Ermine Frosting / Flour Buttercream MASTERCLASS - No Eggs, No Icing Sugar, Less Sweet

On this How To Recipe video, Jemma takes us through how to make Cooked Flour Buttercream/ Frosting, also known as Ermine Buttercream. It doesn't have any icing sugar, no eggs and it reminiscent to a custardy flavour. It's very versatile and stands up well in warmer climates. It's perfect for those who prefer a less sweet buttercream, yet still has a beautiful fluffy, whipped texture.
75g Plain Flour
400g Caster Sugar
1⁄4 tsp Sea Salt
460g Whole Milk
1 tsp Vanilla Extract
460g soft Unsalted Butter
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[@vittoriabakes]

SOME TIPS for those new to this frosting: Ermine has been my go-to for years! I love it. It's incredibly light and fluffy, silky smooth, and only as sweet as you want it. You can also replace the milk with different liquids to get different flavors for it. I've even used champagne + milk as the liquid to make pink champagne cupcakes. And the other day I used brown sugar instead of white sugar for peanut butter frosting. It's so versatile! Some people complain about it getting too soft or runny. The only reason for this is either they didn't add enough flour, and/or didn't cook it long enough. Cook it for at least 30 seconds, and a little longer is totally fine! Depending on the stiffness I want for my buttercream, I adjust the roux. Either add a tad more flour, or cook it for a bit longer to make it a little more thick. I usually make my roux thicker than this, where it isn't running off the spoon, but I can easily "fling" it off the spoon when I'm adding. If the buttercream is too stiff then add a bit of cream. You can also make the roux ahead of time and refrigerate it, so it's all ready to go. It's like the easiest and tastiest frosting you can make, I have no idea why people go to the trouble of making SMBC lol.

[@nuzhatbatool4509]

Hey, as you have mentioned replacing milk with any other liquid, will it work if I replace milk with fresh juice? (To make specific fruit flavoured buttercream)

[@caracolaveggie]

Hello! Thanks for sharing your experience. Can you tell me if this frosting resist warm weather?

[@mymai5859]

​@@caracolaveggie Hi, there's some cakebaking YT channels that've done a side by side comparison of different buttercreams: Russian, American, Swiss, Italian, German etc - taste, ease of use, cost, heat, freezing, pipe ability... as I recall German/Ermine did better in the heat than others. Apologies I don't know the channel.

[@BLAblubsTROET]

@@mymai5859 do you mean the video by @sugarologie?

[@mymai5859]

@@BLAblubsTROET Thank you. Not sure which channel, worth a try though.

[@robertagomesrp]

My mother used to make this buttercream, but using cornstarch instead of flour for an even more delicate texture.

[@shaimakhan124]

Oooh, same quantity as flour?

[@switch842]

My mom used to make this frosting all the time. Lately, I've found I like to use it with a red velvet cake to help cut down on using all cream cheese frosting as I find that can be a bit heavy at times. And this is just so light and has a very good, but neutral, flavor that goes really well with the cream cheese and red velvet flavors.

[@dianneevano8858]

from what I learned this is the original frosting for red velvet cake

[@itsmewende]

My Aunt made me a red velvet cake for my birthday every yr growing up, this is the icing she made, every yr.

[@soclose2her]

I was just thinking that this would be perfect for red velvet, replace the butter with cream cheese!

[@berelinde]

Considering that the red velvet cake originated in the hot, humid southern United States, a heat stable frosting makes good sense.

[@clarkrogers7789]

great video Jemma great to have you back

[@charmedylodron3383]

Thanks for sharing ❤ will soon to try it!

[@olivia9262]

Great to have different buttercream options, will try it soon!

[@alibroomhead4324]

I’ve never seen this before,will definitely try it thank you.xx

[@emmaporter]

My fav buttercream ❤

[@misspug]

Just made a chocolate cake and used this frosting, excellent. Thank you.

[@4xdefender]

That looks delicious Jemma Thankyou❤️💕

[@sengarde6541]

As an Australian this is my go-to buttercream!

[@IOANNA333]

Cool!I will definitely try it out.Thanks Jemma, you are a queen!👏🏻

[@mmakomanyatja5213]

Thank you Jemma bless to your family

[@wickandde]

Finally, its time to bring this red velvet frosting back on trend! I love Ermine frosting! ❤️

[@sandymaher6285]

Been wanting to try this . Thanks Jemma shall now give it a go . Xx

[@michellefmapa]

Finally! Thank you. Perfect for red velvet cake.

