• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    Home » Frosting

    Ermine Frosting

    August 10, 2020 Updated August 21, 2020 BySam 224 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of ermine frosting, cupcake with icing on top, process photos underneath

    Ermine Frosting is an old-fashioned recipe also often known as “boiled milk frosting”. It’s silky smooth and less sweet than traditional buttercream and is the traditional frosting used for red velvet cake. If you’re not a fan of sugary, overly-sweet icings, you’ll appreciate the more subtle sweetness but beautiful pipe-ability (it’s great for decorating) of today’s recipe. Recipe includes lots of tips and a how-to video so you can have flawless results in your own kitchen!

    ermine icing on cupcake

    Adding another one to my frosting library today! This was a must-have considering the recipes I have coming for you later this week… (hint!)! Ermine frosting is a classic, old-fashioned recipe that’s been around for ages. I bet your grandmother knows how to make it! 

    It’s great for piping and can be colored with food coloring. While there is some stovetop time required, there’s no candy thermometer needed. If you’ve tried my Whoopie Pies yet and made the filling, you’ve essentially had ermine frosting before, but today we’re making it the traditional way with granulated sugar. 

    billowy icing after whipping

    What Does Ermine Icing Taste Like?

    If I had to compare it to any of my other frostings I would say it most reminds me of my Swiss meringue buttercream. It’s buttery, silky smooth on the tongue, and not too sweet. In fact, it’s much less sweet than traditional buttercream frosting. I have to be careful when I make it, it’s so delicious it’s easy to eat several cupcake’s worth by the finger-full without even realizing it.

    ingredients for ermine icing

    What You Need (and Key Ingredient Tips and Substitutions):

    • Sugar. We are using white granulated sugar and not powdered sugar (which is the most commonly used icing sugar, and what I use for my cream cheese frosting.). Don’t worry, we’ll cook this with our flour and milk so your icing will not be grainy. Brown sugar may be substituted (expect a richer, slightly caramelized flavor!).
    • Flour. Use all-purpose or plain flour, and whisk it well with the sugar to remove any lumps. Flour works as a thickener here and we’ll be making a pudding out of the flour, sugar, salt, and milk. This will then be whipped into the butter, giving our Ermine frosting its signature consistency and smooth, velvety mouthfeel. 
    • Salt. For flavor.
    • Milk. I use whole milk, but 2% milk would work as would almond or coconut milk.
    • Butter. I recommend using unsalted and adding salt to best control the flavor, but if you only have salted on hand please see my post on substituting salted for unsalted butter. The butter should be softened, but not so soft that it’s greasy or melty or your ermine frosting will be too soft. 
    • Vanilla extract. You may substitute your favorite flavoring, but vanilla is the classic flavor used here.

    If you’d like, you can also add any food coloring. Stir this in at the end until the desired color is reached (I love using gel food colorings for the most vibrant color). 

    whisking roux in metal saucepan

    How to Make Ermine Frosting BRIGHT White

    Ermine frosting typically turns out to be very white, but if your butter is particularly yellow or your vanilla extract particularly dark, then sometimes it doesn’t have that pure, snow-white consistency you might be looking for. To get a pure white frosting, I recommend using clear vanilla extract instead of typical vanilla.

    If that isn’t enough to keep your frosting a true-white color, you can add a tiny bit of violet colored food coloring. And I do mean a tiny bit! I dip the very end of a toothpick into the food color, dip that in my frosting, then stir well. This works because violet is on the opposite end of the color wheel from yellow (and if your frosting isn’t bright white, it’s yellow from the butter and vanilla), so we balance this with a tiny hint of violet for bright white frosting. 

    What to Pair It With:

    Ermine icing is traditionally made to be served on red velvet cake and red velvet cupcakes. Click the links to see my perfected version of each.

    It will also work with just about any of my other cake or cupcake recipes but pairs especially well with my chocolate cake, coconut cake, chocolate cupcakes, and dark chocolate cupcakes.

    creamed butter in mixer bowl

    Troubleshooting

    While ermine frosting is generally pretty simple to make, occasionally a would-be-cake-decorator finds themselves with a melty, gloppy mess instead of a bowl of billowy smooth frosting. There are three main issues that usually cause this, and knowing about them in advance and knowing what to look for is the best way to prevent this. 

    Runny Frosting

    • Your roux wasn’t cooked properly. It’s important to whisk constantly while cooking and keep your heat on medium. Do not crank the heat up to high to speed up the cooking process, or you’re liable to burn your roux and the sugar won’t have a chance to melt properly. Remember: medium-low and slow is the way to go!
    • The flour mixture was added to the butter before it was cooled completely. This is so important. If your roux is even a bit too warm when you add it to your butter, you’ll have a greasy, curdled mess on your hands. Have patience and let it cool completely. 
    • Your butter was too soft. Remember, you want it to be softened, but not to the point where it is melty or oily to pick up. If your butter is too soft (this happens quickly, especially during the summer) you could end up with an icing that’s much too soft and runny. I usually remove my butter from the refrigerator 45-60 minutes before I’m ready to begin creaming it for the frosting.

