This has been my go to frosting for many years. I have a metal bowl so I just aim a hairdryer at the outside of the bowl whenever it looks curdled. I also like to lighten my frosting up even more with some whipped up heavy whipping cream. It always "curdles" on me then but if I use the hairdryer trick or just keep whipping it long enough it eventually comes back together. I also find that switching out the whisk attachment for the paddle attachment at the end also helps the buttercream get really smooth. It is a quite yellow buttercream but if you add the tiniest touch of purple food coloring gel, it will look whiter.
Omg, I literally tested ermine frosting last weekend! It's so much better than standard buttercream. I also tried using cream cheese instead of butter and that tasted good, but it didn't hold it's shape too well. I think the sweet spot is half butter and half cream cheese. So good!
@@nottobe5597 Hi! The cream cheese only version won't be good for piping petals. The half butter half cream cheese will work, but it's fragile in summer. Hope this helps :)
It's so good right! And oohh I've never tried with cream cheese! Thanks so much for the suggestion, will definitely be giving it a go over the summer :D
Our family has a tradition of doing red velvet cake with ermine icing at Christmas. My grandmother always made it when I was a kid. This icing is actually the original icing with red velvet. It’s not cream cheese like people think.
❤ it is used your Swiss meringue and colored mine purple and lavender for my first heart vintage cake. I heard of ermine buttercream I keep forgetting to use this recipe for my less sweet customers. Thank you your amazing!
I made this recipe using soy milk and vegan butter (Violife salted) for a red velvet cake and it was wonderful! Thank you so much for the level of detail.
@@anitaparikh6415 if you leave it under direct sunlight it will start to melt after an hour and a half or less, but if there's some shadow it stays together!
I've tried this ermine buttercream for the first time, can't believe it is soo good!! Stable buttercream for a hot weather country like Malaysia! so yummy 😋😋
I've done a similar recipe except using cream cheese instead of milk and flour. Ends up being equal parks of cream cheese, butter, and sugar beat until smooth. Makes a really nice frosting and is easy to scale up and down.
@@michellegordon3319 Literally equal parts all 3 ingredients (ie 1 cup granulated sugar, 1 cup butter, 1 cup cream cheese). Cream butter and sugar until light and fluffy, then beat in cream cheese. Can add cocoa powder to make chocolate or vanilla or lemon juice depending on what you need.
Hi Christopher! That's exactly right - it's like making a roux for a cheese sauce. Who would have thought you could make a buttercream out of that right! :D
@@CakesbyMK hie I like your video but my question is can i put frosting in a room temperature? Because I don't have microwave, I wanna try this please help me
Do you mind sharing what you use to replace the milk in your vegan recipe? I would like to try it, but I'm allergic to whey. I typically use almond milk, but it doesn't substitute well in a lot of things.
@@astrid6496 I use silk plain almond milk. I think it tastes better than other brands. I've also used so delicious coconut milk, but to me it makes a sweeter cake.
After trying your vanilla cake recipe and getting great reviews on it, I want to try ALL of your recipes! Lol I’m curious to know if this frosting is stable enough to fill and cover 3-4 layer cakes? I need something more stable than whipped cream frosting. And would these particular measurements enough for a 2 or 3 layer cake?
Hi Sharon! :D Yes you can totally layer cakes with this, but it is less stable that say an American buttercream so I wouldn't do tooo many layers and I'd make sure the cake has time to set in the fridge so everything can firm up after it's decorated :)
I always use an ermine base for my buttercream, so much better than egg! Try this with half and half instead of milk, microwave instead of stovetop and stir every two minutes (be sure your microwave bowl is large enough it doesn't boil over) add vanilla bean paste before pouring into your plate or pie plate to cool. Whip butter and add 2lbs powdered sugar, whip again and then add your cooled ermine mixture and whip until fluffy. Smooths out beautiful, sets up nice and stiff, tastes creamy and delicious and not eggy or too buttery. Love this icing.
I made this for an adults birthday cake and then for cupcakes for some kids. Everyone loved it! I have been looking for an easy frosting that isn't as sweet. This was perfect. Thank you! Question. I usually freeze my left over frosting. Can this be frozen? And how long will it store? Thank you!
السلام عليكم I tried this today and omg I loved it. It was so easy and simple. My stress level was at zero in trying this 😉☺️. جزاك الله خير. May Allah continue to bless you for sharing your cake knowledge.
Thank you, the video came just in time. I am going to bake a cake this week and try this buttercream. Can I frost the cake with this buttercream and get sharp edges? Greetings from Europe.
