Easy cooked flour buttercream (Ermine frosting) recipe, homemade with simple ingredients. It's stable, smooth and creamy. Perfect for piping cupcakes, spreading on dessert bars and cake decorating.
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According to my family and friends, this used to be the frosting of choice for Red Velvet Cake (From Scratch) and Red Velvet Cupcakes until Cream Cheese Frosting became more popular. It goes by many names such as Cooked frosting, Boiled milk frosting, Flour frosting, Cooked roux frosting, Heritage frosting, or Mock buttercream icing. It is soft, creamy, fluffy and tastes very light and airy.
It is very different than my Best Classic American Buttercream Frosting and between the two, I like this one better. The addition of flour is the key to its velvet smooth texture. People worry that they would taste the flour, but I promise you won't taste it at all. Unlike typical frosting recipes, this one takes a bit longer to prepare but it's absolutely worth it.
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Key ingredients for cooked flour buttercream
- Flour- This is truly the secret ingredient that really makes this frosting.
- Sugar- Both granulated and powder forms were used in this recipe.
- Milk- I suggest using whole milk for the creamiest texture.
- Vanilla- Adds a nice warm flavor.
- Butter- Be sure it is unsalted.
- Shortening- This adds stability to the frosting.
Variations
- Peppermint flavor- Replace vanilla extract 1 teaspoon peppermint extract.
- Rose icing- Replace vanilla extract with 1-2 teaspoon rose water or even more if you want a very strong flavor and fragrance.
- Try coconut flavor- Omit all other extracts add 1-2 teaspoon of coconut extract. If you like a slightly chunky coconut frosting, add ⅓ cup finely shredded coconut. You might need to add a little more milk to smooth out your frosting.
- Chocolate version- Add ¼ cup unsweetened cocoa powder in this recipe or you can try my Chocolate Buttercream Frosting (Ermine) which is incredible.
- Vegan option- Replace whole milk with vegan milk such as soy milk, coconut milk, almond milk. Also replace butter with more shortening.
- Add 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.
How to make Ermine frosting recipe from scratch?
1. Heat ingredients in nonstick saucepan- This includes milk, flour, sugar.
2. Let this "flour pudding" mixture- Also known as "roux" to cool down completely.
3. In a separate mixing bowl- Cream together butter and sugar.
4. Add the flour mixture and vanilla extract- Mix everything together until light and fluffy.
5. Add powdered sugar- To enhance the sweetness, if you like (optional).
6. Enjoy- On cakes, cupcakes, and other desserts.
Tips and techniques
- Use clear vanilla extract- Since regular extract can discolor the frosting slightly.
- The flour mixture must have no lumps- Or else you will end up with lumpy frosting. If necessary, run the "roux mixture" through a fine mesh sieve to remove all lumps or run a hand held immersion blender through the mixture.
- To prevent lumps from forming in the flour mixture- Make sure to constantly whisk while you are cooking it.
- This frosting is not pure white- It's slightly "off-white." You can easily add white gel coloring to make it truly white frosting
- Refrigerating the frosting for 30 minutes prior to frosting will make it easier to pipe.
- Don't use liquid food coloring- Since that will thin the consistency of the frosting. Only use gel food coloring.
- I like to make it with shortening and butter together- So as to make it more stable but traditionally, it's made with all butter.
- Add powdered sugar to this frosting- To enhance the sweetness a bit and also make it thicker. Traditionally, it has no powdered sugar at all.
- If the frosting is too thin- Chill it for 30-40 minutes in the fridge. If that still doesn't work, mix in a little powdered sugar to make it thicker.
- If the frosting is too thick- Add milk a little at a time in order to thin it out.
Recipe FAQs
It's an old fashioned frosting that is light and fluffy just like whipped cream but has more flavor.
It can be used to frost cakes, cupcakes, brownies and can even be used as a filling in desserts.
This traditionally has no powdered sugar and it would the perfect choice.
Storage
- Refrigerate- In a sealed container for up to 1 week.
- Freeze- In a sealed container for up to 1 month. Thaw in fridge overnight and then whip again to make it fluffy.
