Ermine frosting is one of those old-fashioned recipes that quietly stood the test of time, even if it doesn’t always get the spotlight today. Also known as “boiled milk frosting” or “flour buttercream,” it dates back to the late 1800s. Before powdered sugar buttercreams became the norm, this silky frosting was the go-to choice for many classic cakes, prized for its smooth texture and subtle sweetness. In fact, it was the traditional frosting for red velvet cake long before cream cheese frosting came into the picture.

Its delicate, whipped texture complements the slight cocoa flavor of red velvet perfectly, letting the cake shine instead of overpowering it.

What makes ermine frosting unique is the preparation method. Instead of starting with butter and sugar, you cook a mixture of sugar, flour, salt, and milk until it thickens into a pudding-like base. Once cooled, it’s slowly beaten into butter until the mixture transforms into a light and airy mix. The result is a frosting that’s less sugary than traditional buttercream, with a velvety finish that spreads beautifully.

For anyone who finds classic buttercream a bit too rich or sweet, ermine frosting is the perfect alternative. It’s soft, smooth, and easy to work with, making it perfect for cakes like red velvet or even simple layer cakes that need a lighter touch. Sometimes the old-school recipes really do get it right, and this frosting is definitely one of them!