Delish Lemon Ermine Frosting Recipes

If you love lemony things that are light, silky, and somehow manage to be both old-school Southern and annoyingly elegant, meet Delish Lemon Ermine Frosting. It’s a flour-thickened frosting that somehow tastes like cloud-based lemonade frosting and—miracle—doesn’t rely on a pound of butter to be delicious. You get that soft, velvety texture without committing to a lifetime of butter fatigue. Try it because it’s bright, nostalgic, and perfect for when you want fancy flavor without pretending you’ve got hours to whisk like a pastry monklord.

My husband once tried to help by “whisking while I made the curd” and ended up with a theatrical flour volcano across the counter and the dog wearing a costume of powdered sugar. The kids thought it was confetti and literally high-fived the ceiling. I laughed, took a picture for evidence, and then made him clean it up because I’m not a monster—just a slightly dramatic one. Yes, this pan is too small. No, I won’t wash fewer dishes. He still insists he was being helpful. He wasn’t. But the frosting survived, so there’s that.

Time-Saving Hacks

– Make the roux ahead and stash it in the fridge for up to a day. Yes, it’s slightly weird—but also genius.
– Use a hand mixer instead of a stand mixer. Less gear to wrestle, more instant gratification.
– Do the lemon curd in the microwave if you trust your instincts and your microwave’s personality. Short bursts, stir in between—don’t burn the mood.
– Skip sifting if you’re feeling bold and your flour is cooperative. Nobody needs extra drama.
– Double-batch the frosting and freeze half in an airtight container. Defrost in the fridge and pretend you meant to be efficient.

Serving Ideas

– Slather it on a classic yellow cake and call it a win. Cake: 1. Life: 0.
– Dollop on pound cake, cupcakes, or disastrously ambitious layer cakes that lean like the Tower of Pisa.
– Serve with tea or champagne depending on how celebratory (or survival-oriented) you feel. Serve with wine if the kids drove you nuts.
– Use as a filling for whoopie pies when you want bite-sized joy and fewer crumbs to explain.
– Keep it simple: spread, chill, devour. No judgment if you eat it straight from the bowl with a spoon.

What to Serve It With

– Lemon curd + this ermine frosting = citrus nirvana on an angel food cake.
– Fresh berries or macerated strawberries for a pretty, tangy contrast.
– Ginger cookies or shortbread for a butter-meets-acidity moment.
– Plain vanilla cupcakes for the unambitious but delicious route.

✔Tips & Mistakes

– Don’t overcook the pudding base—once it’s too thick, the frosting can get grainy. If it happens, breathe, whisk aggressively, and add a splash of warm milk to coax it back.
– If the frosting breaks (sad but fixable), chill for a bit and then re-whip with a little cold butter or cream to bring it back.
– Room temp ingredients are friends. Cold butter + warm curd = emotional drama.
– Measure flour carefully—too much and you’ll end up with a chalky vibe. Your frosting should be soft, not a structural test.
– Expect minor chaos the first time. Embrace it. Take pictures for social media or evidence for future blackmail.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container for up to 5 days.
– Bring to room temp and re-whip briefly before serving if it stiffens too much.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add a splash of vanilla or a pinch of salt to brighten flavors.
– Swap lemon for lime if you like living on the wild side.
– Use part powdered sugar/part granulated (dissolved in warm milk) if you want a silkier finish.

Frequently Asked Questions

Delish Lemon Ermine Frosting Recipes

This frosting is light, fluffy, and perfect for any cake!

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 2 cups powdered sugar
• ▢ 2 tablespoons lemon juice freshly squeezed
• ▢ 1 teaspoon lemon zest
• ▢ 1 teaspoon vanilla extract

Instructions

Preparation Steps

• In a mixing bowl, beat the softened butter until creamy.
• Gradually add powdered sugar, mixing on low speed until combined.
• Add lemon juice, lemon zest, and vanilla extract; mix until smooth.
• If the frosting is too thick, add a teaspoon of milk to achieve your desired consistency.

Notes

This frosting is best used on cakes or cupcakes!