Old-School Ermine Frosting

Silky, light, and impossibly fluffy — the original old-fashioned frosting made from a cooked flour and milk base whipped together with butter and sugar into something extraordinarily smooth, less sweet than buttercream, and absolutely divine on red velvet, chocolate, or vanilla cake. The frosting that started it all before cream cheese took over.

INGREDIENTS

• 0.33 cups all-purpose flour
• 1 cup whole milk
• 1 cup granulated sugar
• pinch of salt
• 1 cup unsalted butter, softened to room temperature
• 1.5 teaspoons vanilla extract

STEPS

1. Make the flour paste: In a small saucepan, whisk together the flour, granulated sugar, salt, and whole milk until completely smooth with no lumps before turning on the heat. Cook over medium heat, whisking constantly and scraping the bottom and sides of the pan, for 8–10 minutes until the mixture thickens dramatically into a thick, pudding-like paste that holds its shape when the whisk is lifted. Do not stop whisking — any moment of neglect will cause lumps to form on the bottom of the pan.
2. Cool completely: Remove from heat and transfer the flour paste to a clean bowl. Press a sheet of plastic wrap directly onto the surface of the paste to prevent a skin from forming. Let cool to completely room temperature — this is the most critical step. The paste must be at the exact same temperature as the softened butter before the two are combined. If the paste is even slightly warm it will melt the butter and the frosting will never come together properly. Refrigerate for 30 minutes to speed up the cooling if needed — but bring back to room temperature before using.
3. Beat the butter: In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter on medium-high speed for 4–5 minutes until it is very pale, almost white, fluffy, and completely smooth. This extended beating is what creates the light, airy base the flour paste will incorporate into.
4. Add the paste: With the mixer running on medium speed, add the completely cooled flour paste one heaping tablespoon at a time, waiting until each addition is fully incorporated and the mixture is smooth before adding the next. Once all the paste is added, increase to medium-high speed and beat for 5–8 minutes until the frosting is incredibly light, fluffy, silky, and holds its shape beautifully. Add the vanilla extract and beat for 1 more minute.
5. Use immediately: Spread or pipe the Ermine frosting onto completely cooled cakes or cupcakes immediately. It pipes and spreads beautifully and holds its shape well at room temperature.

NOTES Tips: The flour paste and the butter must be at the exact same temperature — this is the non-negotiable rule of Ermine frosting. Too cold and the butter will seize into lumps. Too warm and the butter will melt and the frosting will be soupy and broken. Room temperature is the magic zone for both. If the frosting looks curdled or broken at any point during beating do not panic — keep beating on medium-high for several more minutes and it will almost always come back together into a smooth, silky frosting. This happens because the temperatures were slightly off and continued beating warms and emulsifies everything back together. Ermine frosting is noticeably less sweet than American buttercream which makes it a sophisticated, balanced choice for very sweet cakes like red velvet or chocolate. The flour must be cooked long enough on the stovetop — an undercooked paste will leave a raw flour taste in the finished frosting. Cook until the paste is genuinely thick and glossy. This frosting keeps refrigerated for up to 5 days — bring completely to room temperature and re-whip for 2–3 minutes before using.