Great idea! I actually made this because I didn’t have cream cheese and I wanted to make cream cheese frosting. But I didn’t want a regular American buttercream because it’s just SO sweet and I feel like it takes away from the cake flavor. But adding cream cheese (when I actually have some lol) is a great idea 😅❤
@@SugarSpunRunPlease tell me what this means, the cream that you made and the layer of all the steps that you said but the cream became choppy as if it was ruined
You are doing things that the old bakers will hate. But this new trend of frosting many today youngsters will like to follow. I am so glad to find you. I will follow you wherever you go.
Honestly my favorite kind of frosting! I made this intuitively over a decade ago, when I didn’t feel like making or buying powdered sugar, plus I don’t like sugary or cream cheesy frosting. It is so easy and simple! I didn’t know there was a name for it!
@@SugarSpunRun I am used to eyeballing the measurements (been baking 24 years), now thanks to you I have an actual recipe. Hope you have a great day. 🤍
I made this today. Delicious frosting. It was firm. I put the cupcakes in fridge after frosting and removed them an hour before serving it. Thankyou for this video.
Thank you, thank you, thank you. I can't tell you how many recipes I've looked at for this frosting. Out of all of them YOU'RE the only one who tells us at which speed we need to add the pudding mixture in at. After reading so many recipes and reviews I learned that if you overwhip the buttercream that could make it split. Something we obviously don't want. Now I feel comfortable making this frosting. Well. As comfortable as one can be when trying something for the 1st time, lol. Let the baking God's be with me 🙏 Oh, just one question. Can I make either the roux or completed frosting a day before I need to use it? One recipe I read said no. That it had to be used the same day it was made. Please respond as soon as you can. I'm about to get started on my cupcakes. I'll check back in a few. Thanks again... 😉
3rd comment in 2 days, I know but I had to come back to let you and others know my experience. Success!! To me this frosting is a cross between a SMBC and whipped cream. Yes I was nervous (per previous comment, lol) but I really had no reason to be. The only downside to this are the air bubbles. I did try to knock them out by massaging the BC but then that took all the fluffiest away. I haven't piped it yet but I'm okay with those bubbles for the most part. I decided to flavor it pineapple. I used 1/2 of a bag of freeze dried pineapples that I blitzed into powder but that wasn't enough to give me the level of pineapple flavor I was looking for. Thankfully I made a pineapple reduction the day before. I used a cup of pineapple juice and reduced it down to 1/8 of a cup. I put half of that into my BC but I still wanted more flavor so I added the entire amount. That did it. It didn't mess with the consistency of the BC. I think I could even add up to 1/4 of a cup without it doing so. I can't wait to make this again. Can't wait to try different fruit flavors using reductions. Thank you so much for this recipe/video. We're so going to enjoy our dessert tonight... 😋
@@SugarSpunRun Thanks! We did. I was about to reply to your other comment but then read this one. I've already made another pineapple reduction as I plan to make this frosting again for a cake. Since trying SMBC it became my favorite but I actually like the mouth feel of Ermine better. Again. Thanks for the detailed instructions. I looked at SO many recipes before I found yours. I hope others give it a try. If they like SM and whipped cream frostings they're going to love Ermine... 😋
Listen to Sam's written instructions, everyone! I didn't let everything come up to room temperature and it curdled! My fault! But tasted great. Will re-do and be more patient this time.
Thanks for adding your experience. I've been looking at recipes for days trying to figure out which one I wanted to go with. I did come across one that said we could use freeze dried berries for flavor which is my plan but I also wanted to add just a little bit of an pineapple reduction I make to use for a pineapple curd but I wasn't sure if it would mess with the consistency. Now I know I'll be able to. Thanks again... 👍
Completely missed the instruction about leaving the roux chill before mixing with the butter 😭 which ruined my cream but I ended up making butter cookies with it and it was delicious so wasn't a waste I'll definitely give this another try, this time reading the instructions carefully 😂 Thanks for sharing the recipe!
My grandma called it “sweet roux frosting”. I watched her make it as a kid but never made it myself. I know people loved her cakes but she would never share her “secret”.
