This easy flour buttercream (Ermine frosting) recipe is great for piping and decorating cakes and cupcakes. It’s rich, creamy and fluffy.
Many people have asked me for my “go-to” frosting recipe and I am happy to share my flour buttercream (Ermine frosting) recipe today!
This is the CREAMIEST and FLUFFIEST frosting ever!
You can use it to frost your cakes and cupcakes or even make icing decorations like flowers.
This recipe is modified from an AWESOME flour frosting my Mom makes AND the classic American buttercream frosting.
The addition of FLOUR is the key to the VELVETTY texture of my buttercream.
People worry that they would taste the flour but NOPE… You won’t taste it at all!
Unlike typical buttercream icings, my flour buttercream icing recipe takes a bit longer to prepare and there are a number of steps involved.
But trust me…this flour frosting is WORTH the extra effort.
- Normally, I don’t have to add additional milk or water to smooth out my flour frosting but if the weather in your area or the temperature in your house is being temperamental, you may need to add a couple of tablespoons of water or milk to mix your frosting properly.
- This frosting is NOT pure white. It’s slightly “off-white.” You can easily add white gel coloring to make it truly white frosting.
- Before filling a piping bag and icing your cake, let this frosting sit in the refrigerator for 30- 45 minutes. It’s always easier to pipe this way.
- Use gel colors to tint your icing and don’t use liquid food coloring. If you want your icing to be red, I have noticed Americolor’s red gel color works best. It seems to have a deeper shade of red than compared to Wilton’s red gel color.
- To make peppermint icing, omit other other extracts and add 1 tbsp peppermint extract or more if you want it very minty.
- To make rose icing, omit all other extracts and add 1 tbsp rose water or even more if you want a very strong flavor and fragrance.
- To make rose icing, omit all other extracts and use 3-4 tablespoons of a rose syrup or 1 tbsp rose water.
- To make coconut icing, omit all other extracts add 1 tbsp of coconut extract. If you like a slightly chunky coconut frosting, add 1/2 cup finely shredded coconut. You might need to add a little more milk to smooth out your frosting.
- 2 cups shortening (I like to use 1 cup shortening and 1 cup butter)
- 4 - 6 cups powdered sugar (based on your taste preference)
- ¼ cup all purpose flour
- 1 cup whole milk
- 1 tbsp vanilla extract (use clear vanilla extract)
- ¼ tsp almond extract
- 1 tbsp meringue powder (optional but helps to stabilize the frosting)
- In a non-stick saucepan, add flour, milk and 1 cup of powdered sugar. The mixture will be lumpy.
- Heat this mixture at medium to low heat. You will need to constantly keep mixing with a whisk or a wooden spoon until everything dissolves and there are no lumps.
- When the mixture gets thick and starts sticking to your spoon, remove this saucepan from the heat and allow it to cool and come down to room temperature. I place the saucepan in the freezer for 20 minutes so that it cools down quickly.
- Now... in a deep bowl, add shortening, butter, meringue powder and vanilla extract. Mix until it starts to get a little fluffy.
- Now, add sugar a little at a time and keep mixing (I add ½ cup at a time).
- After you have added about 3 cups of powdered sugar, add the flour mixture into this bowl. PLEASE make sure your flour mixture is at room temperature. If it's hot, your butter and shortening will start to melt and it will be a disaster.
- Mix everything properly again.
- At this point, taste your frosting to see if you are satisfied with the sweetness. If not, you can add more powdered sugar.
- And you are done!
- This frosting is NOT white. It's kinda "off-white." You can add white gel coloring to make it truly white in color.
- Before filling a piping bag and icing your cake, let this frosting sit in the refrigerator for 30- 45 minutes. It's always easier to pipe this way.
- Use gel colors to tint your icing and don't use liquid food coloring. If you want your icing to be red, I have noticed Americolor's red gel color works best. It seems to have a deeper shade of red than compared to Wilton's red gel color.
Until next time, tata my lovelies!