What is its refrigerator shelf life? Does it freeze well? I like to make/freeze cupcakes and then defrost one at night for a dessert/treat. I then add frosting after it defrosts.
So it has good shelf life in the fridge or out on the counter at room temps. I'm comfortable leaving it out for a day or two, but if it's longer I'll usually stick the frosted cake/cupcakes in the fridge. Storing Ermine Buttercream on a cake or cupcakes that have been frosted is wonderful. The buttercream firms up nicely so it's easy to handle and it's actually kinda tasty even when a little cold. My favorite is when it's served at room temp, though. Here's what you should know about storing pre-made Ermine to use for frosting at a later time. The starch can degrade if RE-heated. That is, after you store the buttercream in the fridge, you have to let it come to room temperature by placing it on the counter until it's nice and soft. If you apply heat to hasten the process (hairdryer or microwave) you can destroy the gel, which gives a runny final frosting. The paste is a large reason why this stuff stays together, so it's important to maintain the integrity of it. There are some starches that are resistant to heat degradation: waxy maize starch and modified starches (namely tapioca and potato) but unless you bake a lot of gluten-free stuff, you may not have these starches in your pantry. All the other starches I tested are more or less susceptible to reheating degradation. As far as I've read, starches also can degrade if frozen, but I'm not totally sure when it's in a buttercream with a butter, as with in Ermine. Perhaps someone can chime in and give their experience with this.
I've made and frozen this frosting multiple times already. My best results always come from letting it defrost overnight in the fridge. Then ,bring it up closer to temperature on the counter top. For about 30 minutes to one hour (it's hot where I live,so about 20-30 minutes is fine for me).
@@Sugarologie hi! Might be a silly question, but I assume that 'tapioca starch' you mentioned is different from 'tapioca flour'? I live in south east asia and I can get tapioca flour easily in any store, but I assume they're not the same 😅
I'm currently in a tropical climate. And making icing has been the hardest time for me, due to the frosting melting before I even spread it on the cake. I was about to try Swiss meringue buttercream but ermine has peaked my interest. I will have a go at it. Update: it is light, fluffy, it is sweet, and a little buttery, but it's growing on me.
Ermine frosting is my favourite, both because of the texture and balance of sweetness, and because it's the most economical buttercream. When butter's $6 and eggs are $4, having a frosting that minimizes both is ideal.
I wanted to throw my testimony out here about this frosting heat stability. I made my nephew's 2nd birthday cake for his party outdoors ,and I used your other recipe variation. It held up fantastic! It was 96°F (~35°C). The next month, I made the cupcakes for my sister's wedding - again, using this recipe. It was 113°F (45°C) Held up great again! If someone is super paranoid about it melting still, I would reccomend to keep the frosted cakes chilled until half hour / hour out from serving (like with any other cake tbh). Genuinely, I cannot recommend this frosting enough if you leave in high-heat areas! My family's favorite spin on this recipe is a peanut butter variation (by adding powdered peanut butter at the paste making stage),and everyone else seems to love it as a plain vanilla bean frosting. ★★★★★ I WILL be trying out this new recipe with heavy cream!
I'm not a baker nor am I looking to bake. I was curious about what a red velvet cake traditionally is and the rabbit hole I fell into led me to this video. I just wanted to tell you that It's awesome. I learned quite a bit watching this video about a frosting type I didn't know about until about 30 minutes ago!
my vegan cream cheese ermine recipe uses jello cheesecake instant pudding mix! i do cook the base, though - i never thought to just go straight for it! great cream cheese flavor with none of the cream cheese problems - great for my mississippi climate. i don't understand why it smells like wet dog when the mix first hydrates, though lol i love how methodical you are not only with the base recipes but also the many variations you produce. experimenting and developing recipes was my favorite part of baking, so i get to live vicariously through your videos since i stopped baking as much
I'm so happy to see you do Ermine frosting, I've never gotten it exactly right in the past but since it would be such a good option for my customers who can't eat meringue based buttercreams because of egg allergies, I'd love to be able to get it to work :) will certainly be trying your recipe an method in the future. Thank you!