Thank you so much. I made the red velvet today and the this frosting. First off, the cake recipe is awesome. It was easy and the result is so delicious. I need to get the gel food coloring you used. The one I used the cake did not turn out as red, but really don't mind since it was tender and so good. The frosting was a first for me. I was a little more willing to try because the initial steps remind me of making country breakfast gravy and I have some practice making that. The key (and the same with the roux portion of the frosting) is patience and DON'T leave it or stop whisking. Like you mention don't rush it by increase the tempt. It turned out really good too and I am thinking I like it more than buttercream. Any suggestions what flavors of cake it goes well with?
I'm so glad you enjoyed it so much! This frosting does go very well on lots of cakes. It would go well on chocolate cake, carrot cake, or even in the center of my gobs. :) ua-cam.com/video/rXpWiuHpNhg/v-deo.html ua-cam.com/video/zPPHIUoTyck/v-deo.html ua-cam.com/video/efoJgODM9Ec/v-deo.html
OMG My mother's family always called this baker shop icing. My husband hates it because it's so gritty, because somewhere along the line we lost the step to add the sugar to the RUE WHILE HEATING!!!! seriously, I have to go call my mother. I am going to need to make this ASAP! lol
I made my roux last night and now have both butter and roux coming to room temperature. I can't tell you how nervous I am, lol. Last time I was this nervous was when I tried but failed at making IMBC. The part that scares me is the possible loss of the butter. I make SMBC a lot. Even on my 1st attempt I wasn't this nervous. With that one more times then not you're able to save it. And you don't run the high risk of wasting your butter because if you test your sugar mixture/egg whites before adding the butter you'll know if you're good to go or not. Glad I took one last look at the video as they're coming to room temp because I didn't realize you used the paddle attachment. 😬 Wish me luck because I'm about to attempt to make this frosting... 😅
I am not a fan of cream cheese frosting either. It's the one ingredient that has kept me away from red velvet. I had no idea the cream cheese version had high-jack'd the original (ermine)!
I just made this recipe and it's great, but be warned: it's RICH. Something about the way it's made makes the richness of the butter (not the sugar for once) very prominent.
I’m so sorry but unfortunately I don’t. Classic buttercream will hold up better than the ermine shown here but it will still melt in heat and humidity.
I've never heard of this before. It looks so good. Thanks for sharing. I'm guessing that with the flour in the mixture, it could be piped onto cupcakes in advance, with the swirls keeping their shape perfectly. Thanks very much. BTW, what colour is your KA mixer? Is it Empire Red, or Ruby Red? It's so hard to find some colours these days, with the pandemic. Thanks!
@@SugarSpunRun Thanks very much. I wasn't sure due to the lighting about the colour. It's beautiful, and so is your Ocean Drive mixer. Hopefully the colours will be available again once things settle down. The frosting looks delicious, can't wait to make it. Thanks again!
thank you for your recipe! I have a question, can this frosting be used as a French macaron filling? and can you add other flavors/ingredients after making it, like oreo crumbs?
Does the buttercream always break after refrigerating.. made it looked lovely put it in the refrigerator checked it a couple hours later started mixing with a spatula and it was broken 😬 so now I have it in the stand mixer with a whisk attachment is taken more than 10 minutes but it's the right consistency again... I want to use it on my cupcakes but afraid that after refrigerating them the buttercream will be broken again just doing simple swirls... Will it break after I pipe it?
My one effort with this frosting failed. I want to try again, though, with your recipe. I love your channel. Please think about doing a condensed milk frosting video.
I hope this one goes better for you! I will add one to my list of things to make. My cookie dough frosting using condensed milk but that’s not really a traditional frosting so I’m not sure that’s what you’re looking for. Good luck! 😊
You could try brigadeiro frosting, Brazil's traditional frosting (source: am Brazilian). It's incredibly easy, incredibly delicious, you can make it in any flavor and you don't even have to wait for the cake to cool completely to frost.
Read the recipe, does the flour mixture need to refrigerated after the 20 minutes like the written recipe says or can it sit out cooling as the butter comes to room tempt? Or is the 2 hours in the fridge meant to help it cool faster? And do you need to remove it from fridge to get to room tempt at a certain time? Thank you💕
You will want to let the flour mixture sit out at room temperature to come to room temperature. You will then want to beat your butter (room temperature is always best for this) and then add the flour mixture in one scoop at a time. I hope this helps. :)
@@SugarSpunRun completly missed this info and didnt let it cool properly 😭 now the butter mixture is melted. Is there anyway it could be saved? Would putting the mixture in the fridge help?
