Ermine Frosting

Looking for a frosting that’s ultra creamy, pipeable, and not too sweet? This ermine frosting recipe—also known as boiled milk frosting, flour frosting, or roux frosting—might just become your new favorite.

Made by cooking milk, sugar, and flour into a thick pudding, then whipping it with butter until light and fluffy, ermine buttercream has a unique texture that’s somewhere between Swiss meringue and American buttercream. It’s smooth, airy, and incredibly stable—perfect for piping, filling, and even covering layer cakes.

This cooked flour frosting has been around for generations and is the original frosting paired with red velvet cake. But honestly? It goes with just about anything—from chocolate cupcakes to vanilla layer cakes and beyond.

---

When I was running my cake decorating business, I used to get requests for “something less sweet” more often than you’d expect. Clients loved the look of American buttercream but weren’t always a fan of the sugar hit.

That’s when I turned to ermine frosting—which I’d first seen in an old cookbook labeled as “boiled milk frosting.” I was skeptical at first (flour in frosting?!) but after one batch, I was sold. It’s soft and fluffy like whipped cream, but much more stable and pipeable. And it holds up beautifully under fondant, which made it a dream to use for wedding cakes.

What Is Ermine Frosting?

Ermine frosting (also known as boiled milk frosting, flour frosting, or cooked flour buttercream) is made by cooking milk, sugar, and flour into a thick custard-like paste, cooling it, and whipping it with butter.

Unlike American buttercream, it doesn’t use powdered sugar and isn’t overly sweet. It’s light, fluffy, and silky smooth—making it ideal for layered cakes, cupcakes, and piping.

It’s a traditional pairing for red velvet cake, but it works just as beautifully with vanilla, chocolate, and spice cakes.

---

---

Step-by-step: Easy ermine buttercream frosting

Make the pudding base:
In a saucepan, whisk together the flour and sugar. Slowly pour in the milk while whisking constantly to prevent lumps.

Cook until thick:
Cook over medium heat, stirring constantly, until the mixture thickens into a smooth pudding-like texture. This can take 5–7 minutes. Don’t rush it.

Cool completely:
Transfer the mixture to a bowl, cover with plastic wrap (pressing it directly onto the surface), and let it cool to room temperature. You can also refrigerate it to speed up the process—but let it come back to room temp before beating in butter.

Beat with butter:
In a stand mixer, beat the butter until pale and fluffy (about 2–3 minutes). Gradually add the cooled pudding mixture, one tablespoon at a time, and beat until smooth and light.

Flavor and whip:
Add vanilla and beat until light and airy. Your ermine frosting is ready to use.

Tips for Success

• Cool the pudding completely before adding to the butter or the frosting will split.
• Whip your butter until light and fluffy for a more stable buttercream.
• If your frosting looks split or curdled, keep whipping—it usually comes back together.
• The pudding base should be thick like custard—not runny. If it’s too thin, cook it a bit longer.
• For extra smoothness, strain the cooked flour mixture before cooling.

Storage & Make-Ahead

• Store ermine frosting in an airtight container in the fridge for up to 5 days.
• Bring to room temperature before re-whipping.
• Not ideal for freezing, as texture may change.

Troubleshooting

Problem	What It Looks Like	Why It Happens	How to Fix It
Frosting looks curdled or separated	Grainy, split, or chunky texture	The pudding base was too cold or added too quickly	Keep whipping. Let it warm slightly and beat until smooth again.
Frosting is runny	Too soft to hold shape, slides off cake	Pudding was undercooked or butter was too soft	Chill the frosting 15–20 mins, then rewhip. Cook pudding longer next time.
Frosting is too thick or stiff	Difficult to spread or pipe	Too much flour or overcooked pudding	Add 1–2 tsp milk, one at a time, while beating to loosen texture.
Frosting is grainy	Sugar crystals, not smooth	Pudding wasn’t cooked properly or not fully dissolved	Try straining the pudding before cooling next time.
Pudding formed lumps	Lumpy mixture while cooking	Milk added too fast or not whisked enough	Whisk vigorously while slowly adding milk. Strain mixture before cooling.
Butter didn’t fully combine	Streaks or oily spots in the frosting	Butter or pudding was too cold or too firm	Let everything come to room temp, then beat until emulsified.

How to Flavor Ermine Frosting

Ermine frosting is a great base because it’s light, creamy, and neutral—perfect for adding unique flavors! Here are some of my favorite variations:

• Chocolate: Add 2 to 3 tablespoons of cocoa powder to the pudding mixture or 60g (2 oz) melted cooled chocolate during whipping.
• Berry: Add 2–3 tablespoons of thick berry puree or jam (raspberry, strawberry, blueberry). Adjust sweetness if needed.
• Citrus: Stir in 1–2 teaspoons of lemon, lime, or orange zest. A little citrus juice (1 tsp) can be added for extra zing.
• Spiced: Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, or pumpkin spice—great for fall cakes.
• Coffee: Dissolve 1 tablespoon instant espresso powder in 1 teaspoon hot water, then beat into the frosting.
• Liqueur: Add 1–2 tablespoons of Baileys, Kahlúa, Grand Marnier, or your favorite liqueur—great for grown-up cakes.
• Nutty: Add 1–2 tablespoons finely ground hazelnuts, pistachios, or almond flour. Toast them for extra flavor.

---

• American buttercream, Vanilla Buttercream Frosting (eggless)
• Swiss meringue buttercream, or Italian meringue butterceam
• French buttercream or German buttercream
• The BEST Cream Cheese Frosting, No Butter Cream Cheese Frosting
• See all 50 plus buttercream frosting recipes

Frequently asked questions

• Bakery Style Vanilla Frosting, Bakery-Style Chocolate Frosting
• White Chocolate Buttercream Frosting
• Korean Buttercream Recipe

---