold up in warm temperatures?

It’s more stable than whipped cream but softer than buttercream. If serving in hot weather, keep the cake refrigerated until ready to serve.

6. Can I freeze Ermine Frosting?

Yes! Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight and re-whip before using.

Final Thoughts: Try This Classic Frosting Today!

If you’re looking for a light, silky, and not-too-sweet frosting, Ermine Frosting is the perfect choice. Whether you’re icing a cake, piping cupcakes, or experimenting with flavors, this old-fashioned frosting is sure to impress.

So grab your ingredients and start whipping up a batch of this creamy, dreamy frosting today!

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