Love your channel! Thank you so much for sharing recipes. About this batch of ermine frosting, how big of a cake can it cover? Thanks in advance for your response.
Thanks so much! You can find this info if you click on the printable recipe link in the description. 😊 This frosting makes approximately 3 cups of icing; enough to cover a two layer 8" or 9" round cake, a 9x13 sheet cake, or 12 cupcakes.
@@SugarSpunRun Wonderful! I should have checked the printable version. I am going to try your red velvet cake + this ermine frosting. Thank you so much again and more power to you and your channel.
Now, I may have a stand mixer, but its so old that you have to use the special bowl for it and attach it and lift it up, and its on the verg of breaking and hard to clean, so a hand mixer will do
so it's a pudding based frosting?...hmmm...have you tried making this with a pudding mix? I think I'm going to try that to see how it works out...unless you do first! lol And thanks for the recipe...I just made it but used high-ratio shortening because I don't like the taste of butter (I know...I'm weird)...so silky ...love it...thanks again
Ermine, many years ago, started with shortening/ lard. I've made true old fashioned Red velvet cake and Ermine frosting, for 45 years and i still use shortening. It is a slight different taste profile, than butter. Both are good.
Hey I remember seeing a black forest cake by Jacondes' cooking (I hope that's what it is) and the frosting they used there is a chocolate version of this frosting. Hope this helps you ❤
@@SugarSpunRun I have been rooting around for a chocolate version. I found two methods: the first is to add 2 1/2 or 3 TBSP cocoa to the roux with the flour, and a tablespoon of hot coffee when you are ready to take it off the stove. The other method uses 5 oz melted chocolate, cooled down then whipped in to the finished frosting. You can also add coffee to the roux in this version as well. I am going to try this version today. We will see how it works out.
does this taste like vanilla buttercream? Or more like cream cheese, I just want to know what it taste like before making it. BTW LOVE your videos made ur blueberry muffins for my nephews birthday and now they expect me to make more treats!! :).
I actually have a whole section on this in my blog post. There are several things that could be going wrong. I hope this helps. :) sugarspunrun.com/ermine-frosting/
😦 It would be REALLY NICE if you included in the video that there's a 20 minute wait to cover with plastic ... And it also would have been great to be informed of the 2 hour chill time. I'm so glad I clicked to see more instructions. 😊 Again, it would be great to know ahead of time the approximate time needed to prepare this. (I was about to make it ... thinking I could frost and deliver some Mother's Day cupcakes before I leave for the rest of the weekend) Bummer. 😞
These things are both covered in the video and in the description, I don’t usually start the video with prep time/chill time etc as it would be a bit awkward but always include the info.
@@SugarSpunRun Hmmmm. I just don't see or hear any times mentioned in the video. 😊 Yes, I see it in the description, but I was going to prepare this from watching the video alone, since you do give measurements, which is wonderful. I had no idea it would take a couple hours for the rue to set.😬 I'm glad I checked; I needed a quicker icing at that time. I'm about to try this one now. Unfortunately, it will be all by hand since I have nothing electric. (Except the oven ! 😄)
I have found a cream cheese ermine; use 1/2 butter and 1/2 cream cheese. Beat the butter first until fluffy, then beat in the cream cheese (this makes a more stable cream cheese frosting); then beat in the roux. It is a nice light frosting and not nearly as sweet.
I actually have a whole troubleshooting guide in the post on my blog that should be able to help you with this issue. :) sugarspunrun.com/ermine-frosting/
As I only get milk from the farm, I don't see how other milk will have the same texture as it's the fat that usually adds all the texture and flavor. God designed us to eat real food and full fat milk and such.
There are people who are extremly alergic to milk and lactose, or people who doesnt like the taste of milk. God also created nuts and beans, and you can make some pretty good plant based milks out of them, so why not used them if it help others enjoy this recipes.
Hmm, grandmas dislike because you're giving away their secrets.
Love all your recipes!
Thank you so much! :)
I add 4 oz of cream cheese to this as its whipping and get a truly phenomenal frosting for the Red Velvet Cake
Sounds like a delicious mash-up! Enjoy 😊
Great idea! I actually made this because I didn’t have cream cheese and I wanted to make cream cheese frosting. But I didn’t want a regular American buttercream because it’s just SO sweet and I feel like it takes away from the cake flavor.
