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The Traditional frosting for Red Velvet cake, Ermine is also known as Boiled Milk or Butter Roux Frosting.

It has a boiled milk and flour base that is added to creamed butter and sugar. This gives you a rich but light taste with an ermine-like mouth feel, thus the name. Not quite a butter creme, but close. It's really quite a unique and delicious type of frosting, but does need to be refrigerated though as it does not stand up well to temps above 70 degrees.

I am sure this is part of the reason that it has been forsaken for the more modern Cream Cheese frosting (Which I LOVE on Carrot Cake). But I assure you, if you take the time to make this delicious frosting, you will NOT be disappointed.


  • 1 cup Whole Milk
  • 3 TB All Purpose Flour
  • A pinch of Salt
  • 1 cup unsalted Butter
  • 1 cup Granulated Sugar
  • 1 tsp Vanilla extract


  • Whisk flour into milk and place over medium heat in a small sauce pan.
  • Cook mixture until thickened, whisking constantly.
  • Remove from heat and whisk in the Salt.
  • Pout into a clean bowl and cover with plastic wrap on the surface. (This will stop the cooking and the plastic will prevent crusting)
  • Set aside to cool slightly.
  • In a stand mixer, begin creaming the butter and sugar until fluffy.
  • Add vanilla extract and mix to combine.
  • When milk mixture is slightly cooled; add 1 TB at a time to the creamed butter mixture while the mixer is running on medium speed.
  • Slowly but surely the gluten will pull in the butter into a pseudo emulsion.
  • You should have an extremely fluffy, light and buttery frosting when completed.

Categories: Filling  Frosting  Southern US 

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