Ermine frosting is light, fluffy and not too sweet
Ermine frosting (also called roux frosting or boiled milk frosting) is made by cooking flour and sugar with milk to make a sweet paste. This paste is then whipped into softened butter until light and fluffy. Vanilla and salt is added for flavoring.
This might sound like a bizarre process (it did to me at first) but it’s actually a delicious frosting! Ermine frosting reminds me a lot of that frosting that you find in a ding dong or twinkie. Very light and almost like whipped cream.
This frosting does not have eggs in it so it’s a fantastic alternative to Swiss Meringue Buttercream if you want a light frosting but can’t have eggs.
What does ermine frosting taste like?
Ermine frosting actually tastes really good! I admit making the roux did not seem very appetizing but after I gave it a taste, I could see why ermine frosting is the traditional frosting used with red velvet cake. It’s so good!
The frosting is super smooth and creamy. A nice light vanilla flavor and no hint of a flour taste. I promise.
How do you make ermine frosting?
Making ermine frosting is actually pretty simple.
- Combine your flour and sugar in a medium sized saucepan and toast on medium high heat for a couple of minutes to cook the flour.
- Add in your milk and stir to combine. Bring to a simmer and reduce to medium heat. Cook until the mixture thickens. Make sure you stir constantly to prevent the milk from burning.
- Pour the mixture into a heat-proof bowl and cover with plastic wrap (make sure the plastic touches the surface of the mixture) and let cool. I put mine in the fridge.
- Place your butter in the bowl of your stand mixer with the whisk attached. Whisk until light and fluffy.
- Add your flour mixture into your butter a little at a time. I used a spoon but you can also use a piping bag or measuring cup.
- Add in your vanilla and salt and you’re done!
Does ermine frosting need to be refrigerated?
This frosting can be left at room temperature for 6 hours as long as it’s not too hot. You shouldn’t have any buttercream in high heat anyway. Because it does contain milk then leftovers should be refrigerated for up to a week or frozen for up to 6 months. Similar to cream cheese frosting.
Ermine frosting should be eaten at room temperature. Bring your cake out of the fridge for an hour or two before consuming.
Can you use ermine frosting under fondant?
This frosting is definitely firm enough to be used under fondant but I prefer to use it as a filling and use a firmer frosting like my easy buttercream for the outside.
You can also pipe ermine frosting easily.
Ermine Frosting Ingredients
- 14 oz granulated sugar
- 3 oz flour
- 16 oz whole milk
- 16 oz unsalted butter room temperature
- 2 tsp vanilla extract
- 1/4 tsp salt
Ermine Frosting Instructions
- Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour.
- Slowly add in your milk, whisk to combine and bring your heat to medium-high. Whisk continuously until mixture is thickened and pudding like. Cover with plastic wrap and let cool.
- Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy. Slowly add in your cooled flour mixture one spoon at a time as you whip. Incorporating slowly insures a smooth buttercream.
- Add in your vanilla and salt until everything is creamy and then you can frost your cooled cake.