Ingredients
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt (optional, to balance sweetness)
Instructions
- Cook the base: In a small saucepan, whisk together milk and flour over medium heat until smooth. Stir constantly until it thickens into a pudding-like texture. Remove from heat and let it cool completely to room temperature.
- Cream the butter and sugar: In a large mixing bowl, beat softened butter, sugar, vanilla, and salt (if using) until light and fluffy — about 3 to 4 minutes.
- Combine: Gradually add the cooled milk mixture to the butter mixture, 1 spoonful at a time, beating well after each addition.
- Whip until silky: Continue beating for 5 minutes or until the frosting turns ultra-smooth, light, and creamy.
- Use or store: Frost immediately or refrigerate up to 3 days. Bring to room temperature and re-whip before using.
Tips for Perfect Ermine Frosting
- Let the milk mixture cool completely before adding it to the butter — if it’s warm, it can melt the butter.
- Beat long enough for the sugar to dissolve fully; the frosting should be silky, not gritty.
- If the frosting looks curdled, keep beating — it will come together as it warms slightly.
- For a twist, add 2 tablespoons of cocoa powder for chocolate ermine frosting or a tablespoon of espresso for a mocha version.
Frequently Asked Questions
Why is it called “$300 Frosting”? Legend says this recipe was once sold for $300 because it was so unique and delicious — a fortune at the time!
Is Ermine Frosting the same as buttercream? It’s similar but smoother. Traditional buttercream uses powdered sugar; Ermine uses a cooked milk base that creates a silkier texture.
Can I make it ahead? Yes, refrigerate up to 3 days or freeze up to 1 month. Re-whip before frosting.
Best cakes to use it on? Red velvet, chocolate, yellow, or even spice cakes — it complements rich flavors beautifully.
Storage
- Store in an airtight container in the refrigerator up to 3 days.
- Freeze up to 1 month; thaw overnight and beat until smooth.
- Keep frosted cakes refrigerated but bring to room temperature before serving for the best texture.
Conclusion
This Ultimate $300 Ermine Frosting is light, buttery, and not overly sweet — the perfect finishing touch for your homemade cakes. Once you try it, you may never go back to traditional buttercream again!
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