Hi there! As Stacey has kindly mentioned, you can use it for sharp edges on a cake, the main this is that the frosting isn't too soft. You can firm it up a bit by placing it in the fridge for half an hour, or just make sure the crumb coat has been chilled well before placing your final coat of buttercream on top :) the buttercream does set quite firmly in the fridge because of the butter unlike a whipped cream :)
@@CakesbyMK will the top layer need chilled before adding any piped on decoration? Also, will it melt (especially will, for example, flowers made with this melt!) if left out in room temperature? Can it be transported for any length of time in a vehicle without it melting? Thanks ahead of time! My family isn't happy with how overly sweet regular buttercreme frosting is, so I want to try this, but need to know the parameters of what it will and won't tolerate, too.
Thank you so much for sharing this amazing recipe! I absolutely hate American buttercream or any frosting contains powder sugar. I was on the hunt for an amazing frosting and I found yours. I’m making my sons 1st birthday cake and using this recipe and your white cake recipe and I’m adding sprinkles. I want to make everything in advanced so would this buttercream store well if I make it Tuesday and start decorating Thursday to serve it on Saturday??? Thank you in advanced
Hello! I tried this for the first time tonight! The flavor and sweetness is perfect, but mine came out much looser/more runny than yours looks. I *think* I didn't cook it long enough/ until it thickened enough, but an also wondering if my butter was too soft (very warm here in California lately), and if the cooked mixture should be chilled or room temperature when adding it to the butter? Many thanks!!!!
Thank you! This worked so well! Used it for my son's 1st birthday and got so many compliments. I was wondering how we can make this frosting a bit more stiff or firm. I really like how it's not super sweet but it was hard to make designs because it was a bit soft. I am an ammature so any tips will help!
Hi there! So glad to hear you enjoyed the recipe :D and yess it is a softer frosting, but I've found that if you refrigerate it a little, and then rewhip it, it'll firm up and then you can pipe designs with the firmer frosting, and even though it'll soften up at room temp it's usually pretty good at holding it's shape, just don't leave it out in really hot weather or in direct sunlight! You can also substitute some of the butter for shortening which will also help :D
I am so curious as to how this tastes! It reminds me of when you make gravy, and make a rue, you know? Anyway, GREAT instructional video! Thank you for going through slowly so that we can actually learn something!!
Hi Deb! Yes that's exactly right - it's like making a roux! It does sound strange for a frosting, but trust me it is delicious and definitely worth a go :D. And you're so welcome - glad to hear the videos are easy to digest :D
Deb, if it had not been for MK using the _proper_ spelling of the word, I would have had an _awful_ time figuring out what on the good, green earth you _meant_ by "rue" in this context! There is *no* meaning of the word "rue" that would have been applicable to cooking gravies... well, unless you were to end up with lumpy gravy & didn't know how to fix it, or maybe burned the gravy; then you would rue the accident, certainly. But one doesn't _make_ a rue. At all. Ever. So, like I said, if it had not been for MK, your comment would have made zero sense at all, LOL!
@@MaryAnnNytowl Well, Mary Ann, interestingly, MK knew immediately what I MEANT. I am SO, SO sorry that I made a mistake, or had the nerve to print this horrible error. I, however, am NOT perfect! In fact, I am 65 and in very poor health, and apparently, I had an old lady brain fart! I certainly hope that you can find it in your purest heart to forgive me! Above ALL, I appreciate you taking the time to notice this (as so many others did!) and to so wonderfully put me in my place and set me straight!! And again, MK knew just what I meant, so maybe YOU are the one with the problem? You have a great day, Mary Ann...
@@Bee-Kind-Baker Oh, Christie, thank you, and I accept your apalagy. However, I feel bad thinking YOU were upset to the point of feeling that you needed to! You are so kind. With my big mouth and being a little TOO opinionated at times, I often deserve what I get! I wish that what you said was the worst thing said to me on here, but it wasn't! God bless you for even caring...
Love the ermine frosting. Only problem is it keeps curdling. No matter what I do to get it smooth it still curdled. Going to try again today and see what happens. Maybe it was bcoz it was very cold here. We nearly in spring so it has warmed up and we not in the dead of winter ☺️😊
Hi MK, This recipe is suitable for how many cupcakes or how big of a cake? I'd like to try frosting for the first time in my life! Please help me, a noob baker 🤣
I guess you could because what is important is the texture and because there is butter in it i think it will harden as normal buttercream but i could be wrong. :)
Hi Michael! As the other users have mentioned it does set up firmly in the fridge due to the butter, but at room temp it is a softer buttercream so I wouldn't recommend using it as a filling for larger layer cakes especially in the summer, but in cooler months you could probably get away with a double layered cake. It works great as a filling though with a firmer buttercream on the outside :D
@@CakesbyMK could you clarify this? Do you mean that the Ermine could be used for both filler _and_ first coat, then firmer buttercream on the outermost layer? As well, some decorating methods use a comb to remove part of one layer to show another layer with a different color underneath. Would this frosting be satisfactory for this method, or would it be too soft? >That is, without using it as a filler, but using the firmer frosting for the filler, instead, to add sturdiness to the cake. I know, I'm asking a lot of questions, but I want to learn how this can and can't be used. Thank you so much, ahead of time, for taking time to answer my (probably silly) questions!
