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  • ร—
    Home ยป Recipes ยป Frosting

    Ermine Frosting

    August 10, 2020 Updated August 21, 2020 BySam 353 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of ermine frosting, cupcake with icing on top, process photos underneath

    Ermine Frosting is an old-fashioned recipe also often known as “boiled milk frosting”. It’s silky smooth and less sweet than traditional buttercream and is the traditional frosting used for red velvet cake. If you’re not a fan of sugary, overly-sweet icings, you’ll appreciate the more subtle sweetness but beautiful pipe-ability (it’s great for decorating) of today’s recipe. Recipe includes lots of tips and a how-to video so you can have flawless results in your own kitchen!

    ermine icing on cupcake

    Adding another one to my frosting library today! This was a must-have considering the recipes I have coming for you later this week… (hint!)! Ermine frosting is a classic, old-fashioned recipe that’s been around for ages. I bet your grandmother knows how to make it! 

    It’s great for piping and can be colored with food coloring. While there is some stovetop time required, there’s no candy thermometer needed. If you’ve tried my Whoopie Pies yet and made the filling, you’ve essentially had ermine frosting before, but today we’re making it the traditional way with granulated sugar. 

    billowy icing after whipping

    What Does Ermine Icing Taste Like?

    If I had to compare it to any of my other frostings I would say it most reminds me of my Swiss meringue buttercream. It’s buttery, silky smooth on the tongue, and not too sweet. In fact, it’s much less sweet than traditional buttercream frosting. I have to be careful when I make it, it’s so delicious it’s easy to eat several cupcake’s worth by the finger-full without even realizing it.

    ingredients for ermine icing

    What You Need (and Key Ingredient Tips and Substitutions):

    • Sugar. We are using white granulated sugar and not powdered sugar (which is the most commonly used icing sugar, and what I use for my cream cheese frosting.). Don’t worry, we’ll cook this with our flour and milk so your icing will not be grainy. Brown sugar may be substituted (expect a richer, slightly caramelized flavor!).
    • Flour. Use all-purpose or plain flour, and whisk it well with the sugar to remove any lumps. Flour works as a thickener here and we’ll be making a pudding out of the flour, sugar, salt, and milk. This will then be whipped into the butter, giving our Ermine frosting its signature consistency and smooth, velvety mouthfeel. 
    • Salt. For flavor.
    • Milk. I use whole milk, but 2% milk would work as would almond or coconut milk.
    • Butter. I recommend using unsalted and adding salt to best control the flavor, but if you only have salted on hand please see my post on substituting salted for unsalted butter. The butter should be softened, but not so soft that it’s greasy or melty or your ermine frosting will be too soft. 
    • Vanilla extract. You may substitute your favorite flavoring, but vanilla is the classic flavor used here.

    If you’d like, you can also add any food coloring. Stir this in at the end until the desired color is reached (I love using gel food colorings for the most vibrant color). 

    whisking roux in metal saucepan

    How to Make Ermine Frosting BRIGHT White

    Ermine frosting typically turns out to be very white, but if your butter is particularly yellow or your vanilla extract particularly dark, then sometimes it doesn’t have that pure, snow-white consistency you might be looking for. To get a pure white frosting, I recommend using clear vanilla extract instead of typical vanilla.

    If that isn’t enough to keep your frosting a true-white color, you can add a tiny bit of violet colored food coloring. And I do mean a tiny bit! I dip the very end of a toothpick into the food color, dip that in my frosting, then stir well. This works because violet is on the opposite end of the color wheel from yellow (and if your frosting isn’t bright white, it’s yellow from the butter and vanilla), so we balance this with a tiny hint of violet for bright white frosting. 

    What to Pair It With:

    Ermine icing is traditionally made to be served on red velvet cake and red velvet cupcakes. Click the links to see my perfected version of each.

