Ermine Frosting Recipe (Grandma’s Whipped Icing)
Inside: Ermine frosting is an old-fashioned recipe that makes the lightest, creamiest and most delicious, not-too-sweet whipped icing for frosting cakes and cupcakes. In this article, I’ve shared my tips for assembling flour frosting like Grandma used to make.
If you’re looking for a fluffy, creamy whipped icing, this one is, by far, the best. Truly. This whipped buttercream frosting is shockingly light, creamy and soft, but not cloyingly sweet. What “it” is – is ermine frosting, and it’s a thing. This recipe is also known as “flour frosting” or “boiled frosting,” and it’s exceptional.
What is ermine frosting?
Ermine frosting (a.k.a. boiled milk frosting, cooked flour frosting, or poor man’s frosting) is a vintage recipe dating back to the early 1900s.
It’s the preferred frosting for Red Velvet cakes and very rich chocolate cakes because this impossibly cloud-like whipped icing isn’t as sweet as a regular buttercream and is much lighter, more balanced and extraordinarily creamy.
Whipped icing was my grandmother’s specialty
I hadn’t made my grandmother Myne’s whipped icing in a long time, but I was leafing through her handwritten cookbook, and I stopped cold when I saw this one.
Reading over the ingredients and her simple instructions, I could practically taste the lightness and creamy sweetness of her whipped icing, always paired with her rich chocolate crockpot cake.
That cake (and especially the frosting) was legendary with our crew.
We’ve always referred to it as “Myne’s whipped icing” and, up until very recently, thought it was our secret family recipe.
Then, while doing a bit of research, I discovered that my grandmother’s whipped icing was actually an established, popular recipe known as ermine frosting. Who knew?
Why this whipped icing recipe works
- Perfect for people who hate frosting because it’s too sweet. Count me in that group–cloyingly sweet buttercream usually gets left behind on my plate. But this is lightly sweet, shockingly creamy and structurally sound. It has heft, but doesn’t feel heavy. I’m telling you, this ermine frosting recipe is like a magic trick.
- It uses real butter instead of shortening, so this boiled frosting has the naturally decadent mouthfeel of a good buttercream.
- The pudgy milk and flour pudding lends volume and structure to the ermine frosting.
- Unlike most buttercream frosting recipes that use powdered sugar, this whipped icing uses granulated sugar, which you’d think would be gritty, but it’s not. Whipping the icing with a hand mixer for a full five minutes helps dissolve the sugar into this plush whipped buttercream and makes it impossibly light.
- A pinch of salt balances the flavors.
Ingredients for whipped icing
- Whole Milk–don’t substitute low-fat.
- Flour–I use King Arthur’s Unbleached All-Purpose Flour
- Butter–I recommend unsalted butter
- Granulated Sugar–do not substitute powdered sugar or brown sugar.
- Vanilla Extract–or other flavored extract
- Pinch of Salt (preferably fine sea salt)
Looking at this list of ingredients, you’re probably scrunching your nose, thinking whaaatttt???? But trust me, this ermine frosting recipe produces the most ethereal, light, and, I daresay, ADDICTIVE whipped icing you’ve ever had.
How to make ermine frosting (a.k.a. Myne’s whipped icing)
1. Mix flour and milk in a saucepan over medium-high heat, boiling and whisking constantly (I guess that’s why it was also called boiled frosting or flour frosting) until the mixture becomes the consistency of a very thick pudding. Set aside to cool completely.
2. Use a handheld mixer to whip the butter, sugar, salt and vanilla together until light and fluffy.
3. Add the room-temperature flour mixture to the butter mixture.
4. Beat on high speed for 5 minutes, scraping down the sides of the bowl with a spatula as needed. Transfer the flour frosting to the refrigerator for 5 minutes.
5. Remove the whipped icing from the fridge and beat again with the hand mixer for 1-2 minutes more until it’s very smooth, creamy and light. Spread the ermine frosting onto room-temperature (never warm) cakes or cupcakes for decorating.
Pro-Tips for ermine frosting:
- Constantly whisk and stir the milk and flour mixture as it cooks, watching for hot spots or browning on the bottom of the skillet. If the milk paste starts to get brown, don’t scrape the bottom of the pan, as those bits can get into the whipped icing.
- Use room-temperature butter before whipping with the sugar; otherwise, it won’t blend smoothly.
- Cool the milk and flour mixture completely before adding to the butter and sugar mixture. If it’s slightly warm, it will melt the butter instead of whipping it.
- Ensure cakes or cupcakes are completely cool to room temperature before frosting, or the boiled icing will melt and slide right off.