I am going to try this! I do exclusively ABC but it is very sweet. My customers like it but I want to try to improve on my buttercream game. I can't do a meringue-based one. So... Questions: Can I use a paddle rather than whisk as that's what I'm used to working with? And would it work to use 2 parts butter, 1 part vegetable shortening (as I do with my ABC) for crusting/structure or is that not possible with this recipe?
I usually use a paddle, and I also use a mix of shortening and butter or shortening and vegan butter. FYI vegan butter always seems to make the buttercream much lighter and more whipped cream like. I can only find Earth Balance, which seems a bit on the saltier side, so I use half shortening to firm it up a bit as well as cut the saltiness.
Hi Ruth! As the other user has kindly mentioned, yes you can totally use the paddle attachment, and yes you can add in shortening for added stability, although in general this is a softer buttercream and I wouldn't recommend using it for large layer cakes - it does work as a great filling through and you can use a more stable buttercream on the outside :) hope that helps!
Tried this recipe today and it turned out really great. A question here. Can I add food color? I tried it out and it didn't really give me what I expected.
Hello MK , I just wanted to tell you how much I enjoys watching your videos. You are so delightful and sweet to watch and very beautiful. Enjoy your day.
Hello!! I am new to ermine buttercream and am totally about omitting powdered sugar in frosting. I would like to find every recipe that doesn't use that as an ingredient! Ok I used king Arthur measure to measure GF flour and I just can't get used to the strong sorghum flour and the white and brown rice remind me of mochie. My customer was soy and dairy free and wanted earth balance, but it just made it taste like canola oil. It tasted a bit faky and a bit oxidated, rancid to me. My birch xylitol made it wayy too sweet and when I added vanilla it really was bad because my dairy free whipping cream already tasted like vanilla. The only good decision I made was not to add more salt because earth balance already had it. That being said, my question is what if I use tapioca flour instead? Should it keep the shape well do I need to use less? Also, I would be using a different dairy free butter. But yes, it doesn't have as much structure as regular butter. I would probably use half allulose to make it less sweet but to keep the structure and maybe use coconut oil, but I am looking for something that is more neutral but dairy free.
Is ermine frosting stable outdoors in the northeast US (temp forecast is 53-80°up) my other option is buttercream frosting. The picnic starts at 9 am but we will have the cake around noon. Will the icing between layers and the outside frosting be stable? I could put it in an icebox. As a vegan option, May I use earth balance or crisco and soy milk?
Probably not since it is made with milk and real butter. It might be able to handle an hour at the most but not any longer. I’m in Texas. We have awful summers. Lol.
Hi Sophia! As the other user has kindly mentioned, this is a more softer buttercream (more like a cream cheese buttercream texture), so it's best not to keep it out in very humid weather, or to use for making large layer cakes. It works as a great filling though if you still want it to be the main buttercream in your cake :)
Hi Isabel! Glad you enjoyed the video :) And hmmm good question! I've never tried it but I don't see why not. It may just give you a richer/heavier buttercream :)
@@MaryAnnNytowl I tried it with coconut coffee creamer and it was OUT OF THIS WORLD!! Everyone was raving about the frosting! From now on this will be my "go to" buttercream!!
@@kidsaysashow4303 There are many different brands of coloring out there. Wilton, Chefmaster, Pro-gel, Sugarflair, etc. Just make sure you get a "gel" type color, never use liquid coloring. The gel WILL change your consistency a tiny bit. Go online, wherever it is that you shop, and type in "food coloring" and you will get ALOT to look at! I hope this helps. If not, let me know, ok?? Take care and have FUN!
@@debjudisch5548 Thank you so much . Yes it helped . Actually I used gel colors but it still changed the consistency of the butter cream and sometimes some colored water separate from the butter and stay on bottom of the bowl , especially if I use vegan butter . That's why I asked for type of color. Thank you so much anyway. You are always reply nicely.🥰
@@kidsaysashow4303 I have to ask, were you using actual, real butter and not margarine for the non-vegan version, when you saw moisture? As margarine has different qualities than butter does, as well as different ingredients (butter only has 1 or 2 ingredients), it's not well-suited for many things. I've zero clue about vegan "butter," but I'm certain it would also have totally different qualities, as well. As well, if you are in a higher humidity environment, and bring a chilled cake out into room air, it will form condensation, just like a cold glass of lemonade or icewater will. It's natural, and not the fault of any coloring, especially gel coloring, you might use. [Edited typo]
Hi, 1st time I find this recipe and I want to try it but, I want to know before hand... does it stays well on the cake on warm weather? Thanks in advance!
Hi Huma! As Stacey has kindly mentioned, this is a softer frosting so I wouldn't recommend using it for large layer cakes. It works great as a filling though for layer cakes if you use a sturdier frosting on the outside. Hope that helps! :)
@@CakesbyMK how about showing us options that work for using it for decorating, though? Like, piping it, and adding multiple layers of colors to use a comb on it, things like that. Especially a side-by-side comparison would be *really* helpful, so we can visualize the differences!
