🍰 Ermine Frosting (Flour Buttercream) – Smooth, Light & Less Sweet
✨ A vintage-style buttercream made with simple ingredients for a silky, whipped finish. If American buttercream is too sweet and Swiss meringue feels fussy, this is your happy medium.
👩🍳 What is Ermine Frosting?
🧁 A.K.A. Flour Buttercream
🧑🌾 Old-fashioned, French-inspired
🥛 Made with: Flour + Milk + Sugar + Butter
🧈 Smooth, pipeable, and pleasantly sweet—not cloying
🎂 Traditionally paired with Red Velvet cake
🛒 Ingredients You’ll Need
(For ~6 cups frosting — enough for an 8" 2-layer cake)
| 🧂 Ingredient | 📏 Amount |
|---|---|
| All-purpose flour | ½ cup (60g) |
| Granulated sugar | 2 cups (400g) |
| Salt | Pinch |
| Milk | 2 cups (480ml) |
| Vanilla extract | 2 tsp |
| Unsalted butter (soft) | 2 cups (454g / 4 sticks) |
🧾 Step-by-Step: How to Make It
🥄 STEP 1: Make the Roux
👩🔬 Cook the pudding-like base
🔹 In a saucepan, whisk together:
½ cup flour + 2 cups sugar + pinch salt
➕ Add 2 cups milk + 2 tsp vanilla
🔥 Cook on medium, stirring constantly
→ Mixture will bubble and thicken like pudding (~5–7 min)
🥣 Pour into a bowl, place plastic wrap directly on the surface
❄️ Cool completely to room temp
🧈 STEP 2: Cream the Butter
🌀 Beat room temp butter for 3+ mins until very pale & fluffy
👩🍳 Use paddle or whisk attachment
🥄 STEP 3: Add Roux Gradually
📌 Add cooled pudding 1 Tbsp at a time while mixing on medium-high
🧁 Don’t rush — this ensures a smooth, stable frosting
✨ STEP 4: Whip Until Dreamy
⏱️ Once everything’s in, whip for 2–3 minutes on high
🎯 Goal: Light, fluffy, silky smooth texture
🌡️ If it feels too soft → Chill for 20 mins, then rewhip
🌈 Flavor Ideas
| 🌟 Add To | 🧁 Flavor Option |
|---|---|
| Milk Mix | ¼ cup berry powder 🍓 |
| ¼ cup peanut butter powder 🥜 | |
| 2 Tbsp espresso powder ☕ | |
| ¼ cup cocoa powder 🍫 | |
| End Mix | 6 oz melted choc (cooled) 🍫 |
| 2 Tbsp espresso (dissolved) ☕ | |
| ¼ cup lemon curd 🍋 or caramel 🍯 | |
| Butter | 1 Tbsp citrus zest 🍊 |
❄️ Storage & Make-Ahead Tips
| 📦 Storage Type | 🕒 Duration | 🔄 How to Use Again |
|---|---|---|
| Room temp | 1 day max | Use directly |
| Fridge (airtight) | Up to 1 week | Bring to room temp & rewhip |
| Freezer (wrapped) | Up to 3 months | Thaw, room temp, then rewhip |
🛠️ Troubleshooting
| ⚠️ Issue | 🧠 Fix |
|---|---|
| Too soft | Chill for 20 mins (fridge) or 10 mins (freezer), then rewhip |
| Curdled / looks broken | Keep whipping! Or warm bowl sides briefly (hairdryer or warm towel) |
| Still curdled | Microwave ¼ cup frosting & drizzle back in while whipping |
| Too sweet | Add a pinch of salt or reduce sugar next time |
| Too buttery | Whip longer to aerate it more |
| Firm after chilling | Normal! Let it warm up and rewhip |
❓ FAQ – Quick Answers
-
Can I make it ahead? ✅ Yes! Store in fridge or freezer
-
Can I color it? 🎨 Yep! Use gel or powder colors
-
Can I make it gluten-free? 🌾🚫 Use your favorite GF flour
-
Can I make it less sweet? ✔️ Reduce sugar or add salt
-
Texture too soft for piping? ❄️ Chill then rewhip
🎂 Why You'll Love Ermine Frosting
✅ Not gritty or overly sweet
✅ Super silky, easy to spread or pipe
✅ Kid- and adult-approved
✅ Less fussy than meringue frostings
✅ Old-school flavor, modern performance
📌 Pro Tips
-
✅ Make sure butter & roux are same temp (room temp!)
-
🧁 Enough for 8" 2-layer or 6" 3-layer cake
-
❄️ Don’t skip the chill if it feels loose
-
🌈 Great base for flavoring and coloring
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