Ermine Frosting / Flour Buttercream MASTERCLASS - No Eggs, No Icing Sugar, Less Sweet 

SOME TIPS for those new to this frosting: Ermine has been my go-to for years! I love it. It's incredibly light and fluffy, silky smooth, and only as sweet as you want it. You can also replace the milk with different liquids to get different flavors for it. I've even used champagne + milk as the liquid to make pink champagne cupcakes. And the other day I used brown sugar instead of white sugar for peanut butter frosting. It's so versatile! Some people complain about it getting too soft or runny. The only reason for this is either they didn't add enough flour, and/or didn't cook it long enough. Cook it for at least 30 seconds, and a little longer is totally fine! Depending on the stiffness I want for my buttercream, I adjust the roux. Either add a tad more flour, or cook it for a bit longer to make it a little more thick. I usually make my roux thicker than this, where it isn't running off the spoon, but I can easily "fling" it off the spoon when I'm adding. If the buttercream is too stiff then add a bit of cream. You can also make the roux ahead of time and refrigerate it, so it's all ready to go. It's like the easiest and tastiest frosting you can make, I have no idea why people go to the trouble of making SMBC lol.

My mother used to make this buttercream, but using cornstarch instead of flour for an even more delicate texture.

Great to have different buttercream options, will try it soon!

Finally, its time to bring this red velvet frosting back on trend! I love Ermine frosting! ❤️

Cool!I will definitely try it out.Thanks Jemma, you are a queen!👏🏻

great video Jemma great to have you back

This is genius!! Super smart to reduce the sweetness!

Yess ermine frosting is the best! I always get compliments on my cakes when I use it

That looks delicious Jemma Thankyou❤️💕

I’ve never seen this before,will definitely try it thank you.xx

My mom used to make this frosting all the time. Lately, I've found I like to use it with a red velvet cake to help cut down on using all cream cheese frosting as I find that can be a bit heavy at times. And this is just so light and has a very good, but neutral, flavor that goes really well with the cream cheese and red velvet flavors.

Been wanting to try this . Thanks Jemma shall now give it a go . Xx

Just made a chocolate cake and used this frosting, excellent. Thank you.

Thanks for sharing ❤ will soon to try it!

Finally! Thank you. Perfect for red velvet cake.

I’ve never heard of this.. I’m excited

By far my favorite frosting! Pipes and holds its shape beautifully, and it just tastes so so yummy!

Will definitely try it, have been searching for a recipe to cut down on the sweetness of frostings. Thanks a lot

First timer here , just stumbled in…👨‍🍳 Brilliant 👏👏 can’t wait to try it…!

My fav buttercream ❤

Thank you Jemma bless to your family

Never tried this but making it today 😊😊

This is my all time favorite frosting since childhood. My grandmother put it on scratch red velvet cake. When I make it now people always tell me it's the best frosting they've ever had and I totally agree 😍

It really is a great frosting. My fav❤ thanks for your hard work making videos

Omg I should try this ASAP! Thank you, giiiirrrlll 🎉❤

I will make it’s very easy thank you 🌺💋💋

This absolutely looks like something I need to try. ^^

I ve been making that for red velvet cake since the 80s. Yum yum yum!!!!!

Looks great! Going to try this plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy. Thanks so much for sharing

Going to try this!,

As an Australian this is my go-to buttercream!

Thank u my Sister. I love it

This is my go to frosting for so many reasons. It holds it's shape beautifully, has a lovely mouth feel and is so much less sweet than other frostings. I can't stand the grainy texture of icing sugar.

Fabulous icing, that’s what we called it, my mom used to make it….sooooo good…..

Just like everyone else, my first thought was how do I create various flavors. I'm definitely trying this tomorrow.

Hi Jemma, I am looking forward for more such eggless recipies, even for cakes as I do not consume eggs but consume dairy

Thank you for this! I’ve lost my Mom’s recipe for it ❤

This is the best buttercream for red velvet in my option. ❤❤❤

I live in Puerto Rico, so I will try it soon. Thanks

Hi Jemma, just made this butter cream, has turned out great, tastes amazing. Will definitely be making this again. Question. Can you freeze it? Thank you for all you wonderful recipes and sharing them with us.

Woww!! EGGFREE buttercream. Finally.❤

It's yummy, and you can freeze it too :)

Nice! I've been looking for a less sweet buttercream that would hold up without refrigeration for an hour or two.

Thanks Jemma , will try this buttercream. Can we do different flavours? Add colour ?

Lovely! Does this freeze well? I usually make a big batch use it for week’s orders.

Hi Jemma, Thankyou so much for your delicious recipes. Please can you share a Matilda cake recipe? Thankyou ❤

Awesome recipe! THANK YOU!! I tried making this today and I think I added the roux too quickly as it looked like it split and didn't incorporate well. I had the butter at super soft and almost white and the roux at room temp so not sure what I did wrong. Could it also be because I didn't cook the roux long enough so it was a little more runny than normal? Any further tips would be great! Thanks for the help :)

This is the frosting that converts most frosting-haters. If you dislike grainy, sickly sweet American buttercream…try this one. I have to fight my kids from eating it out of the bowl!

If I wanted to make this into a coffee flavoured buttercream, would it be better to use one of the nicer coffee flavourings to reduce the added liquid volume, or add espresso in lieu of some the milk element on a 1:1 basis?