This has been my go to frosting for many years. I have a metal bowl so I just aim a hairdryer at the outside of the bowl whenever it looks curdled. I also like to lighten my frosting up even more with some whipped up heavy whipping cream. It always "curdles" on me then but if I use the hairdryer trick or just keep whipping it long enough it eventually comes back together. I also find that switching out the whisk attachment for the paddle attachment at the end also helps the buttercream get really smooth. It is a quite yellow buttercream but if you add the tiniest touch of purple food coloring gel, it will look whiter.
I use a heat gun. I also have a metal bowl.
Thanks so much for the additional tips Stacey! I love the hair dryer hack :D
Great idea using a hairdryer 😋
Oh I love the hairdryer idea!
This recipe is suitable for how many cupcakes or how big of a cake?
This icing was amazing! My dad has diabetes and his sugar blood was still low! I add this to my cake 24/7 ! Great recipe! ❤
I have never heard of this type of frosting. I can’t wait to try the recipe! Thank you so much for all your tips! You are truly gifted!!
Omg, I literally tested ermine frosting last weekend! It's so much better than standard buttercream. I also tried using cream cheese instead of butter and that tasted good, but it didn't hold it's shape too well. I think the sweet spot is half butter and half cream cheese. So good!
I've always wondered if it would be good with cream cheese. Thanks for the tip!
Hi! Is it firm enough to pipe petals pls?
@@nottobe5597 Hi! The cream cheese only version won't be good for piping petals. The half butter half cream cheese will work, but it's fragile in summer. Hope this helps :)
@@ugeshnikhan Thank you!!
It's so good right! And oohh I've never tried with cream cheese! Thanks so much for the suggestion, will definitely be giving it a go over the summer :D
I'm definitely going to be trying this! It looks so good and not too complicated either.
Our family has a tradition of doing red velvet cake with ermine icing at Christmas. My grandmother always made it when I was a kid. This icing is actually the original icing with red velvet. It’s not cream cheese like people think.
yep, us too
I’m making this right now! I’m follow MK’s red velvet cake recipe and adding ermine frosting on top 😄
❤ it is used your Swiss meringue and colored mine purple and lavender for my first heart vintage cake. I heard of ermine buttercream I keep forgetting to use this recipe for my less sweet customers. Thank you your amazing!
I made this recipe using soy milk and vegan butter (Violife salted) for a red velvet cake and it was wonderful! Thank you so much for the level of detail.
Is vegan ermine frosting stable outdoors? Taking it to a picnic at 9 am and will eat at noon. Or should I use vegan buttercream frosting?
@@anitaparikh6415 if you leave it under direct sunlight it will start to melt after an hour and a half or less, but if there's some shadow it stays together!
I tried this recipe and turned out great. Also the taste. It's sweet but not too sweet. Thank you for sharing the recipe!!
Can we colour it?
This Channel helped me a lot with doing Cakes.Your Channel is so underrated.You need more Views Girl..
Awww thank you so much for your love and support! Truly appreciate it :)
I've tried this ermine buttercream for the first time, can't believe it is soo good!! Stable buttercream for a hot weather country like Malaysia! so yummy 😋😋
I have to keep it outside the fridge for over five hours tomorrow so I hope it stays okay-ish
Im going to give this a shot. It looks so good. I dont like cooking frostings but this i think is worth it. Its a very pretty frosting
Wow I'll definitely try this!! This will solve my grainy sugar in the buttercream problems and quite alot of amount to use for big batches!
Yes! I love how smooth this frosting is. Definitely not grainy!
I once had a similar recipe, but I couldn't remember it. SO glad I found you!
Great video, love this buttercream recipe, lovely light texture. Great if you want a delicate flavoured topping
Thank you so much for this recipe. I tried this and it turned out well. 👍
I will most definitely try this, thank you for sharing
I've done a similar recipe except using cream cheese instead of milk and flour. Ends up being equal parks of cream cheese, butter, and sugar beat until smooth. Makes a really nice frosting and is easy to scale up and down.
That sounds amazing, do you mind sharing that recipe?
@@michellegordon3319 Literally equal parts all 3 ingredients (ie 1 cup granulated sugar, 1 cup butter, 1 cup cream cheese). Cream butter and sugar until light and fluffy, then beat in cream cheese. Can add cocoa powder to make chocolate or vanilla or lemon juice depending on what you need.
My mother always used this frosting on our birthday cakes! I love that it’s not too sweet!
Yumm! It's one of my new favourite frostings :)
Just came across this recipe and your channel must say it's very informative thanks and may you prosper
What a life saver recipe..thank lots MK
I love this channel this lady is so helpful❤️🙏🏼
Quite interesting. The first step reminds me of making a cheese sauce. I'm gonna have to try this next time.
