Ermine Frosting
- Valerie
- Jun 12, 2019
- 3 min read
I am always on the search for the best frostings for my cupcakes and cakes. I typically use American Buttercream (ABC) because:
1) it's easy
2) it's versatile
It's versatile in the fact that you can add different flavors of extracts to it, you can thin it out with milk, water, whipping cream, etc... You can use Crisco instead of butter if you want it to be vegan or hold up well in high heat and humidity. Any of those changes can change the texture and taste of the buttercream - all really good, just different.
But the cons with ABC is that it can be very sweet and some people prefer a silkier, less sweet frosting. If you use all butter and it's hot outside, it will melt off of your cake/cupcakes.
So, yesterday, I decided to try making Ermine Frosting. This is the original frosting that was put on Red Velvet cake before cream cheese frosting became so popular. The taste of the Ermine frosting, to me, is similar to a cookie dough. There are a few extra steps compared to making ABC, but if you're looking for something less sweet, then give this a go.
Here's what you will need:
- 4 1/2 - 5 tbsp of all purpose flour
- 1 cup of 2% milk (I've never tried it with skim milk or almond milk, but it may work)
- 1 tsp of vanilla extract
- pinch of salt
- 1 cup of soft butter (room temperature, NOT melted)
- 1 cup of granulated sugar
Here's what you need to do:
1. In a small-medium size sauce pan, put in the flour and milk. Whisk together well. Put on medium heat on the stove and continuously whisk. After about 4 minutes, it will start to bubble and get thicker. This is what you want. You want a thick consistency pudding, almost like a paste.
2. Once you have the thick consistency, remove it from the heat and put in the vanilla and the salt. Put it in a bowl, cover with Saran Wrap (make sure the Saran Wrap is touching the top of the mixture so that a skin doesn't form on it). Stick it in the fridge until it's cold.
3. Put your soft butter into your stand mixer and turn on medium speed. Let it get creamy and you'll notice the color goes from a light yellow to an ivory - this is good!
4. Add your granulated sugar and let come together for a few minutes.
5. Add in the flour & milk mixture that you've had in the fridge (it kind of looks like mushy oatmeal or mashed potatoes). Mix on medium speed for 2-3 minutes. It should look like a whipped cream.
This will give you a thicker consistency frosting - great for piping on a nice swirl on cupcakes.
Like I mentioned about, the taste is similar to a cookie dough. The butter really does shine in this. Next time I make this, I will make a couple of small changes like trying powdered sugar instead of the granulated. Even though the frosting is good, you can taste the grit of granulated sugar. I'd probably also try making it with whole milk rather than 2% just to see if it's creamier.
Overall, I am very happy with how it turned out. My kids and husband really like it, so I am sure it will be a hit with anyone.
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