Hi Bold Bakers! WHAT YOU GET: A fluffy, bright, lemony Ermine frosting recipe that’s perfect for any lemony dessert lover. Already have an account? My homemade lemon ermine frosting is the perfect cake topper for those who want a dessert that isn’t incredibly sweet — and it’s just as easy as making traditional buttercream. This flour buttercream is made by making a roux and flavored with fresh lemon juice, a bit of lemon extract, and lemon zest for both color and to really make the frosting lemony and pack a good punch. It’s all the lemon flavor but without the pucker! Ermine frosting is great for those who don’t like the thickness of cream cheese frosting or the sweetness of American buttercream. Try making my delicious Lemon Cake using this frosting!
What Is Ermine Frosting?
Ermine frosting, which is also called flour frosting, boiled milk icing, and butter roux icing, has been used since the early 1900s, and it has since had a resurgence in popularity. You’ve likely had traditional Ermine frosting on a red velvet cake.
How Do You Make A Roux For Ermine Frosting?
To make Ermine frosting, you first have to make a roux by whisking the milk, sugar, and flour in a saucepan over medium-low heat. It should become a pudding or paste-like texture. Then, once cooled, you whip in the butter and lemon ingredients. You end up with a super light frosting that is smooth and creamy — and you can’t taste the flour, trust me.
Tools You Need To Make Lemon Ermine Frosting
Measuring cups and spoons Mixing bowls Saucepan Stand mixer/Hand mixer Sieve
Gemma’s Pro Chef Tips For Making Lemon Ermine Frosting
Whisk your sugar, lemon juice, and flour mixture thoroughly before heating to ensure no lumps. Keep the heat to medium-low and whisk constantly for even heating and a lump-free end result. Don’t skip the straining step. Even with medium-low heat and constant whisking, some of the cooking flour can get lumpy, and you want to make sure that your frosting is nice and smooth. It is best to let the milk mixture cool to room temperature on the counter. Do not try to speed this up in the refrigerator. If you are pressed for time, you can whisk the hot mixture with an electric mixer for about 10 minutes until it cools down. Make absolutely sure that the flour mixture is cool before you add the butter or you will end up with a soupy mess! Add the butter gradually to allow the frosting to emulsify.
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Check out my new cookbook, Bigger Bolder Baking Every Day, for more delicious cake, cupcake, and frosting recipes!
