Ermine frosting, also known as flour frosting, boiled milk frosting, or heritage frosting, is a velvety smooth buttercream that was traditionally used to frost the original Red Velvet cake before cream cheese frosting became popular. Despite its somewhat peculiar cooking method that starts with a roux, this frosting delivers a silky texture that feels luxurious on the palate. The “$300” in its name refers to an old legend that a customer paid $300 for this recipe from a high-end hotel, deeming it worth every penny for its incomparable texture and taste.
Why This Frosting Deserves Its Reputation
What makes Ermine $300 Frosting truly special is its perfect balance of sweetness. Unlike American buttercream which can sometimes be cloyingly sweet, this frosting offers a milder, more sophisticated sweetness that allows the buttery flavor to shine through. The cooking process creates a base that stabilizes the butter, resulting in a frosting that pipes beautifully, holds its shape at room temperature, and melts effortlessly on your tongue.
Professional bakers often keep this recipe as their secret weapon for wedding cakes and special occasions because it spreads like a dream and creates the smoothest cake finishes. The technique might seem fussy at first with its multi-step process, but the extra effort yields a frosting that’s impossibly light yet rich at the same time.
The texture is perhaps its most remarkable quality—neither heavy like buttercream nor fluffy like whipped cream, but somewhere magically in between. It’s stable enough to withstand warmer temperatures better than many other frostings, making it perfect for outdoor events. For anyone who’s ever thought they didn’t like frosting because it was too sweet, Ermine $300 Frosting might just change your mind forever. Its vintage charm and remarkable versatility have helped it endure as a beloved recipe passed down through generations of bakers who recognize true excellence when they taste it.
Storage Options
- Room Temperature: Keeps well for up to 2 days in an airtight container.
- Refrigerator: Store for up to 1 week in an airtight container. Bring to room temperature and re-whip before using.
- Freezer: Can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip until fluffy before using.
Summary
Ermine $300 Frosting is a silky-smooth, less sweet alternative to traditional buttercream that starts with a cooked flour-milk base that’s whipped with butter. The result is a velvety frosting that pipes beautifully, holds its shape, and offers a sophisticated flavor profile that enhances rather than overwhelms your cake.
Why You’ll Love This Recipe
- Less sweet than traditional American buttercream
- Incredibly smooth texture that’s easy to spread
- Holds its shape when piped but melts in your mouth
- Doesn’t form a crust like powdered sugar frostings
- Stable at room temperature longer than most frostings
- Can be made ahead and refrigerated or frozen
- Perfect for people who find other frostings too sweet
- Pairs beautifully with any cake flavor from chocolate to fruit-based cakes
- Creates a professional-looking finish on cakes and cupcakes
Kitchen Equipment You’ll Need
- Medium saucepan
- Whisk
- Heat-resistant spatula
- Measuring cups and spoons
- Stand mixer or electric hand mixer
- Mixing bowls
- Plastic wrap
- Sieve or fine-mesh strainer (optional)
Tips for Success
- Cook the flour mixture until it’s very thick, like pudding—this ensures the frosting will be stable.
- Cool the flour mixture completely before adding to butter to prevent the butter from melting.
- Use room temperature butter for the fluffiest texture.
- Beat the butter for at least 5 minutes until very light and fluffy before adding the cooled flour mixture.
- Add the flour mixture one tablespoon at a time to ensure proper incorporation.
- Continue beating for several minutes after all ingredients are combined—this develops the silky texture.
- If the frosting seems loose, refrigerate for 15-30 minutes, then beat again.
Ingredients
- 1 cup granulated sugar
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Directions
- In a medium saucepan, whisk together sugar and flour until well combined.
- Gradually whisk in the milk until no lumps remain.
- Place over medium heat and cook, whisking constantly, until the mixture thickens to a pudding-like consistency, about 5-7 minutes.
- Remove from heat and continue stirring for another minute to release some heat.
- Transfer the mixture to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming.
- Allow to cool completely to room temperature (about 1-2 hours, or speed up in the refrigerator).
- Once cooled, in a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy, about 5 minutes.
- Reduce speed to medium and add the cooled flour mixture one tablespoon at a time, waiting until each addition is incorporated before adding more.
- Add the vanilla extract and salt.
- Increase speed to medium-high and beat for an additional 5 minutes until the frosting is light, fluffy, and smooth.
- Use immediately or store according to the storage options above.
Additional Tips or Variations
- Chocolate Ermine Frosting: Add ¼ cup unsweetened cocoa powder to the flour-sugar mixture before cooking, and increase sugar to 1¼ cups.
- Lemon Ermine Frosting: Add 1 tablespoon lemon zest and 1 tablespoon lemon juice to the final frosting.
- Coffee Ermine Frosting: Dissolve 1 tablespoon instant espresso powder in the milk before cooking.
- Cream Cheese Ermine Frosting: Substitute 4 ounces of the butter with room temperature cream cheese.
- Colored Ermine Frosting: Add gel food coloring one drop at a time until desired color is achieved.
Nutritional Highlights (Per Serving)
Based on 16 servings:
- Calories: 170
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 32mg
- Sodium: 40mg
- Total Carbohydrates: 15g
- Sugars: 12g
- Protein: 1g
Frequently Asked Questions (FAQ)
Q: Why is my frosting grainy?
A: This usually happens if the sugar wasn’t fully dissolved during cooking. Make sure to cook the flour-milk-sugar mixture until very thick and all sugar has dissolved.
Q: Can I use plant-based milk and butter?
A: Yes, you can substitute non-dairy milk and vegan butter, though the texture may be slightly different.
Q: Why did my frosting curdle or separate?
A: This typically happens if the flour mixture was still warm when added to the butter or if the butter wasn’t properly softened. Make sure your flour mixture is completely cool and your butter is at room temperature.
Q: How much frosting does this recipe make?
A: This recipe makes approximately 3 cups of frosting, enough for a two-layer 8-inch cake or 24 cupcakes.
Q: Can I make this frosting ahead of time?
A: Yes, you can make it up to one week ahead and store in the refrigerator, or freeze for up to three months. Bring to room temperature and re-whip before using.
Conclusion
Ermine $300 Frosting stands as a testament to the beauty of classic baking techniques. Though it requires a bit more effort than throwing butter and powdered sugar into a mixer, the results are undeniably worth it. This frosting transforms ordinary cakes into memorable desserts with its unique texture and perfectly balanced sweetness. Whether you’re a seasoned baker looking to expand your frosting repertoire or someone who’s been disappointed by too-sweet icings in the past, Ermine $300 Frosting deserves a place in your recipe collection. Once you master this technique, you might find yourself reaching for this recipe whenever a special occasion calls for something truly exceptional.