I found this recipe about 10-12yrs ago... i remember because i was making a huge red velvet going away cake and loads of cupcakes and i was trying different frostings... i was nervous making a cooked flour "buttercream" ... until i tasted it.... oh my gosh its delicious!!! And it's so good on chocolate cake.. any cake! For when you want something kinda like a thick, rich, almost a whipped cream flavor... dang it, I'm gonna have to make some just cuz it's SO, SO good!!!!!😊
I found out about ermine online when I discovered I was out of powdered sugar. I trusted the process and it instantly became my fave frosting. I hardly ever use anything else. I think the texture is like tub frosting but a little more stable.
I have been trying to find a recipe for ermine icing for 2 decades that actually works!! My mother, unfortunately took her recipe to the grave and I have not been able to replicate it. Your recipe is definitely different from others and makes a lot of sense! Thank you for posting and I hope to make this soon❤
Ermine is my FAVORITE buttercream, but I've had problems getting it to emulsify and have stopped making it due to that. Thanks so much for the tips. AND INSTANT PUDDING EMRINE???!!!!! WHAT!? I'm definitely giving that a try for my son's birthday. Thanks!
Wonderful to see another video! I love how you break down the science of frosting, I like taking this approach to baking and it's great to see in videos like this!
For years my family had a recipe called rainbow (Fluffy) Frosting. It used this technique where we heated milk salt and flour in a pan until it turned into a thick paste, and then you would put it in the freezer to thicken it and I always thought it was weird but it was always my favorite frosting. I typically hate frosting because it can be too dense and too sickly sweet but this frosting was perfect for me. I don't know why but it makes me extremely happy to know what this frosting method is called! I really love learning about the molecular structure of food especially when baking so I just love your content!
Using your ermine buttercream has made sure my cousin asks for that frosting every year on their birthday cakes. It’s so fluffy and light and lovely. I get better at it every year
Thank you!! I love to decorate with buttercreams, but we in the Nordic countries don't like most buttercreams. Especially not the very sweet ones like ABC (and adding any amount of salt won't help). This is because our preferred cream for cakes is whipped cream, plain or just slightly sweetened (we're talking about 1-2 tsp suger or vanilla sugar for a whole cake). Ermine buttercream has been my favourite to work with since I discovered it, especially because it's one of the easiest to make vegan/allergy friendly. I haven't tried the gluten-free version yet, but I'm planning on trying it as soon as I'm able to. I really loved this video as you have explained so well, why certain parts of the cream works well, while others don't. I have often wondered about the air pockets and why it seems to split so easily. Your video has shown me where I most likely have gone wrong. I'll try to correct that for next time. Thank you again ❤
I just got The Nordic Baking Book and I think I read it in 2 days. I just adore that style of baking...all those breads, oh my goodness... it seems so comforting and nourishing. I enjoy learning about the different baking approaches/cultures and now I totally get how Nordic desserts are very different than some of the sweet American-type desserts we enjoy here. And it makes sense that you enjoy Ermine frosting so much! I can imagine it would do so well with Nordic-style of cakes if you want something just a touch sweeter than your standard cream.
Honestly, you’ve reached hero status for me. I love these videos and I love trying out the various combinations. My favorite part is that you teach us how to customize our own frostings. For example I really want to do a rosemary frosting. I’m also a chemistry person, so I LOVE how you incorporate science into your teaching.
i have been waiting for an upload for so long! so happy to see you again, looking forward to the next posts! I really like the scientific perspective you bring to baking
This looks great! I love those Taro milks and love Ermine as it is less sweet and I don’t decorate, just top a cake. So excited to try this substitution!😊
I actually found your blog while I was googling for buttercream recipes. I really appreciate your detailed guides indicating the stability of the buttercream. Very informative, clear and concise. It didn't feel like the video was only 13:49 minutes long considering how much detail and information you shared the video😊
Yes! Thank you for doing this video! I’ve always used an Ermine buttercream on my red velvet cake and it never fails to shock people. Such a wonderful, overlooked frosting!
I'm so happy to see your videos, your recipes are always on my dream list, and this video just made the list longer~~ especially the thai green tea and vietnamese coffee ones❣️❣️❣️
Thank you so much for posting this! My great-aunt who was French used to make this frosting. I learned how as a child, but your recipe is a great improvement! In my recipe, you creamed shortening/butter with sugar and mixed that with your roux. I like your recipe much better with the sweetened roux. Can't wait for an excuse to make it!
Hey welcome back! I’m glad you’re back just in time for fall and getting into the holiday spirit of baking! I love the idea of the Ermine buttercream. 🧡🍂🍁🍃
I am convinced that you are an absolute genius! I have learned so much from you! Thank you SO MUCH for sharing your knowledge with us, and doing it so well. You explain everything so clearly that it's very easy to follow.
