Ermine Icing aka Flour Buttercream

I’ve posted before about my love of red velvet cake. I could eat red velvet with any sort of icing and thought I preferred the cream cheese frosting, but always felt like something was off for my tastes. I started digging and found that cream cheese was not actually the original icing for Red Velvet so I decided to try a Flour Buttercream or Ermine icing. This is what I was missing and boy is it good. Now go ahead and make you a Red Velvet Cake and add this icing between your layers and on top. Yum.

  • 5 tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 1 cup unsalted butter, softened
  • 1 cup/200 grams granulated sugar
  1. Whisk flour and milk in saucepan over medium heat. Whisk continuously until it reaches a pudding like consistency.
  2. Remove from heat and whisk in salt and vanilla.
  3. Pour into bowl or on plate and cover with saran wrap. Place saran wrap directly onto pudding mixture to avoid a skin from forming. Allow the mixture to cool completely. You do not want to use a mixture that has not completely cooled.
  4. Begin creaming the butter and sugar together until it becomes fluffy. Add vanilla.
  5. Once milk mixture is cooled, add 1 tablespoon at a time to the creamed butter mixture while the mixer is running.
  6. Don’t freak out if it looks a little curdled while mixing. You should end up with a light, fluffy frosting.
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