Hi Christopher! That's exactly right - it's like making a roux for a cheese sauce. Who would have thought you could make a buttercream out of that right! :D
@@CakesbyMK hie I like your video but my question is can i put frosting in a room temperature? Because I don't have microwave, I wanna try this please help me
The recipe is awesome 👌....maybe someday I'll try to make it
Will definitely try this at the weekend thanks MK from a UK fan
Thank you MK. This frosting was amazing. I needed chocolate version so just added some cocoa.
This is an amazing frosting! I always use it for red velvet and for my vegan cakes.
Do you mind sharing what you use to replace the milk in your vegan recipe? I would like to try it, but I'm allergic to whey. I typically use almond milk, but it doesn't substitute well in a lot of things.
@@astrid6496 I use silk plain almond milk. I think it tastes better than other brands. I've also used so delicious coconut milk, but to me it makes a sweeter cake.
Is it stable outdoors for 3 hours at a picnic? Making it vegan too
Excited to try it. Does it freeze well? I need to make a cake to serve in 2 days time.
Thank you so much it looks great and I'll try it!
Thank you soo much you are such a sweet person , I really enjoy your videos really helpful videos , Iam definitely going to try this buttercream
Ooh jazakallah khairan sis! Thanks! I always wondered how to make it! x
After trying your vanilla cake recipe and getting great reviews on it, I want to try ALL of your recipes! Lol I’m curious to know if this frosting is stable enough to fill and cover 3-4 layer cakes? I need something more stable than whipped cream frosting. And would these particular measurements enough for a 2 or 3 layer cake?
you will have to double it and is stable. i live in gambia. weather is hot here.
This is a lot like the classic German buttercream with pudding :D
Woooow cant wait to try it, can it be coloured also, and what type of food colouring if so?
tysm this helps alot and it looks really good but i cant eat it right now because im fasting
Brilliant must try this, is it stable enough for layering cakes, love you videos everything is explained so well. Thanks for this recipe.
Hi Sharon! :D Yes you can totally layer cakes with this, but it is less stable that say an American buttercream so I wouldn't do tooo many layers and I'd make sure the cake has time to set in the fridge so everything can firm up after it's decorated :)
I always use an ermine base for my buttercream, so much better than egg! Try this with half and half instead of milk, microwave instead of stovetop and stir every two minutes (be sure your microwave bowl is large enough it doesn't boil over) add vanilla bean paste before pouring into your plate or pie plate to cool. Whip butter and add 2lbs powdered sugar, whip again and then add your cooled ermine mixture and whip until fluffy. Smooths out beautiful, sets up nice and stiff, tastes creamy and delicious and not eggy or too buttery. Love this icing.
Have you tried making it with cornstarch or potato starch instead of flour? Just curious.
@@skwalka6372with cornstarch. You use half the weight if the flour. It does not really add any value using cornstarch IMO
I have been looking for this recipe, I found it here. Thanks
thank you, will give this recipe a go
I made this for an adults birthday cake and then for cupcakes for some kids. Everyone loved it! I have been looking for an easy frosting that isn't as sweet. This was perfect. Thank you!
Question. I usually freeze my left over frosting. Can this be frozen? And how long will it store?
Thank you!
Hi Melissa! So glad to hear the frosting was a hit :D. And yes you can absolutely freeze this frosting for up to 3 months :). Hope that helps!
Looks delicious, thank you very much!! 👍😊
السلام عليكم
I tried this today and omg I loved it. It was so easy and simple. My stress level was at zero in trying this 😉☺️. جزاك الله خير. May Allah continue to bless you for sharing your cake knowledge.
Yayyy so glad to hear that! :D
thank you so much sister It's very easy and very beautiful😃😊
Thank you for sharing these recipes....Stay blessed and safe
Thanks for the lovely recipe, can we use this under fondant?
So many types of buttercream!
Thank you, the video came just in time. I am going to bake a cake this week and try this buttercream. Can I frost the cake with this buttercream and get sharp edges? Greetings from Europe.
Only if the cake stays cool. This frosting is very soft and does not form a crust.
Hi there! As Stacey has kindly mentioned, you can use it for sharp edges on a cake, the main this is that the frosting isn't too soft. You can firm it up a bit by placing it in the fridge for half an hour, or just make sure the crumb coat has been chilled well before placing your final coat of buttercream on top :) the buttercream does set quite firmly in the fridge because of the butter unlike a whipped cream :)
@@CakesbyMK will the top layer need chilled before adding any piped on decoration? Also, will it melt (especially will, for example, flowers made with this melt!) if left out in room temperature? Can it be transported for any length of time in a vehicle without it melting?
Thanks ahead of time! My family isn't happy with how overly sweet regular buttercreme frosting is, so I want to try this, but need to know the parameters of what it will and won't tolerate, too.