[@saira5476]

I will make it’s very easy thank you 🌺💋💋

[@Jollyjilly58]

Never tried this but making it today 😊😊

[@myamulvey]

This is genius!! Super smart to reduce the sweetness!

[@JulianaPhalange]

I’ve never heard of this.. I’m excited

[@saberur66]

Yess ermine frosting is the best! I always get compliments on my cakes when I use it

[@dianethompson6363]

Going to try this!,

[@jenniferbyars8864]

This is my go to frosting for so many reasons. It holds it's shape beautifully, has a lovely mouth feel and is so much less sweet than other frostings. I can't stand the grainy texture of icing sugar.

[@SB-pc3wt]

Icing sugar shouldn't have a grainy feel. If it does, you're probably not sifting the sugar, or you're adding it in multiple batches instead of dumping it in. Mine was a bit grainy back when I started baking, but it's now smooth following those tips. A smidge of whole milk also helps with the taste and texture. Hope they helps!

[@jenniferbyars8864]

@@SB-pc3wt I've been a professional baker for 22 years. Icing sugar has uncooked cornstarch in it. Even though it is a small amount I can detect it in frosting and I simply don't care for it.

[@SB-pc3wt]

​@jenniferbyars8864 Ahh, okay. I don't notice that in mine, but I'm just a home baker. Given your profession, you are probably extra aware of it. I thought you were talking about the granules people get when they don't sift and mix properly as beginners (where you'll have visible granules).

[@jenniferbyars8864]

@@SB-pc3wt I think I'm just weird. I can taste food coloring as well. 💁 I rarely use uncooked frostings because I just prefer the way cooked frostings taste. German and French buttercreams, Italian meringue and Ermine frosting are my favorites. Ermine is truly sensational. It's silky smooth and luxurious while also feeling light and fluffy. I highly recommend that you give it a try and to get creative with it. Chocolate, cream cheese, nut or cookie butters and powdered fruits can all be incorporated.

[@SB-pc3wt]

​@@jenniferbyars8864That sounds fantastic! I'm not a fan of the taste of most buttercreams, so I'll definitely give the ermine one a try. Thanks!

[@kateginther8284]

It really is a great frosting. My fav❤ thanks for your hard work making videos

[@Momtojoshcanpark]

I ve been making that for red velvet cake since the 80s. Yum yum yum!!!!!

[@joniangelsrreal6262]

First timer here , just stumbled in…👨‍🍳 Brilliant 👏👏 can’t wait to try it…!

[@user-zy6nj6sb2v]

Will definitely try it, have been searching for a recipe to cut down on the sweetness of frostings. Thanks a lot

[@koppsr]

This absolutely looks like something I need to try. ^^

[@deezurt5895]

This is my all time favorite frosting since childhood. My grandmother put it on scratch red velvet cake. When I make it now people always tell me it's the best frosting they've ever had and I totally agree 😍

[@ovenly2933]

Hi Jemma, I am looking forward for more such eggless recipies, even for cakes as I do not consume eggs but consume dairy

[@luxaeterna9383]

By far my favorite frosting! Pipes and holds its shape beautifully, and it just tastes so so yummy!

[@marinadelvallecampetella539]

Hola. Sirve para hacer flores sobre cupcakes.? Gracias😊

[@georgianelson3588]

Fabulous icing, that’s what we called it, my mom used to make it….sooooo good…..

[@denisetarabori553]

Thank you for this! I’ve lost my Mom’s recipe for it ❤

[@scrane5500]

Looks great! Going to try this plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy. Thanks so much for sharing

[@cindalu79]

This is the best buttercream for red velvet in my option. ❤❤❤

[@berelinde]

Nice! I've been looking for a less sweet buttercream that would hold up without refrigeration for an hour or two.

[@HazelWheeler-sh4zp]

Hi Jemma, just made this butter cream, has turned out great, tastes amazing. Will definitely be making this again. Question. Can you freeze it? Thank you for all you wonderful recipes and sharing them with us.

[@kanchansanyal6040]

Thanks Jemma , will try this buttercream. Can we do different flavours? Add colour ?

[@Katarina_B]

Thanks so much. I was looking for a buttercream that doesn't use a tone of sugar.

