Ermine Frosting

Ermine Frosting is a not-so-sweet alternative to traditional frosting. This Frosting is a classic but has been rediscovered by bakers like me, who want to add a deliciously nostalgic taste to their cakes.
Ermine is firm enough to hold its shape when used with a decorating bag and tip; it also makes a creamy, light filling.

Do you know the cream filling in a twinky? It’s light, creamy, and mildly sweet. Ermine is very similar to the Twinky filling.

Ermine frosting is as firm as classic buttercream but much less sweet, with a texture and taste that works best with red velvet, chocolate, or other richly flavored cakes.
Today, most Red Velvet Cakes are frosted with cream cheese frosting, but 50 years ago, when Red Velvet first hit the scene, they were frosted with Ermine.

Whether you call it, boiled milk frosting, ermine buttercream, roux frosting, flour buttercream, It is the same silky frosting that is making a comeback today.

There are a few things to keep in mind when making Ermine Frosting; this recipe is enough frosting for two eight-inch cakes. Also, remember to store in the refrigerator and re-whip it before using it.

The next time you are making a red velvet cake, I hope you throw caution to the wind and try this delicious frosting over cream cheese, you will not be disappointed.

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Ermine Frosting

This Old Fashioned Frosting is less sweet than today's varieties, but it's silky texture satisfies all cake lovers.

Course Dessert

Cuisine American

Keyword Ermine Frosting

Prep Time 15 minutes

Cook Time 5 minutes

Servings 4 cups

Author Doug Bakes Staff

Ingredients

• 14 oz granulated sugar
• 3 oz flour
• 16 oz whole milk
• 16 oz unsalted butter room temperature
• 2 teaspoons  vanilla extract
• 1/4 teaspoon salt

Instructions

1. Whisk together flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour. 

2. Slowly add in milk, whisk to combine and bring the heat to medium-high. Whisk continuously until mixture is thickened and pudding-like. Cover with plastic wrap (directly on pudding mixture) and let cool completely.

3. Add butter to the bowl of your stand mixer and whisk on high until light and fluffy. Slowly add in the cooled flour mixture one spoon at a time while continuing to whisk. Incorporating slowly insures a smooth buttercream. 

4. Add in vanilla and salt until everything is creamy.