Flour Buttercream (Ermine Frosting) Recipe

Flour Buttercream (Ermine Frosting)

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

Flour Buttercream (Ermine Frosting) Recipe 1The 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. 

Flour Buttercream (Ermine Frosting) Recipe 1

Here are some TIPS for making PERFECT flour buttercream (Ermine frosting):
  •  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.
Here are some flavor variations you can try:
  • 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.
Flour Buttercream (Ermine Frosting)
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
This easy flour buttercream (Ermine frosting) recipe is great for piping and decorating cakes and cupcakes. It's rich, creamy and fluffy.
Ingredients
  • 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)
Instructions
  1. In a non-stick saucepan, add flour, milk and 1 cup of powdered sugar. The mixture will be lumpy.
  2. 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.
  3. 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.
  4. Now... in a deep bowl, add shortening, butter, meringue powder and vanilla extract. Mix until it starts to get a little fluffy.
  5. Now, add sugar a little at a time and keep mixing (I add ½ cup at a time).
  6. 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.
  7. Mix everything properly again.
  8. At this point, taste your frosting to see if you are satisfied with the sweetness. If not, you can add more powdered sugar.
  9. And you are done!
Notes
- 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 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.
3.5.3208
Well, that’s all for today.
If you liked this cooked flour buttercream icing, you may like some of these other frosting/icing recipes too:

Seedless strawberry frosting 

Royal icing

Best cream cheese frosting recipe

Seven minute frosting 

Mango frosting

Until next time, tata my lovelies!

12 Comments

  1. Yinka

    October 22, 2014 at 11:53 am

    What can i substitute for the meringue powder and what quantity?

    1. Abeer Rizvi

      October 31, 2014 at 6:22 pm

      I have never tried anything aside from meringue powder. So, I am not sure what else you can use. You can omit it completely, if you like. The icing may not be very stable though, especially in heat…

  2. dona

    December 4, 2014 at 1:24 pm

    have you tried cornstarch instead of flour? We us a variation of this in my area as the frosting for Red Velvet Cakes. Cornstarch leaves frosting a whiter shade

    1. Abeer Rizvi

      December 4, 2014 at 5:59 pm

      Hey Dona,
      I haven’t tried this frosting with cornstarch but that’s a great suggestion. I will give it a shot soon coz I am personally not too fond of the off-white color and white frosting would just be awesome! I will be sure to update the post when I try that modification 🙂

  3. Melody Duncan

    December 14, 2014 at 8:50 am

    For a true white frosting, use only shortening and add 1 tsp butter flavor extract.

    1. Abeer Rizvi

      December 14, 2014 at 10:33 pm

      Actually, this frosting will never be truly white because of the use of flour. It’s always going to be slightly off-white color but that’s fine with me coz I usually color my icing anyways. Someone mentioned in the comments above you that using cornflour instead of all purpose flour can retain the white color. I have to try that out though…

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