Pl write corrct propotion of milk sugar,flour and butter.
Amazing and beautifully tasting
This actually reminds me of German buttercream!
Just wondering if this one will be on your website! I'll be trying it out tomorrow
Thank you so much for sharing this amazing recipe! I absolutely hate American buttercream or any frosting contains powder sugar. I was on the hunt for an amazing frosting and I found yours. I’m making my sons 1st birthday cake and using this recipe and your white cake recipe and I’m adding sprinkles. I want to make everything in advanced so would this buttercream store well if I make it Tuesday and start decorating Thursday to serve it on Saturday??? Thank you in advanced
Hello dear! Thank you for this recipe, is it stable in hot weather? I live in a hot country I just want to make sure that it doesn’t melt! Thanks
For how many days can we keep buttercream in freezer? thank u for amazing video😇😍
Hi Hafsa! You can keep it in the freezer for up to 3 months :). And you're most welcome!
Hello! I tried this for the first time tonight! The flavor and sweetness is perfect, but mine came out much looser/more runny than yours looks. I *think* I didn't cook it long enough/ until it thickened enough, but an also wondering if my butter was too soft (very warm here in California lately), and if the cooked mixture should be chilled or room temperature when adding it to the butter? Many thanks!!!!
Thank you so much for this video MK.
Does it work well under fondant pls?
Hi there! :) I've never tried under fondant sorry, but because it's a softer frosting I don't think it'll work so well! :(
Thank you! This worked so well! Used it for my son's 1st birthday and got so many compliments. I was wondering how we can make this frosting a bit more stiff or firm. I really like how it's not super sweet but it was hard to make designs because it was a bit soft. I am an ammature so any tips will help!
Hi there! So glad to hear you enjoyed the recipe :D and yess it is a softer frosting, but I've found that if you refrigerate it a little, and then rewhip it, it'll firm up and then you can pipe designs with the firmer frosting, and even though it'll soften up at room temp it's usually pretty good at holding it's shape, just don't leave it out in really hot weather or in direct sunlight! You can also substitute some of the butter for shortening which will also help :D
@@CakesbyMK Hi! Can I ask how much shortening should I use?
Hi there can anyone tell me if this tastes good with chocolate cake?
@@mylyfemylyfe2073 with any flavour!
Thank you so much for this! Does this crust when refrigerated? Thank you!
I am so curious as to how this tastes! It reminds me of when you make gravy, and make a rue, you know? Anyway, GREAT instructional video! Thank you for going through slowly so that we can actually learn something!!
Hi Deb! Yes that's exactly right - it's like making a roux! It does sound strange for a frosting, but trust me it is delicious and definitely worth a go :D. And you're so welcome - glad to hear the videos are easy to digest :D
Deb, if it had not been for MK using the _proper_ spelling of the word, I would have had an _awful_ time figuring out what on the good, green earth you _meant_ by "rue" in this context! There is *no* meaning of the word "rue" that would have been applicable to cooking gravies... well, unless you were to end up with lumpy gravy & didn't know how to fix it, or maybe burned the gravy; then you would rue the accident, certainly.
But one doesn't _make_ a rue. At all. Ever. So, like I said, if it had not been for MK, your comment would have made zero sense at all, LOL!
@@MaryAnnNytowl Well, Mary Ann, interestingly, MK knew immediately what I MEANT. I am SO, SO sorry that I made a mistake, or had the nerve to print this horrible error. I, however, am NOT perfect! In fact, I am 65 and in very poor health, and apparently, I had an old lady brain fart! I certainly hope that you can find it in your purest heart to forgive me! Above ALL, I appreciate you taking the time to notice this (as so many others did!) and to so wonderfully put me in my place and set me straight!! And again, MK knew just what I meant, so maybe YOU are the one with the problem? You have a great day, Mary Ann...
@@MaryAnnNytowl Jesus 🤦🏽♀️ really ? 🥱
@@Bee-Kind-Baker Oh, Christie, thank you, and I accept your apalagy. However, I feel bad thinking YOU were upset to the point of feeling that you needed to! You are so kind. With my big mouth and being a little TOO opinionated at times, I often deserve what I get! I wish that what you said was the worst thing said to me on here, but it wasn't! God bless you for even caring...
It turned out great! Just don't use salted butter like I did. Other than the saltiness it was really good, so the recipe is good!
If I just skip the salt step should it be ok? Or did you do that as well?
Ermine is really good and easy to make.
Delicious thanks for sharing 😋💐💐👍👍👍❤️❤️🇩🇰🇩🇰🇩🇰
Love the ermine frosting. Only problem is it keeps curdling. No matter what I do to get it smooth it still curdled. Going to try again today and see what happens. Maybe it was bcoz it was very cold here. We nearly in spring so it has warmed up and we not in the dead of winter ☺️😊
Thanks for this useful vídeo.
Great recipe!!
