Ermine frosting recipe (flour buttercream)

This delicious vanilla ermine frosting recipe is a must if you bake regularly! This airy buttercream does not taste of butter and is silky smooth, making it perfect for many different uses.

What is ermine frosting?

You’ve probably all heard of buttercream but might not be so familiair with ermine frosting. It is still a cream made mainly from butter and sugar. When you’re working with fondant you might want to use a 1:1 ratio of butter and sugar. This recipe for ermine frosting is essentially a flour buttercream. I’ll explain the difference with American buttercream below. Ermine frosting uses a thick paste of a milk-flour mixture in addition to the regular butter and sugar. This makes for a smoother end result and a much less buttery taste.

What is the difference between ermine frosting and buttercream?

In general a traditional frosting used in the US is made up of butter and sugar. That sometimes gets quite a grainy result due to the large amounts of sugar used. It also is quite heavy and the butter mixture tastes of butter. Due to the different method used ermine frosting is sometimes called a German buttercream or a French buttercream and it is more widely used in Europe, as compared to the United States. It’s sometimes also called a roux frosting as you first make a roux.

It’s made with less sugar and it has a lovely smooth texture. It is without a doubt the best frosting if you ask me!

This ermine frosting or buttercream recipe is very easy to make and very versatile. And the best thing about it for me is the taste. I completely dislike (butter) creams in which you can taste the butter, even though I am not particularly averse to butter. Thanks to the method I use in this recipe, the result is a silky, airy and delicious frosting. I highly recommend this vanilla ermine frosting!

What do you need to make the ermine frosting?

The ingredients used for this flour frosting are pretty simple and you will most likely have everything you need at hand.

• All purpose flour
• Milk – I like to use whole milk for making this
• Unsalted butter – at room temperature
• Icing sugar
• Vanilla extract

Before you start making your ermine frosting make sure all ingredients are at room temperature for the best results.

How to make the ermine icing

For making the ermine buttercream frosting you start by making your flour-milk mixture first. For that you use a small saucepan and place it on medium heat. Whisk it so there are no lumps and keep whisking while you bring it slowly to the boil. Let it boil gently and lower the heat once it boils. The mixture will now thicken which should take roughly 5 minutes or so. You know the mix has the right pudding-like consistency if a wooden skewer will stay upright if you stick it in the middle.

Now place it in a bowl and cover with plastic wrap. Leave to cool to room temperature. Make sure there are no lumps and the mixture is smooth. If you do have lumps, press them through a sieve to get rid of those.

While the mixture is cooling, in another bowl, beat the butter and icing sugar until light and fluffy. Scrape down the sides of the bowl in between. You can also use the bowl of a stand mixer for this. Lastly add the vanilla extract and mix until smooth.

Once the flour mixture has cooled, add it to the butter mixture. Continue to beat at medium speed for five minutes. Then put the bowl back in the fridge for about half an hour. Your vanilla ermine frosting is now ready to use!

Recipes using buttercream

I use this recipe as a base for almost all the toppings in my cupcake recipes, and many cake fillings also use this ermine frosting as a base. So it can be used in many recipes.

Whenever I make my recipe for vanilla cupcakes, I add a nice swirl of ermine frosting.

Storing buttercream

This buttercream will keep for up to a week in the fridge. Remember that the cream will be much firmer if it has been in the fridge for a while. That also means that in order for the best results you should allow the ermine frosting to warm up an hour or so before using it. Stir of mix it well before using.

You can also store buttercream in the freezer for up to three months. In this case, defrost the cream in the fridge to avoid large temperature differences. Then follow the same steps as above.

Personally, I make my buttercream no more than 1 day before I want to use it, and in that case I do not store it in the fridge, but in a cooler place in the house. Obviously depending on the weather conditions at the time.

Vanilla butter cream requirements

As well as the ingredients, you will need a few other things to make buttercream. A pan and a mixer (with a whisk attachment), of course, to make the cream. But when your buttercream is ready, you will want to use it. You might want to fill and frost a cake, or pipe pretty rounds on a cupcake. With the following baking items you have everything you need to work with buttercream in general and this ermine frosting as well:

Spatula – you can use this to fill and frost your cake. I can’t live without my palette knives in different sizes.

Metal cake scraper – the 90-degree angle of the scraper makes it really easy to spread frosting on your cake evenly. You place the spatula against the cake on a cake turntable and turn it around. Your cake is quickly iced.

The turntable (for cake) – in my opinion essential when icing a cake. I have done it without, but the results are not as smooth.

Nozzles – You don’t need a lot of different nozzles, but I use about four specific ones all the time. For making clusters, filling cakes and one to get a head start on icing a cake. Wilton 1M is my absolute favorite.

Disposable piping bag – I prefer to use disposable piping bags. Not only do I find them more comfortable to work with, but they are also much more hygienic. You can also use re-usable piping bags if you prefer.

Colors – If you want to add color to your buttercream you will need gel based colors. I personally find the result with gel colors the most beautiful. They come in all the colors of the rainbow, so just pick your favorites.

How to flavor your buttercream

The great thing about this ermine frosting buttercream recipe is that you can vary it endlessly. I have given it many different flavors: cinnamon, caramel, blueberry, hazelnut, chocolate, strawberry and many more. In fact, anything is possible with this buttercream!

If you want to add other flavors to the vanilla buttercream, add them little by little and taste in between. It’s a shame if you add too much because you can’t take it back. Also, your buttercream can turn sour and split if you add too much liquid at once.

For a different kind of frosting check out this delicious cream cheese frosting too.