Ermine Frosting Recipe – The Legendary $300 Frosting

If you’ve ever wanted to try a frosting that is silky smooth, not overly sweet, and carries a story as rich as its flavor, then you’ll love Ermine Frosting. Also called Boiled Milk Frosting, Flour Frosting, or Waldorf Astoria $300 Frosting, this classic recipe dates back to the early 1900s and remains a favorite for those who appreciate a lighter, less sugary alternative to buttercream.

The story goes that at the iconic Waldorf Astoria Hotel in New York City, a guest adored this frosting so much that she asked for the recipe. Instead of handing it over freely, the hotel allegedly charged her a whopping $300 — a small fortune at the time! Furious, she decided to share it with as many people as possible, ensuring the recipe would live on forever.

Today, you don’t need $300 — just a handful of pantry staples and about 25 minutes of time. The result is a frosting so velvety and creamy that it has become a go-to for red velvet cakes, chocolate cakes, and even cupcakes.

Why You’ll Love Ermine Frosting

Not too sweet: Unlike American buttercream that’s heavy on powdered sugar, ermine frosting uses cooked flour and milk, giving it a balanced sweetness.
Silky and light: The texture is almost whipped cream–like, making it perfect for layering cakes.
Holds well: Despite its delicate feel, this frosting holds its shape beautifully when piped.
Historic charm: Baking with a recipe that’s over a century old adds a touch of nostalgia to your kitchen.

Ingredients You’ll Need

For one standard 2-layer cake or 24 cupcakes, gather the following:

1 cup (245 g) whole milk
5 tbsp all-purpose flour
1 cup (2 sticks / 227 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 tsp pure vanilla extract
Tip: Make sure your butter is softened but not melted. Room-temperature butter gives you the fluffiest results.

Step-by-Step Instructions

Step 1: Cook the Milk and Flour Base

In a small saucepan, whisk together the milk and flour until no lumps remain. Cook this mixture over medium heat, whisking constantly, until it thickens to a pudding-like consistency (about 3–5 minutes). Remove from heat and let it cool completely to room temperature.

This cooked paste is called a roux base, and it’s the secret to the smooth, custard-like texture of ermine frosting.

Step 2: Cream the Butter and Sugar

In a stand mixer (or with a hand mixer), beat the butter and granulated sugar together for 2–3 minutes until very light and fluffy. This step dissolves the sugar crystals into the butter, ensuring a silky frosting later.

Step 3: Combine the Mixtures

Once your milk-flour paste has cooled, gradually add it to the butter-sugar mixture while beating on medium speed. Continue mixing for another 2–3 minutes until everything is well combined and smooth.

Step 4: Add Vanilla and Whip to Perfection

Pour in the vanilla extract and increase the speed to high. Whip the frosting for 7–8 minutes until it transforms into a glossy, cloud-like texture. It should look airy, creamy, and spreadable.

Tips for the Best Ermine Frosting

Cool completely: Never add the hot milk-flour base to butter, or it will melt and ruin the frosting.
Beat long enough: Don’t rush the whipping step — the extra 7–8 minutes is what gives you that fluffy, dreamy consistency.
Room temperature is key: Make sure both butter and milk base are the same temperature for smooth blending.
Storage: Store the frosting in an airtight container in the refrigerator for up to 3 days. Re-whip before using.

How to Use Ermine Frosting

This frosting is the traditional pairing for red velvet cake, long before cream cheese frosting became popular. But its versatility makes it perfect for:

Chocolate cakes
Yellow or vanilla layer cakes
Cupcakes with piped swirls
Filling for sandwich cookies or whoopie pies

Because it’s lighter than buttercream, it’s an excellent choice for people who usually find frostings too sweet or heavy.

The Famous $300 Story

The nickname “$300 Frosting” comes from the legend of a socialite dining at the Waldorf Astoria Hotel in New York. When she asked for the recipe, the hotel cheekily added a $300 charge to her bill (the equivalent of thousands today). Outraged, she circulated the recipe freely, making sure the public had access to what she believed should never have been a guarded secret.

Whether the story is fact or myth, the name stuck — and bakers everywhere continue to enjoy this luxurious, once “exclusive” frosting.

Final Thoughts

If you’ve only ever made powdered sugar–based buttercream, Ermine Frosting will be a revelation. Its silky-smooth texture, balanced sweetness, and fascinating backstory make it more than just a frosting — it’s a piece of baking history. Next time you bake a red velvet or chocolate cake, give this old-fashioned recipe a try and taste why it has remained a classic for over 100 years.