    It will also work with just about any of my other cake or cupcake recipes but pairs especially well with my chocolate cake, coconut cake, chocolate cupcakes, and dark chocolate cupcakes.

    creamed butter in mixer bowl

    Troubleshooting

    While ermine frosting is generally pretty simple to make, occasionally a would-be-cake-decorator finds themselves with a melty, gloppy mess instead of a bowl of billowy smooth frosting. There are three main issues that usually cause this, and knowing about them in advance and knowing what to look for is the best way to prevent this. 

    Runny Frosting

    • Your roux wasn’t cooked properly. It’s important to whisk constantly while cooking and keep your heat on medium. Do not crank the heat up to high to speed up the cooking process, or you’re liable to burn your roux and the sugar won’t have a chance to melt properly. Remember: medium-low and slow is the way to go!
    • The flour mixture was added to the butter before it was cooled completely. This is so important. If your roux is even a bit too warm when you add it to your butter, you’ll have a greasy, curdled mess on your hands. Have patience and let it cool completely. 
    • Your butter was too soft. Remember, you want it to be softened, but not to the point where it is melty or oily to pick up. If your butter is too soft (this happens quickly, especially during the summer) you could end up with an icing that’s much too soft and runny. I usually remove my butter from the refrigerator 45-60 minutes before I’m ready to begin creaming it for the frosting.

    If your frosting isn’t necessarily “runny” but is still quite soft and difficult to decorate with, it may just be a bit too warm. Pop it in the fridge for 20-30 minutes before using.

    Help! My Icing Curdled!

    If your ermine frosting looks curdled, split, or grainy, the most likely problem is that either your butter was too cold or your flour mixture was too cold. 

    Don’t worry, there’s still hope! Keep whipping it (this could take several minutes or longer) and most of the time it will eventually come together.

    whipped icing with whisk attachment

    Storing and Making in Advance

    You can make ermine frosting up to a week in advance of using. Store in an airtight container in the refrigerator. Before using, let the frosting come sit at room temperature for at least 15-30 minutes. You may need to briefly whip it again with an electric mixer to return it to the proper consistency before using. Alternatively you may freeze in an airtight container for several months. Thaw in the refrigerator overnight, then follow the steps above (sit at room temperature and re-whip) before using.

    Once you’ve frosted your cake or cupcakes, this icing will do well at room temperature (below 75F) for up to two days. Beyond that I recommend refrigerating. As with just about any frosting recipe, this one does not stand up well to heat and is prone to melting outdoors at high summertime temperatures.

     

    Other Recipes to Try:

    • Peanut Butter Frosting
    • Cookie Dough Frosting
    • Chocolate Buttercream

    Enjoy, and stay tuned for my long-awaited Red Velvet Cake recipe that’s coming later this week!

    Let’s bake together! Don’t forget to watch the how-to VIDEO in the recipe card! 

    ermine icing on cupcake

    Ermine Frosting

    Ermine Frosting is an old-fashioned recipe also often known as "boiled milk frosting". It's silky smooth and less sweet than traditional buttercream, and is the traditional frosting used for red velvet cake. If you've never made this icing before, be sure to watch the how-to video first!
    This recipe makes approximately 3 cups of icing; enough to cover a two layer 8" or 9" round cake, a 9x13 sheet cake, or 12 cupcakes. It can be doubled.
    4.96 from 126 votes
    Print Pin Rate
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    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 5 minutes minutes
    Cooling Time: 2 hours hours 20 minutes minutes
    Total Time: 2 hours hours 45 minutes minutes
    Servings: 12 servings (ยผ cup each)
    Calories: 225kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (200 g) granulated sugar
    • 5 Tablespoons (40 g) all-purpose (plain) flour
    • ¼ teaspoon salt
    • 1 cup (236 ml) milk¹
    • 1 cup (226 g) unsalted butter softened but not melty
    • 1 teaspoon vanilla extract

