Classic Ermine Frosting
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- Опубліковано 22 січ 2022
- Ermine Frosting is a type of buttercream that is cooked on the stove. It is light, fluffy, and has just the right amount of sweetness. It is decidedly less sweet than a standard buttercream, and pairs beautifully with practically any cake you can imagine!
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PRINTABLE RECIPE: 🖨️ thestayathomechef.com/ermine-... 🖨️
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✅Ingredients
• 2 cups granulated sugar
• ½ cup all-purpose flour
• 2 cups whole milk
• 2 cups unsalted butter, softened
• 1 teaspoon vanilla extract
• Pinch salt
✅Instructions
1️⃣ In a medium sauce pan, whisk together flour and sugar over low heat. Cook for 2 minutes to let flour toast briefly.
2️⃣ Slowly whisk in milk and bring to a simmer over medium heat. A light layer of foam will form. Once it reaches a simmer, continue to cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat.
3️⃣ Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Let cool in the refrigerator for 1 hour.
4️⃣ n a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 to 3 minutes. Add in cooled, cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition.
5️⃣ Once all milk mixture has been added in, beat in vanilla ,and salt and continue beating until the frosting is thick and creamy and everything is well mixed in, about 1 to 2 minutes more.
Recipe Notes:
This frosting can be left at room temperature for up to 6 hours, but otherwise does require refrigeration.
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I've just made this and it's beautiful, it did go grainy so I took a small amount out & melted it in the microwave then added it back into the mixer bowl, it came together beautifully. My new favourite frosting.
Thank you so much for this recipe. I made the frosting for my grandson's birthday cake yesterday and it was a big hit last night. My grandson loved it and the eight adults who were over for his birthday dinner could not stop talking about how delicious the cake was, but especially the frosting. We polished off the remaining cake this morning with our coffee, it was just as delicious the next day. Once again, thank you for a great video, I've saved it to my favorites and have subscribed to your channel! I can't wait to start trying more of your recipes.
We love this frosting, not overly sweet, it's just right.
We put any leftover cake in frig in summertime.
I've always thought that there was more to a red velvet cake than just the cake part. Now I know, it's also the frosting. Thank you so much for this fun frosting recipe.
You are so welcome!
What a wonderful frosting.
Your grey hair is wonderful.
That looks divine. I will be making this along with your red velvet cake recipe
Thank you, will definitely be trying this.
been looking for a frosting that's not too sweet i can't wait to try this recipe !!!!
Interesting! A new frosting recipe for me, thanks!!
This is my favorite filling for Swiss Rolls. With Dutch Processed cocoa powder cake and a ganache. Beautiful contrast.
this is absolutely lovely. not gritty, extremely creamy, and perfectly sweet
Love this frosting.
I've got an old cookbook that calls it Wallpaper frosting🙂
This is my favorite frosting.
This is great if you can't get to the store and u need frosting in a pinch ty for sharing 🤗
Se ve riquísimo, voy a probarlo, gracias.
Always AMAZING 👏, thank you! I love ❤ learning from you!!!
You are so welcome!
Looks tasty!!
I don't need it, but now I have to make a cake so I can make this frosting!
Good to see you Rachel
Love your channel ❤️ thank you for sharing 🙏🏻
You are so welcome!
Looks delicious.
Thank you 😋
This is actually a similar recipe for cream that is used in a traditional Russian honey cake for the cream. Most honey cake recipe creams I see people use a sour cream type cream for the cake, but the one my grandparents from way back when would use this exact method for the cream used in a Russian Hiney cake. Give it a try and I promise you will fall in love. I never use the sour cream version, this one is way better! Only difference is we do not add the vanilla or salt as you want to have the main flavor come from the honey cake layers hence why we call it a honey cake...but the rest is spot on. Great recipe 👌
Do you have a recipe for a Russian honey cake. Btw. Sounds delicious I never even heard of a cake like that
I would love to try your honey cake recipe
Honey Cake sounds delicious. Would love to see your recipe
I concur and would LOVE a recipe please! 💜🥰
Hi. Please share your recipe 😊
I’m going to use this frosting for the bumps in my bumpy cake! It usually calls for buttercream but I think this would be better.
Testy 😋 and 👍 ♥ yummy 😋
This cream is used in a lot of Croatian cakes, a little goes a long way and very cost efficient too.
Thanks so much.
I love this idea so much! I've never had it before but I definitely want to try it now! Thanks
My mom gave me this recipe and it is wonderful! I use my KitchenAid mix master to make it. The longer you mix it, the whiter it becomes, which is why I use the mixmaster. The frosting is fantastic. It colours easily. It pipes incredibly.
@@charlieoscar2339 Thank u for the info!
Looks Yummy thank you
Super
Thank you for this recipe. Does this buttercream work well under fondant?
Bon appetite chef
I love Ermine frosting. It tastes wonderful on a Devil's Food cake.
I love devil's food cake.
Yes, thank you for showing the original red velvet frosting. I still make this frosting for my red velvet but most people have never had anything other than cream cheese frosting with red velvet. They always like mine better!!
Wow never seen anything like this. 👍Definitely have to try.
You should!
Hello, If I cover my two tier cake with this buttercream, Can I stick fondant decorations around the cake ?
Will it be stable like Swiss meringue buttercream?
