• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Privacy Policy

Eats Delightful

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Privacy Policy
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Privacy Policy
×

Home » Frostings, Icings, & Glazes

Published: Dec 19, 2021 by Mimi · 1 Comment

Ermine Frosting (Less Sweet Buttercream Frosting)

This post may contain affiliate sales links. As an Amazon associate, we earn commission on qualifying purchases you make. Please see our privacy policy for full details.
Jump to Recipe Print Recipe

This retro frosting makes for a lighter and less sweet substitute for buttercream frosting. It is super fluffy and pillowy, but still holds its shape perfectly for intricate piping and decorating! This frosting achieves its signature airiness and flavor by using a combination of a custard-like milk base gradually mixed into softened butter.

Jump to:
  • What is ermine frosting?
  • Ermine frosting ingredients:
  • How to make ermine frosting:
  • Ermine frosting storage:
  • Is ermine frosting stable in hot weather?
  • What to use ermine frosting on:
  • Check out these other recipes!
  • Ermine Frosting Recipe (Less Sweet Buttercream)
ermine frosting in bowl (2)

What is ermine frosting?

Subscribe to Eats Delightful!

Sign up to receive recipes and updates sent straight to your inbox!

    We respect your privacy. You can unsubscribe at any time.

    Ermine frosting (sometimes called boiled milk frosting) is like a wonderful blend between whipped cream and buttercream. It has the same light and fluffy texture of whipped cream with the structure of buttercream.

    It's MUCH less sweet than buttercream because - unlike buttercream - ermine frosting doesn't need a ton of sugar for structure. It gets its structure from a cooked flour base.

    What makes this frosting unique is in the fact that it involves cooking a flour/milk base on your stove top until thickened and custard like. The base is then cooled and gradually incorporated into whipped butter.

    The only downside to this frosting is the fact that you do need a few hours for cooling the milk base. It's not as quick and instant as buttercream. But if you have the spare time to wait, it's SOOOO worth it!

    ermine frosting ingredients

    Ermine frosting ingredients:

    • sugar: granulated sugar for this frosting!
    • flour: don't worry - it's cooked! This is what builds the main structure for the frosting
    • salt: to balance the sweetness
    • milk: for richness and to create the custard base
    • butter: also for richness as well as creaminess and fluffiness!
    • vanilla: for flavor! You can use clear vanilla if you want a whiter frosting or just pure vanilla extract. Vanilla bean paste or vanilla beans can also be used if you want lovely little speckles of seeds throughout!

    ermine frosting on gingerbread cupcakes (1)

    How to make ermine frosting:

    1. Whisk together sugar, flour, and salt in a saucepot. This is to help prevent clumps.
    2. Gradually whisk in milk. Slowly drizzle the milk into the flour/sugar mix, whisking well as you do to prevent clumps.
    3. Cook base until thickened. Cook low and slow until the sugar and flour are dissolved, the mixture boils and thickens enough to coat the back of a spoon. It should be about the consistency of pudding.

    ermine frosting flour and sugar whisked together in pot
    ermine frosting flour base in pot ready to cook
    cooked ermine frosting flour base in pot
    ermine frosting flour base on back of spoon

    4. Cool base completely to room temperature before using. Cover with plastic wrap touching the surface of the base to prevent a skin, and set aside to cool on your countertop. If the base is even slightly warm it could melt the butter and turn into a mess!
    5. Cream butter until light and fluffy. This takes about 2 to 3 minutes with an electric mixer set to medium speed.

    ermine frosting flour base in bowl
    ermine frosting butter whipped in bowl

    6. Gradually incorporate the cooled base into the butter. Add about 2 tablespoons of the milk base into the butter, and beat well until combined before adding in the next addition. Continue this process until all of the milk base is incorporated into the butter.
    7. Add vanilla. Beat until the vanilla is incorporated and you're left with a light and fluffy frosting. It should be pale in color and over double the volume of the butter.

    ermine frosting in bowl (1)

    Ermine frosting storage:

    Keep ermine frosting stored in an airtight container in the fridge. It'll keep for about 1 to 2 weeks. Before using, take the frosting out of the fridge and let it come up to room temperature for at least 1 hour, or until soft enough to spread/pipe.

    This frosting is quite delicate, so I'm not a huge fan of freezing it.

    Is ermine frosting stable in hot weather?

    Not really.

    Ermine frosting is basically the exact same as buttercream frosting in terms of stability. They both do NOT like the heat because the butter turns into a puddled mess.

