Ermine Frosting (Flour Buttercream)

Ermine frosting piped into a swirl on a glass dish.

4.67 from 75 votes

Ermine Frosting (Flour Buttercream)

Ermine Frosting (also known as flour buttercream or heritage frosting) is an easy and delicious buttercream made with flour, sugar, milk, and butter.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chilling Time 2

Total Time 2 30

Servings cups - enough to frost a 2-layer 8" cake

Calories 891kcal

Author Olivia

Ingredients

Ermine Buttercream:

1/2 cup all-purpose flour
2 cups granulated sugar
pinch salt
2 cups milk
2 tsp vanilla extract
2 cups unsalted butter room temperature
other flavoring optional (see Notes)

US Customary - Metric

Instructions

Ermine Buttercream:

Place sugar, flour, and salt into a medium saucepan. Whisk to combine.
Add milk and vanilla, stir to combine. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking while stirring constantly for 1-2 more minutes until the mixture thickens to a pudding-like consistency. Remove from heat.
Pour into a bowl and place plastic wrap directly on top of to prevent a skin from forming.
Cool to room temperature.*
Using a stand mixer or hand mixer, beat the (room temperature) butter on high until pale and fluffy (3 mins).
Add the (room temperature) pudding mixture 1 Tbsp at a time, incorporating well after each addition. Add other flavoring (optional). Beat for 2-3mins until smooth and fluffy.
Store in an airtight container in the fridge for 1 week or freeze for up to 3 months. Allow buttercream to come to room temperature and rewhip before use.

Notes

* The flour mixture can be made a day in advance. Place it in the fridge overnight and bring to room temperature before using.

The recipe makes enough to frost and decorate a two-layer 8" cake or a three-layer 6" cake.

Flavor options:

Add either to the milk mixture before cooking or to the buttercream at the end:

1/4 cup freeze-dried berry powder
1/4 cup peanut butter powder
2 Tbsp instant espresso powder
1/4 cup cocoa powder

Add to the buttercream at the end:

6 oz cooled, melted chocolate (will make the buttercream softer)
2 Tbsp instant espresso powder dissolved in 1 tsp hot water (cool before adding)
1/4 cup caramel or dulce de leche (will make the buttercream softer)
1/4 cup lemon curd (will make the buttercream softer)

Another option for lemon or any other citrus is to beat the butter with 1 Tbsp citrus zest before adding the pudding.

Nutrition

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