Because I always do this with my Swiss meringue buttercream, But this time I am looking for eggless and less sweet options, So
Yum
I love you and all your recipes and please keep me in your prayers because on January 12 my fiance' passed away 😭
I am so sorry for your loss. May God bless you 🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
Best of luck and many wishes to you as well
Bless you. So very sorry for your loss. Take care of you.
@@lissanne9769 I trying and I just miss him so much 😭
@@anthonyvenedicto518 thank you
pls 3 layers of cake which size pls 26cm tin or 28cm tin can you reply pls thank you for a perfect description...excellent step by step
can we add fruit crush or jam to this frosting...in case its for vanilla cake?Will it mess it up?
I would add this to the pudding and thicken or add a small amount when it's done and fold into the frosting.
Interesting..I’ve never heard of this before!
Hi Rachael, do you think i could use brown sugar instead of white? White sugar isn't always available in my country and if it is, then its expensive
Yes! I've used brown sugar with excellent results! I reduced the sugar and did not use the full amount.
I think it would be excellent with brown sugar
Can powered milk be used as well??
Can u make the roux and let it cool on counter overnight?
How many days in advance can u make the roux?
You can cool it in the fridge overnight… make sure the plastic wrap touches the roux… you can make this up to a week before you use it… it would last even longer but probably shouldn’t… point is it holds up for a long time…
can you use Kenwood mixer
Hello,
Please let know if APF can be substituted with Corn Starch or Custard Powder? If yes! What will be the ratios 🙏🏽
I don't know if i would do that as not all starches and thickeners act the same in liquid. For example, never sub flour for gelatin bc it's thickening properties aren't the same and may mess things up.
I’m hoping it’s a winner. I can’t make frosting that I love for the life of me. Any other ideas are welcome please advise as you all are probably quite proficient in baking
I refer to this frosting as whipped cream frosting .
It takes time to make it but so worth it.
Oh, I'm like you, just can't make a fluffy frosting. I'm going to give this one a try, being patience for once, and see if it works. Good luck to both of us.
What are the UK measurements for ingredients? E.g. grams and ml
How do you thicken the frosting
Can i use this frosting as I would any other? As in, can I colour the frosting, and/or fold in melted white chocolate?
Fs
Also bending in cocoa powder works very well
Can i squeeze a little of lemon juice?
Can I add the sugar pudding while still a little warm? What will happen?
Can you pipe with this frosting?
In the Vid Description you left out the 1/2 cup flour mixed in with the sugar!
You shut the video off at the end but I saw what you did. I guess we all like to lick the beaters. 😁❤️
Can I use Nestley concentrated milk sweetener instead the sugar ?
I do not recommend it.
What size of cake can coat of this recipe?
I made this frosting just now... frosting was curdle like cake batter... what can be the reason...? What shold i do now... but the taste was soooo good...
Butter isn't in room temp. Its maybe slightly cold
Can I use shortening in place of butter
It will significantly impact the flavor and I don’t recommend it.
Can change the butter,for high ratio shortening?
We have used 1/2 butter and 1/2 shortening in our family. You wouldn’t even know the difference.
Can you use cake flour? All l have on hand for now.
That should work
can i use this to crumb coat a 6 inch cake?
Just a note… this frosting does not get a hard crust like most frostings will… it stays soft for days so I don’t know if that matters for your crumb coat…
Can I just add cocoa for chocolate frosting ?
Yes! Add 1/4 cup cocoa to the pudding. I would stir it cold, then heat to prevent clumps.
I add cocoa and melted chocolate but add the chocolate to the pudding towards the end whilst on the stove top.
Can you tell butter amount in gram measurement
Can you give the recipe by grams pls?
can i use magarine instead of butter? butter is almost impossible to find where i live and im scared of ruining the frosting
Margarine should work, I’m sure it’s not going to taste the same. But if that’s all you have, I’ve personally think it’s worth a shot.
Never heard of this frosting before but it's a lot of effort.
I'd like to know what is special about it .Anyone!
Can I add a little cream cheese to this and remove some butter? It's for a red velvet cake
This is the original frosting for red velvet cake and it does not use cream cheese.
Will u pls answer why my ermine cream is curdled and melted after whipping?? 😭😭😭 it just fail me and i cant seems to fix it so disappointed😢😭
It sounds like you didn’t let it cool.
@@Thestayathomechef u mean to cool down the flour mixture ?
Correct. That needs to cool down in the fridge before you add it into the whipped cream.
@@Thestayathomechef i did cool down and the problem start when i took out the cream ( flour whipped with butter) from fridge next day to add up color and to pipe , i see it got curdled and watery after whipping again after taking out from fridge. I really appreciate ur reply🥰
!
3:36 3:36 3:36
I wonder, could you use cornstarch instead of flour and just fold it into some whipped cream? 👀
I'm about to find out y'all, wish me luck LOL
How did it turn out? I've used cornstarch before with excellent results! And added to whipped cream... it was delicious!
@@Jaisha26 um I can't remember! Lol!
I think when I made it it was fine, but I also used just a vanilla pudding box type "frosting". It didn't set correctly bc it wasn't "cook n serve" but still didn't taste bad at all (my grandfather-in-law is picky and said he loved it actually!)
If I had added cornstarch to the mix it would've been even more perfect and set correctly.
I think adding the cold mixture into the soft butter makes the butter harden into small lumps. I suggest letting the mixture come to room temp before adding it to the butter.
First
Just want to let y’all know this recipe won’t turn out right with margarine instead of butter.