Other common flavors are chocolate, fruits, and other liquid extracts.

[1][2] A small amount of milk or cream is added to adjust the texture.

[3] Because it does not have an egg or cooked base, it is more stable and melts less easily in warm temperatures.

It is made by cooking flour and milk until it becomes a thick paste or roux.

Ermine frosting is considered to be old-fashioned, and is less common than other types of buttercream.

[10][11] Custard-based buttercream, also known as German buttercream or crème mousseline,[12] is prepared by beating together pastry cream and softened butter, and may be additionally sweetened with extra confectioners' sugar.