This Perfect Cupcake Frosting and Filling is known as Ermine Frosting, or sometimes referred to as boiled milk frosting, because it begins with a cooked roux of flour and milk. That might sound incredibly strange for a frosting recipe, but trust me! I’d say it’s the perfect frosting. It’s not so thick and sweet that you need a gallon of milk to get it down your throat. It’s mild and smooth, and light as air. I also love it because it doesn’t take away from a good cupcake like other really rich frostings can. It’s often the traditional frosting used with Red Velvet Cake. This frosting has a similar taste and texture to a Swiss Buttercream, but with way less effort. Try this unique frosting recipe and you’ll be hooked!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- All purpose flour
- Milk – Whole milk is best, but I’ve used non-fat when it’s all I’ve had and it actually does work ok as well.
- Butter – Use real butter here!
- Granulated sugar
- Vanilla extract – Or other extract or flavoring oil of choice.
How to Make Perfect Cupcake Frosting and Filling
Step 1: Make the Cooked Flour Base
- The frosting starts out with a mixture of all purpose flour and milk. And even though I’m showing it here being whisked together, I’ve actually found you’ll get a much smoother result if you mix this part in a blender first and then pour it in your pan.
- Now comes the weird part. You’re going to cook this mixture until it gets thick–it happens fast and you’ll want to have a rubber spatula and constantly smash/stir it to keep it smooth. I usually take it off the heat when it looks like this photo above. There are still some wet spots but as you stir it all comes together like this: Don’t taste it. It’s not frosting yet! Pop it in the fridge; it needs to cool completely (I sometimes pop it in the freezer if I want it to cool fast.) Put it in a bowl and smoosh it around and stir every few minutes to cool it off.
Step 2: Mix it up!
- When the flour mixture is chilled, place some real, high-quality butter (definitely no margarine) and granulated sugar (not powdered sugar!) in a stand mixer. Whip it up for a few minutes so it’s light and creamy. I use the whisk attachment on my Kitchenaid, but any paddle should work.
- Then you’ll add that glob of flour. I know. Weird! I’m warning you right now it’s going to look weird at first. Like, what the heck did I do weird. But keep going. You’ve got to whip it for a long time for all the sugar to dissolve and everything to come together. Don’t be startled if it looks curdled. Eventually it will look like fluffy soft clouds of heaven. I usually give it a little taste and if I can still feel quite a bit of granulated sugar I keep on whipping. Sometimes it takes 5 minutes, other times I let it go for almost 10 or so! It’s worth it for this silky, fluffy, magical mixture. Pipe it or spread it or fill it or whatever. Anyway you eat it, it’s fantastic.
Storing and Other Tips
- Store finished frosting or frosted desserts, covered tightly, in the refrigerator. Allow to come to temperature for 20-30 minutes before serving.
- If using frosting within a few hours of making the frosting or within a few hours of frosting cakes or cupcakes, simply cover and store at room temperature until time to serve.
- This frosting can be soft or even melt if it gets too warm. If needed, pop the whole mixing bowl in the fridge for 15 minutes and rewhip to help it hold its shape.
- Don’t leave frosted desserts sitting in the sun or in a warm environment for too long with this frosting or it may soften/melt!
Additional Tips
- Use real butter, and a good name-brand. Cheap butter does weird things.
- If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
- I personally think this frosting is best eaten fresh. You can store for a few hours at room temperature, or try storing in the fridge overnight, letting it come to room temperature on its own, and then re-beating to fluff. If you want to frost cupcakes or a cake the day before, refrigerate and just let come to room temp after.
- Add extracts to your hearts content; lemon and almond are both wonderful! Food coloring is also okay.
- The white sugar can be exchanged for brown. Try 1/2 white 1/2 brown for a warm caramel flavor.
- Do not try to make other substitutions or additions. Sour cream, fruit purees etc. can do disastrous things. Some people have had amazing success, just experiment at your own risk.
- If trying to decide whether or not to double it- double it. Chances are you’ll want more. It’s a rather small batch, but on purpose.
- 1 batch will not look like much, but it can spread on (just with a knife, a normal amount) 24 cupcakes. If you want to pipe it thick, definitely double it.
- Looking for Chocolate? This Chocolate Frosting isn’t exactly the same, but very similar!
Frequently Asked Questions
Can I use brown sugar instead of granulated sugar?
Yes. Brown sugar gives this frosting a deeper, almost caramelly flavor. Just be sure you’re using fine brown sugar (some brands like the organic one sold at Costco have quite large grains) and it may help to sift it first. When creaming with the butter, give it some extra time and make sure the sugar has dissolved well before adding the flour mixture to ensure a smooth texture.
Can I make this frosting other flavors like chocolate?
This frosting is best flavored with extracts or flavoring oils. If you are looking for similar flour-based frosting, try this Chocolate Frosting.
Can I make this ahead of time?
Yes. If making just a couple of hours before use, cover tightly and store at room temperature (if your kitchen isn’t too warm) until ready to use. You may need to rewhip it before use.
If making a day or two in advance, cover tightly and store in the refrigerator. Before use, bring to room temperature and rewhip briefly to restore texture.
Can I add food coloring?
Yes, add gel or paste food coloring (not liquid) when you add the flour mixture.
Perfect Cupcake Frosting and Filling
This light, creamy, dreamy flour-based frosting is THE perfect cupcake frosting and filling!