Thanks Zaynab! :D
Hi MK,
This recipe is suitable for how many cupcakes or how big of a cake? I'd like to try frosting for the first time in my life! Please help me, a noob baker 🤣
Wow this is amazing I never knew you could do this! Can you fill and crumb coat with this?
I guess you could because what is important is the texture and because there is butter in it i think it will harden as normal buttercream but i could be wrong. :)
It is very soft and does not crust. It would work only if the cake stays cool.
Hi Michael! As the other users have mentioned it does set up firmly in the fridge due to the butter, but at room temp it is a softer buttercream so I wouldn't recommend using it as a filling for larger layer cakes especially in the summer, but in cooler months you could probably get away with a double layered cake. It works great as a filling though with a firmer buttercream on the outside :D
@@CakesbyMK could you clarify this? Do you mean that the Ermine could be used for both filler _and_ first coat, then firmer buttercream on the outermost layer?
As well, some decorating methods use a comb to remove part of one layer to show another layer with a different color underneath. Would this frosting be satisfactory for this method, or would it be too soft? >That is, without using it as a filler, but using the firmer frosting for the filler, instead, to add sturdiness to the cake.
I know, I'm asking a lot of questions, but I want to learn how this can and can't be used. Thank you so much, ahead of time, for taking time to answer my (probably silly) questions!
I am going to try this! I do exclusively ABC but it is very sweet. My customers like it but I want to try to improve on my buttercream game. I can't do a meringue-based one. So... Questions: Can I use a paddle rather than whisk as that's what I'm used to working with? And would it work to use 2 parts butter, 1 part vegetable shortening (as I do with my ABC) for crusting/structure or is that not possible with this recipe?
I usually use a paddle, and I also use a mix of shortening and butter or shortening and vegan butter. FYI vegan butter always seems to make the buttercream much lighter and more whipped cream like. I can only find Earth Balance, which seems a bit on the saltier side, so I use half shortening to firm it up a bit as well as cut the saltiness.
@@hugelunatic3322 Hi! Could you tell me if this buttercream is firm enough to pipe petals pls?
@@nottobe5597 I've never been able to get more than floppy, lay flat, ruffles.
@@hugelunatic3322 Oh ok, thank you!!
Hi Ruth! As the other user has kindly mentioned, yes you can totally use the paddle attachment, and yes you can add in shortening for added stability, although in general this is a softer buttercream and I wouldn't recommend using it for large layer cakes - it does work as a great filling through and you can use a more stable buttercream on the outside :) hope that helps!
Tried this recipe today and it turned out really great. A question here. Can I add food color? I tried it out and it didn't really give me what I expected.
Hello MK , I just wanted to tell you how much I enjoys watching your videos. You are so delightful and sweet to watch and very beautiful. Enjoy your day.
Ohhh that is so sweet and made my day! Thank you so much :)
it’s so good on chocolate cake
Hi can this withstand hot weather?would adding shortening make a difference?
Is 1.5 same as 1/2? Hihihi thank you! 🫶🏼🤗
Hello!! I am new to ermine buttercream and am totally about omitting powdered sugar in frosting. I would like to find every recipe that doesn't use that as an ingredient! Ok I used king Arthur measure to measure GF flour and I just can't get used to the strong sorghum flour and the white and brown rice remind me of mochie. My customer was soy and dairy free and wanted earth balance, but it just made it taste like canola oil. It tasted a bit faky and a bit oxidated, rancid to me. My birch xylitol made it wayy too sweet and when I added vanilla it really was bad because my dairy free whipping cream already tasted like vanilla. The only good decision I made was not to add more salt because earth balance already had it. That being said, my question is what if I use tapioca flour instead? Should it keep the shape well do I need to use less? Also, I would be using a different dairy free butter. But yes, it doesn't have as much structure as regular butter. I would probably use half allulose to make it less sweet but to keep the structure and maybe use coconut oil, but I am looking for something that is more neutral but dairy free.
Buttercream that's Less sweet? Wow! I'm interested!
Is ermine frosting stable outdoors in the northeast US (temp forecast is 53-80°up) my other option is buttercream frosting. The picnic starts at 9 am but we will have the cake around noon. Will the icing between layers and the outside frosting be stable? I could put it in an icebox. As a vegan option, May I use earth balance or crisco and soy milk?
Hi Can this frosting hold up in hot weather?
Probably not since it is made with milk and real butter. It might be able to handle an hour at the most but not any longer. I’m in Texas. We have awful summers. Lol.
Hi Sophia! As the other user has kindly mentioned, this is a more softer buttercream (more like a cream cheese buttercream texture), so it's best not to keep it out in very humid weather, or to use for making large layer cakes. It works as a great filling though if you still want it to be the main buttercream in your cake :)
Can I use gluten-free flour instead of regular all purpose flour? Also, can I add food colouring as well? Thanks
hi, this is awesome. can I substitute heavy cream or coffee creamer for the milk?