I was so happy to see another video and recipe from you. I've made this one once. And yes, I did like it for all the reasons you stated but I did find it one dimensional only because the recipes I found online would only allow you to flavor it vanilla. Have to say, watching you come up with different flavor profiles really put a smile on my face. Especially those in the fruity category. So Yes, please come up with more of those fruity varieties. If I heard you correctly, the possibilities will be almost limitless by using fruit juices. Can't wait to see which fruity flavors you're able to come up with. Thanks for all of your hard work. Please know it's much appreciated... 😉
I’m from Maryland where Red Velvet Cake with Boiled Milk Frosting was a local favorite, and I’ve been eating it since I was a little girl in the 80s. I learned to make it with both cream cheese and ermine frosting, but I never got an ermine frosting I was happy with. I am so damn excited that I can make a cheesecake-flavored ermine and have the best possible frosting for red velvet, and I can trust your recipe to be as smooth and stable as possible. BTW, when I watched the Buttercream Comparison video I felt validated that there was a reason my ermine buttercream-frosted cakes never looked as good as my other cakes. So thank you for that ☺️
This is very similar to what my grandma used to make. She just called it white frosting, and always used it on her chocolate mayonnaise cake or red velvet cake. Thanks for figuring out how to keep it more stable, and how to make other flavors! 😊
So glad you're back and thanks so much for giving me a new buttercream to try, My mother dislikes all buttercreams except for your stablised whipped cream and your cream cheese ones. Now I've got another one to try on her to add to it!
I saw your TikToks on this and was wowed that you can use other starches … and pudding mix. I worried about aftertastes with the puddings, but know you would not steer me wrong. Glad to see you back.
I discovered ermine frosting about 18 months ago, and really love its simplicity, spreadability and texture. I find its lightness far more appealing than regular buttercream, which I now avoid at all costs. I appreciate the testing on variations that you did, which is a concept I never considered. I’m definitely going to try a few of those, maybe even throw in a few you’ve not tried….Bailey’s?
I have been lamenting for months that you stopped uploading, hoping so hard you were doing well. Needless to say this new video is so exciting, and not just for detailed science baking content. Welcome back!!
I have only tried ermine cream once on a cake. I really liked it was not as overwhelmingly sweet as buttercream icing/ frosting. I made mine with a gluten free flour and plant milk. I really should have written the recipe down. It was surprisingly easy. Thankyou for your demonstration and link to your trials with different flours. Timee for me to make it again.
The fruity purée-based ermines are definitely intriguing, I would love to understand more about how the pulp interacts with the hydration of the starch. Feels like it opens up a world a possibilities if there's a consistent behavior.
She is back!! I have been using an ermine frosting recipe that doesn't cook the sugar and instead whips powdered sugar with the butter. Can't wait to experiment with your recipe!
"Brava Darling... Brava" I remember my Grandmother making this years ago... I always thought as a small child... Why was she making "Gravy Frosting"... (BAHAHA)... watching her make skillet gravy many times... To me she was a Magician. Thank you so much for this video... because I never wrote down this recipe and I love this Frosting more, because it is not so sweet... PLUS... her in New Mexico (US) it does get very HOT... so this Frosting is better in this climate.
I love ermine frosting. I usually make mine with just 1% milk and it's slippier than I like, so I'm definitely going to be using a heavier cream blend going forward. Thanks for your thoughtful work! Also, if you ever make a troubleshooting post, I've found that my buttercream sometimes "curdles" if I over whip it. I think when I haven't boiled off enough of the water, which allows gluten formation because of the Canadian AP flour I use (which is basically bread flour). I suspect using the cream instead of low fat milk will help there, too.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
What is its refrigerator shelf life? Does it freeze well? I like to make/freeze cupcakes and then defrost one at night for a dessert/treat. I then add frosting after it defrosts.
So it has good shelf life in the fridge or out on the counter at room temps. I'm comfortable leaving it out for a day or two, but if it's longer I'll usually stick the frosted cake/cupcakes in the fridge.
Storing Ermine Buttercream on a cake or cupcakes that have been frosted is wonderful. The buttercream firms up nicely so it's easy to handle and it's actually kinda tasty even when a little cold. My favorite is when it's served at room temp, though.
