Ermine buttercream frosting is a cooked flour, sugar, and milk frosting that is cooled and incorporated into whipped butter. This icing is a traditional red velvet cake recipe that tastes like a buttery whipped cream with a touch of sweetness. So Amazing!
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Easy Cooked Buttercream Frosting
As soon as I say that this buttercream is cooked, most people assume that this is a difficult recipe. Let me assure you that it is quite easy. I really think that the little bit of extra effort is worth it. The buttercream really is a showstopper that takes your dessert to the next level.
Old Tried and True Icing Recipe
My grandmother made this icing recipe, and she loved her red velvet cake too. After she passed and I went through her recipes she had duplicates of this icing recipe. I think she liked it; I know I did when I was young.
However, I must confess that it was not until a few years ago that I tried my hand at making this frosting. I too, was thinking it was a difficult recipe.
So glad I finally gave it a try. The results are amazing!
Old-Fashioned French-Inspired Buttercream Recipe
Ermine frosting uses a paste of cooked flour, sugar, and milk. Kind of like a pudding mixture. Once this mixture cools, add it to the whipped butter and whip until it is smooth and velvety.
This is sometimes referred to as a boil milk frosting.
How to Make Ermine Frosting
The process is relatively simple.
Begin by heating the flour and sugar in a medium sauce pan. Whisk to combine and cook 1-2 minutes to toast the flour.
Whisk constantly while cooking over medium heat. Add the milk and continue to whisk. When the mixture boils, continue to cook 1-2 more minutes until the mixture thickens to a pudding-like consistency.
Cover and let sit until the mixture cools to room temperature. This can be cooled quicker by placing into the refrigerator. Covering will keep the mixture from forming a skin on top. If you prefer, this can be made in advance and placed in the refrigerator. Just bring back to room temperature before adding to the whipped butter.
When you are ready to complete this recipe, whip the softened butter. Then slowly drizzle in the room temperature flour, sugar, and milk mixture while the butter is whipping.
After everything is combined, add the vanilla and salt; continue mixing on high 2-3 minutes until the buttercream is creamy and light.
Your icing is ready for spreading.
If you plan on using this buttercream for piping, sometimes I like to place this in the refrigerator a little while to firm up a bit. It seems to pipe a bit better.
Food Safety for Frosting
It is a good practice to keep things refrigerated and safe to eat. However, I have had this frosting on a cake and out on the counter for a day. After that, it goes in the refrigerator. I would not leave this out in the hot sun more than just serving it.
Storing the Buttercream
I store this buttercream in an airtight container in the refrigerator for up to two weeks. I give it a good stir before using.
This can be frozen for up to three months. Just thaw and whip before using.
Flavoring the Buttercream
This buttercream frosting can be tinted with food coloring. However, it is important to use a paste or a gel. NOT a LIQUID food color. As the liquid may dilute the frosting too much.
It is super easy to vary the flavor of this basic icing by substituting almond or orange extract for the vanilla or adding a grated citrus zest.
Other Great Icing Recipes
Enjoy these two icing recipes that are both easy and scrumptious!
How to Make Ermine Buttercream Frosting
- 8 Tablespoons All-purpose Flour
- 2 Cups Granulated Sugar
- 2 Cups Milk I like whole milk for this
- 2 Teaspoons Vanilla Flavoring
- Pinch Salt
- 2 Cups Unsalted Butter Room Temperature
- In a medium sauce pan, over medium heat, whisk together the flour and sugar and allow to toast 1-2 minutes in the pan
- Slowly the milk to the flour and sugar mixture and continue to whisk constantly while bringing the mixture to a boil.
- When the mixture boils, continue to cook 1-2 more minutes until the mixture thickens to a pudding-like consistency.
- Cover and let sit until the mixture cools to room temperature.
- Add the 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 as you whip. Incorporating this slowly helps ensure that the buttercream is smooth.
- Add the vanilla and salt and mix another minute or so to combine.
- Frost your cooled cake or cup cakes.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.