    If your frosting isn’t necessarily “runny” but is still quite soft and difficult to decorate with, it may just be a bit too warm. Pop it in the fridge for 20-30 minutes before using.

    Help! My Icing Curdled!

    If your ermine frosting looks curdled, split, or grainy, the most likely problem is that either your butter was too cold or your flour mixture was too cold. 

    Don’t worry, there’s still hope! Keep whipping it (this could take several minutes or longer) and most of the time it will eventually come together.

    whipped icing with whisk attachment

    Storing and Making in Advance

    You can make ermine frosting up to a week in advance of using. Store in an airtight container in the refrigerator. Before using, let the frosting come sit at room temperature for at least 15-30 minutes. You may need to briefly whip it again with an electric mixer to return it to the proper consistency before using. Alternatively you may freeze in an airtight container for several months. Thaw in the refrigerator overnight, then follow the steps above (sit at room temperature and re-whip) before using.

    Once you’ve frosted your cake or cupcakes, this icing will do well at room temperature (below 75F) for up to two days. Beyond that I recommend refrigerating. As with just about any frosting recipe, this one does not stand up well to heat and is prone to melting outdoors at high summertime temperatures.

     

    Other Recipes to Try:

    • Peanut Butter Frosting
    • Cookie Dough Frosting
    • Chocolate Buttercream

    Enjoy, and stay tuned for my long-awaited Red Velvet Cake recipe that’s coming later this week!

    Let’s bake together! Don’t forget to watch the how-to VIDEO in the recipe card! 

    ermine icing on cupcake

    Ermine Frosting

    Ermine Frosting is an old-fashioned recipe also often known as "boiled milk frosting". It's silky smooth and less sweet than traditional buttercream, and is the traditional frosting used for red velvet cake. If you've never made this icing before, be sure to watch the how-to video first!
    This recipe makes approximately 3 cups of icing; enough to cover a two layer 8" or 9" round cake, a 9x13 sheet cake, or 12 cupcakes. It can be doubled.
    4.95 from 96 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 5 minutes minutes
    Cooling Time: 2 hours hours 20 minutes minutes
    Total Time: 2 hours hours 45 minutes minutes
    Servings: 12 servings (¼ cup each)
    Calories: 225kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (200 g) granulated sugar
    • 5 Tablespoons (40 g) all-purpose (plain) flour
    • ¼ teaspoon salt
    • 1 cup (236 ml) milk¹
    • 1 cup (226 g) unsalted butter softened but not melty
    • 1 teaspoon vanilla extract

    Recommended Equipment

    • Medium saucepan
    • Mixing bowls
    Prevent your screen from going dark

    Instructions

    • Combine sugar, flour, and salt in a medium-sized saucepan and whisk well to combine and remove any lumps from the flour.
      1 cup (200 g) granulated sugar, 5 Tablespoons (40 g) all-purpose (plain), ¼ teaspoon salt
    • Turn stovetop heat to medium and whisk in milk until mixture is smooth.
      1 cup (236 ml) milk¹
    • Continue whisking constantly until mixture is thickened to a pudding-like consistency (do not crank up the heat or you’ll burn it and the sugar won’t dissolve properly) and the whisk leaves a trail.
    • Remove from heat and pour into a heat-proof container and cover the surface with a piece of plastic wrap, wax paper, or parchment paper pressed directly against the surface (to prevent a skin from forming). Allow to cool completely to room temperature (alternatively you may make this mixture a day or two in advance, store in the refrigerator, then bring to room temperature before proceeding).
    • Once flour mixture has cooled, use an electric mixer or stand mixer to beat butter on high speed until it is light and fluffy (this usually takes several minutes, and you may need to scrape the bowl with a spatula).
      1 cup (226 g) unsalted butter
    • Reduce mixer speed to medium and gradually add flour mixture, one heaping spoonful at a time, waiting until each spoonful is incorporated before adding the next and beating until all ingredients are well-combined. Scrape sides and bottom of bowl with a spatula, then stir in vanilla extract. Gradually increase speed to medium-high and whip frosting until it is smooth, light, and airy (it should not seem greasy). If you have any difficulty or experience your frosting splitting please see the troubleshooting section in the blog post.
      1 teaspoon vanilla extract
    • Use your spatula to deflate the frosting to work out any air bubbles, then use as desired.

