How to make Ermine (cooked flour) Buttercream Frosting – Q&A

Hi guys, so many of you have seen my YouTube tutorial on how to make ermine buttercream frosting and there have been so many questions regarding this recipe! So, I’ve decided to combine all your questions into one place and answer them for you so that you can refer back to this post whenever you need to!

Easy to follow recipe – alternative buttercream to American Buttercream – less sweet and Delicious!


Watch the full tutorial on YouTube and check out the recipe here!

Questions & Answers on how to successfully make Ermine Buttercream Frosting (also known as cooked flour frosting)

Question 1: Can I use a hand mixer?

Absolutely! Almost any recipe, besides dough probably, can be successfully made using a stand or hand mixer.It may just take a little more time or patience.

Question 2: How do I color this buttercream frosting?

This buttercream frosting can be colored just as you would any other frosting. The best time to add the coloring in is right at the end. You can use gel, powder or liquid food coloring. I’ve even used spreads, such as biscoff, nutella or peanut butter. The key is to add a little at a time, mix, taste and add more if desired.

Question 3: Which recipes go well with this buttercream?

Ermine buttercream frosting can be used on any cake you like. It is mainly known to go well with red velvet, carrot cake or vanilla cakes, but I use it on all cakes or cupcakes.

Question 4: Is this buttercream stable and how will it withstand my hot climate?

Yes, it is quite stable as it uses flour, but you can increase the stability by substituting half the flour for corn flour/cornstarch. If you want to use it in a hot climate, try to refrigerate as much as possible. Any butter based frosting will only be able to withstand the heat for a certain time and then must be kept cold. So if you can, always keep in a cool environment.

Question 5: How much does this recipe make?

This recipe makes about 2 cups of buttercream frosting and it should cover 2 x 8 inch cakes or frost 12 to 16 cupcakes. (It all depends on how much frosting you use)

Question 6: How long can you store this frosting for?

This frosting can be stored in the fridge for around 3 days

Question 7: Can I use low fat milk instead of full cream?

Yes! You can use any type of milk for this recipe. Note, if using non-dairy milks, such as almond or other, the taste will change!

Question 8: Can I use a spread or margarine instead of butter?

No, I wouldn’t recommend using anything other than butter, specifically unsalted.

Question 9: Can I pipe flowers with this buttercream?

You can pipe the basic flowers, but it will be more difficult to use with more intricate piping, such as Russian piping tips, for example.

Question 10: Can I substitute the butter for Vegan shortening?

Yes, you can! A lovely subscriber did exactly this and she said it turned out great! Light & fluffy as it should be.

Question 11: Does this buttercream frosting taste like flour???

Not at all! The flour taste is cooked away and leaves a very smooth taste, sweet but not as over powering sweet as american buttercream and a velvety texture that is just amazing!

Question 12: Can I use cream cheese instead of butter?

No, this will totally change the recipe and taste. Rather make a cream cheese frosting if you like, or use this recipe as is?

Question 13: Can I add flavors to this recipe?

Yes, the best time to add flavorings is once the flour mixture has cooked, just before placing it in the fridge. Give it a quick mix together and place into a clean bowl, into the fridge.

Question 14: How can I turn this into chocolate frosting?

Very easily, just add up to a ¼ cup of cocoa at the end and mix well. Start by adding a little at a time and taste until you are happy with it.


Cupcakes shouldn’t be difficult to whip up at all and that’s why I have my go-to recipe and I want to share it with you! When your kids want a sweet treat or you have to prepare something for a school party, use this fool-proof recipe and you will have success every time!

Vanilla Cupcake Recipe

  • Preparation Time: 15 minutes
  • Baking Time: 22 minutes
  • Makes 12 Cupcakes


  • 125g (1 cup) Self-raising Flour (OR you can use All Purpose Flour and add 1 teaspoon of Baking Powder)
  • 125g (1 cup) of White Sugar
  • ¼ teaspoon Bicarbonate of soda
  • 125g (½ cup) Butter (unsalted & softened)
  • 2 Large Eggs
  • 1½ tablespoons Milk (whole or skimmed)
  • ¼ teaspoon vanilla extract


Preheat your oven to 170°C / 340°F. Prepare your muffin/cupcake tin with paper cases or grease with butter.

Start by mixing your butter until light & fluffy (about 3-5 minutes). Add the sugar and cream together with the butter. Once the butter and sugar is well combined, add the eggs one at a time.

Sift the remaining dry ingredients in a separate bowl and add to the wet mixture.

Once the wet & dry ingredients are well combined, add the milk and vanilla essence. Mix again until all the ingredients are combined, but don’t mix for too long, just until it all comes together and you can no longer see wet or dry patches of ingredients in the batter.

Bake your cupcakes for 22 minutes or until a skewer comes out clean.

When your cupcakes are done, transfer them to a wire rack and let them cool completely.

You can frost these cupcakes with any frosting of your choice. You can find the recipes for my Chocolate Buttercream or Cooked Flour Buttercream here.