Servings 1/4 cup servings
Ingredients
- 3 tablespoons all-purpose flour
- ½ cup milk whole milk is best, but I’ve used non-fat when it’s all I have and it’s actually fine
- ½ cup real butter slightly softened (I prefer salted, but you can use also unsalted and add salt to taste)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract or other flavor if you wish
Instructions
- Whisk together the flour and the milk (you could also run it through the blender first). Heat in a small sauce pan on medium heat.
- Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
- Put mixture in the fridge and let it cool completely; it's fine if it stays in there long enough to get chilly, you just don't want it warm at all. As it's cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top. You can also do this quickly in the freezer, just keep an eye on it so it doesn't freeze.
- Using the whisk attachment on an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. While beating, add in the thickened milk mixture, any food coloring, and the flavor extracts. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating! Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies. Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.
Notes
- Store finished frosting or frosted desserts, covered tightly, in the refrigerator. Allow to come to temperature for 20-30 minutes before serving.
- If using frosting within a few hours of making the frosting or within a few hours of frosting cakes or cupcakes, simply cover and store at room temperature until time to serve.
- This frosting can be soft or even melt if it gets too warm. If needed, pop the whole mixing bowl in the fridge for 15 minutes and rewhip to help it hold its shape.
- Don’t leave frosted desserts sitting in the sun or in a warm environment for too long with this frosting or it may soften/melt!
- Use real butter, and a good name-brand. Cheap butter does weird things.
- If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!
- I personally think this frosting is best eaten fresh. You can store for a few hours at room temperature, or try storing in the fridge overnight, letting it come to room temperature on its own, and then re-beating to fluff. If you want to frost cupcakes or a cake the day before, refrigerate and just let come to room temp after.
- Add extracts to your hearts content; lemon and almond are both wonderful! Food coloring is also okay.
- The white sugar can be exchanged for brown. Try 1/2 white 1/2 brown for a warm caramel flavor.
- Do not try to make other substitutions or additions. Sour cream, fruit purees etc. can do disastrous things. Some people have had amazing success, just experiment at your own risk.
- If trying to decide whether or not to double it- double it. Chances are you’ll want more. It’s a rather small batch, but on purpose.
- 1 batch will not look like much, but it can spread on (just with a knife, a normal amount) 24 cupcakes. If you want to pipe it thick, definitely double it.
- Looking for Chocolate? This Chocolate Frosting isn’t exactly the same, but very similar!
Nutrition
Serving: 0.25cup, Calories: 112kcal, Carbohydrates: 10g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 65mg, Potassium: 21mg, Fiber: 0.1g, Sugar: 9g, Vitamin A: 256IU, Calcium: 15mg, Iron: 0.1mg
Calories: 112kcal
Cost: $4
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Questions & Reviews
Just made this unusual recipe because I wanted something less sweet and something that would travel and keep for at least a few hours. I quadrupled the recipe (I needed enough for 2 chiffon cakes, and it came out as you promised! Just delicious!
One thing I did to simplify the process was to use the microwave for the first part (the flour and milk). Cooked it at medium heat and it worked perfectly!
Thanks!
saw so many positive comments and I cant wait to try it out. I’m wondering, will this frosting melt under a hot/humid weather? Well you see, I come from Malaysia and it is scorching hot everyday! I would like to make cupcakes with delicious (yet not sweet) frostings like yours to sell in the local flea markets and most markets are outdoor. I made frosting once for my sister’s birthday, it didnt turn out pretty but I thought the taste would make up for it.
boy, I was soooo wrong! everyone complaint that it was too sweet and even my 5 year old niece say “ewwwww, this is so sweet!” – at that momnent, i really wanted to dig a hole and hide inside it! 🙁
Mine turned out perfect. My batch didn’t separate at all. I tried it after a minute and I could still feel sugar granules so I beat for 4 mins on medium. It was so fluffy and decorated my red velvet cupcakes perfectly!
Well it tastes AMAZING!
I am making cupcakes and then getting on a bus for two hours. I’ll be in and out of the hot July summer air. My question is, will this frosting melt?
Sorry for double comment- I also wanted to add that I had some leftover frosting that I had stored in the fridge.
I just took it out and whipped it as how I would with the raw ingredients- till light + fluffy. Had same results as the original un-refrigerated batch.
I just had to comment on this recipe. What I love most about this is that this frosting isn’t overwhelmingly sweet like most store-bought are. I thought the frosting would be light but you really should’ve seen my face when I first dipped my finger in and tried it. Basically my eyes just widened: O__O. I was completely blown away at how LIGHT and FLUFFY it is. It. is. amazing.
Also wanted to state that I had put my frosted cupcakes in an airtight container on the dining table and the frosting didn’t change it’s consistency in the slightest for two days (I was just grabbing one and eating it whenever I passed by the table).
Thank you for this recipe!
Love this frosting! I was a little nervous reading the mixed reviews, but it turned out great! Thank you for the recipe!
I tried this last night. Let me tell you, it was AMAZING!! I had it on a chocalate cake that is my favorite recipe, and omigod. It was like heaven. I tripled it because i thought I’d need more for a 13×9 cake, and i had a ton left over. I put mine in the freezer so it would cool faster. The frosting is PERFECT. LOVE IT.
I had a request for a frosting that was not as sweet as what I normally make so I wanted to try this recipe. I read the entire website over, (twice)and every comment before I started. While holding my breath, I started and it turned out WONDERFUL!! I couldn`t believe it. The other thing I really liked about this recipe is for once the rose swirl I did on the cupcakes truly looked like a rose. I used a no name butter because that`s all I had, and was willing to throw it all out if it failed. I love this frosting and will make this as my “go to” frosting all the time now. I am now going to try the chocolate version.