But adding cream cheese (when I actually have some lol) is a great idea 😅❤
@@SugarSpunRunPlease tell me what this means, the cream that you made and the layer of all the steps that you said but the cream became choppy as if it was ruined
You are doing things that the old bakers will hate. But this new trend of frosting many today youngsters will like to follow. I am so glad to find you. I will follow you wherever you go.
Thank you! :)
Honestly my favorite kind of frosting! I made this intuitively over a decade ago, when I didn’t feel like making or buying powdered sugar, plus I don’t like sugary or cream cheesy frosting. It is so easy and simple! I didn’t know there was a name for it!
It's definitely not as popular as buttercream, and I don't know why, because it's delicious! If you try this one, let me know how you like it 🙂
@@SugarSpunRun I am used to eyeballing the measurements (been baking 24 years), now thanks to you I have an actual recipe. Hope you have a great day. 🤍
The video was well done. Detailed but succinct and it kept my attention. Thanks.
Thank you! I'm glad you enjoyed it! :)
This is my favorite kind of buttercream!!
Very cool method!! Looks really good 👍
Thanks Sam
I really appreciate your clear instructions! Thank you. 🙂
You are so welcome! :)
I made this today. Delicious frosting. It was firm. I put the cupcakes in fridge after frosting and removed them an hour before serving it. Thankyou for this video.
I'm so glad you enjoyed it so much! 😊
This an EXCELLENT VIDEO
but I have to tell you.... Your Eyebrows are PERFECT... Beautiful.
Thank you, thank you, thank you. I can't tell you how many recipes I've looked at for this frosting. Out of all of them YOU'RE the only one who tells us at which speed we need to add the pudding mixture in at. After reading so many recipes and reviews I learned that if you overwhip the buttercream that could make it split. Something we obviously don't want. Now I feel comfortable making this frosting. Well. As comfortable as one can be when trying something for the 1st time, lol. Let the baking God's be with me 🙏 Oh, just one question. Can I make either the roux or completed frosting a day before I need to use it? One recipe I read said no. That it had to be used the same day it was made. Please respond as soon as you can. I'm about to get started on my cupcakes. I'll check back in a few. Thanks again... 😉
ohhh its nice soft en real just made my day
3rd comment in 2 days, I know but I had to come back to let you and others know my experience. Success!! To me this frosting is a cross between a SMBC and whipped cream. Yes I was nervous (per previous comment, lol) but I really had no reason to be. The only downside to this are the air bubbles. I did try to knock them out by massaging the BC but then that took all the fluffiest away. I haven't piped it yet but I'm okay with those bubbles for the most part. I decided to flavor it pineapple. I used 1/2 of a bag of freeze dried pineapples that I blitzed into powder but that wasn't enough to give me the level of pineapple flavor I was looking for. Thankfully I made a pineapple reduction the day before. I used a cup of pineapple juice and reduced it down to 1/8 of a cup. I put half of that into my BC but I still wanted more flavor so I added the entire amount. That did it. It didn't mess with the consistency of the BC. I think I could even add up to 1/4 of a cup without it doing so. I can't wait to make this again. Can't wait to try different fruit flavors using reductions. Thank you so much for this recipe/video. We're so going to enjoy our dessert tonight... 😋
I'm so happy it turned out!! Enjoy 🙂
@@SugarSpunRun Thanks! We did. I was about to reply to your other comment but then read this one. I've already made another pineapple reduction as I plan to make this frosting again for a cake. Since trying SMBC it became my favorite but I actually like the mouth feel of Ermine better. Again. Thanks for the detailed instructions. I looked at SO many recipes before I found yours. I hope others give it a try. If they like SM and whipped cream frostings they're going to love Ermine... 😋
Listen to Sam's written instructions, everyone! I didn't let everything come up to room temperature and it curdled! My fault! But tasted great. Will re-do and be more patient this time.
I hope it turns out better next time! :)
You are revealing many secrets. Good job and thank you.
i tried and i really loved this
I'm so glad you enjoyed it so much! :)
It’s amazing! I added strawberry preserved to this. Delicious!
Yum, that sounds amazing! 😊
Thanks for adding your experience. I've been looking at recipes for days trying to figure out which one I wanted to go with. I did come across one that said we could use freeze dried berries for flavor which is my plan but I also wanted to add just a little bit of an pineapple reduction I make to use for a pineapple curd but I wasn't sure if it would mess with the consistency. Now I know I'll be able to. Thanks again... 👍
This sounds delicious 😋
Completely missed the instruction about leaving the roux chill before mixing with the butter 😭 which ruined my cream but I ended up making butter cookies with it and it was delicious so wasn't a waste
I'll definitely give this another try, this time reading the instructions carefully 😂
Thanks for sharing the recipe!
