Baked by an Introvert

Ermine Frosting

Jen Sobjack

Ermine Frosting is an old-fashioned buttercream, also known as “boiled milk frosting” or “flour frosting.” It’s made with sugar, flour, milk and butter! It’s a great alternative for those who like a less-sweet frosting.

Whisk the flour and sugar together in a medium saucepan. Heat over medium heat for about 2 minutes to toast the flour. Take care not to burn it.


Slowly whisk in the milk until well combined. Bring the mixture to a simmer over medium-high heat, whisking constantly until very thick and almost pudding-like.


Press the mixture through a fine mesh sieve set over a heatproof bowl. Cover with plastic wrap so that it is touching the surface to prevent a skin from forming on the top of the mixture. Refrigerate for 2 hours or overnight. The mixture should be completely cool or it will melt the butter.


In the bowl of a stand mixer fitted with the whisk attachment or with a handheld electric mixer, beat the butter on high speed until light and fluffy, about 2-3 minutes.


With the mixer running, gradually drop spoonfuls of the flour mixture into the bowl. Allow each addition to fully incorporate before adding the next. Beat in the vanilla and salt.


Baking and Dessert Recipes

Jen Sobjack