Ermine Icing


Originally known as ermine icing or butter roux icing, you can change up the flavor with any extract you want to try. I love adding peppermint extract for a pop of holiday flavor.

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
8 hrs
Total Time:
8 hrs 25 mins
3 cups


  • 1 ½ cups milk

  • 6 tablespoons all-purpose flour

  • 1 ½ cups white sugar

  • ¾ cup unsalted butter

  • 1 pinch salt to taste

  • 1 tablespoon vanilla extract


  1. Cook milk and flour together in a saucepan over medium-high heat, stirring constantly, until thickened to the consistency of pudding. Bring to a boil; pour into a heat-proof container. Lay a piece of parchment paper directly on the surface to prevent a skin from forming. Refrigerate for 8 hours to overnight.

  2. Cream sugar, butter, and salt together in a stand mixer or using a hand mixer until sugar granules disappear.

  3. Remove boiled milk mixture from the refrigerator and stir with a spatula to ensure there are no lumps. Slowly pour into the creamed butter, mixing on low speed until completely incorporated. Stop the mixer and scrape down the bowl. Increase speed to medium and beat until frosting is light and fluffy, 5 to 10 minutes. Beat in vanilla extract.

Nutrition Facts (per serving)

58 Calories
3g Fat
7g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 48
Calories 58
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 7mg 0%
Total Carbohydrate 7g 3%
Total Sugars 7g
Protein 0g
Calcium 10mg 1%
Potassium 14mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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