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Ermine Buttercream

frosting buttercream ermine flour frosting cake
img of Ermine Buttercream

Ermine Buttercream, also known as cooked flour buttercream, is a light, fluffy, and less sweet frosting made by combining a sweetened flour paste with whipped butter. Perfect for vintage-style cakes.

Info

  • Prep Time: About 40 minutes
  • Cooking Time: About 10–15 minutes (for flour paste)
  • Servings: Enough for 1 large cake or about 16–18 cupcakes
  • Calories: Varies per serving

Ingredients

Flour Paste

  • All-purpose flour – 48g (6 ½ tablespoons)
  • White granulated sugar – 250g (1 ¼ cups)
  • Whole milk – 244g (1 cup), cold
  • Heavy cream – 122g (½ cup), cold

Frosting Butter

  • Unsalted butter – 283g (1 ¼ cups), softened
  • Vanilla extract – 1 ¼ teaspoons
  • Fine sea salt – a pinch

Steps

Cook Sweetened Flour Paste

  1. In a saucepan, whisk together flour and sugar. Gradually whisk in milk and heavy cream until smooth.
  2. Place the pan over medium-low heat, whisking continuously until the mixture thickens like loose pudding.
  3. Once large bubbles form, cook for an additional 1–1.5 minutes, whisking vigorously to avoid sticking.
  4. Optionally, strain the hot paste through a sieve onto a shallow tray to ensure smoothness.
  5. Cover the paste directly with oiled plastic wrap and let it cool to room temperature. Speed up cooling by placing it in the freezer for 10–15 minutes.

Aerate the Butter

  1. In a stand mixer with the whisk attachment, whip the butter on high speed until pale and slightly fluffy.
  2. Add vanilla extract and salt, then whip on high speed for 2 minutes.

Combine Paste and Butter

  1. Ensure the flour paste is fully cooled. Add it to the butter in 4–5 additions, whisking on high speed after each.
  2. After incorporating all the paste, continue mixing on high speed for another minute.

Final Smoothing

  1. Switch to the paddle attachment and mix on low speed for a few minutes to eliminate air bubbles and achieve a smoother texture.

Notes

  • This frosting is naturally less dense and lighter than other buttercreams.
  • It pipes well but may feel looser—don’t worry, it sets nicely.
  • Best used fresh or store in the fridge for up to 5 days; re-whip before use.

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