Perfect Ermine Buttercream
Prep time
Cook time
Total time
This recipe is very similar in both ingredients and preparation to Flour Buttercream, but even easier to make. Ermine Buttercream has a delicious vanilla flavor that is not too sweet, with a light and creamy texture, and is the perfect accompaniment to any flavor of cake.

Ermine Buttercream goes by many names, such as Flour Buttercream, Boiled Milk Frosting, Cooked Flour Frosting, Roux Frosting, Cloudburst Frosting, Heritage Frosting and Mock Buttercream. This frosting is perfectly spreadable and also pipes beautifully using a pastry bag and decorating tips.

Original Ermine Buttercream was made by cooking flour and milk into a thick paste, creaming together sticks of butter and granulated sugar, adding the cooked paste, and continuing to beat until fluffy. If not done carefully though the finished frosting may have small lumps of flour throughout. This recipe has three major changes from the original to produce a more perfect frosting. First some of the flour is substituted with cornstarch to make the frosting a bit thicker and more easily spread on a cake. Second cooking the sugar along with the milk, flour, and cornstarch seems to make the cooked paste smoother with no lumps. Use whole milk if possible for the tastiest frosting. Last is adding the butter. It’s important to make sure the cooked paste is cooled to room temperature. The butter is added in small amounts at a time to make sure that each addition of butter is completely emulsified with the cooked paste. Then the whole buttercream mixture is whipped, whipped, whipped until it is a light and fluffy.
Recipe type: Dessert | Boiled Milk Frosting | Cake Frosting
Serves: about 6 cups
Ermine Buttercream:
  • (Makes about 6 cups)
  • 2 cups granulated sugar
  • 5 tablespoons plus 1 teaspoon all-purpose flour
  • 4 tablespoons cornstarch
  • ¼ teaspoon salt
  • 2 cups milk (preferably whole milk)
  • 1 tablespoon pure vanilla extract
  • 2 cups (4 sticks) unsalted butter, room temperature
- Or –
Ermine Buttercream:
  • (Makes about 4 cups)
  • 1½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1½ cups milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1½ cups (3 sticks) unsalted butter, room temperature
Ermine Buttercream:
  1. In a medium-sized heavy saucepan, add the sugar, flour, cornstarch, and salt. Using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat.
  2. Transfer the sauce to a large bowl of an electric mixer and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth.
  3. Add the vanilla to the cooled sauce and beat with the electric mixer on low speed until combined, about 30 seconds. Increase the speed to medium and gradually add the butter 1 to 2 tablespoons at a time, beating about 20 seconds between each addition; with the last addition of butter beat until all the butter is fully incorporated. Increase the mixer speed to medium-high and beat the frosting 4 to 5 minutes or until the frosting is light and somewhat fluffy.
  4. The frosting can be used immediately. Refrigerate leftovers.
Adapted from Cooks Country Miracle frosting recipe
Republished 9-11-2018 to update recipe name. Old name: Ultimate Whipped Vanilla Buttercream. New name: Perfect Ermine Buttercream.
Recipe Notes
Equipment: Electric Mixer Method: Stovetop Storage: refrigerate

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