Comments on: Ermine Frosting

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 24 Jul 2026 18:41:51 +0000

In reply to Karen. Hi Karen! You shouldn't have any issues doubling the frosting :)

By: Karen

Karen — Fri, 24 Jul 2026 17:24:24 +0000

In reply to Ems.

I use this recipe for my woopie pies and love it! I was wondering if this recipe could by doubled without ruining it?

By: Lucy Greco

Lucy Greco — Wed, 22 Jul 2026 14:05:52 +0000

I’ve made this recipe probably around 5 times now, it’s a hit everytime and I definitely prefer it to tradional buttercream. I prefer making the flour mixture a day or two in advance, and cooking it for a lot longer than feels necessary definitely results in a more stable frosting. I’ve used this for cupcakes and cakes and feel like it works beautifully for either. Would absolutely recommend! Thank you for a great recipe!

By: Sam Merritt

Sam Merritt — Wed, 22 Jul 2026 01:52:22 +0000

In reply to Cee. I'm glad you ultimately enjoyed it, Cee! Was the cake sliding around? Was the cake too warm or the frosting too warm? It is a silky, softer frosting but it should work just fine for a cake. :)

By: Cee

Cee — Sun, 19 Jul 2026 16:12:32 +0000

Great recipe. Though I must say, it was so soft that the cake was “dancing”. Is this really limited to cupcakes?

By: Donna Fleming

Donna Fleming — Thu, 16 Jul 2026 19:40:38 +0000

Thank you for this ermine frosting recipe. I am one of the few folks who hat cream cheese and almost everything these days is covered in cream cheese. I had made another ermine frosting recipe where the sugar was whipped with the butter and added to the cooled milk and flour. It came out grittier than i liked. Your version was much better. I have made versions with vanilla, orange, chocolate, and strawberry. In the strawberry version, i added 1/2 cup of powdered freeze dried strawberries to the whipped butter. My cream cheese loving relatives loved ermine frosting.

By: Rachel Harris

Rachel Harris — Sun, 05 Jul 2026 12:29:07 +0000

In reply to Anna Li. I make mine with 1/2 and 1/2 and it turns out richer with the same consistency. I used heavy cream only in the past, and the flour mixture cooks down too quickly, leaving it grainier because the sugar didn’t fully melt.

By: Rachel Harris

Rachel Harris — Sun, 05 Jul 2026 12:26:24 +0000

In reply to Sam Merritt. I’ve used lemon extract to make this in the past and it is delicious and turned out the same as just using vanilla.

By: Sam Merritt

Sam Merritt — Mon, 29 Jun 2026 02:02:31 +0000

In reply to Ems. Unfortunately I don't have much experience using those so I can't say for sure how they would behave here. I think it could work I just don't know for sure. If you do try it I would love to know how it turns out. :)

By: Ems

Ems — Sun, 28 Jun 2026 07:45:19 +0000

Hi there. As a diabetic can I use Allulose/monk fruit as a replacement for the sugar?

By: Sam Merritt

Sam Merritt — Fri, 26 Jun 2026 14:37:32 +0000

In reply to Mandy. Hi Mandy! This frosting doesn't crust quite like a typical buttercream will. :)

By: Mandy

Mandy — Thu, 25 Jun 2026 17:04:47 +0000

Does this frosting dry/crust after decorating and setting out for a bit?

By: Jennifer

Jennifer — Sun, 21 Jun 2026 12:52:02 +0000

I put freeze dried strawberries in a food processor and added 1/2 cup of the resulting powder to this frosting. Used it to frost a lemon cake. Best frosting I’ve ever made!

By: Tammy Kinter

Tammy Kinter — Sat, 20 Jun 2026 19:27:00 +0000

In reply to Carissa. I would suggest trying the powdered peanut butter.

By: Sam Merritt

Sam Merritt — Wed, 17 Jun 2026 18:34:37 +0000

In reply to Carissa. Thank you so much for trying my recipe, Carissa! I'm so glad you enjoyed it so much! I have not personally tried adding peanut butter so I can't say for sure what the best method would be. You may want to add it in with the roux, but it also may be ok to be stirred in briefly at the end. I just can't say for sure what the best option would be. If you do try it I would love to know how it goes. :)

By: Carissa

Carissa — Wed, 17 Jun 2026 00:11:55 +0000

Love this recipe! Have you made it peanut butter flavored? If so what is the best method? Add some peanut butter at the end when whipped everything together? Thanks!

By: Charity Feit

Charity Feit — Fri, 05 Jun 2026 23:13:15 +0000

Love this recipe! I did add some instant coffee powder to my milk this time to make a coffee flavored frosting! It worked GREAT!!

By: Kathi

Kathi — Sat, 30 May 2026 19:31:53 +0000

Note, if you use butter milk the frosting tasting like cream cheese frosting. So good

By: Leonard

Leonard — Thu, 28 May 2026 02:26:34 +0000

Delicious frosting that isn’t so sweet. Best part is that it is easy to make.

By: Sam Merritt

Sam Merritt — Fri, 22 May 2026 13:47:13 +0000

In reply to Yoyo. This will cover 12 cupcakes if frosted like the ones in the picture. Probably closer to 24 if you are less generous with the frosting. :)

By: Yoyo

Yoyo — Thu, 21 May 2026 21:47:05 +0000

In reply to Laura. How many cupcakes can I frost with this recipe ?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 18 May 2026 16:32:35 +0000

In reply to Laura. So glad you liked it, Laura! We're not sure how reducing the butter would go.

By: Laura

Laura — Sun, 17 May 2026 13:08:10 +0000

Wow, this is so, so good! Turned out perfect!!! My only question is, could you use less butter, to bring down calorie content a bit, just wondered your thoughts before I try it myself. Again, super recipe, but all of yours are!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 11 May 2026 17:23:51 +0000

In reply to Dawn Mendes. It's a family favorite here too! Hope you love it, Dawn

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 11 May 2026 17:04:16 +0000

In reply to Molly. So glad it was a hit, Molly!