Here's what you should know about storing pre-made Ermine to use for frosting at a later time. The starch can degrade if RE-heated. That is, after you store the buttercream in the fridge, you have to let it come to room temperature by placing it on the counter until it's nice and soft. If you apply heat to hasten the process (hairdryer or microwave) you can destroy the gel, which gives a runny final frosting. The paste is a large reason why this stuff stays together, so it's important to maintain the integrity of it.
There are some starches that are resistant to heat degradation: waxy maize starch and modified starches (namely tapioca and potato) but unless you bake a lot of gluten-free stuff, you may not have these starches in your pantry. All the other starches I tested are more or less susceptible to reheating degradation.
As far as I've read, starches also can degrade if frozen, but I'm not totally sure when it's in a buttercream with a butter, as with in Ermine. Perhaps someone can chime in and give their experience with this.
Froze my frosting because it was too luscious to go to waste. A month (or two, really) later, I used it on my new cupcakes ad it was still wonderful.
@@Sugarologie Thank you for the thorough reply. Just want I needed to know.
I've made and frozen this frosting multiple times already. My best results always come from letting it defrost overnight in the fridge. Then ,bring it up closer to temperature on the counter top. For about 30 minutes to one hour (it's hot where I live,so about 20-30 minutes is fine for me).
@@Sugarologie hi! Might be a silly question, but I assume that 'tapioca starch' you mentioned is different from 'tapioca flour'? I live in south east asia and I can get tapioca flour easily in any store, but I assume they're not the same 😅
I'm so so happy you're back! you've been my favorite creator as a science-focused girly lol. I hope your break was restful 🫶
¡Feliz de verla Maestra! Un saludo desde Texas ❤!
Nice to see you posting again. I love your frosting recipes!
SHE'S BACK! ❤
I'm currently in a tropical climate. And making icing has been the hardest time for me, due to the frosting melting before I even spread it on the cake. I was about to try Swiss meringue buttercream but ermine has peaked my interest. I will have a go at it.
Update: it is light, fluffy, it is sweet, and a little buttery, but it's growing on me.
A new Sugarologie!!!!! REJOICE!
Ermine frosting is my favourite, both because of the texture and balance of sweetness, and because it's the most economical buttercream.
When butter's $6 and eggs are $4, having a frosting that minimizes both is ideal.
I wanted to throw my testimony out here about this frosting heat stability. I made my nephew's 2nd birthday cake for his party outdoors ,and I used your other recipe variation. It held up fantastic! It was 96°F (~35°C).
The next month, I made the cupcakes for my sister's wedding - again, using this recipe. It was 113°F (45°C) Held up great again!
If someone is super paranoid about it melting still, I would reccomend to keep the frosted cakes chilled until half hour / hour out from serving (like with any other cake tbh).
Genuinely, I cannot recommend this frosting enough if you leave in high-heat areas! My family's favorite spin on this recipe is a peanut butter variation (by adding powdered peanut butter at the paste making stage),and everyone else seems to love it as a plain vanilla bean frosting. ★★★★★
I WILL be trying out this new recipe with heavy cream!
My favorite!! My mom made this growing up, but she’d always mix chopped toasted walnuts into the frosting.
OH! That's so smart. Nuts add umami to desserts and I bet that frosting was amazing.
I'm not a baker nor am I looking to bake. I was curious about what a red velvet cake traditionally is and the rabbit hole I fell into led me to this video. I just wanted to tell you that It's awesome. I learned quite a bit watching this video about a frosting type I didn't know about until about 30 minutes ago!
my vegan cream cheese ermine recipe uses jello cheesecake instant pudding mix! i do cook the base, though - i never thought to just go straight for it! great cream cheese flavor with none of the cream cheese problems - great for my mississippi climate. i don't understand why it smells like wet dog when the mix first hydrates, though lol
i love how methodical you are not only with the base recipes but also the many variations you produce. experimenting and developing recipes was my favorite part of baking, so i get to live vicariously through your videos since i stopped baking as much
I am confused- Jello is NOT vegan
@@mindyshively4947 exactly. It's a non vegetarian product
I'm so happy to see you do Ermine frosting, I've never gotten it exactly right in the past but since it would be such a good option for my customers who can't eat meringue based buttercreams because of egg allergies, I'd love to be able to get it to work :) will certainly be trying your recipe an method in the future. Thank you!
So glad to see you back! And with an ermine frosting, one of my favorites.
