How to make Ermine (cooked flour frosting) | How to make Lemon Ermine
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- Опубліковано 1 лип 2019
- In this video Chef Tovia Demonstrates how to make Lemon Ermine Frosting. This cooked flour frosting may seem strange but the flavor is extremely rewarding. Say bye bye to super sweet buttercream frosting forever!
Lemon cupcakes: • Lemony Cupcakes | Easy...
#lemon #ermine #lemonermine
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When I added the lemon juice to the milk it curdled which scared me. But it all worked out great. It's in the fridge now. Thanks so much.
the frosting came out so smooth and creamy, I can only imagine how good it tasted. Thanks for this recipe Chef Tovia, it looks delicious!
Thanks for showing the piping; that's what I was wondering about. Looks great!
Oooh, sounds great. May give this a try. Thanks T.
Oh my ,these are looking so yummy,I have just found you,I live in New Zealand..and going to surprise my daughter and grandchildren with these.😊thank you for sharing..I feel I have found a treasure ☺your voice is calming too.. fantastic 😋
A pastry masterclass indeed, outstanding!
Thank you so much my friend! I hope you’re keeping cool over there. Have a safe weekend
@@CookingWithTovia U2 my friend!
You had me at lemon Tovia 🙂♥️ Looks delicious.
Thank you so much, I would truly appreciate it. Have a fantastic holiday weekend
It's so tasty I tried today.. Thank you
My mouth is watering as always when I see your videos. These look delicious and beautiful! Love 🍋
Thank you so much, I know you were enjoying them for sure. Please let me know how it turns out. Thank you so much for your support, have a great weekend
Cupcakes look fantastic!
Thank you so much
Hey tobia coming across you for the first time they really look good and tempting feel like trying right away and I will wait for your post.
That is trully one beautiful lemon cupcake. I have to confess we don't eat many sweet things but once in a while we love a small bit. This sure would be a great choice. The subtle sweetness is a plus. Beautifully done!
Thank you so much Terry, this is really perfect for those who don’t like items that are really sweet for sure. I hope you and your wife have a great holiday weekend. Thank you for your support.
I have made ermine frosting for years because I can't stand super sweet American buttercream. It never occurred to me to flavor it with anything other than vanilla!
I also watched the video for your chocolate coffee version and now I get how to do it!!
Thank you so much for teaching the method and for providing inspiration ❣️❣️
I think I'm even going to play around with adding some seedless raspberry puree, by I'll have to watch my consistency. Hummm, I'll get back to you....
P.S. you are a great teacher, very mellow, not like one of those annoying, screamy types on the cooking channels!
Great video with lots of info. Thanks!
Thank you so much! I really appreciate your support.
Oh, Tovia, thank you so much for every single recipe! This sounds amazing to me...I love lemons in every way...cookies, icecream, cake....so I definitly need to taste this recipe. Luckily I have lemons at home, so I can start right now! 😊🤗 You are a great chef! 😊 Greetings from a sunny Germany😊🤗
Thank you so much, I really appreciate you being such a strong supporter. It is always nice to see you and I really mean that. Please let me know how it turned out. Thank you so much for watching and have a fantastic weekend and keep cool over there.
This looks so good I definitely will be trying this very soon.
Thank you so much, I do hope you try them. Please let me know when you do it how they turn out. Thank you so much for watching supporting, have a fantastic holiday weekend. I hope to see you again
Lord!!! I wish I could've been there to taste test!! Beautiful frosting!! 😍😍 cupcakes look soo good and moist! Omg!! Amazing job friend!! 😊❤
Thank you so much, if you were here to taste them you would’ve lost your mind! These are so perfect for the summer time and not too sweet, and they’re just right. I hope you have a great holiday. Thank you for your support
Thanks chef. You've inpired me to try it. After supper tonight, I will frost my cake with this recipe. I liked you so much I subscribed. You are the best step by step. Do you teach? You should!!
Wow thanks sooooo much for this step by step recipe, I can't wait to try it, I'll try it for my son's birthday next month. Gog bless you...
Please let me know how it turns out. I just uploaded a vanilla cake recipe, this frosting is perfect for it.
Keep cheffing in the kitchen
Thank you so much I will as long as I have people like you to keep inspiring me. Thank you so much and have a great weekend.
great Video thanks
Chef Mooney Chef Mooney!!!!! Nice to see you! Hope all is well and you’re enjoying that nice cool weather you guys have there. Thanks for stopping by.
