This is known as Ermine Frosting, or sometimes referred to as boiled milk frosting, because it begins with a cooked roux of flour and milk. That might sound incredibly strange for a frosting recipe, but trust me! I’d say it’s the perfect frosting. It’s not so thick and sweet that you need a gallon of milk to get it down your throat. It’s mild and smooth, and light as air. I also love it because it doesn’t take away from a good cupcake like other really rich frostings can. It’s often the traditional frosting used with Red Velvet Cake. This frosting has a similar taste and texture to a Swiss Buttercream, but with way less effort. Try this unique frosting recipe and you’ll be hooked!
Instructions
The frosting starts out with a mixture of all purpose flour and milk.
And even though I’m showing it here being whisked together, I’ve actually found you’ll get a much smoother result if you mix this part in a blender first and then pour it in your pan.
Now comes the weird part. You’re going to cook this mixture until it gets thick–it happens fast and you’ll want to have a rubber spatula and constantly smash/stir it to keep it smooth.
I usually take it off the heat when it looks like this photo above. There are still some wet spots but as you stir it all comes together like this:
Don’t taste it. It’s not frosting yet! Pop it in the fridge; it needs to cool completely (I sometimes pop it in the freezer if I want it to cool fast.) Put it in a bowl and smoosh it around and stir every few minutes to cool it off.
While it’s chilling, place some real, high-quality butter (definitely no margarine) and granulated sugar (not powdered sugar!) in a stand mixer.
Whip it up for a few minutes so it’s light and creamy. I use the whisk attachment on my kitchenaid, but any paddle should work. Then you’ll add that glob of flour. I know. Weird!
I’m warning you right now it’s going to look weird at first. Like, what the heck did I do weird. But keep going. You’ve got to whip it for a long time for all the sugar to dissolve and everything to come together. Don’t be startled if it looks curdled and weird. Eventually it will look like fluffy soft clouds of heaven.
I usually give it a little taste and if I can still feel quite a bit of granulated sugar I keep on whipping. Sometimes it takes 5 minutes, other times I let it go for almost 10 or so! It’s worth it for this silky, fluffy, magical mixture.
Pipe it or spread it or fill it or whatever. Anyway you eat it, it’s fantastic.
Helpful Tips
1. Use real butter, and a good name-brand. Cheap butter does weird things.
2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
3. I personally think this frosting is best eaten fresh. You can store for a few hours at room temperature, or try storing in the fridge overnight, letting it come to room temperature on its own, and then re-beating to fluff. If you want to frost cupcakes or a cake the day before, refrigerate and just let come to room temp after.
4. Add extracts to your hearts content; lemon and almond are both wonderful! Food coloring is also okay.
5. The white sugar can be exchanged for brown. Try 1/2 white 1/2 brown for a warm caramel flavor.
6. Do not try to make other substitutions or additions. Sour cream, fruit purees etc. can do disastrous things. Some people have had amazing success, just experiment at your own risk.
7. If trying to decide whether or not to double it- double it. Chances are you’ll want more. It’s a rather small batch, but on purpose.
1 batch will not look like much, but it can spread on (just with a knife, a normal amount) 24 cupcakes. If you want to pipe it thick, definitely double it.
Looking for Chocolate? This isn’t exactly the same, but very similar!
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Perfect Cupcake Frosting and Filling
Description
This light, creamy, dreamy frosting is THE perfect cupcake frosting and filling!
Ingredients
3 tablespoons all-purpose flour
1/2 cup milk (whole milk is best, but I’ve used non-fat when it’s all I have and it’s actually fine)
1/2 cup real butter, slightly softened (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 cup granulated sugar
1 teaspoon vanilla extract (or other flavor if you wish)
Instructions
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
Put mixture in the fridge and let it cool completely; it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top. You can also do this quickly in the freezer, just keep an eye on it so it doesn’t freeze.
Using the whisk attachment on an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. While beating, add in the thickened milk mixture and the flavor extracts. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating! Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.
Related Recipes:
Strawberries and Cream Cupcakes
Chocolate Glazed Cupcakes with Vanilla Creme Filling
Colorburst Cupcakes
Questions & Reviews
This recipe is AMAZING. The first time I made it, I added lemon juice, though probably should’ve added lemon extract, just didn’t have it on hand.