This is my favorite frosting, as someone who hates frosting.
I found this recipe about 10-12yrs ago... i remember because i was making a huge red velvet going away cake and loads of cupcakes and i was trying different frostings... i was nervous making a cooked flour "buttercream" ... until i tasted it.... oh my gosh its delicious!!! And it's so good on chocolate cake.. any cake! For when you want something kinda like a thick, rich, almost a whipped cream flavor... dang it, I'm gonna have to make some just cuz it's SO, SO good!!!!!😊
I found out about ermine online when I discovered I was out of powdered sugar. I trusted the process and it instantly became my fave frosting. I hardly ever use anything else. I think the texture is like tub frosting but a little more stable.
I love your unabashedly scientific approach and descriptions. Understanding WHY something works makes you a much better baker!
The absolute best. I have used this for 50 years. This technique is great. You won't be disappointed.
YOURE BACK oh my god I’ve been so sad thinking something happened! You’re the best please never leave!
I have been trying to find a recipe for ermine icing for 2 decades that actually works!! My mother, unfortunately took her recipe to the grave and I have not been able to replicate it. Your recipe is definitely different from others and makes a lot of sense! Thank you for posting and I hope to make this soon❤
Ermine is my FAVORITE buttercream, but I've had problems getting it to emulsify and have stopped making it due to that. Thanks so much for the tips. AND INSTANT PUDDING EMRINE???!!!!! WHAT!? I'm definitely giving that a try for my son's birthday. Thanks!
I’m so happy you’re back!! Love your videos ❤
Omg you’re back , i love your videos so much, i love how you vulgarise baking science for us
Wonderful to see another video! I love how you break down the science of frosting, I like taking this approach to baking and it's great to see in videos like this!
For years my family had a recipe called rainbow (Fluffy) Frosting. It used this technique where we heated milk salt and flour in a pan until it turned into a thick paste, and then you would put it in the freezer to thicken it and I always thought it was weird but it was always my favorite frosting. I typically hate frosting because it can be too dense and too sickly sweet but this frosting was perfect for me. I don't know why but it makes me extremely happy to know what this frosting method is called! I really love learning about the molecular structure of food especially when baking so I just love your content!
Using your ermine buttercream has made sure my cousin asks for that frosting every year on their birthday cakes. It’s so fluffy and light and lovely. I get better at it every year
A great frosting when I'm out of powdered sugar and don't want to mess around with sugar syrup. Good stuff! And it's great to have you back :)
Thank you!! I love to decorate with buttercreams, but we in the Nordic countries don't like most buttercreams. Especially not the very sweet ones like ABC (and adding any amount of salt won't help). This is because our preferred cream for cakes is whipped cream, plain or just slightly sweetened (we're talking about 1-2 tsp suger or vanilla sugar for a whole cake).
Ermine buttercream has been my favourite to work with since I discovered it, especially because it's one of the easiest to make vegan/allergy friendly. I haven't tried the gluten-free version yet, but I'm planning on trying it as soon as I'm able to.
I really loved this video as you have explained so well, why certain parts of the cream works well, while others don't. I have often wondered about the air pockets and why it seems to split so easily. Your video has shown me where I most likely have gone wrong. I'll try to correct that for next time. Thank you again ❤
I just got The Nordic Baking Book and I think I read it in 2 days. I just adore that style of baking...all those breads, oh my goodness... it seems so comforting and nourishing. I enjoy learning about the different baking approaches/cultures and now I totally get how Nordic desserts are very different than some of the sweet American-type desserts we enjoy here. And it makes sense that you enjoy Ermine frosting so much! I can imagine it would do so well with Nordic-style of cakes if you want something just a touch sweeter than your standard cream.
Ermine is definitely my favorite and boy did I learn a ton about customizing it from this video!
Honestly, you’ve reached hero status for me. I love these videos and I love trying out the various combinations. My favorite part is that you teach us how to customize our own frostings. For example I really want to do a rosemary frosting. I’m also a chemistry person, so I LOVE how you incorporate science into your teaching.
One of my absolute favorite frostings. Second only to a whipped cream cheese frosting.
i have been waiting for an upload for so long! so happy to see you again, looking forward to the next posts! I really like the scientific perspective you bring to baking
She's BACK!!!
I found this channel while you were on hiatus, and I'm so glad you're back! I tried your easy black frosting recipe, and it's great!