Looks so delicious Chef
Annie P thank you so much
@@CookingWithTovia No Tovia, thank you.. I love your recipes :)
Beautiful
Thank you so much!!!❤️❤️❤️❤️❤️
Cooking with Tovia ❤️❤️❤️🇺🇸🇺🇸🇺🇸❤️❤️❤️🙏🙏🙏❤️❤️❤️
Happy holiday!!🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
I’ve made this and it’s fantastic
You’ve made this particular version? Because this one I constructed for 3 months...
Cooking with Tovia yes that one is yours but my mom used one similar she taught me from an old French cookbook that was her moms
She always used a double boiler whisk then a wooden spoon like you then when the mix was done it went into the fridge for over night then add butter little at a time until fluffy. , she would add nuts crushed pineapple and nuts of choice then put in between layers or as the icing plane all over was always fabulous and I make this about 4 times a year
Double boiler, interesting, look out for another frosting recipe lol. You ever used it in eclairs?
Cooking with Tovia yea great for eclairs!!!!
Hey Tovia, I've been looking for a frosting recipe that's not too sweet, so this seems to be the one. Really clear, concise recipe and we'll presented. Many thanks. I'll be making this for my wife and kids today. Greetings from Scotland. 👍 PS can this be adapted to make a chocolate frosting?
Thank you so much for your kind words. Go here to my baking channel for the chocolate version. ua-cam.com/video/EA9PT3UGfSY/v-deo.html
@@CookingWithTovia Will do. Thanks mate. 👍
Hello Chef Toby. Thank you very much for sharing this recipe. I have been in constant search for a good buttercream recipe and stable enough to withstand heat.
In this video, you mentioned that this buttercream could be out for an hour to an hour and a half outside. Do you mean that this melts within the hour outside? Can this withstand temperatures of 32-35°C or 90-95°F? Where I come from, that is how hot it gets inside the house or outside in the patio.
I’ll need to make more for my double fudge Lemon brownies bites !
Think I’ll make the brownies gluten free and color dark blue so I’ll be changing the recipe and will send pics ok
OMG.. I think my Mom made this.. It took her forever to make the icing!
Tom's Food Factory Vanilla Ermine is the traditional flavor and it does take forever to make. I played around and came up with my lemon version and after testing, this one is it. Thank you for stopping by.
What a great recipe. 🧁 Since I don’t have a stand mixer do you think my food processor would work?
Thank you so much, I don’t think this will work with the food processor. If you have a handmixer just use that. I’ve never use my food processor to whip items before, but if you do try it with your food processor I will be really interested in hearing how it turned out. Thank you so much for watching and happy fantastic holiday
If i dont have a stand mixer, should i make my rue less dense? I only have a hand mixer. Great recipe! First time trying to make this frosting
No, just make them the same way. Please let me know how they turn out.
Hi new subs here, can we also use this for cake covering?
Sorry, new baker😊
Thank you
I think you meant the butter should be room temperature and not cold. Because in the video captions you stated it should be cold.
You have amazing videos and content. Just subbed to both of your channels. You should post more, both here and the website.
I hope you see this.
Scrolling through the channels I even wondered if you're alive but I've seen your latest video is a coconut cake from 3/4 months ago?
So yeah... ♥
Hi thank you and no I meant cold. This butter has to be cold and cut into pieces as I demonstrated in the video. The butter I used was cold, if the butter is warm, it will make the roux mixture watery.
Thank you for concern. I have been away to focus on my mental health, I’ve been very sick. I’ll be back in a few days with another recipe.
I would use a double boiler
Dear Tovia, I found a most interesting roll recipe and have included the UA-cam information here: Homemade Corn Meal Bread Rolls~The Kneady Homesteader. Would you take a look and see what you think. Also, would you consider doing a cooking video if you think it is worthy. I have never seen a recipe like this. I love cornbread, but she says that you can not tell that it is made with cornmeal. As always, I continue to enjoy your videos ……..your potato rolls are the best I have ever made. And, are a staple in our home. Let me know what you think if you have time. Blessings from Mississippi, Jo Ann
wishing for a mixer😅🥰
please help can i use less sugar ? i really like your videos thanks for the recipes
Hi Denise I really wouldn’t because it would taste like nothing. It’s really not that sweet as it is. You could try but I’m not sure how it would affect the texture.
Do U have to add all the butter? Thank so much for sharing 😇🙏
Yes you do have to add all of the butter. Thank you for watching.
I put this in the fridge and when I took it out, I let it sit for about half an hour then re-whipped it. It ended up looking all curdled.The longer I whipped it, the more curdled it looked. Can you figure out what went wrong? I used unsalted butter as you recommended. Any advice would be much appreciated.
You were suppose to whip the milk mixture while it’s cold and the butter has to be soft but still kinda firm. It sounds like everything was too warm. I hope this helps.
