Delish Lemon Ermine Frosting Recipes

This frosting is basically lemon curd’s softer, fluffier cousin who studied pastry school and now judges your boxed cake mixes. Lemon Ermine (aka boiled milk frosting) is velvety, not-too-sweet, and has that old-school bakery vibe that makes people nod like they understand texture. It’s special because it tastes bright without being syrupy, and it actually plays well with cakey friends instead of trying to steal the spotlight. Try it if you want something elegant, weirdly comforting, and impressive with minimal adult supervision.

Once, I made this for a family birthday and my husband tried to “help” by zesting lemons with a cordless drill he found in the garage. The kitchen looked like a lemon-themed crime scene and I spent ten minutes removing rind from the ceiling while he announced he’d invented a new garnish. The frosting turned out perfect, though—so I let him keep the drill and I took the credit.

Time-Saving Hacks

– Use a whisk attachment in a stand mixer so you can scroll recipes with one hand like a responsible adult.
– Pro tip: Heat the milk in the microwave in 30-second bursts if you’re feeling impatient and slightly reckless.
– For fewer dishes, melt butter in the same pan you used for the erminy roux and call it “one-pot efficiency.” I won’t tell on you.
– If you’ve forgotten to zest a lemon, a splash of good-quality lemon extract is an acceptable emergency substitute.

Serving Ideas

– Slather on a classic yellow cake and act like you always bake from scratch.
– Use as a filling for lemon layer cake, cupcakes, or fancy whoopie pies if you want to impress neighbors.
– Serve with tea for brunch or with spiked lemonade if the kids drove you nuts that morning—both valid.
– Keep it simple: spread, eat, repeat. No one’s judging.

What to Serve It With

– Light sponge cakes, pound cake, or a vanilla loaf—this frosting likes soft, absorbent friends.
– Fresh berries or candied lemon slices if you’re in “Pinterest” mode.
– A scoop of vanilla ice cream if you want frost-on-frosting action.

✔Tips & Mistakes

– Don’t skip tempering the milk into the flour mixture; otherwise you’ll get lumps and unexpected dairy confetti.
– If it’s too thin, simmer a minute longer to thicken; if it’s too stiff, whisk in a tablespoon of warm milk.
– Taste as you go. If your lemons are shy, add a smidge more zest or juice—your nose knows.
– Common fail: Using a pan that’s too small. Yes, this pan is too small. No, I won’t wash fewer dishes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep it in an airtight container for up to 5 days.
– Bring to room temp and re-whip a bit before using if it’s slightly separated from chilling.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– For a lemon-lime twist, swap half the lemon juice for lime.
– Want more sweetness? Fold in a little lemon curd. Don’t tell anyone I said that.

Frequently Asked Questions

Delish Lemon Ermine Frosting Recipes

This lemon ermine frosting is light, fluffy, and super delicious! Perfect for cakes and cupcakes.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter room temperature
• ▢ 2 cup powdered sugar
• ▢ 0.5 cup milk whole milk preferred
• ▢ 2 tablespoon lemon juice freshly squeezed
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• In a medium saucepan, combine milk and flour, whisking until smooth. Cook over medium heat until thickened. Let it cool.
• In a large bowl, beat the butter until creamy. Gradually add powdered sugar and mix until fluffy.
• Add the cooled milk mixture, lemon juice, and vanilla extract to the butter. Beat until well combined and fluffy.

Notes

This frosting pairs beautifully with lemon cakes and vanilla cupcakes. Store in the refrigerator if not used immediately.