This looks great! I love those Taro milks and love Ermine as it is less sweet and I don’t decorate, just top a cake. So excited to try this substitution!😊
Woohoo! So good to see you again!!!!🎉
I actually found your blog while I was googling for buttercream recipes. I really appreciate your detailed guides indicating the stability of the buttercream. Very informative, clear and concise. It didn't feel like the video was only 13:49 minutes long considering how much detail and information you shared the video😊
Yes! Thank you for doing this video! I’ve always used an Ermine buttercream on my red velvet cake and it never fails to shock people. Such a wonderful, overlooked frosting!
Oh I believe it. The first time I had it… it was a revelation - that buttercream could be so light and delicious without the heaviness. 😌
I'm so happy to see your videos, your recipes are always on my dream list, and this video just made the list longer~~ especially the thai green tea and vietnamese coffee ones❣️❣️❣️
Super excited to see a new video!!! Love your chemistry approach to baking
Missed you! I love your videos, especially about buttercream!
I’m so happy you’re back ❤❤❤
This is the only frosting I use. Pipes beautifully, not overly sweet, not too rich, holds its shape, and most importantly tastes amazing.
Thank you so much for posting this!
My great-aunt who was French used to make this frosting. I learned how as a child, but your recipe is a great improvement! In my recipe, you creamed shortening/butter with sugar and mixed that with your roux. I like your recipe much better with the sweetened roux.
Can't wait for an excuse to make it!
I’m so glad you’re back making videos! I love your content and have been missing it.
I really like ermine frostings. When first introduced to a recipe, I was wary! It sounded so wrong 😀
Thank for the fantastic breakdown, wow !
Can one replace butter with margarine??will it work?
Oooh interesting! I was wondering when you'd do a video on this type. Has always been kinda fascinating to me.
Hey welcome back! I’m glad you’re back just in time for fall and getting into the holiday spirit of baking! I love the idea of the Ermine buttercream. 🧡🍂🍁🍃
Hellooooo 💕💕💕
@@Sugarologie Hi 💖💗
Clicked immediately! So happy you're back!
This was my go to frosting when I was living in a tropical country, the chocolate was divine. Everyone enjoyed it and I was a beginner at the time.
OMG SHES BACK YAYYY I've been watching these videos daily lol
Yay you’re back!! Thank you for your studies and videos!
6:53 love this illustration 😄 thanks for the upload, you're my favorite baking science resource!
Hi Baker I’m a new member of the baking community and I Just made your pudding Ermine and it’s delicious thank you for your gift . I Love it 🎂🎂
I am so glad to see you are okay and that you are back!
I'm so glad to see you making new videos!
I am convinced that you are an absolute genius! I have learned so much from you! Thank you SO MUCH for sharing your knowledge with us, and doing it so well. You explain everything so clearly that it's very easy to follow.
I was so happy to see another video and recipe from you. I've made this one once. And yes, I did like it for all the reasons you stated but I did find it one dimensional only because the recipes I found online would only allow you to flavor it vanilla. Have to say, watching you come up with different flavor profiles really put a smile on my face. Especially those in the fruity category. So Yes, please come up with more of those fruity varieties. If I heard you correctly, the possibilities will be almost limitless by using fruit juices. Can't wait to see which fruity flavors you're able to come up with. Thanks for all of your hard work. Please know it's much appreciated... 😉
My mom’s family has been using this frosting on Red Velvet cakes since before my grandma! We love it!
I’m from Maryland where Red Velvet Cake with Boiled Milk Frosting was a local favorite, and I’ve been eating it since I was a little girl in the 80s. I learned to make it with both cream cheese and ermine frosting, but I never got an ermine frosting I was happy with. I am so damn excited that I can make a cheesecake-flavored ermine and have the best possible frosting for red velvet, and I can trust your recipe to be as smooth and stable as possible.
BTW, when I watched the Buttercream Comparison video I felt validated that there was a reason my ermine buttercream-frosted cakes never looked as good as my other cakes. So thank you for that ☺️
I vote YES on more fruity ermine buttercream recipes!
This is very similar to what my grandma used to make. She just called it white frosting, and always used it on her chocolate mayonnaise cake or red velvet cake. Thanks for figuring out how to keep it more stable, and how to make other flavors! 😊
Ermine buttercream is truly magical, just like Adriana!
omg that's so sweet 😍
THE RETURN OF THE QUEEN!!!!!!!!!!!!!!!!
was so happy when this popped up in my feed. i'm happy your back!