I'm sorry, I should have mentioned that I made the chocolate one successfully. It was smooth and creamy. Everything turned out fine until I put it in the fridge over night. I took it out and it was pretty hard.(Like hard butter out of the fridge). So I let it sit about 20 minutes and re-whipped it. After that, it looked grainy and wet when I did that, like it was trying to separate. I also should say that I used 1% milk. Is it bad to refrigerate it before frosting the cake? Is it better to frost the cake and THEN refrigerate??? I love the taste and your method. I really want to master this.
Can i use powder food color to this recipe?
Ok. I just tried this and something went wrong somewhere lol! Maybe with the paste because I left it overnight in the fridge and I definitely could not pick it up the way you did. I double checked all of my ingredients to make sure I used the right amounts. Maybe I didn’t cook it long enough? It’s a soupy mess after adding all the butter. I even added tons of powdered sugar to avoid having to toss it and that didn’t even work. It seemed to make it worse. Ahhhh lol! It’s also very very VERY lemony. HELP! Haha
You did not cook the flour, sugar and milk mixture long enough. Did you use granulated sugar when you made the roux (flour mixture)? You have to cook it on a steady temperature for 3 to 4 minutes total. Was your butter too soft? Did you use real butter or margarine? Let me know we’ll figure it out. (You May have to cook it longer depending on your stove). I was working on an induction cook top which makes a difference too.
I’m thinking I didn’t cook the mixture long enough maybe. It seemed thick but I watched the end again and maybe it wasn’t quite pasty enough. I’m going to try again today. I did use granulated sugar. I only resorted to powdered sugar when I was trying to save it lol! Butter was definitely not too soft. I’ll let you know the outcome of round 2 lol! I want this to work. I honestly can’t stand ambc. It’s way too sweet so this seems like the perfect alternative. I’ll use less zest this time around too. My lemons are pretty big. Thank you for replying so fast you’re amazing!!
Thank you, Heather. I really appreciate your kind words. Please let me know how it turns out when you give it a second shot. Thank you for your support and feedback.
For the sugar can U use less sugar or a substitute. How about light brown sugar could that be used
To be honest I’m not sure about adding less sugar, I’m sure it may change the structure a little. I never used a sugar substitute or brown sugar to make this particular frosting. I would say use fir the sugar substitute. When i developed this version i only tested with the ingredients listed.
Can I use liquid food coloring?
What brand of butter do you use ??????
if we omit out the milk just using waterrr.. it would be lemony???
The recipe will probably won’t work at all, because the water is changing the structure of the recipe. Just add more lemon zest.
It looks like dough for creame puffs
It surely does! It feels like sticky taffy to touch.
Cooking with Tovia your an Awesome Chef 👨🏽🍳 love Bella and Happy 4th
Can I modify the.amount of sugar?
Sure you can, I’m not responsible for the results.
What happens if I use icing sugar?
Ive never used it before. I’m sure it would be different due to the cornstarch that’s added to the sugar.
How milk did not curled? Lemon and milk dont go together. Interesting 🤔
It didn’t curdle because I did not allow it to sit.
@@CookingWithTovia cool. Cream looks good👍❤
Can I use it to pipe flowers with Russian tips?
When you add music, the volume is too loud for your voice. Had to strain to hear what you said.
This is a recipe I would like to try some day. Lemon goodness. I even have a bottle of fake lemon juice I can't remember why I bought it.
Will you ever be adding the recipe to the description box of your videos? I have only written one recipe of yours because it's a lot of effort with arthritis and the text in your videos aren't always clear enough - different screen sizes and resolutions to deal with.
Providing a link to a recipe on a blog would be helpful and probably help you get more subscribers. I like some of your recipes but personally don't want to bother with writing. Just being honest and hope it helps you get more subscribers.
Hi Chesh, thank you so much for your kind words. As of about 2 months ago or so I stopped putting the recipe in the description box for several reasons. Since I’ve included the recipe on screen I’ve gained a lot more subscribers and views. I’ve been on UA-cam for a very long time and I had to decide if it’s worth me spending 10+ hours of filming and editing per video just to have someone watch 30 seconds of my video and ask a question that’s been answered in the video.... it was becoming frustrating and annoying. I also have two other UA-cam channels and social media that I’m constantly promoting along with deadlines and etc. I hope you understand that for me UA-cam is full time and my only source of income, so I reverted to this format. I hope in the future I will be finically stable to have help, but right now I’m literally killing myself with all of this work plus taking care of mom. I am sorry for the inconvenience but I hope you understand I can upload my videos for peanuts money wise for lack of view time. Thank you 😀