[@namratadungrani6207]

Lovely! Does this freeze well? I usually make a big batch use it for week’s orders.

[@Blitzib0b]

Hi Jemma! Does it color well?

[@user-kg5um1zl1k]

It's yummy, and you can freeze it too :)

[@namratadungrani6207]

Woww!! EGGFREE buttercream. Finally.❤

[@namratadungrani6207]

@@Trina_White then how about swiss meringue and italian meringue buttercream? They do contain eggs right?

[@Trina_White]

@@namratadungrani6207 yeah, sorry i was having a blonde day 🤭

[@nige13]

Hi Jemma, great recipe as usual 🙂 Can you please let me know how I can turn this in to chocolte buttercream - do I add cocoa powder or melted chocloate and in what Qty's? 🙂

[@ivanjcardona]

I live in Puerto Rico, so I will try it soon. Thanks

[@amasigma]

This is the frosting that converts most frosting-haters. If you dislike grainy, sickly sweet American buttercream…try this one. I have to fight my kids from eating it out of the bowl!

[@michellemullins7802]

I have my Grandma's recipe and I make it frequently. Everyone loves it, its not super sweet!

[@bjrgstre-mauger5398]

Is your grandma's recipe very different or is it the ratio of ingredients. I am searching for a really nice cup cake frosting 😊

[@michellemullins7802]

its about the same@@bjrgstre-mauger5398

[@ela1ne579]

Love the video❤❤❤ i was wondering if you can keep the leftover buttercream in the fridge? And how to reheat it?

[@cherylmarch8995]

I remember ermine buttercream being made by older women in our community. I really love this on red velvet & most layer cakes, but hate it when people ask me to make my red velvet layer cake using cream cheese icing. Ugh, it's not the same cake. But some people want cream cheese frosting on EVERYTHING 😢.

[@4xdefender]

Hi Jemma, Thankyou so much for your delicious recipes. Please can you share a Matilda cake recipe? Thankyou ❤

[@tasmiadarr2362]

Could you make a cream cheese variety by subbing out some of the butter for cream cheese?

[@dianafu8976]

Awesome recipe! THANK YOU!! I tried making this today and I think I added the roux too quickly as it looked like it split and didn't incorporate well. I had the butter at super soft and almost white and the roux at room temp so not sure what I did wrong. Could it also be because I didn't cook the roux long enough so it was a little more runny than normal? Any further tips would be great! Thanks for the help :)

[@lynesefalkowski6263]

I’m not a fan of traditional buttercream icings or the one made with Crisco. Ermine is the only icing I like because it’s not as sweet. One thing I learned from this video, is cooking the dry flour for a few min. Now, I do this when I make roux for gumbo or stew, because you want to brown/ toast it for flavor. I’m gonna try this and see if it makes a difference in the flavor of the icing.

[@susuhabibi]

did it make a diff? im making this tonight

[@lynesefalkowski6263]

@@susuhabibi Yes, it actually did! And as I was heating it, the texture of the flour changed. It looked silkier or finer. Now, I live in the Deep South US. We eat a lot of roux. And I’ve baked flour till it turned light brown. It just speeds up the process in making roux. A friend of mine is an Italian chef. I was telling her about this and she said how you know you’ve cooked the flour enough, is that the flour will coat the bottom of the pan. I don’t remember seeing that, but it might have and I didn’t notice. Nevertheless, the icing was very light and fluffy. I was pleased with the result.

[@susuhabibi]

@@lynesefalkowski6263 thank you so much for this response!!

[@lynesefalkowski6263]

@@susuhabibi You’re welcome!

[@marinadelvallecampetella539]

Sirve para hacer flores en cupcakes.?❤

[@Josephina541]

My grandmother made this but used crisco with the butter.

[@SusanLazar]

Hi Cupcake Jemma! I love the video and can't wait to try it. I have 2 questions for you: 1. Could I make a chocolate version of this and what form of chocolate would I use (solid that has been melted or cocoa powder)? 2. Would this be firm enough to use as a filling for sandwich cookies?? THANK YOU!

[@lulugregory3246]

I also have heard of this before but not tried it.. you make it look easy as always! One question, can you add fruit goo or something to it to flavour without destabilising it?

[@prodepranpongplutong]

Noooooo! I want the pink tap toooooooo OMG!

