Go Back
–+ servings
Delish Lemon Ermine Frosting Recipes

Delish Lemon Ermine Frosting Recipes

Light, silky Lemon Ermine Frosting (a cooked flour-and-milk buttercream) with bright citrus flavor—perfect for cakes and cupcakes.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cups granulated sugar
  • 0.25 cups all-purpose flour
  • 1 cups whole milk room temperature helps it thicken smoothly
  • 1 cups unsalted butter softened to cool room temperature
  • 0.125 teaspoons fine salt
  • 1 teaspoons pure vanilla extract
  • 1 tablespoons lemon zest finely grated
  • 2 tablespoons fresh lemon juice strained to remove pulp and seeds
  • 1 drops yellow food coloring optional

Instructions

Preparation Steps

  • Make the paste: In a medium saucepan, whisk together the sugar and flour. Slowly stream in the milk while whisking until smooth and lump-free.
  • Cook over medium heat, whisking constantly, until the mixture bubbles and thickens to a pudding-like consistency that holds whisk trails, 3 to 5 minutes. Remove from heat.
  • Cool completely: Scrape the paste into a shallow dish, press plastic wrap directly onto the surface, and let it cool to room temperature. The paste must be cool—not warm—before whipping with butter.
  • Beat the butter: In a stand mixer with the paddle (or a hand mixer), beat the softened butter and salt on medium-high until very pale and fluffy, about 3 to 4 minutes. Scrape the bowl.
  • Emulsify: With the mixer on medium, add the cooled paste 1 tablespoon at a time, letting it fully incorporate before the next addition. Scrape the bowl and beat until smooth and satiny, 1 to 2 minutes.
  • Flavor: Beat in the vanilla and lemon zest. With the mixer on low, slowly drizzle in the lemon juice. Increase to medium-high and beat until light and silky, 2 to 3 minutes. If it looks curdled, keep mixing; if too soft, chill 10 minutes and re-whip.
  • Adjust: For a looser frosting, mix in 0.5 teaspoons milk at a time. For a stiffer frosting, chill briefly. Use to frost cupcakes or cake layers.

Notes

Ensure the cooked milk-flour paste is completely cool before beating with butter to avoid melting. Add lemon juice slowly to keep the emulsion stable. Yields enough to frost about 12 cupcakes or to fill and crumb-coat an 8-inch cake. Store covered in the refrigerator up to 5 days; bring to room temperature and re-whip before using.