Yields: Enough to frost a 2-layer 8-inch cake
Prep Time: 10 minutes
Cook Time: 10–15 minutes
Chill Time: 1 hour

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🥣 Ingredients

For the Flour Base

• 1 cup unsweetened non-dairy milk (soy or oat recommended for richness)
• 3 tbsp all-purpose flour
• ¼ cup granulated sugar

For the Buttercream

• 1 cup vegan butter, softened
• 1 tsp vanilla extract
• Pinch salt

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👩‍🍳 Instructions

1. Make the flour base

1. In a small saucepan, whisk together non-dairy milk, flour, and sugar until smooth.
2. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency (~5–7 minutes).
3. Remove from heat, transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin, and chill in the fridge for 1 hour or until completely cooled.

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2. Prepare the butter

1. In a large bowl, beat vegan butter with a hand or stand mixer until light and fluffy (~2–3 minutes).

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3. Combine butter and flour base

1. Add the chilled flour base to the whipped butter in small portions, mixing well after each addition.
2. Add vanilla extract and a pinch of salt.
3. Beat on high for 2–3 minutes until the frosting is light, silky, and fluffy.

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4. Frost cakes or cupcakes

• Use immediately or store in the fridge for up to 3–4 days (bring to room temperature and re-whip before using).

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💡 Tips

• Use soy or oat milk for best consistency; almond milk can sometimes be too thin.
• Chill the flour base fully; adding warm mixture will make the frosting runny.
• Beat thoroughly — patience is key for that classic Ermine texture.

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⭐ Optional Variations

• Chocolate Ermine Frosting: Add 2–3 tbsp cocoa powder to the flour base before chilling.
• Maple or Caramel: Swap part of the sugar for maple syrup or caramel syrup.
• Citrus: Add 1–2 tsp lemon or orange zest for a bright flavor.