How to make Ermine Frosting

Makes about 3 cups:
1 1/2 cups (366g) milk, any fat percentage
6 1/2 tablespoons (48g) all-purpose flour*
1 1/4 cups (250g) white granulated sugar
1 1/4 cups (283g) unsalted butter, softened slightly
1 1/4 teaspoons vanilla extract
1/2 teaspoons kosher salt (I use Diamond Crystal)

*You can use any type of flour, but I use all-purpose wheat flour. Since we're cooking the flour for its thickening properties and not the gluten content, the type of flour doesn't matter. If you are gluten-free, you'll want to consult a gluten-free conversion chart to add the correct amount of flour you want. (This is on my list for future testing, so a gluten-free option should be coming soon.)

Step-by-step photos and instructions:

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[Sugarologie]

Makes about 3 cups:
1 1/2 cups (366g) milk, any fat percentage
6 1/2 tablespoons (48g) all-purpose flour*
1 1/4 cups (250g) white granulated sugar
1 1/4 cups (283g) unsalted butter, softened slightly
1 1/4 teaspoons vanilla extract
1/2 teaspoons kosher salt (I use Diamond Crystal)

*You can use any type of flour, but I use all-purpose wheat flour. Since we're cooking the flour for its thickening properties and not the gluten content, the type of flour doesn't matter. If you are gluten-free, you'll want to consult a gluten-free conversion chart to add the correct amount of flour you want. (This is on my list for future testing, so a gluten-free option should be coming soon.)

Step-by-step photos and instructions:

[LHTzavalas]

This is the most delicious frosting in my opinion.... I grew up having this on a red velvet cake every birthday!

[carlosenriquez]

Quick tip
Running the roux through a fine mesh strainer while still hot and fluid will eliminate any lumps that may form during cooking. Do this as insurance at least until yo perfect your cooking technique. Also high speed blender helps.

[adriennekeller]

This series is excellent, so helpful. I have used this particular buttercream for decades never knowing it is called ermine. I learned it from an old cookbook, in a recipe for “Waldorf Astoria cake” - now known as red velvet cake.

[molloblin]

This seems like it would be a great choice for a ‘naked’ cake. Where the stability between layers matters a lot more than the ability to smooth it out on the outside. Also because if I were choosing a naked cake, I’m probably going for something less rich and sweet in the first place. Definitely bookmarking this one!

[afreepotatochip]

i'm sorry but the captions wrote "i whip myself in butter" instead of "i whip my soften butter" and i couldn't pay attention to the rest cause i was laughing so hard. on second watch, what an interesting recipe 🤔 definitely wanna try it

[ItsWayMoreThanMusic]

As someone who struggled with annoying solid beads of flour mixture that would clog up the piping tip with past ermine frostings, THANK YOU for this recipe! The key is to cook the flour mixture just enough but still remains liquid and that was exactly what I needed.

[____Ann____]

The only frosting I love :) I am from Europe and everything is covered in crème au beurre (French buttercream). I hated it as a kid. When I drank a cold soda with frosted cake my mouth felt like it had a layer of wax. I still dislike frostings. Swiss is better but Ermine is GOOD. I use less sugar and sometimes I add flavoring oils.

[susanbender]

I requested this every year for my birthday cake my mom made. We called it Mock Whip Cream. I was born in 1964. I found it also in a late 1950's newspaper. Also called "mock". I'm happy just eating it like candy. Don't even need the cake...😋

[lineapinea]

oh my glob how have i never heard of ermine frosting before??? i hAve to try making a vegan version of this immediately!!! thank you so much for making this series!!!

[jean-francoisdaignault]

This has been my frosting of choice for years. Can’t wait to try out your method for making it!

[xleaf]

I actually just made this for the first time for my fiancés birthday cake, it’s so good! I needed something a touch less sweet than buttercream and it was perfect :)

[maximarnn]

I love your approach. I see things the way you do... always loved categorizing, comparing, breaking things down...organic chemistry was lovely. I wish I had figured out what I wanted to do, but it's so encouraging to see you pursue your passion with such determination, flair and utilizing all the tools available to you chem/molec bio who knows what else you apply! Its genius)!!! You're not only educating so many, but sparking curiosity and creativity! You go girl. Seriously so happy to see you at your craft! 🤗

[nadineb]

This is by far the most delicious frosting in the world thank you so much

[anne-mariebartone]

I use corn starch because my husband has to be gluten free and it comes out good

[TheAdamsHomeStead]

THE only kind of buttercream I like! Not overly sweet, love the flavor!

[cindygrammer]

Ermine frosting is the only kind that I use on Red Velvet cake. My recipe is a little different, but I'm definitely trying yours; it looks AMAZING‼‼🎂

[emerge]

I use for customers who prefer less sugar.. I love it and flavoring it.. is Devine.

[ljc]

I’ve never heard of ermine frosting before, it looks beautiful

[MisDestiny]

This is VERY similar to the icing recipe we've been using in my family for at least 3 generations. We cream the sugar and butter together, then add the cooled flour paste and vanilla. So thankful to have an 'official' name for this recipe! But it will always be "Grandma K's Frosting" to me 🖤

Now, to make it BLACK!!! I've been watching your Black Cocoa videos and am now wondering how to do that with THIS recipe. Have you tried it yet? I'm guessing you would add the Black Cocoa Powder to the cooking process. Would you reduce or eliminate the flour? Would LOVE to know your approach to this. THANKS! I have Black Cocoa in my Amazon shopping cart :D