Oh no! I'm glad you were able to salvage it. :)
Glad to see you back! I hope you are feeling better! ❤️
Thank you. It's a slow process.
My grandma called it “sweet roux frosting”. I watched her make it as a kid but never made it myself. I know people loved her cakes but she would never share her “secret”.
Now you can impress everyone too! :)
EXACTLY
It is a ROUX... so amazing.
Yaay.....u r back!!!!
Thank you so much. I made the red velvet today and the this frosting. First off, the cake recipe is awesome. It was easy and the result is so delicious. I need to get the gel food coloring you used. The one I used the cake did not turn out as red, but really don't mind since it was tender and so good. The frosting was a first for me. I was a little more willing to try because the initial steps remind me of making country breakfast gravy and I have some practice making that. The key (and the same with the roux portion of the frosting) is patience and DON'T leave it or stop whisking. Like you mention don't rush it by increase the tempt. It turned out really good too and I am thinking I like it more than buttercream. Any suggestions what flavors of cake it goes well with?
I'm so glad you enjoyed it so much! This frosting does go very well on lots of cakes. It would go well on chocolate cake, carrot cake, or even in the center of my gobs. :)
ua-cam.com/video/rXpWiuHpNhg/v-deo.html
ua-cam.com/video/zPPHIUoTyck/v-deo.html
ua-cam.com/video/efoJgODM9Ec/v-deo.html
use it on a coconut cake and you will never look back!
AWESOME 👍🏾👍🏾. Thanks so much for the video. Very simple recipe. You explain everything perfectly as usual. Go with GOD & have a wonderful week.
Thank you so much! :)
OMG My mother's family always called this baker shop icing. My husband hates it because it's so gritty, because somewhere along the line we lost the step to add the sugar to the RUE WHILE HEATING!!!! seriously, I have to go call my mother. I am going to need to make this ASAP! lol
I hope you love it! 😊😊
@@SugarSpunRun Finally got around to trying it and it was SOOO much better! Hubby loved it! So glad I found this video!
How much butter do I use?
Ah-ha! Here it is! Sounds delicious!
Enjoy! :)
I made my roux last night and now have both butter and roux coming to room temperature. I can't tell you how nervous I am, lol. Last time I was this nervous was when I tried but failed at making IMBC. The part that scares me is the possible loss of the butter. I make SMBC a lot. Even on my 1st attempt I wasn't this nervous. With that one more times then not you're able to save it. And you don't run the high risk of wasting your butter because if you test your sugar mixture/egg whites before adding the butter you'll know if you're good to go or not. Glad I took one last look at the video as they're coming to room temp because I didn't realize you used the paddle attachment. 😬 Wish me luck because I'm about to attempt to make this frosting... 😅
I hope it turned out for you 🙂
Superb and easy frosting
Thank you! :)
We use crisco and butter in this old recipe
So excited to try a frosting for red velvet cakes that does *not* have cream cheese (which I hate). Thank you, Sam! And so sorry about your dog
I hope you love this one! :)
It’s the original frosting for red velvet.
I am not a fan of cream cheese frosting either. It's the one ingredient that has kept me away from red velvet. I had no idea the cream cheese version had high-jack'd the original (ermine)!
I just made this recipe and it's great, but be warned: it's RICH. Something about the way it's made makes the richness of the butter (not the sugar for once) very prominent.
it takes 10-12 minutes on medium heat to get to a thickened stage
Hi! Just wondering if you have a buttercream recipe that is stable enough for hot & humid weather? Thank you so much! 😊
I’m so sorry but unfortunately I don’t. Classic buttercream will hold up better than the ermine shown here but it will still melt in heat and humidity.
I enjoy all your videos. Keep up the great work! Would it be possible to use heavy cream in place of the milk for this? Thanks!
Thank you so much! I think you could probably use heavy cream. The frosting will probably come out a little bit thicker. :)
I've never heard of this before. It looks so good. Thanks for sharing. I'm guessing that with the flour in the mixture, it could be piped onto cupcakes in advance, with the swirls keeping their shape perfectly. Thanks very much. BTW, what colour is your KA mixer? Is it Empire Red, or Ruby Red? It's so hard to find some colours these days, with the pandemic. Thanks!