Hi Isabel! Glad you enjoyed the video :) And hmmm good question! I've never tried it but I don't see why not. It may just give you a richer/heavier buttercream :)
Isabel, if you try it, please let us know how it works!
@@MaryAnnNytowl I tried it with coconut coffee creamer and it was OUT OF THIS WORLD!! Everyone was raving about the frosting! From now on this will be my "go to" buttercream!!
Hi, can I put different flavour for this frosting? Such as salted caramel and Oreo cupcakes?
Thanks for your lovely video.
I wanted to ask , what type of color do you use for coloring the butter cream . I mean normal butter cream.
Thanks 😊
Hi there! For buttercream it's best to use gel colours as this will not change the consistency of your buttercream :) hope that helps!
@@CakesbyMK
Thanks for your reply.
It is my question that what type of color can keep it's consistency while giving a nice color to our butter cream!?
@@kidsaysashow4303 There are many different brands of coloring out there. Wilton, Chefmaster, Pro-gel, Sugarflair, etc. Just make sure you get a "gel" type color, never use liquid coloring. The gel WILL change your consistency a tiny bit. Go online, wherever it is that you shop, and type in "food coloring" and you will get ALOT to look at! I hope this helps. If not, let me know, ok?? Take care and have FUN!
@@debjudisch5548
Thank you so much .
Yes it helped . Actually I used gel colors but it still changed the consistency of the butter cream and sometimes some colored water separate from the butter and stay on bottom of the bowl , especially if I use vegan butter .
That's why I asked for type of color.
Thank you so much anyway.
You are always reply nicely.🥰
@@kidsaysashow4303 I have to ask, were you using actual, real butter and not margarine for the non-vegan version, when you saw moisture? As margarine has different qualities than butter does, as well as different ingredients (butter only has 1 or 2 ingredients), it's not well-suited for many things. I've zero clue about vegan "butter," but I'm certain it would also have totally different qualities, as well.
As well, if you are in a higher humidity environment, and bring a chilled cake out into room air, it will form condensation, just like a cold glass of lemonade or icewater will. It's natural, and not the fault of any coloring, especially gel coloring, you might use.
[Edited typo]
Hi! Does this buttercream works for flower piping also?
Omg definitely going to try this next time i run out of powdered sugar 😂
And how long will this be ok in the fridge? I’ve been using this for my eclairs for a long time, but never freezed or holded . Thanks
Hi, 1st time I find this recipe and I want to try it but, I want to know before hand... does it stays well on the cake on warm weather? Thanks in advance!
Hi there! Yes it is pretty stable but in very hot weather it'll be best to keep it refrigerated when it's not being eaten :)
@@CakesbyMK thanks a lot! Keep your videos coming 🥳🥳
Hi, can I make it one day prior and use it for cake next day directly from fridge?
I usually make this frosting when making cakes, but I wanted to try a Swiss meringue using pasteurized egg whites. Do you have a recipe?
Hi Sara! Yes I have one up on my channel :) Hope you enjoy it!
MK, can we use icing sugar..as I have a lot stocks for icing..haha
Amazing! I have a question!
How many cupcakes would this amount of frosting make?
Thank you!! Probably around 20 cupcakes or so depending on how you're frosting them :D
Thank you for the great recipe! How big a cake can be plastered with this amount?
Hi there! This will be enough for an 8 inch 2 layer cake :)
@@CakesbyMK Thank you and kiss you! :)
Is this heat stable dear? For a tropical weather? Tq
Your the best thank you
Hello I’m from Bangladesh,Can I use this cream for cake covering?Thanks
I request you to post a video about stability of ermine frosting and can we decorate a cake with it will it stay stable
It is a very soft buttercream. It doesn't crust at all.
Hi Huma! As Stacey has kindly mentioned, this is a softer frosting so I wouldn't recommend using it for large layer cakes. It works great as a filling though for layer cakes if you use a sturdier frosting on the outside. Hope that helps! :)
@@CakesbyMK thank u soo much
@@CakesbyMK how about showing us options that work for using it for decorating, though? Like, piping it, and adding multiple layers of colors to use a comb on it, things like that. Especially a side-by-side comparison would be *really* helpful, so we can visualize the differences!
Does it melt? I'd like to sculpt a snowman to decorate a cake, can I do it with this? Thank you!
Hi, can I reduce the sugar? Estimate around how much gram lesser? Thank you. I made it yesterday & still find it abit sweeter to my family liking.
Hi there! You should be able to reduce the sugar by about half a cup :)
@@CakesbyMK okay. Will try that. Thank you for your quick response.
Wow,can this be used underneath fondant cakes?
Wow amazing work
How much frosting does this recipe make? Enough to crumb coat, fill and frost a 2 layer 8” cake?
I've made this frosting for decades, the recipe I have is called mock whipped cream frosting...
Hi mk.... This buttercream, how long i keep it in temperature room