Ermine Buttercream Frosting, Flour Based

applesauce cupcakes with Ermine Buttercream

This silky, smooth, creamy frosting will win your heart. Ermine Buttercream was the original frosting for Red Velvet Cake.


  • 1/4 cup flour
  • 2/3 cup granulated sugar
  • 3/4 cup milk
  • Pinch of salt
  • 1 cup butter, softened correctly – butter should hold it’s shape but bend
  • 1 teaspoon vanilla


Place sugar, flour, and salt in a small saucepan and whisk together. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Continue to cook a very short time, stirring, until very thick.

Remove from heat and pour into a medium mixing bowl. Cool to room temperature.

When cool, whisk in a stand mixer, using whisk attachment or beaters if using a hand-held. Add butter a tablespoon at a time until smooth. Add vanilla and beat in. Chill frosting for a few minutes before decorating.


It is recommended to refrigerate cake or cupcakes until ready to serve; bring out in enough time to reach room temperature.

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