I’m not a fan of traditional buttercream icings or the one made with Crisco. Ermine is the only icing I like because it’s not as sweet. One thing I learned from this video, is cooking the dry flour for a few min. Now, I do this when I make roux for gumbo or stew, because you want to brown/ toast it for flavor. I’m gonna try this and see if it makes a difference in the flavor of the icing.

Hi Jemma, great recipe as usual 🙂 Can you please let me know how I can turn this in to chocolte buttercream - do I add cocoa powder or melted chocloate and in what Qty's? 🙂

I have my Grandma's recipe and I make it frequently. Everyone loves it, its not super sweet!

Noooooo! I want the pink tap toooooooo OMG!

Hi Jemma! Does it color well?

Thanks so much. I was looking for a buttercream that doesn't use a tone of sugar.

I remember ermine buttercream being made by older women in our community. I really love this on red velvet & most layer cakes, but hate it when people ask me to make my red velvet layer cake using cream cheese icing. Ugh, it's not the same cake. But some people want cream cheese frosting on EVERYTHING 😢.

Hi Cupcake Jemma! I love the video and can't wait to try it. I have 2 questions for you: 1. Could I make a chocolate version of this and what form of chocolate would I use (solid that has been melted or cocoa powder)? 2. Would this be firm enough to use as a filling for sandwich cookies?? THANK YOU!

Love the video❤❤❤ i was wondering if you can keep the leftover buttercream in the fridge? And how to reheat it?

My grandmother made this but used crisco with the butter.

I also have heard of this before but not tried it.. you make it look easy as always! One question, can you add fruit goo or something to it to flavour without destabilising it?

I make this icing for red velvet cake, with almond extract. 🇨🇦💕

This frosting really interesting for me, definitely will gonna try this soon. Im going to make 200 cupcakes with different flavour on May. Im wondering if I can do this with different flavours? such as salted caramel, cream cheese, chocolate and Oreo frosting? If yes, do I need to skip the butter or keep it on the recipe?

This is the buttercream that was passed down in my family for generations and is what we use with Red Velvet Cake. Cream Cheese Buttercream is totally foreign on Red Velvet Cake to me.🍰

Hi Jemma. Thanks for this recipe. This is an easy and cheaper alternative to other icings. I am making your chocolate cake recipe for a 1st holy Communion cake which I plan to cut out into the shape of a chalice. I have 2 questions . Can I place fondant cutout decorations on top of this icing? And will the cake stay at room temperature after icing. (it's getting pretty warm now)

Looks delicious! If I wanted to make it with chocolate, would I add the melted chocolate at the end? Should I rather use cocoa powder?

Sirve para hacer flores en cupcakes.?❤

What kind of buttercream is best for crumb coating/top coating ?

Could you make a cream cheese variety by subbing out some of the butter for cream cheese?

Is it possible with this buttercream to add melted chocolate or something else in to make different flavors?

Anyone know what the yield is?

Can you easily colour this buttercream with gel colours?

can I put gel food color or oil based food coloring?

Looks great. Can you use different flavorings

Could I use flavoured icing sugar for this in place of the granulated ?

I have not come across this alternative to regular buttercream, It does look super smooth and easy to pipe with! How long does this keep in an air-tight container? I will defiantly give it a go when I next bake a cake/ cupcakes!☺

Is it a straight swap for cornflour? Coeliac so need gluten free.

I'm dying to try this! Is it a crusting buttercream? Could you airbrush it?

Looks really good 😊, thank you❤ and i am so curious about the vegan option that was mentioned. However what would work in lieu of butter? Margarine in this amount doesn't sound yummy at all. Coconut butter perhaps?

I have never heard of this but will try it. To substitute milk would soya, almond or oat milk be best? Also would like to know how to make it chocolate flavoured. Thanks 👍🏻

Hi, I would like to try the recipe, what are the exact measurements of the ingredients. Thanks

Jemma, do you know if gluten free flours would work?

Can this be left at room temp safely? For how long? And does it form a bit a crust on the top to be able to pack items with this on top? Thanks!

Does it color well? I usually use Color Mill gel colors.😊

My mom used to make her red velvet with ermine frosting over 50 years ago. I don’t care for red velvet, however, I use it instead of a buttercream frosting.

Could I use cream cheese instead of butter?

I wonder if gluten alternatives work?

👍

Great recipe Does it take flavors? Like chocolate or praline or even peanutbutter? Thank you

Ok everyone, I just looked at other Ermine recipes and they seem to just replace 60g of the flour with cocoa powder and the directions stayed the same.

I doubled the recipe and added an 8oz block of cream cheese, and the taste was soooooo well balanced and delicious. but. it turned out super gritty 😭😭😭 is it bc of the cream cheese? Or did I do something else wrong. The rest of the recipe I followed exactly

Se pueden hacer flores sobre los cupcakes?

Just curious to know if sweetened condensed milk can be used instead of making the rouex

Just wanted to ask how should we store this buttercream and how long does it last for please? Thanks

Looks fab! What vegan butter replacement do you recommend? (My little boy has a dairy allergy and can never find decent frosting!)

How many cupcakes will this quantity of frosting cover?

how to store it and for how long ?? also is it difficult to frost cakes with it as it has flour in it?

can i do a quarter of the recipe? just as a trial if i can hack it?

How long can this buttercream sit out at room temp?

I wonder if I could use cornstarch rather than flour?

Can I make this in different flavours?