    Recommended Equipment

    • Medium saucepan
    • Mixing bowls

    Instructions

    • Combine sugar, flour, and salt in a medium-sized saucepan and whisk well to combine and remove any lumps from the flour.
      1 cup (200 g) granulated sugar, 5 Tablespoons (40 g) all-purpose (plain), ¼ teaspoon salt
    • Turn stovetop heat to medium and whisk in milk until mixture is smooth.
      1 cup (236 ml) milk¹
    • Continue whisking constantly until mixture is thickened to a pudding-like consistency (do not crank up the heat or you’ll burn it and the sugar won’t dissolve properly) and the whisk leaves a trail.
    • Remove from heat and pour into a heat-proof container and cover the surface with a piece of plastic wrap, wax paper, or parchment paper pressed directly against the surface (to prevent a skin from forming). Allow to cool completely to room temperature (alternatively you may make this mixture a day or two in advance, store in the refrigerator, then bring to room temperature before proceeding).
    • Once flour mixture has cooled, use an electric mixer or stand mixer to beat butter on high speed until it is light and fluffy (this usually takes several minutes, and you may need to scrape the bowl with a spatula).
      1 cup (226 g) unsalted butter
    • Reduce mixer speed to medium and gradually add flour mixture, one heaping spoonful at a time, waiting until each spoonful is incorporated before adding the next and beating until all ingredients are well-combined. Scrape sides and bottom of bowl with a spatula, then stir in vanilla extract. Gradually increase speed to medium-high and whip frosting until it is smooth, light, and airy (it should not seem greasy). If you have any difficulty or experience your frosting splitting please see the troubleshooting section in the blog post.
      1 teaspoon vanilla extract
    • Use your spatula to deflate the frosting to work out any air bubbles, then use as desired.

    Notes

    ¹I use whole milk, but 2%, almond, soy, or coconut milk would work as well.
    Coloring: This frosting can be colored; add food coloring at the end and stir until well-incorporated.
    Fondant: This frosting is not ideal to use beneath fondant as it is fairly soft.
    Flavor: Supplement or substitute the vanilla extract for your favorite flavor. For chocolate ermine frosting, stir in ยผ-1/3 cup cocoa powder after adding all of the flour mixture and whip until well-combined.

    Storing

    Store in an airtight container in the refrigerator for up to a week. Before using, allow icing to sit at room temperature for 30 minutes or longer and then re-whip with mixer before using. Frosting may also be frozen for several months, thawed in the refrigerator, and then brought to room temperature, whipped, and used.

    Nutrition

    Serving: 1serving (about ยผ cup) | Calories: 225kcal | Carbohydrates: 20g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 60mg | Potassium: 36mg | Fiber: 1g | Sugar: 18g | Vitamin A: 506IU | Calcium: 28mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
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    Reader Interactions

    Comments

    1. Cheryl

      March 25, 2025 at 4:49 pm

      Can a cake be frosted with this and then frozen?

      Reply
      • Sam

        March 26, 2025 at 12:17 pm

        Hi Cheryl! You shouldn’t have any issues freezing this frosting. ๐Ÿ™‚

        Reply
      • Jamie Fuller

        April 21, 2025 at 5:53 pm

        5 stars
        I’ve made this so many times. This is my go to recipe when I want a super light not too sweet frosting. it’s dreamy.

        Reply
        • Shannon G

          May 10, 2025 at 12:26 pm

          5 stars
          Once I discovered this recipe, it’s the only frosting I make. Like buttercream but without it being over the top sweet! reminds me a bit of whipped cream in taste. So good!

        • Sam

          May 11, 2025 at 9:56 pm

          I’m so glad you enjoy it so much, Shannon! ๐Ÿ™‚

    2. Sudipta Gupta

      March 22, 2025 at 2:59 am

      I love this recipe and have already made it multiple times with strawberry puree. How do I make this caramel flavoured? Swap white sugar with brown or use caramel sauce?

      Reply
      • Sam

        March 25, 2025 at 2:33 pm

        I haven’t experimented with making it caramel flavored, but it sounds like a good idea. ๐Ÿ™‚

        Reply
    3. Luca

      March 13, 2025 at 4:46 am

      Hi, if I wanted to make a tahini buttercream would you add tahini to the custard mixture or at the end with the butter?

