Three of my favorite vanilla frosting recipes: Ermine (Boiled Milk) Icing, American Buttercream, and Swiss Meringue Buttercream
How I Got Started with Cake and Cupcake Decorating
When I was about 13, the top spot on my Christmas list belonged to the “Martha by Mail” Cake Decorating Kit. I’d seen an advertisement for it in one of my mother’s issues of Living and had stars in my eyes.
Fifty-two pieces of cake decorating essentials, including pastry bags, an Ateco tip set, rose nails, gel coloring, and spreading spatulas, all wrapped up in a shiny storage box. Be still my heart!
While I had visions of reproducing one of the glorious magazine cakes, my first attempt that year was a disaster. The layers were lopsided, my flowers droopy, and the frosting riddled with chocolate crumbs. Apparently, “crumb coats” are important. Live and learn.
Several decades later, the kit is going strong. I’ll find any excuse I can to pull out a pastry bag.
Aside from teaching me an array of piping techniques, the kit also introduced me to the wonderful world of buttercream. I’ve tried so many recipes looking for a “perfect” dyeable vanilla frosting to top my cakes and cupcakes, and am often asked to share my favorites.
Instead of one ultimate vanilla frosting recipe, I have three that I use in rotation, depending on the type of cake I’m decorating and the guests I’m serving: American Buttercream, Swiss Meringue Buttercream, and Ermine Icing.
American Buttercream (ABC)
American Buttercream is the first frosting I ever learned to make, way back when I was churning cakes out of my lightbulb-powered Easy Bake Oven (like a boss!).
A basic mixture of butter (or shortening), confectioner’s sugar, and a splash of milk or cream, it’s a recipe that keeps well, pipes like a dream, and is easy to modify.
If I have a beef with ABC, it’s the sweetness level. For me, a little bit of this frosting goes a long way.
Also, since it’s uncooked and utilizes powdered sugar, the mouthfeel can be a bit less smooth than other buttercreams. (Although, I do find that the texture improves after refrigerating and returning to room temperature the second day.)
That said, ABC is a classic, essential addition to any cake-decorating recipe arsenal. It’s also a frosting that kids tend to love.
Swiss Meringue Buttercream (SMBC)
Made by beating butter into meringue (egg whites and granulated sugar heated over a double boiler and whipped to glossy peaks), SMBC is luxuriously smooth and intensely buttery.
Since it’s rich, I like SMBC best on sponge cakes and light-crumbed cupcakes.
Ermine Icing (Boiled Milk Vanilla Frosting)
If there ever was a “Goldilocks” moment in testing frosting recipes, Ermine Icing (also known as “Roux” or “Boiled Milk” Frosting) could be described as “just right.”
Made by whipping a cooked flour/milk paste into butter and granulated sugar, this frosting is lightly sweet with a fluffiness reminiscent of whipped cream. Before Cream Cheese Frosting became all the rage for Red Velvet Cake, Ermine was the icing of choice.
It’s become my “go-to” frosting for most cupcakes. I absolutely love it.
Buttercream Takeaways
If there’s one lesson I’ve learned about decorating cakes and cupcakes (aside from not skipping the crumb coat, of course), it’s this: have fun and enjoy the process. Your creation will still be delicious and your friends and family will love it even if your decorations aren’t magazine-perfect.
There’s something extra-special about serving a hand-decorated cake, made with love, that more than makes up for any imperfections. Not to mention the added perk of being able to sneak a taste of the frosting from the beater attachments when you’re done. Go ahead, your secret’s safe with me!
I just watched a cooking program…sadly, I didn’t get the name since I came in on the ‘halfway mark’…that said Ermine Frosting would hold up better in heat/humidity than buttercreams or whipped cream frosting. They said this is why “Ermine Frosting is so popular in the South”.
However, your comment above to “Len” says that this frosting doesn’t do well in temps above 70 degrees F.
So now I’m confused. Does Ermine frosting hold up better in hot, humid conditions than buttercreams and whipped cream frosting? (I’m thinking bar-b-ques, outdoor holiday celebrations and get-togethers, etc.) Or is there a better frosting to use for Summer outdoor gatherings?
Hi Muriel,
I would have to respectfully disagree with the cooking program about Ermine frosting’s stability in hot weather (though, it’s accurate to say that it’s more stable than whipped cream, which is very delicate). Most baking resources agree that Ermine requires refrigeration above 70 degrees (and I’ve observed the same in working with it myself).
Frostings made with at least a proportion of shortening (which melts at a higher temperature than butter) often do better in the summer. Frosting recipes developed specifically for hot weather also sometimes include stabilizers, like cornstarch.
You might find this article from King Arthur Flour interesting:
https://blog.kingarthurflour.com/2018/08/17/best-cake-frosting-hot-weather/
Happy Cooking,
Amanda
Hi, interesting to know if Ermine is any good under fondant?
I landed at this post while searching for Ermine / Floured Buttercream and wanted to say Thank You! Your post is eye candy for the sweet tooth. May I ask, since it has been a while since this post (and seeing it was labeled Vanilla Edition) if there are other flavors in the pipeline? I am particularly keen on Cream Cheese versions and perhaps this might prove to be inspiration for you. Much love.
Found this page on Pinterest and love the recipes you chose. Ermine frosting is one of my favorites. The fluffiest! I always use it on my Red Velvet cupcakes now instead of cream cheese. How long do you leave yours out before eating?
Hi! I have been reading about ermine frosting for a while now and I am convinced that it simply is the BEST frosting interms of sweetness and butteriness. I have tried this frosting several years back but I cannot quite remember if it can hold its shape under high humidity.
I live in a tropical climate so I am not entirely sure if this is the best cupcake to make for my niece’s first bday party. I need to make 150 cupcakes for this baby girl’s bday celebration!
Also, how many cupcakes can your ermine frosting decorate? 12? and in your opinion, which frosting can hold up in heat. It is november in the Philippines so the weather is cooler now. Say 28-32 C (yes we consider this cool weather already).
Thanks!
Hi Len, thanks for commenting!
150 cupcakes, wow! The yield on frostings will depend on how generous you are with your piping/spreading. Cupcakes like those pictured here take about 1/4-1/3 cup frosting, swirled (bakery-style). When working in bulk, I usually pipe one cupcake, then scrape and measure how much frosting I’ve used, to approximate how much I’ll need in total.
Ermine Icing is delicious, but it doesn’t do well in temperatures above 70-degrees F, and requires refrigeration. If the cupcakes will not be refrigerated, or will be exposed to the heat for a while, you might want to consider a shortening-based frosting (of course, keeping in mind food-safety/storage recommendations for your region). While you do lose the flavor of a butter frosting, shortening does tend to be more stable (and less perishable) in warmer temperatures.
You might’ve already seen this chart from Crafty Baking. I reference this often when making a frosting choice!
https://www.craftybaking.com/learn/baked-goods/frosting-icing-etc/types
Enjoy your niece’s special day; I’m sure your cupcakes will be a hit!