It is definitely a more sturdy frosting but again not really in heat. My kitchen aid is actually the color Bordeaux.
@@SugarSpunRun Thanks very much. I wasn't sure due to the lighting about the colour. It's beautiful, and so is your Ocean Drive mixer. Hopefully the colours will be available again once things settle down. The frosting looks delicious, can't wait to make it. Thanks again!
How many days in advance can u make the roux?
thank you for your recipe!
I have a question, can this frosting be used as a French macaron filling? and can you add other flavors/ingredients after making it, like oreo crumbs?
Sure thing! 😊
@@SugarSpunRun I think I’m going to try this! Regular buttercream is way too sweet for my liking.
LOVE YOUR WORK!! 😅
Thank you! :)
Sugar Spun Run 🥰🥰
That looks so good
Enjoy! :)
Can you make it sweeter by adding more sugar?
Does the buttercream always break after refrigerating.. made it looked lovely put it in the refrigerator checked it a couple hours later started mixing with a spatula and it was broken 😬 so now I have it in the stand mixer with a whisk attachment is taken more than 10 minutes but it's the right consistency again... I want to use it on my cupcakes but afraid that after refrigerating them the buttercream will be broken again just doing simple swirls... Will it break after I pipe it?
My one effort with this frosting failed. I want to try again, though, with your recipe. I love your channel. Please think about doing a condensed milk frosting video.
I hope this one goes better for you! I will add one to my list of things to make. My cookie dough frosting using condensed milk but that’s not really a traditional frosting so I’m not sure that’s what you’re looking for. Good luck! 😊
You could try brigadeiro frosting, Brazil's traditional frosting (source: am Brazilian). It's incredibly easy, incredibly delicious, you can make it in any flavor and you don't even have to wait for the cake to cool completely to frost.
Camila Pimentel I’ll take a look. Thanks! I’m good with SMBC and ganache, but my ermine frosting was gross.
@@camilapimentel6690 isn't chocolate? and it's made with condensed milk?
@@vivi-uz7qq it can be any flavor, but chocolate is the most traditional kind. And yes, it's made with condensed milk and it's the best!
I make this frosting for a waldorf astoria cake that I make for my brother. It's his favorite cake on his birthday.
It is so good! :)
Read the recipe, does the flour mixture need to refrigerated after the 20 minutes like the written recipe says or can it sit out cooling as the butter comes to room tempt? Or is the 2 hours in the fridge meant to help it cool faster? And do you need to remove it from fridge to get to room tempt at a certain time? Thank you💕
You will want to let the flour mixture sit out at room temperature to come to room temperature. You will then want to beat your butter (room temperature is always best for this) and then add the flour mixture in one scoop at a time. I hope this helps. :)
@@SugarSpunRun Thank you so much! :D
@@SugarSpunRun I have made this with roux kept overnight in the fridge. I just get it out to come up to room temp when I get the butter out.
@@SugarSpunRun completly missed this info and didnt let it cool properly 😭 now the butter mixture is melted. Is there anyway it could be saved? Would putting the mixture in the fridge help?
Is this more stable/firm than your regular American buttercream made with butter and icing sugar?
I don't think it's more stable than the buttercream.
@@SugarSpunRun I agree. It is fluffier and can't take the heat as well. It is worth it though because it is so good
Can you pipe with this ganache or is it just for dripping?
Awesome video!!! 😁
Thank you! :)
That is so beautiful!!
Thank you! :)
You're most welcome! 💕
Without the butter, this reminds me of something we call flour porridge. Now with that in mind, I wonder how this would taste with some spice🤔
Hi just checking if this frosting is stable for room temperature...n how long can it stand outside
It is stable at room temperature, but I always refrigerate mine for safety concerns. :)
Hello,
Will this recipe be enough for a 3 layer 6in cake?
It will be just shy of enough. I'd increase the recipe by 50%, especially if you plan to do a decoration 😊
Love your channel! Thank you so much for sharing recipes. About this batch of ermine frosting, how big of a cake can it cover? Thanks in advance for your response.
Thanks so much! You can find this info if you click on the printable recipe link in the description. 😊 This frosting makes approximately 3 cups of icing; enough to cover a two layer 8" or 9" round cake, a 9x13 sheet cake, or 12 cupcakes.