      Reply
      • Sam

        March 13, 2025 at 10:23 am

        Hi Luca! I haven’t experimented with it so I can’t say for sure how you would do it. If you do try it I would love to know how it turns out. ๐Ÿ™‚

        Reply
    4. Darlene Townsend

      March 01, 2025 at 6:30 pm

      I found the ingredients were imbalanced even though I followed the recipe to a T. My cooked and cooled mixture was very stable and thick but when I blended it with the butter, it was thin and nothing like frosting. I added extra butter and icing sugar and it became THE MOST BEAUTIFUL, stable, pipeable frosting Iโ€™ve ever used.

      Reply
      • Uluncedo

        March 07, 2025 at 10:13 pm

        5 stars
        I always use this recipe for my red velvet cakes. Itโ€™s not overly sweet and can be adjusted to oneโ€™s liking.

        Reply
      • Lydia McCord

        April 05, 2025 at 10:12 pm

        I always use a little less granulated sugar 1/2 to 3/4 c, then add a little powdered sugar to taste after the butter and I find that creates the best balance of stability and sweetness.

        Reply
    5. Vivian

      February 23, 2025 at 1:12 am

      Do you need to add more sugar if you are adding unsweetened cocoa powder for chocolate icing?

      Reply
      • Sam

        February 25, 2025 at 9:50 pm

        Hi Vivian! You shouldn’t need to add more sugar. ๐Ÿ™‚

        Reply
      • Brent Hevenor

        March 07, 2025 at 1:12 pm

        Should I use the whisk attachment on the stand mixer when doing the butter?…Thanks

        Reply
        • Casey @ Sugar Spun Run

          March 07, 2025 at 1:24 pm

          Hi Brent! We usually use the paddle attachment, but the whisk attachment should work fine too.๐Ÿ™‚

    6. Molly Goslee

      February 22, 2025 at 12:25 pm

      Is there a way to stabilize this with gelatin? If so, how much should I use?

      Reply
      • Sam

        February 24, 2025 at 11:55 am

        Hi Molly! I haven’t personally tried adding gelatin to this frosting so I can’t say for sure how it would be done. If you do try it, I would love to know how it goes. ๐Ÿ™‚

        Reply
    7. Alisha

      February 16, 2025 at 2:56 pm

      Can you add flavors to this frosting such as strawberries?

      Reply
      • Sam

        February 20, 2025 at 11:48 am

        Hi Alisha! It could be possible, but without having tried it I can’t say for sure exactly how to do it.

        Reply
      • Karen

        May 04, 2025 at 8:59 pm

        5 stars
        I’ve used dehydrated, ground strawberries and folded them into my frosting and also whipped cream. Let it sit in the fridge overnight so the flavor will develop. So good!

        Reply
    8. Katherine Nier

      February 08, 2025 at 8:00 pm

      5 stars
      This was the first time I ever made this frosting. I don’t think I let my flour/sugar mixture cool completely even though the bowl and the top were cold to the touch and it didn’t get stiff enough even after I turned my mixer onto high speed and let it run for a few minutes. I put it into the fridge for 20 minutes or so and tried again and it was much better. I frosted my cake with it and it was lovely. I think I prefer this frosting over buttercream frosting. But I’ll definitely let the flour/sugar mix cool overnight before I make it.

      Reply
      • Lori

        February 14, 2025 at 6:18 am

        5 stars
        I always come back to this recipie. It’s not as sickly sweet and pipes beautifully. Thankyou for sharing!

        Reply
    9. Donna P.

      January 28, 2025 at 6:52 pm

      5 stars
      AMAZING! I used to make this but with butter and shortening and confectionery sugar. My Cisco was bad and I wanted to try it just like the recipe! It came out perfect and my husband and I love the taste. This is definitely my go to recipe for frosting now! A huge thank you!
      Your directions were spot on! โค๏ธโค๏ธ

      Reply
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    4.96 from 126 votes (47 ratings without comment)

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