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A cupcake has lots of swirly vegan ermine frosting on top. There are three more cupcakes with frosting in the background.

Vegan Ermine Frosting

This creamy vegan ermine frosting is perfect over cupcakes, vegan red velvet cake, or even with this homemade Suzy Q Cake! It's not as sweet as some frosting, so you can use it as a generous filling between cake layers.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 14
Calories 202kcal



  • Whisk together the sugar, flour, and salt in a saucepan over medium heat. Cook for 1 to 2 minutes to toast the flour.
  • Pour in the vegan milk and use a whisk or spatula to stir it in.
  • Continue stirring as the mixture comes slowly to a low boil and thickens. Don't turn up the heat, or you'll risk burning it. Once it's thick enough that a spoon leaves a trail, transfer it to a heat-proof bowl, cover it with waxed paper touching the surface (to prevent a skin from forming), and refrigerate until completely cool.
  • Once the flour mixture is cool, add the butter to a mixing bowl and mix on medium-high speed until light and fluffy, around 2 minutes.
  • Turn the mixer speed down to medium and spoon in the cooled flour mixture, a spoonful at a time, mixing to incorporate it until adding more. You'll need to scrape down the sides of the bowl regularly.
  • Once all the flour mixture is added and mixed, add the vanilla, turn up the speed to medium-high, and whip for up to a minute, until the frosting is light and fluffy.
  • You can use this frosting immediately on a cooled cake. Otherwise, cover the frosting and store it in the fridge for up to 5 days. When you're ready, let it sit at room temperature for about 30 minutes, then use a mixer to whip it aga¼in to make sure it's light and fluffy. You can freeze this frosting in freezer-safe bags or containers for up to 3 months. When you're ready to use it, thaw it overnight in the fridge, then follow the tip above to whip it again.


You can substitute vegetable shortening for the vegan butter. 
You can use soy milk, almond milk, or even coconut milk for this recipe.
For chocolate ermine frosting, add ¼ cup cocoa powder after the flour mixture has been incorporated and mix until light and fluffy.
Be sure to let the flour mixture cool completely before adding it to the whipped butter.


Calories: 202kcal | Carbohydrates: 17g | Protein: 1g | Fat: 15g | Saturated Fat: 4g | Trans Fat: 2g | Sodium: 49mg | Potassium: 25mg | Fiber: 1g | Sugar: 14g | Vitamin A: 36IU | Calcium: 22mg | Iron: 1mg