- Room temperature- This can stay out for 2-3 hours, but because it has milk, be sure it is kept in the fridge after that.
- Make ahead- This can be made 1-2 days in advance.
More homemade frosting recipes
- Blackberry Buttercream Frosting
- White Chocolate Buttercream Frosting
- Coconut Cream Chocolate Frosting
- Strawberry Frosting (With Fresh Strawberries)
- Seven Minute Frosting
Recipe
Cooked Flour Buttercream (Ermine Frosting)
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Ingredients
- 1 cup Milk Whole
- 5 tablespoon All-purpose flour
- 1 cup Granulated sugar
- ½ cup Butter Unsalted, Room temperature
- ½ cup Shortening
- 1 tablespoon Vanilla extract Clear
- 1-2 cups Powdered sugar
Instructions
- In a non-stick saucepan, add milk, flour, granulated sugar and cook on medium heat, while constantly whisking everything together.
- When the flour mixture starts to thicken, remove from heat and pour it into a bowl.
- Cover the bowl with saran wrap quickly, making sure it's directly touching the surface to prevent any "skin" formation.
- Place this bowl in the fridge and let it cool down completely until it has the consistency of a pudding.
- In a mixing bowl, cream together butter and shortening.
- Add the flour mixture and vanilla extract, while constantly mixing.
- Add powdered sugar (¼ cup at a time) and continue mixing, until you have the desired consistency and flavor.
- Chill for 30 minutes to 1 hour to make it even firmer and then use it on your desserts.
Notes
- You can color this icing with gel food coloring if you like.
- Try adding other extracts or even zests for a different flavor profile.
- Use nonstick saucepan to make flour mixture to prevent sticking and burning.
- The flour mixture must cool completely before it is added to the butter and shortening or else that would melt.
- Use full fat whole milk for maximum richness and creaminess.
- Make sure you are using unsalted butter to prevent the end result from being too salty.
- Read additional tips and variations above.
- Leftover frosting can be stored in a sealed container in the fridge for up to 1 week.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Sarah
This is an amazing frosting, wow! I was a bit concerned when I made it that it was so soft it would collapse, but it's held up very well, even with decorations on it. I also think it's a bit easier to color, because it starts closer to white than a "normal" buttercream, so I was able to get a gorgeous icy blue on the first try.
Abeer Rizvi
That's awesome! I am always so happy to hear when people enjoy one of my recipes
Karen
Can this be made the day before and refrigerated? If so what needs to be done to the frosting before it is used for piping? I made some yesterday for cupcakes and it was delicious.
Abeer Rizvi
Absolutely! You would need to leave it at room temperature for 30 minutes to let it soften a bit so that piping is easier. Sometimes, I dump the frosting in my KitchenAid and whip it again to make it fluffy. Glad you liked it!
Melody Duncan
For a true white frosting, use only shortening and add 1 tsp butter flavor extract.
Abeer Rizvi
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...
dona
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
Abeer Rizvi
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
Yinka
What can i substitute for the meringue powder and what quantity?
Abeer Rizvi
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...
cakewhiz
@Sadie...I am very happy to hear that! This is my favorite icing ever!
Sadie
Just made this frosting with my Son to fill cookies for school it turned out amazing we added peppermint oil and made sandwich cookies. This was easy and I will be making this my go to frosting. Thanks for the pictures and recipe.
cakewhiz
@Nafisa... Flavor wise, using only vegetable shortening or even using only 2 cups of butter is fine. There might be a minor difference since butter adds a nice subtle flavor. But, using all butter will not be suitable for areas with high temperatures and humid climate. Shortening adds stability to a frosting and without that, your frosting will be very soft and melt very easily. Hope this helps
naffisa
can vegetable shortening used even or 2 cups of butter?
Bev
Use clear vanilla and it'll be true white. It's a not overly sweet recipe so most men like it too!
Manju
Hey Abeer,
Even I've heard/seen recipes for buttercream that use flour in it. Nice to know it turns out great...will try it next time. So how many cups of icing does this yield?