@@SugarSpunRun Wonderful! I should have checked the printable version. I am going to try your red velvet cake + this ermine frosting. Thank you so much again and more power to you and your channel.
I hope you love it!
Now, I may have a stand mixer, but its so old that you have to use the special bowl for it and attach it and lift it up, and its on the verg of breaking and hard to clean, so a hand mixer will do
That’s an old mixer! My mom has an older kitchen aid that I love! It has so much more power than the new ones.
Hey, can I use cornstarch instead of flour?
No since cornstarch is a thickener
I tried it. But it look curdled, is the key to do making it at room temperature? I used cold flour mixture
I do have a trouble shooting section in my blog post. The link is in the description. :)
@@SugarSpunRun I remade again, I put half milk and half whipping cream. Yum!! So can you freeze this icing?
Can I freeze it? Like regular buttercream?
That should work just fine. :)
hello, i made this yesterday. How long does it last in the fridge?
It should be good for about a week. 😊
@@SugarSpunRun thank u ✨
@@SugarSpunRun freezer?
so it's a pudding based frosting?...hmmm...have you tried making this with a pudding mix? I think I'm going to try that to see how it works out...unless you do first! lol
And thanks for the recipe...I just made it but used high-ratio shortening because I don't like the taste of butter (I know...I'm weird)...so silky ...love it...thanks again
It starts with a roux. I’m not quite sure I’d call it a pudding. I’m not sure how a pudding mix would go. I’m glad you enjoyed it!! 😊😊
Ermine, many years ago, started with shortening/ lard. I've made true old fashioned Red velvet cake and Ermine frosting, for 45 years and i still use shortening. It is a slight different taste profile, than butter. Both are good.
How long can I keep this frosting outside?
Is this buttercream suitable under fondant, so would anything happen, if i use it as a cream wich comes under the fondant?
It's a pretty soft frosting so I'm not sure it would hold very well.
Have you ever made a chocolate version of this frosting? 😊
I have not!
Hey I remember seeing a black forest cake by Jacondes' cooking (I hope that's what it is) and the frosting they used there is a chocolate version of this frosting. Hope this helps you ❤
Jaconde's baking*
@@SugarSpunRun I have been rooting around for a chocolate version. I found two methods: the first is to add 2 1/2 or 3 TBSP cocoa to the roux with the flour, and a tablespoon of hot coffee when you are ready to take it off the stove.
The other method uses 5 oz melted chocolate, cooled down then whipped in to the finished frosting. You can also add coffee to the roux in this version as well. I am going to try this version today. We will see how it works out.
Hil there can it be using for piping and will it be safe to sit out the fridge once cake is frosted
It pipes beautifully! After frosting your cake, it can sit at room temperature (below 75F) for two days--after that, it needs to go in the fridge. 🙂
Thanks so much for replying ☺
does this taste like vanilla buttercream? Or more like cream cheese, I just want to know what it taste like before making it. BTW LOVE your videos made ur blueberry muffins for my nephews birthday and now they expect me to make more treats!! :).
It tastes like a wipped cream with a little faint flavor of butter! Is very good and not so sweet at all! In love with this
Would this be stable enough to frost a 3 tier wedding cake with?
It will cover a 2 layer 8 or 9 inch cake so depending on how big your tier layers are you may need more.
what size of cake can cover this recipe? thanks
A 2 layer 8 or 9 inch cake or a 9 x 13. ☺️
Can you use evaporated milk?
Yes
Can I add cocoa to it if so how much? Thank you
Yes! Stir in ¼-1/3 cup cocoa powder after adding all of the flour mixture and whip until well-combined. 😊
@@SugarSpunRun thank you so much🥰
If you are ready, do you think you can show us sourdough starters and sourdough recipes. Thank you.
It is on my list of things to do. I definitely want to get some out there. :)
Can this be made in larger quantities? I need to frost about 50 cupcakes
Definitely! :)
I can substitute butter for shortening?
Sure thing! That is the classic way to make it. I just prefer the butter taste. :)
@@SugarSpunRun can I use margarine?
@@Aria-wg5qb no. Margarine/spread has a lot of water. You need fat, butter or shortening.
can i use this for drip cakes?
hi maam, how many days is the shelf life of this buttercream?
It should last about a week if you refrigerate it. :)
Hey just tried this recipe and mine came out like soup not stable at all. What did i do wrong?
