Ermine Buttercream Frosting

A bowl of freshly made Ermine Buttercream Frosting with a soft, slightly textured swirl, placed on a white marble countertop, with a piping bag, vanilla cupcakes, milk, and sugar blurred in the background. — Creamy, silky, and delicately sweet — this Ermine Buttercream Frosting is a timeless favorite on FoodForYourGood.com

Ermine Buttercream Frosting is a silky-smooth classic that’s been delighting bakers for generations. Known for its light texture and subtle sweetness, it’s the traditional frosting used on old-fashioned red velvet cakes. Unlike American buttercream, which relies on powdered sugar, this recipe begins with a cooked milk-and-flour base that’s cooled and whipped into softened butter. The result? A cloud-like frosting that’s stable, pipeable, and wonderfully less sweet.

Because it’s not overpowering, Ermine Buttercream pairs beautifully with rich chocolate layers, spiced carrot cakes, or delicate vanilla cupcakes. Its smooth finish makes it perfect for both spreading and intricate piping designs. Historically, this frosting rose to popularity in mid-20th-century kitchens, when home bakers sought a refined alternative to overly sugary toppings.

With just a few simple pantry ingredients, you can create a frosting that’s timeless, elegant, and perfect for any celebration. Once you try Ermine Buttercream Frosting, you’ll see why it’s still a cherished favorite among bakers who value balance, texture, and flavor in every bite.

Recipe Yield: About 3 cups (enough to frost a 2-layer 8-inch cake)

INGREDIENTS

1 cup whole milk
5 tbsp all-purpose flour
1 cup granulated sugar
1 cup unsalted butter, softened
1 tsp pure vanilla extract
1/8 tsp fine sea salt

INSTRUCTIONS

1. Cook the base:
In a small saucepan over medium heat, whisk milk and flour until smooth. Continue whisking until the mixture thickens to a pudding-like consistency, about 5–7 minutes.

2. Cool completely:
Transfer the cooked mixture to a heat-safe bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely to room temperature before proceeding.

3. Cream the butter and sugar:
In a stand mixer with a paddle attachment, beat softened butter and sugar on medium speed until light and fluffy, about 3–4 minutes.

4. Combine and whip:
Add the cooled milk-flour mixture to the butter-sugar mixture, one spoonful at a time, beating well after each addition. Scrape down the bowl as needed.

5. Flavor and finish:
Add vanilla and salt. Increase mixer speed to high and whip for 3–5 minutes until the frosting is fluffy, silky, and holds peaks.

6. Use or store:
Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days. Rewhip before using if chilled.

Helpful Tips to Perfect This Recipe

Cool the base completely: Warm mixture will melt butter, leading to greasy frosting.
Whip for lightness: A full 3–5 minutes of high-speed mixing gives you the signature airy texture.
Pair with the right cakes: Ideal with red velvet, chocolate, or spice cakes where a less-sweet frosting balances rich flavors.

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