Flour Frosting (a.k.a. Ermine Frosting) Recipe
This recipe for Flour Frosting, also known as Ermine Frosting, creates a stable, less sweet alternative to traditional buttercream. It involves cooking a simple flour and milk paste, chilling it, then whipping it with softened butter, sugar, and vanilla to achieve a light, fluffy, and creamy texture perfect for cakes and cupcakes.
Equipment
- 1 Saucepan Medium-sized for cooking the roux
- 1 Whisk For smooth roux preparation
- 1 Stand Mixer With paddle attachment, or a good hand mixer
- 1 Rubber Spatula For scraping bowls
- 1 Kitchen Scale For precise ingredient measurements
Ingredients
Main
- 1 ounce all-purpose flour about 3 tablespoons plus 2 teaspoons; 28g
- 6 ounces milk any percentage will do (about 3/4 cup; 170g)
- 3 1/4 ounces 96g plain or toasted sugar (see note)
- Heaping 1/4 teaspoon 1.5g Diamond Crystal kosher salt, plus more to taste; for table salt, use about half as much by volume or the same weight
- 6 ounces 160g unsalted butter, softened to about 65°F (18°C)
- 1/4 ounce vanilla extract 1 1/2 teaspoons; 7g, plus more to taste
Instructions
- In a medium saucepan, whisk together the all-purpose flour and milk until no lumps remain.
- Cook the mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency, about 5-7 minutes.
- Remove from heat and transfer the flour mixture to a shallow bowl. Cover the surface directly with plastic wrap and chill completely in the refrigerator for at least 1-2 hours.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until creamy and smooth, about 2-3 minutes.
- Add the sugar and kosher salt to the butter. Continue beating on medium-high speed until the mixture is very light and fluffy, scraping down the sides of the bowl as needed, about 5-7 minutes.
- Once the flour mixture is thoroughly chilled, gradually add it to the butter-sugar mixture in small dollops, beating on medium-low speed until fully incorporated after each addition. The mixture might look curdled initially.
- Increase the mixer speed to medium-high and continue beating for 5-10 minutes, or until the frosting becomes light, fluffy, and smooth, scraping down the bowl frequently.
- Add the vanilla extract and beat for another minute to combine.
- Taste and adjust sweetness or salt as desired. If the frosting seems too soft, chill for 10-15 minutes and then re-beat.
- Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days, bringing to room temperature and re-whipping before use.
Notes
1. Ensure the flour-milk mixture (roux) is completely chilled before adding it to the butter. Any warmth will melt the butter, resulting in a runny, separated frosting. You can speed up cooling by placing the mixture in a shallow dish over an ice bath. 2. The butter must be properly softened, around 65°F (18°C), neither too cold nor too warm. This ensures it creams smoothly and incorporates well with the roux. Over-softened butter can lead to a greasy, unstable frosting. 3. Beat the butter and sugar thoroughly until light and fluffy before incorporating the roux. This creates air pockets for a lighter texture. Scrape down the bowl frequently for uniform mixing. 4. Adjust salt and vanilla to taste at the end for perfect balance.