Perfect on chocolate cupcakes, ermine icing is the “traditional” icing for red velvet cake. It has a roux base, which means that the flour, sugar, and milk are boiled on the stove and create the basis of the icing. This is a great icing to make when you want a less sweet icing, don’t want pure buttercream, and/or don’t have confectioner’s sugar lying around! Honestly, this is my favorite non-chocolate icing.

Ermine Icing

Prep Time10 minutes
Cooling Time30 minutes
Total Time40 minutes
Servings: 12 cupcakes


  • Stove pot
  • Mixing bowl
  • electric beater


  • 240 grams milk (1 cup)
  • 5 tbsp all purpose four
  • 200 grams granulated sugar (1 cup)
  • 2 tsp vanilla extract
  • 6 tbsp softened butter
  • (optional) food coloring


  • In a pot over medium heat, whisk together milk, flour, and sugar until it comes to a boil (about 5 minutes).
  • Boil, whisking intensely, for about a minute until thickens.
  • Turn off stove and transfer into a mixing bowl. Let cool, and put in the refrigerator for about 30 minutes. Let butter sit at room temperature to soften.
  • Beat in vanilla and room-temperature butter. The icing should be spreadable/pipeable now. If not, it likely did not cool enough and you can refrigerate it again. Just whip it immediately before use.


off, especially for you 🎁

Sign up to receive deals, recipes, training tips in your inbox, every other Tuesday.

We don’t spam! Read our privacy policy for more info.