Before we dive into the magic, I want to say thank you for stopping by — especially if you’re searching for that perfect frosting. You know the one: smooth, pipeable, not too sweet, and so heavenly that people assume it came from a bakery. That’s this frosting. And yes, it’s so good it once sold for $300!
Now? It’s yours — and I cannot wait for you to taste it.
💌 Want more timeless recipes like this in your inbox? Subscribe to my newsletter and never miss a moment of kitchen magic.
What Is the $300 Frosting?
This legendary frosting is also known as Ermine Frosting or Cooked Flour Frosting, and it’s a classic for a reason. Made with a cooked milk and flour base, it whips up into a fluffy, glossy, melt-in-your-mouth texture that’s nothing like overly sweet powdered sugar frostings.
It’s buttery, luscious, and light — the kind of frosting that elevates every bite of cake or cupcake it touches.
Why You’ll Love This Frosting
- Silky smooth texture that’s perfect for piping or spreading
- Not overly sweet — the sugar is dissolved completely, so no graininess
- No powdered sugar required
- Stable at room temperature (perfect for parties & events!)
- Whipped, airy finish that tastes like a cloud of sweet cream
- Freezer-friendly and holds up beautifully on cakes
What Does It Taste Like?
Imagine if buttercream and whipped cream had a luxurious baby. It’s buttery but light, sweet but balanced, with a slight vanilla warmth that just melts into your baked goods. Honestly? It’s hard not to eat it straight from the spoon.
Benefits of This $300 Frosting
- Great for layer cakes, cupcakes, and filled desserts
- Pairs beautifully with chocolate, vanilla, red velvet, lemon, and more
- Doesn’t crust over like American buttercream
- Can be flavored with cocoa powder, fruit puree, coffee, or extracts
- Feels like bakery-level luxury — but made at home!
Ingredients You’ll Need
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
That’s it — pantry staples, no fancy ingredients.
Tools You’ll Need
- Medium saucepan
- Whisk
- Hand mixer or stand mixer with whisk attachment
- Spatula
- Mixing bowls
How to Make the Famous $300 Frosting
1. Cook the Milk & Flour
In a saucepan over medium heat, whisk together milk and flour constantly until it thickens into a pudding-like texture (this takes about 5–7 minutes). Remove from heat and let it cool completely. This step is key — don’t rush it!
🧊 Tip: To speed things up, pour the mixture into a shallow dish and refrigerate until cool.
2. Beat the Butter, Sugar & Vanilla
While the milk mixture cools, beat the softened butter, granulated sugar, and vanilla extract until fluffy and pale — about 3–5 minutes. You want the sugar to begin dissolving here.
3. Combine and Whip
Add the completely cooled flour-milk mixture to the butter mixture. Beat for 5–7 minutes until it transforms into a light, silky frosting that holds its shape.
🎉 Watch the magic happen — it may look odd at first but turns into the smoothest dream frosting ever!
Flavor Variations
Want to mix it up? Try these easy variations:
- Chocolate: Add 1/3 cup cocoa powder to the butter and sugar step.
- Coffee: Add 1–2 tsp instant espresso powder to the milk mixture.
- Lemon or Orange: Add zest + a few drops of juice.
- Almond or Peppermint Extract: Swap out some or all of the vanilla.
What to Serve This With
This frosting goes with everything — but here are a few favorite pairings:
- Classic chocolate cake
- Red velvet cupcakes
- Vanilla layer cakes
- Banana or spice cakes
- Whoopie pies and cookie sandwiches
- As a filling for donuts or crepes (yes, seriously!)
Tips for Frosting Success
- Let the flour-milk base cool completely — warm base = melted frosting
- Use room temperature butter for the fluffiest texture
- Beat long enough — it gets better the longer you whip!
- Don’t be afraid of the process — it comes together beautifully in the end
Storage Instructions
- Fridge: Store in an airtight container for up to 1 week. Bring to room temp and re-whip before using.
- Freezer: Freeze for up to 1 month. Thaw overnight in the fridge, then beat again before frosting.
- On cake: Holds well at room temperature for 1–2 days (cool temps preferred).
Frequently Asked Questions
Can I make this ahead of time?
Yes! Just store it in the fridge and re-whip before using.
Does it hold up to piping?
Absolutely! It pipes like a dream, especially after chilling slightly.
Can I use non-dairy milk?
You can try almond or oat milk, but the texture may be softer. Stick to whole milk if you want a firmer finish.
Why does my frosting look curdled?
It may be too cold — let it sit at room temp and beat longer. It will smooth out!
Conclusion
Once you try this $300 Frosting, you’ll never look at store-bought frosting the same way again. It’s rich but airy, elegant but easy, and honestly? Worth every penny of its name — though lucky for us, it costs next to nothing to make.
I highly recommend doubling the batch… because licking the beaters just won’t be enough.
More Recipes to Try With This Frosting:
- Moist Red Velvet Cupcakes
- The Ultimate Vanilla Sheet Cake
- Fudge-Filled Chocolate Cake Layers
- Old-Fashioned Banana Cake with Caramel Drizzle
Let’s Get Whipping! 🎂
Tried this frosting?
💬 Leave a comment below, rate the recipe, or tag me on Pinterest!
I love seeing your cakes and cupcakes come to life!
Nutritional Info (Per 2 Tbsp serving – Approximate)
- Calories: 120
- Fat: 10g
- Sugar: 7g
- Carbs: 8g
- Protein: 0.5g
Leave a Reply