Variations and Swaps
- Use other types of extracts to flavor the whipped icing. Try it with almond extract or mint.
- Equal parts vanilla, lemon and almond extract make “wedding cake” flavor, which would be delicious for this ermine frosting.
- Add 2 ounces of unsweet or bittersweet chocolate (melted and cooled) to the whipped icing for a light, creamy dark chocolate version of ermine frosting.
- Or make chocolate ermine frosting using cocoa powder.
Boiled ermine frosting FAQ’s
Yes. You can make this several hours in advance, and you can keep the whipped icing at room temperature until you’re ready to use it.
Yes. Cover and refrigerate the frosting. Remove from the refrigerator and let the frosting come to room temperature before icing cakes or cupcakes. It won’t spread easily unless it’s at room temperature.
Technically, the frosting can be left at room temperature for 24-48 hours (the milk has been cooked, which destroys bacteria, and the sugars bind with the water and prevent bacteria from growing). The best way to enjoy it is at room temperature; when chilled, the frosting solidifies because of its butter content.
That said, I prefer to refrigerate the frosting and let it come to room temperature before frosting a cake, or to let a frosted cake come to room temperature before serving for the best flavor and texture. (It’s less of a temptation to kids and pets when tucked away in the back of a fridge).
Not right away. A cake or cupcakes frosted with ermine frosting can sit at room temperature for 1-2 days. However, if you’re covering the cake in plastic wrap or foil, I recommend refrigerating the cake first; then, when the butter in the frosting solidifies, cover with plastic wrap and keep refrigerated. Let it come back to room temperature before slicing — cold frosting will be solid, but at room temperature it turns plush, creamy and practically melts on the tongue.
Absolutely. This icing recipe’s structure is perfect for piping. It holds its shape beautifully, but it’s also equally easy to work with when using an offset spatula or a kitchen knife.
This recipe makes enough icing to frost one 2-layer 9″ cake or one 13″ x 9″ cake with an ample layer of frosting.
No, ermine frosting uses flour to thicken the base, so it is not gluten-free. Though I’m told a 1:1 flour substitute will work, I don’t think you’d get the same texture or mouthfeel.
No. This recipe contains milk and butter, so it’s neither.
More icing and frosting recipes you’ll love:
Ermine Frosting (a.k.a. Myne’s Whipped Icing)
SPECIAL EQUIPMENT:
- electric mixer
INGREDIENTS:
- 1 cup whole milk
- 3 tablespoons flour
- 1 cup butter softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- pinch sea salt
DIRECTIONS:
- Add 1 cup whole milk and 3 tablespoons flour to a small saucepan and whisk to combine. Heat over medium to medium-high heat, whisking constantly until the mixture thickens to an almost gluey (pudding-like) consistency.
- Remove from heat and cool to room temperature. As the flour and milk mixture cools is will become pudgy and very thick to the point that it's almost difficult to stir.
- In a large bowl, combine 1 cup butter , 1 cup granulated sugar, 1 teaspoon vanilla extract and pinch sea salt. Beat with an electric mixer until very light and fluffy, about 2-3 minutes. Add the room-temperature, cooled milk mixture to the butter and beat on high speed for 5 full minutes, scraping down the sides of the bowl occasionally.
- Transfer the icing to the refrigerator for 5 minutes.
- Remove the icing from the refrigerator and beat again until thick and creamy, about 1-2 more minutes.
- Before frosting cakes or cupcakes, ensure that they have cooled to room temperature.
RECIPE VIDEO:
NOTES:
NUTRITION:
Nutritional Disclaimer
Nutritional information is an estimate only and is provided as a courtesy. Values are calculated automatically based on the ingredients and quantities in each recipe and may vary depending on specific brands, exact measurements, and substitutions made. For precise nutritional guidance, especially if you have a medical condition or dietary restriction, please consult a registered dietitian or run the ingredients through your own nutrition calculator.Pin it for later!
Oh wow! Fantastic icing….light, not too too sweet! I could eat this by the spoonful but put it on a dark chocolate bundt cake instead!
I have tried to make this choice now and my icing keeps ending up watery looking. What am I doing wrong
The flour and milk mixture needs to be exceptionally thick, not like a creamy bechamel, but like a set pudding. It also has to cool completely before you start adding and mixing it with the sugar and butter mixture. If it’s at all warm, it will melt the butter instead of whipping into it. Those seem like the most likely culprits to me.
Grandmothers recipes are tried, true & the best. Scrumptious!!!
This is the best