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Recipe: Boiled Milk Frosting, Vanilla Buttercream Frosting Recipe




Ermine frosting is made by cooking milk, sugar, and flour into a roux. This roux is then added to whipped butter, which creates a rich and creamy, yet light, airy, and fluffy buttercream that is less sweet than traditional buttercreams.

Đang xem: Recipe: boiled milk frosting


Frosting Made with boiled milk roux called Ermine Table of Content

Often referred to as boiled milk frosting, roux frosting, or flour frosting, this is no new buttercream. In fact, it has been here for many years. But, recently has gained some renewed popularity.

So, yes, this is an old-fashion buttercream. I grew up calling this boiled flour frosting until I became a professional cake decorator. My mom would make this for cupcakes. In fact, it was often her default for cupcakes. Because it is light, airy, very fluffy, and best of all, less sweet than American buttercream.

Why make this frosting

It”s one of the less sweet buttercreams you can make! And you can also replace some of the butter in this frosting with cream cheese to make a cream cheese ermine frosting.


Frosting Made with boiled milk roux called Ermine

Ingredients and substitutes

Butter – I always use unsalted butter and butter that is white in color. The color of your frosting will depend on the color of the butter. Sugar – This frosting is less sweet than regular frosting. But you can add up to ½ cup additional sugar. Alternatively, you can taste the buttercream and add a few tablespoons of powdered sugar to bring to your taste. Flour – I am using all-purpose flour. I think that works best for this. Milk – I like to use whole milk of about 3%. Using low-fat milk will make a very thin consistency buttercream, which might not be easy to spread.


White Frosting Made with boiled milk roux called Ermine
Cook until you have a thick smooth paste for about 5 to 7 mins. Then, remove from heat and transfer to a cool bowl.Pro tip – Transferring to a clean bowl will ensure the mixture stops cooking and prevent lumps.


Frosting Made with boiled milk roux called Ermine Gradually, add the cooled roux – one tablespoon at a time. Make sure to scrape the sides of the bowl for any butter stuck to the bowl.


white Frosting Made with boiled milk roux called Ermine Once all the milk paste/roux has been added, whip the buttercream on medium-high speed for 2 full minutes until light and fluffy.Pro tip – It is important to whip the buttercream so you have a consistency similar to whipped cream. Otherwise, it mixture will be very soft and won”t be easy to frost.Finally, add the vanilla extract and any other flavoring if desired.

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Frosting Made with boiled milk roux called Ermine

Frosting a cake

This frosting is best used when just made as it”s smooth and creamy.And if it is too soft, place it in the fridge for a few minutes, then re-whip it again.


Easy Frosting Made with boiled milk roux called Ermine

Tips for Success

Cook the milk paste on medium-low heat so the milk does not get burnt. Burt milk frosting does not taste good. You want the flour paste to cook until thick like toothpaste consistency. If it is too liquid the frosting will be soft and not hold up. Use room temperature butter but not too soft. You want the butter to whip creamy consistency so the paste will emulsify and not break Curdles frosting – This can happen in a few circumstances: If you add warm roux to cold butter it will curdle not cream.Also, if you add cold roux to cold butter it will result in curdling. Work at a similar temperature.And, of course, if they try to re-whip cold frosting it will curdle because this one has flour which kinda sets the buttercream.Greasy frosting – Adding a warm roux to warm butter will cause the frosting to become greasy. Chill it then re-whip it.What you can and cannot do with Ermine frosting. You can use it to fill and frost cakes and cupcakesIt works great to pipe borders and patterns on the cakeErmine frosting is perfect on the day it is made. After that, the flour in the frosting thickens and you end up with lumpy frosting.

What can you do with this frosting?

There is so much you can do with ermine frosting. And yet, there are limitations to its uses. For example:

You can use it to fill and frost cakes and cupcakes.It also works great to pipe borders and patterns on the cake.Also, Ermine frosting is perfect on the day it is made. After that, the flour in the frosting thickens and you end up with lumpy frosting.

How to flavor Ermine frosting

The frosting is soft, so it”s best to use fruit powders instead of fruit purees.

Chocolate – Add 2 tablespoon cocoa powder to make a chocolate Ermine frosting. Add at the end of the whipping.Add 2 tablespoon fruit powder such as strawberry, raspberry, and berry at the end of the final whipping.Peanut butter – You can use ¼ cup peanut butter but it will make the frosting softer. Others – You can add 50 grams of melted chocolate, ¼ cup caramel sauce, dulce de leche, and lemon curd. It will make the frosting softer (still delicious).

How much buttercream frosting do I need for my cake?

This is a general guide I use for my cakes. Note I have given you the filling and frosting separately so you can choose to use another filling with your buttercream. If you choose to fill and frost the cake with this – you can use the last column/total. The amount is in cups – 1 kgs frosting makes about 8 cups

Round Square Layers Filling Frosting Total
6-inch 5-inch 2 1.5 C 2.5 C 4.5 C
8-inch 6-inch 2 2 C 4 C 6 C
9-inch 7-inch 2 2.5 C 5 C 7.5 C
10-inch 8-inch 2 3 C 6 C 9 C
12-inch 10-inch 2 5 C 8 C 13 C
14-inch 12-inch 2 7 C 10 C 17 C
Sheet 9x13x2 1 2 C 5 C 12 C
Tube 9-inch 1 4 C 4 C
Cupcake 12 3 C 3 C

How long will this Ermine frosting keep?

Once frosted, the cakes and cupcakes with Ermine frosting will keep in the fridge for three to four days. And the frosting itself will keep in the fridge for up to a week. However, you will need to bring it to room temperature and re-whip it.

What does ermine frosting taste like?

Absolutely delicious. It has the texture of whipped cream. Smooth, creamy, and yet light, airy, and fluffy. And the best part is, that it is less sweet than traditional frostings. But, you certainly can add a little more sugar if you want.

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Can I freeze this frosting?

I believe you can freeze this frosting for up to a month in freezer-safe bags. However, you will need to thaw it in the fridge overnight and then re-whip it before using it.

Can I make the roux/milk paste in advance?

Yes, you can make the milk paste or roux up to 2 days in advance. But, make sure to cover with a cling wrap touching the surface of the roux to prevent skin from forming.

My Ermine frosting is too soft? Why is my ermine buttercream runny?

If the butter is too soft or the roux is too warm, it will cause the butter to melt and become soft. This often happens in hot and humid conditions. But, don”t worry, just place it in the fridge for a few minutes, then, re-whip again. And depending on how warm the mixture gets, you may need to chill it a few times. Another reason it can be soft is if you have not cooked the roux until it”s thick. A very liquid roux can make the buttercream soft. For example, see the consistency of the roux in the image below. This is what you want.

How do you thicken ermine frosting?

First, let the buttercream cool for a while. This will let the starch in the buttercream cool, which in turn helps it thicken. Then, whip until light and fluffy.

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