I actually have a whole section on this in my blog post. There are several things that could be going wrong. I hope this helps. :) sugarspunrun.com/ermine-frosting/
Can I use evaporated milk instead?
I honestly haven't tried it, but it could work.
Can we use margarine??
I haven’t tried it, but I would be worried it would be too soft. If it’s all you have, it’s worth a shot!
will it not melt in hot weather areas?
Unfortunately, like most frostings, it will melt in the hot weather. :(
😦
It would be REALLY NICE if you included in the video that there's a 20 minute wait to cover with plastic ...
And it also would have been great to be informed of the 2 hour chill time.
I'm so glad I clicked to see more instructions. 😊
Again, it would be great to know ahead of time the approximate time needed to prepare this.
(I was about to make it ... thinking I could frost and deliver some Mother's Day cupcakes before I leave for the rest of the weekend)
Bummer. 😞
These things are both covered in the video and in the description, I don’t usually start the video with prep time/chill time etc as it would be a bit awkward but always include the info.
@@SugarSpunRun
Hmmmm.
I just don't see or hear any times mentioned in the video.
😊
Yes, I see it in the description,
but I was going to prepare this from watching the video alone, since you do give measurements, which is wonderful.
I had no idea it would take a couple hours for the rue to set.😬
I'm glad I checked; I needed a quicker icing at that time.
I'm about to try this one now.
Unfortunately, it will be all by hand since I have nothing electric.
(Except the oven ! 😄)
Hi Sam can u please share ur recipe for ur red velvet cake
It will be out later this week. :)
@@SugarSpunRun ok that sounds wonderful
can you cover the cake and be stabilize like you will make it with butter icing
Yes, this icing will work fine for frosting a cake! And it will be very similar to buttercream as far as stabilization goes 😊
thank you so much very kind g.day from malta
@@SugarSpunRun thank you, so sorry I did not see the message. kindly I will cool it in the fridge
Do you have a cream cheese frosting recipe?
I do! ua-cam.com/video/J43w-QJ-yEs/v-deo.html :)
I have found a cream cheese ermine; use 1/2 butter and 1/2 cream cheese. Beat the butter first until fluffy, then beat in the cream cheese (this makes a more stable cream cheese frosting); then beat in the roux. It is a nice light frosting and not nearly as sweet.
Hope u r doing good!!!
Doing the best I can. Thanks! :)
1:04 did you have the stove on?
You want to turn it on after everything you whisk everything together really well.
I have tried to make this recipe, but it keeps coming out looking grainy and not smooth. Do you have any guesses about what I might be doing wrong?
I actually have a whole troubleshooting guide in the post on my blog that should be able to help you with this issue. :) sugarspunrun.com/ermine-frosting/
@@SugarSpunRun Thank you! That was very helpful!
I’m wondering if cream cheese can be added to or substituted for the butter to make cream cheese frosting.
I think you could probably add cream cheese here but I haven't tried it to know for sure.
Also called. Poor man frostubg
Love this channel and pretty u
I saw this one before..
As I only get milk from the farm, I don't see how other milk will have the same texture as it's the fat that usually adds all the texture and flavor. God designed us to eat real food and full fat milk and such.
There are people who are extremly alergic to milk and lactose, or people who doesnt like the taste of milk. God also created nuts and beans, and you can make some pretty good plant based milks out of them, so why not used them if it help others enjoy this recipes.
"Amen Sista... Amen"
Mine always melts whyyy😰😰😰😰😩
room is too hot, or roux is not cooled enough.
What “don’t” you know?
Anything about quantum physics. Way out of my ballpark 😂😂
😂😂
Mmm the roux looks like condensed milk
My flour mixture was not as runny as this. It was like hard caramel. It was so tough, it broke my spatula. Idk where I went wrong
O no! That's so disappointing. I would definitely try it again. It sounds like the flour may have accidentally been over-measured.
I still dnt knw any one that eat frosting or icing 😂 .. just bake me a good cake minimal frosting
😧 that's the best part!
@@SugarSpunRun hahaha everyone scrapes it to the side
Funny though. Roux is fat and flour mixed
I would NEVER EAT A FOOD COLORING CAKE🤢🤮🤢🤮🤮🤮🤮🤮🤮🤢🤮🤢🤮🤢
That's fair. You don't need to use this frosting on red velvet. :)