Flower Cupcakes with Ermine Frosting

To be honest I’m not a big fan of American Buttercream, but sometimes it’s just too hard to deal with egg whites and make Swiss Meringue Buttercream. So, since I learned there is another option, Ermine Buttercream, I was so curious about the taste and texture of it. Finally, I had time to make and try it!


1– The texture is silky.
2– It’s way less sweet than American Buttercream
3– There is no leftover egg yolks!
4– Easy to make


1– You can notice cooked flour taste
2– More suitable to use as filling. Couldn’t hold the shape after piped, even the temperature was 74 F.

For cupcakes I used my chocolate cupcake recipe.


Makes about 3 cups frosting

200 gr granulated sugar
45 gr all-purpose flour
240 ml whole milk
pinch of salt
1 tsp vanilla extract
226 gr unsalted butter (soft, room temperature)
food coloring (optional)


– Mix flour, sugar, and salt in a medium saucepan over medium heat. Add milk and cook while stirring constantanly.
– Turn off the heat when the mixture reach pudding like thick texture.
– Transfer the mixture to another container and cover the surface with a plastic wrap. Let it cool in the fridge for about 2-3 hours or in the freezer for 30 minutes.
– Place the soft butter into the bowl of stand mixer. Use the paddle attachment to stir the butter until it’s fluffy for about 2-3 minutes.
– Start adding the flour mixture gradually.
-When all flour mixture added to butter turn high speed to reach fluffy, airy, and smooth texture.
– Frosting is ready to be colored or used!

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