This is great! Thank you, I’m going to try today.
Someone needs to curate all of this great information! This is the type of thing that I have always looked for and could never find!!!
You’re a life saver 🙏🏾
Welcome back. Appreciate your channel so much. Been a follower for years. Hello from Papua New Guinea in the Pacific. 😊👋🏻🇵🇬🇵🇬
Yayyy! I love your videos! I love that you experiment to find out why something works, and what changes can be made without impacting the function.
Yay welcome back, my fave science frosting girly! We missed you so much, hope your break was restful!
Best frosting ever!!!!😋😋😋😋...Thank you for showing how to make differenet varieties!!!💛💚💛
Welcome back!! Missed your videos, I absolutely love your content❤🎉😊
So glad you're back and thanks so much for giving me a new buttercream to try, My mother dislikes all buttercreams except for your stablised whipped cream and your cream cheese ones. Now I've got another one to try on her to add to it!
You're back! Instant watch
She’s back!!!
I saw your TikToks on this and was wowed that you can use other starches … and pudding mix. I worried about aftertastes with the puddings, but know you would not steer me wrong. Glad to see you back.
Omg! You’re back. Yeah!
OMG!!! We missed you!
Jeanne's Bakery, in Winnipeg, uses "this" icing with a cookie crust bottom on their cakes. So many of us got one for our birthdays!
Thanks for being such an amazing teacher. Love every second of your videos.
I love you. Please never stop making videos 🥹
I discovered ermine frosting about 18 months ago, and really love its simplicity, spreadability and texture. I find its lightness far more appealing than regular buttercream, which I now avoid at all costs.
I appreciate the testing on variations that you did, which is a concept I never considered. I’m definitely going to try a few of those, maybe even throw in a few you’ve not tried….Bailey’s?
My favorite frosting! Been planning on making a banana cake with this frosting. Now with all your new flavor ideas I'll have to try some of those!!
Absolutely amazing how much research you put into this project.
Ermine is my preferred frosting - thank you for your research and sharing the info on how versatile it really is!
I have been lamenting for months that you stopped uploading, hoping so hard you were doing well. Needless to say this new video is so exciting, and not just for detailed science baking content. Welcome back!!
i just saw one of you’re yt shorts and immediately subscribed and now binging your videos and i love looking at you’re website ❤️
Finally your video is back. We miss you 😊
I have only tried ermine cream once on a cake. I really liked it was not as overwhelmingly sweet as buttercream icing/ frosting. I made mine with a gluten free flour and plant milk. I really should have written the recipe down. It was surprisingly easy.
Thankyou for your demonstration and link to your trials with different flours. Timee for me to make it again.
The fruity purée-based ermines are definitely intriguing, I would love to understand more about how the pulp interacts with the hydration of the starch. Feels like it opens up a world a possibilities if there's a consistent behavior.
If you add two eggyolks to the flour paste and cook it, its Pudding...we use Pudding for the buttercream as base...
Missed you! Love your content!!
I made this for my family and it’s so good! ❤
She is back!!
I have been using an ermine frosting recipe that doesn't cook the sugar and instead whips powdered sugar with the butter. Can't wait to experiment with your recipe!
I love this info! Thank you so much! I’ll rewatch this multiple times!
"Brava Darling... Brava"
I remember my Grandmother making this years ago...
I always thought as a small child... Why was she making "Gravy Frosting"... (BAHAHA)... watching her make skillet gravy many times...
To me she was a Magician.
Thank you so much for this video...
because I never wrote down this recipe and I love this Frosting more, because it is not so sweet... PLUS... her in New Mexico (US) it does get very HOT...
so this Frosting is better in this climate.
I love ermine frosting. I usually make mine with just 1% milk and it's slippier than I like, so I'm definitely going to be using a heavier cream blend going forward. Thanks for your thoughtful work!
Also, if you ever make a troubleshooting post, I've found that my buttercream sometimes "curdles" if I over whip it. I think when I haven't boiled off enough of the water, which allows gluten formation because of the Canadian AP flour I use (which is basically bread flour). I suspect using the cream instead of low fat milk will help there, too.
Awesome Video and informative as always..the science behind it gets me going..Cant wait to try your recipe of Ermine Frosting
I love ur job its amazing!! Thanks!