This Orange Ermine Frosting is light, silky, and full of fresh citrus flavor.Made with a cooked flour base instead of confectioners’ sugar, it has a smooth, fluffy texture that’s not overly sweet, perfect for cakes, cupcakes, and layered desserts.If you’ve tried my classic ermine frosting (also known as $300 frosting), you’ll love this bright orange version for spring and summer baking! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Milk: Use whole milk for the creamiest frosting.

You can also use 2% milk.Lower-fat milk can be used, but the frosting may not be as rich.Non-dairy milk, like coconut milk, can be used, but it may slightly change the flavor and texture.

Orange Juice: Freshly squeezed orange juice gives the best flavor.It adds a bright, fresh taste that really stands out.Bottled juice can work in a pinch, but the flavor won’t be quite as vibrant.

Flour: Use all-purpose flour for the best results.When cooked with milk and juice, it thickens into a smooth base.This step also makes sure the flour is fully cooked, so the frosting tastes clean and creamy.

Orange Zest: Orange zest adds extra flavor and tiny flecks of color.It makes the frosting taste more like real oranges.If you skip it (but I really hope you use it!), the frosting will still work, but won’t have as much citrus flavor.

Butter: B

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