Cake Frostings

Standard Buttercream

4-1/2 sticks unsalted butter, softened
4-1/2 cups confectioners’ sugar
1/8 tsp coarse salt
4 TBSP heavy cream
2 tsp vanilla extract


Pretty standard proportions, but this came from The Merry Gourmet blog.

Cream Cheese Frosting

0.5 cup butter, softened
8 oz cream cheese
4 cups powdered sugar
2 tsp vanilla extract


Allrecipes: Basic Cream Cheese Frosting

Chocolate Ganache Frosting

16 oz (455g) high quality dark/semisweet chocolate
1 cup (235 ml) heavy cream
2 TBSP (25g) sugar
2 TBSP (40g) light corn syrup
1/2 stick (1/4 cup, 55g) unsalted butter

Makes enough for two 10- by 2-inch round cake pans



“Double Chocolate Layer Cake”, Gourmet magazine, March 1999. Similar recipe with buttercream frosting on The Merry Gourmet blog.

Ermine (Cooked Flour) Frosting

Serious Eats Version:

Serious Eats Flour Frosting (a.k.a. Ermine Frosting) Recipe

6 oz (170g) milk, any percentage
1 oz (28g) all-purpose flour
3 1/4 oz (96g) sugar
6 oz (160g) butter, room temp
Heaping 1/4 tsp (1.5g) Diamond Crystal kosher salt*
1.5 tsp (7g) vanilla extract

Proportions of milk, butter, sugar, flour: 0.37 + 0.35 + 0.21 + 0.06

*salt: plus more to taste; for table salt, use about half as much by volume or the same weight


2021-05: Made this and it was really not very sweet. I would have preferred it to be sweeter when paired with the dark chocolate cake (/recipes/cake-chocolate).

Wilton Version

Wilton Easy Ermine Frosting Recipe

1 cup milk
1/4 cup all-purpose flour
1 cup granulated sugar
1 cup butter, softened
1/4 tsp salt
1 tsp vanilla extract

Proportions of milk, butter, sugar, flour: 0.33 + 0.33 + 0.29 + 0.04

King Arthur Version

King Arthur Ermine Frosting

1 cup (227g) whole milk
1/4 cup (30g) All-Purpose Flour
3/4 cup (149g) granulated sugar
12 TBSP (170g) butter, softened (about 70°F)
2 tsp vanilla extract

Proportions of milk, butter, sugar, flour: 0.39 + 0.29 + 0.26 + 0.05


3 cup (681 g) whole milk
3/4 cup (90 g) All-Purpose Flour
2.25 cup (450 g) granulated sugar
36 TBSP (510 g) 4.5 sticks butter, softened (about 70°F)
2 TBSP vanilla extract
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