[@ErinMichelleCreations]

Just like everyone else, my first thought was how do I create various flavors. I'm definitely trying this tomorrow.

[@user-lo4lg1xe3g]

What kind of buttercream is best for crumb coating/top coating ?

[@mjlondon09]

This frosting really interesting for me, definitely will gonna try this soon. Im going to make 200 cupcakes with different flavour on May. Im wondering if I can do this with different flavours? such as salted caramel, cream cheese, chocolate and Oreo frosting? If yes, do I need to skip the butter or keep it on the recipe?

[@stephenvalente3296]

If I wanted to make this into a coffee flavoured buttercream, would it be better to use one of the nicer coffee flavourings to reduce the added liquid volume, or add espresso in lieu of some the milk element on a 1:1 basis?

[@CupcakeJemma]

I think cooking the coffee that early on might make for a bitter flavour. Not sure though. You could use ristretto. That’s what we use in the bakery. Or make a concentrated paste out of instant cofffee x

[@samferns8228]

Hi Jemma. Thanks for this recipe. This is an easy and cheaper alternative to other icings. I am making your chocolate cake recipe for a 1st holy Communion cake which I plan to cut out into the shape of a chalice. I have 2 questions . Can I place fondant cutout decorations on top of this icing? And will the cake stay at room temperature after icing. (it's getting pretty warm now)

[@dianneevano8858]

can I put gel food color or oil based food coloring?

[@cindygrammer645]

This is the buttercream that was passed down in my family for generations and is what we use with Red Velvet Cake. Cream Cheese Buttercream is totally foreign on Red Velvet Cake to me.🍰

[@jillwrigglesworth9829]

Looks great. Can you use different flavorings

[@biscottaish]

Yes, definitely in the form of extracts. I've never tried with fruit but I think it could work if you cook it to reduce the water content and cool it down

[@shirleylewis3490]

Looks delicious! If I wanted to make it with chocolate, would I add the melted chocolate at the end? Should I rather use cocoa powder?

[@kateginther8284]

Use cocoa powder! Recipe tin eats has a nice recipe for this frosting, with tips to make it chocolate …(but she calls it fluffy vanilla)

[@summerrose1545]

Jemma, do you know if gluten free flours would work?

[@mizlife]

Can you easily colour this buttercream with gel colours?

[@annmeacher2864]

Could I use flavoured icing sugar for this in place of the granulated ?

[@tracyvass742]

I'm dying to try this! Is it a crusting buttercream? Could you airbrush it?

[@Schauspielerei15]

Is it possible with this buttercream to add melted chocolate or something else in to make different flavors?

[@vallee7041]

I guess you could add good quality cocoa powder in with the flour...

[@CupcakeJemma]

I’d add melted cooled chocolate towards the end of the mixing process for the best flavour x

[@Nethmi_Gallage07]

I have not come across this alternative to regular buttercream, It does look super smooth and easy to pipe with! How long does this keep in an air-tight container? I will defiantly give it a go when I next bake a cake/ cupcakes!☺

[@CupcakeJemma]

I’d say a few days in the fridge. Just bring it back to room temp and whip up before using again

[@kathryngalajda3553]

I have never heard of this but will try it. To substitute milk would soya, almond or oat milk be best? Also would like to know how to make it chocolate flavoured. Thanks 👍🏻

[@CupcakeJemma]

I have tried oat and soya milk. Soya definitely tasted the best. And yes to choc. Just add melted cooled chocolate at the end. Maybe start with 30g

[@chrisgreen2778]

Does it color well? I usually use Color Mill gel colors.😊

[@CupcakeJemma]

Yep I just made some for Edens birthday cupcakes and used Colour Mill colours and it took really nicely x

[@fadiasemaan1634]

Great recipe Does it take flavors? Like chocolate or praline or even peanutbutter? Thank you

[@CupcakeJemma]

Yes it does! X

[@Elenasweetblooms]

Looks really good 😊, thank you❤ and i am so curious about the vegan option that was mentioned. However what would work in lieu of butter? Margarine in this amount doesn't sound yummy at all. Coconut butter perhaps?

[@dorothyhare9629]

Hi, I would like to try the recipe, what are the exact measurements of the ingredients. Thanks

[@JulianaKing-xd4pu]

My mom used to make her red velvet with ermine frosting over 50 years ago. I don’t care for red velvet, however, I use it instead of a buttercream frosting.