    Notes

    ¹I use whole milk, but 2%, almond, soy, or coconut milk would work as well.
    Coloring: This frosting can be colored; add food coloring at the end and stir until well-incorporated.
    Fondant: This frosting is not ideal to use beneath fondant as it is fairly soft.
    Flavor: Supplement or substitute the vanilla extract for your favorite flavor. For chocolate ermine frosting, stir in ¼-1/3 cup cocoa powder after adding all of the flour mixture and whip until well-combined.

    Storing

    Store in an airtight container in the refrigerator for up to a week. Before using, allow icing to sit at room temperature for 30 minutes or longer and then re-whip with mixer before using. Frosting may also be frozen for several months, thawed in the refrigerator, and then brought to room temperature, whipped, and used.

    Nutrition

    Serving: 1serving (about ¼ cup) | Calories: 225kcal | Carbohydrates: 20g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 60mg | Potassium: 36mg | Fiber: 1g | Sugar: 18g | Vitamin A: 506IU | Calcium: 28mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    « The Ultimate Taco Salad Recipe
    Red Velvet Cake »

    Reader Interactions

    Comments

    1. Lori MacLaren

      March 04, 2024 at 12:16 am

      After icing a cake or cupcakes do you have to store in the refrigerator? This is my new go to icing , seriously the best !

      Reply
      • Sam

        March 05, 2024 at 3:32 pm

        Hi Lori! This frosting can be stored at room temperature in an air tight container for several days. If your cupcakes require refrigeration you will want to take that into account. 🙂

        Reply
    2. Eileen Kloss

      March 03, 2024 at 12:43 pm

      4 stars
      I love the taste of this frosting. I have made it to frost cookies on multiple occasions and again the flavor is wonderful. The continued issue I have is the consistency when I use coloring product the frosting is flat and separates. I’ve used two different brands of colors. Is there a specific brand that you recommend? Any modifications I could make to recipe to balance out the color affect on consistency? I appreciate any suggestions.

      Reply
      • Sam

        March 03, 2024 at 8:24 pm

        Hi Eileen! It really shouldn’t separate. You should be able to color it without issue. Are you using a liquid food color and using a lot of it? I like to use Amerigel gel food coloring. The gel is a lot more vibrant so requires a lot less. 🙂

        Reply
    3. Becky

      February 04, 2024 at 2:05 pm

      5 stars
      I’ve used this recipe to ice cinnamon rolls and it was perfect! I’ve also tried it with coconut milk and it worked great!

      Reply
    4. Aimee

      February 03, 2024 at 10:40 am

      5 stars
      This is the only frosting I use now! American buttercream is far too sweet. The only mistake I’ve ever made with this is not letting a cake come back to room temp from the fridge. That was my fault! I always receive comments about how smooth, silky, and rich this frosting is. People love that it’s not too sugary!

      Reply
    5. Rosa

      January 13, 2024 at 10:24 pm

      This is a great recipe and used it numerous times within the last month or so. I wanted to mention that I use Rice Milk and it’s great. Thank you!!!

      Reply
      • Sam

        January 14, 2024 at 9:48 pm

        I’m so glad you enjoyed it so much, Rosa! Thank you for your feedback using a different milk. 🙂

        Reply
      • Peggy King

        February 03, 2024 at 3:04 pm

        5 stars
        I have used this recipe almost 55 years, but have always had better results cooking just the flour and milk, then creaming together salted butter and sugar to a fluffy consistency before whipping in the cold cooked mixture by tablespoonfuls. Just a different way of doing it, always delicious!
        Thank you for the chocolate variation … I’ll be trying it out later today on a sourdough chocolate cake. 😉

        Reply
        • Beverly Stephens

          February 18, 2024 at 9:20 pm

          Me too! I’ve made this since I was about 10 years old (67 now) & have always whipped the sugar with the butter. I’m sure either way would work just fine however. This is definitely a cake icing I love! Not nearly as sweet as the powder sugar butter cream.

    6. Jill

      December 12, 2023 at 8:34 pm

      5 stars
      I make this at least once a year and is always hit or miss if it turns out right. I appreciate the trouble shooting suggestions!!

      Reply
    « Older Comments

    Leave a Reply Cancel reply

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

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    Cozy Soups

    Overhead of two bowls of corn chowder

    Summer Corn Chowder

    Bowl of broccoli cheddar soup with a spoon scooping out a bite.

    Broccoli Cheddar Soup

    bowl of chicken and rice soup with spoon scooping a bite

    Chicken and Rice Soup (One Pot Dinner Recipe!)

    white bowl of hearty homemade tomato soup garnished with parmesan cheese, fresh basil, and cracked black pepper

    Tomato Soup Recipe

    Close-up view of chicken pot pie soup with shredded chicken, carrots, potatoes, green beans, and other veggies.

    Chicken Pot Pie Soup

    White Chicken chili in a bowl with toppings

    White Chicken Chili

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    © 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    Name and email are required