Discover how to make Lemon Ermine Frosting, a silky, creamy, and buttery frosting crafted by cooking a mixture of lemon juice and flour to infuse just the right amount of lemony zing into every bite. This frosting offers a smooth-as-silk texture and a burst of bright lemon tartness that complements the subtle sweetness of classic ermine frosting. It’s perfect for piping and frosting cakes, giving your baked goods a vibrant lemon flavor!
Ingredients & Substitutions
Lemon Juice: For optimal flavor, use freshly squeezed lemon juice. You’ll need about 1 cup (244 grams), which is approximately 4-5 large lemons.
Flour: All-purpose flour is cooked with lemon juice before being added to the creamed butter and sugar mixture.
Butter: Use unsalted butter for the best results in the frosting.
Sugar: This ermine frosting recipe calls for 1 cup (200 grams) of granulated sugar.
What Is Lemon Ermine Frosting?
Ermine Frosting is traditionally made with a cooked mixture of milk and flour. In this lemon version, freshly squeezed lemon juice replaces the milk and is cooked together with flour. This cooking process sets it apart from buttercream frosting, which doesn’t require cooking. The result is a frosting with a silkier texture than buttercream and a delightful lemon flavor. If you love ermine frosting, be sure to try our Chocolate Ermine Frosting as well!
How to Store Lemon Ermine Frosting
While it’s best to use lemon ermine frosting immediately after making it, you can store it for later use. Place the frosting in an airtight container and refrigerate it for up to one week. When you’re ready to use it, let it come to room temperature and then whip it again to restore its smooth texture.
Ingredients
- 1 cup freshly squeezed lemon juice (240 grams)
- 5 tablespoons all-purpose flour
- 1 cup unsalted butter, room temperature (2 sticks / 230 grams)
- 1 cup granulated sugar (200 grams)
Instructions
Cook the Lemon Mixture:
- In a medium saucepan over medium heat, whisk together the lemon juice and flour.
- Cook the mixture, whisking constantly, until it begins to boil (about 1-2 minutes).
- Continue boiling for one minute, still whisking constantly.
- Remove the saucepan from heat and allow the lemon mixture to cool to room temperature.
Cream Butter and Sugar:
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter and granulated sugar on medium speed until light and fluffy (about 2-3 minutes).
- Pause to scrape down the sides of the bowl with a rubber spatula as needed.
Combine Mixtures:
- Add the room-temperature lemon mixture to the creamed butter and sugar.
- Beat on medium-high speed until the frosting is light and fluffy (2-3 minutes), scraping down the sides of the bowl as necessary.
Whip the Frosting:
- Switch to the whisk attachment on your stand mixer.
- Mix on high speed for 7-8 minutes, or until the frosting is smooth, creamy, and has a silky texture.
Enjoy this Smooth and Creamy Lemon Ermine Frosting on your favorite cakes and cupcakes for a refreshing lemon twist!