[@curlmecrazi]

Just curious to know if sweetened condensed milk can be used instead of making the rouex

[@marthasolomon7971]

Looks fab! What vegan butter replacement do you recommend? (My little boy has a dairy allergy and can never find decent frosting!)

[@sushila1996]

If you are in the UK I recommend Stork vegan butter, it is sold in all major supermarkets, I have used it in recipes that call for butter in a 1:1 replacement as it looks and behaves the same

[@sushila1996]

If you are in the UK I recommend Stork vegan butter, it is sold in all major supermarkets and I have used it as a 1:1 replacement in any recipe that calls for butter as it looks and behaves the same, hope this helps! 😊

[@4xdefender]

Just wanted to ask how should we store this buttercream and how long does it last for please? Thanks

[@user-kg5um1zl1k]

Hi, I believe you can freeze this for up to 3 months. If not frozen, it's recommended that you keep it refrigerated, so definitely something you can make ahead of time..... according to what I've seen on google etc.

[@tinakerr8163]

Is it a straight swap for cornflour? Coeliac so need gluten free.

[@emmaporter]

I'd imagine a gf Plain flour would work better 🤔 cornflour in the same quantity would make it much thicker I think.

[@damionfragoso2655]

I wonder if gluten alternatives work?

[@persilbran]

Could I use cream cheese instead of butter?

[@pineshimmer]

👍

[@marinadelvallecampetella539]

Se pueden hacer flores sobre los cupcakes?

[@SK-qd4ik]

can i do a quarter of the recipe? just as a trial if i can hack it?

[@mareliels146]

How many cupcakes will this quantity of frosting cover?

[@stacywhite3776]

How long can this buttercream sit out at room temp?

[@CupcakeJemma]

I’ve not tested. But it should be fine for a few hours

[@ErinMichelleCreations]

Ok everyone, I just looked at other Ermine recipes and they seem to just replace 60g of the flour with cocoa powder and the directions stayed the same.

[@marinadelvallecampetella539]

Gracias.

[@crystalpritchard1942]

Anyone know what the yield is?

[@paulacamerongeddes9856]

Is this granulated sugar or icing sugar that's added?

[@susuhabibi]

I doubled the recipe and added an 8oz block of cream cheese, and the taste was soooooo well balanced and delicious. but. it turned out super gritty 😭😭😭 is it bc of the cream cheese? Or did I do something else wrong. The rest of the recipe I followed exactly

[@aanjaliperera9038]

Can I make this in different flavours?

[@CupcakeJemma]

Yep! I’ll work on a chocolate one soon x

[@aanjaliperera9038]

@@CupcakeJemma can’t wait! Thank you!!

[@vallee7041]

I wonder if I could use cornstarch rather than flour?

[@clairebear9971]

I was wondering that too. My friend is vegan and has coeliac so I’d LOVE to make her something that looks lovely but is ok for her to eat

[@CupcakeJemma]

Give it a go!

[@jturner4696]

I make it with cornflour and vegan butter, I use light tinned coconut milk and it works great, it’s what I’m currently using for buttercream. I’ve piped it with no issues, but my family doesn’t like much icing so I do piped roses on cupcakes, not the tall towers of buttercream . I made a chocolate version by adding cocoa when I made the custard part (that’s been the favourite so far).

[@yogijonah1243]

Could there be a gluten free version of this buttercream?

[@CupcakeJemma]

Hmm not sure. I don’t know how much the gluten in. Regular flour plays a part in the end texture. Worth a try though. I’d start with substituting the flour for a GF flour blend. Maybe make half the amount so as not to waste too much of it doesn’t work. Hope it does though!

[@honeyfromthebee]

You might be able to substitute corn starch. German butter cream uses pasty cream (corn starch as the main thickening agent) instead of a roux based pudding added to butter. It’s also delicious 😋

[@Ayla888]

Is there a chocolate version of this?

[@CupcakeJemma]

Not yet but I want there to be! Watch this space x

[@iole96792]

Deja vu... didn't I just watch this? And make a comment? I think I've gone back in time....

[@webwarren]

By "plain flour", do you mean what Americans call "all purpose flour" (as opposed to bread flour, pastry flour, or cake flour)?

[@emmaporter]

Yes