Tonight I doubled this recipe and added 1cup of peanut butter. FREAKING AMAZING! Fluffy like a cloud and the best peanut butter taste. Super glad I found this recipe!
I have been trying to make this frosting for about 6-7 years! I had it at a bridal shower and I asked for the recipie. I have tried probably 50 times! Today it worked! The blender truck worked like a charm! I am so so so happy! I have been dreaming of eating this again for so many years now!
Oh man, I’m so happy it worked for you!
I wanted to make my frosting in the evening and frost my cupcakes early the next morning so I cooked the flour/milk mixture in the evening and then put it in the fridge with plastic wrap pressed against the top of it and left it there overnight. The next morning I let it warm up just a little and then made my frosting and it worked out perfectly! I’ve actually made it this way twice now and both times worked well but I did learn that the frosting is much softer (but not too soft) and easier to pipe if you let the milk/flour mixture come up to room temperature before you make it.
This is my go to frosting. It is not too sweet and pipes easily for cupcakes and cakes. Perfect by every standard in my book.
I know this is an old post but this truly is the best frosting that I’ve been making for years. Question for Sara- I want to use this for cupcakes for my son’s bakesale at school. Can it sit at room temp? Just realized this could be a problem and I have no other frosting recipe to use!! ?
It’s totally fine! It’s no different than any other frosting recipe 🙂
Would this work with vegan butter???
I have no idea, I’ve never used vegan butter- sorry!
Thank you so much for this recipe. I have to eat dairy, corn and gluten free so this worked out great. I used coconut milk and a gluten free flour blend. Luckily, I can tolerate butter. This worked out perfectly!
Hello, thank you for the wonderful recipe. It’s perfect exactly how it is for lots of different cakes. Today, I made red velvet cake. And doubled the recipe, then after I completed your recipe. I added 1 package of cream cheese to the empty bowl of a stand mixer. Beat it with a whisk until smooth, then added the frosting. And it turned out awesome. Thank you so much!! -Patrick
I just made this frosting to top my son’s 12th birthday cake and it is AMAZING!!! I mixed some of it with peanut butter to fill the cake and…YUM!!!! I will definitely be making this frosting again and again! It’s great on it’s own and a perfect base frosting for mix-ins and different flavorings.
Thank you for blogging about it. Very nice collection many recipe at one place CakenGifts.in , I loved it.
I cant seem to get the grittiyness out of the frosting. It tastes amazing but you can still feel the sugar and ive been beating for 10 min. Any ideas
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Maybe try a different brand of sugar? Mine always beats out quickly so I’m not sure!
how long can this frosting stay out of the fridge. I dont like to put my cakes in the fridge, thy normalyy dont last that long, but if Im planning to use it for a cake I have been asked to do , Could I make the cake and frost it one day in advance?
thanks,
You´ve got a great blog
Ya that should work fine, as long as it’s not too warm!
I am going to try this recipe soon. Here’s a random (probably dumb thought because I’m not baker) have you ever tried cornstarch instead of flour?
No, those are 2 different things- definitely use flour!
The best frosting recipe ever!
I’m making a wedding cake, but its a naked cake with 3 tiers, i read in the comments above that this frosting is too soft to use for layers…. what if the layers are supported with dowel rods?
I’m not a cake expert so you’ll just have to experiment! It’s similar in consistency to a Swiss buttercream if that helps.
First of all, I would like to start this comment by saying that I never leave comments on anything, ever. BUT this frosting is the bomb, so it has compelled me to break my no comment habit.
I can’t stand the buttercream icings loaded with powdered sugar. I always cut the powdered sugar in half when I make them, or, if I have the extra time, I make a swiss meringue. If you are reading this, and you are unsure if you should try this frosting, even after reading all of the other positive comments…. MAKE THIS FROSTING. I made salted caramel cupcakes today, substituted this method for the frosting, and I am so happy with how they came out. The frosting is like a smooth air of yummy goodness that melds together with the cake in your mouth. I can’t wait to see everyone’s face when they take a bite…. it’s that good!