    Ermine frosting is best served at room temperature, sitting at or around a cool 70°F. But it firms up just like buttercream once it's chilled, so it's perfectly fine served cold as well.

    white christmas cake on cake stand close up of ermine frosting

    What to use ermine frosting on:

    A little fact for you: this frosting is actually what was traditionally paired with red velvet desserts. Nowadays you see cream cheese frosting paired with red velvet - but this frosting used to be all the rage!

    As for when to use ermine frosting: you can really use it anywhere you like! I like to use it on vanilla cupcakes, funfetti cupcakes, chocolate cupcakes, gingerbread cupcakes, and cranberry white cake. It goes with pretty much any cake, cupcake, or frosted dessert because it's flavor is quite mild and subtle.

    Check out these other recipes!

    • Vanilla Buttercream Frosting
    • Espresso Buttercream Frosting
    • Easy Cream Cheese Frosting
    • Chocolate Buttercream Frosting
    • Whipped Chocolate Ganache


    ermine frosting on gingerbread cupcakes (2)

    Ermine Frosting Recipe (Less Sweet Buttercream)

    This retro frosting makes for a lighter and less sweet substitute for buttercream frosting. It is super fluffy and pillowy, but still holds its shape perfectly for intricate piping and decorating! This frosting achieves its signature airiness and flavor by using a combination of a custard-like milk base gradually mixed into softened butter.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 2 hours 25 minutes
    Servings: 3 cups (approx.) - enough to frost 12 cupcakes or a 9x13 inch sheet cake

    Ingredients

    • 1 cup (200g) granulated sugar
    • ⅓ cup (40g) all-purpose flour
    • ¼ teaspoon salt
    • 1 cup (240mL) milk
    • 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
    • 1 teaspoon pure vanilla extract

    Instructions

    • In a medium saucepot, pour in sugar, flour, and salt. Whisk to combine.
    • Gradually pour the milk into the flour/sugar mix, whisking well as you do to prevent clumps, until fully incorporated and smooth.
    • Place your pot over a stove burner set to medium-low heat. Cook the milk mixture, whisking constantly, until the flour and sugar are fully dissolved, the mixture boils and it thickens enough to coat the back of a spoon. It should be about the consistency of pudding, but it will firm up more as it cools. This should take about 8 to 10 minutes.
    • Pour your cooked milk base into a medium sized bowl. Cover with plastic wrap pressed against the surface of the milk base to prevent a skin. Set aside to cool completely to room temperature before using.
    • In a large bowl, cream butter until lightened in color and fluffy. This takes about 2 to 3 minutes on medium speed with an electric mixer fitted with the beater attachment.
    • Gradually add the cooled milk base to the creamed butter. Add about 2 tablespoons of milk base to the butter at a time, beat well to incorporate before adding in another addition. Repeat until all of the milk base is incorporated into the butter.
    • Add your vanilla to the frosting, and beat until fully combined and you're left with a light and fluffy mixture. It should be pale in color and about double the volume of the butter. Frost away!
    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!


    More Frostings, Icings, & Glazes

    • decorated and sliced mini eggless chocolate cake on wire rack (5)
      Mini Eggless Chocolate Cake
    • frosted and decorated layered gingerbread cake on parchment paper (4)
      Gingerbread Layer Cake
    • frosted pecan pie cupcakes on serving platter (4)
      Pecan Pie Cupcakes
    • maple cake on cake stand (1)
      Maple Cake

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Michael Eldon says

      December 06, 2022 at 10:26 pm

      5 stars
      I'm a beginner baker and this recipe was super easy and the frosting was outstanding!!

      Reply

    Primary Sidebar

    Follow Us!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Recipes

    • spring lemon Bundt cake pouring icing over cake
      Simple Powdered Sugar Glaze / Icing
    • glazed sour cream glazed donuts on wire rack
      Sour Cream Glazed Donuts
    • frosted and decorated white cake on cake stand (2)
      Vanilla Buttercream Frosting
    • chocolate chip muffin split in half view of texture (4)
      Bakery Style Chocolate Chip Muffins
    author photo

    Hi, I'm Mimi! I'm a former finance professional, turned full-time food blogger, photographer, and recipe creator. Welcome to my little corner of the internet!

    More about me →

    Popular Categories

    • Cakes
    • Cupcakes
    • Cookies
    • Muffins
    see more recipes →

    Footer

    ↑ back to top

    More

    • Recipes
    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for recipes and updates sent straight to your email

    Work With Me

    • Contact
    • Portfolio

    Eats Delightful Copyright © 2019-2023

    This site uses cookies
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT