Ermine Frosting Recipe
Ermine frosting is smooth, silky, and pipeable. It's basically a cooked pudding without eggs that you cool and then beat softened butter into.
It's my hypothesis that this is a morphing of German buttercream, because one of the only differences between the two is that there is no egg in ermine icing.It's also most likely the original frosting for red velvet cake, and I urge you to make it, because it really complements the delicate flavor of red velvet rather than masking it like cream cheese frosting does.This recipe makes enough to generously frost and fill 3 6" layers or 2 8-9" layers.
It's my hypothesis that this is a morphing of German buttercream, because one of the only differences between the two is that there is no egg in ermine icing.It's also most likely the original frosting for red velvet cake, and I urge you to make it, because it really complements the delicate flavor of red velvet rather than masking it like cream cheese frosting does.This recipe makes enough to generously frost and fill 3 6" layers or 2 8-9" layers.
Servings 3 cups
Calories 259kcal
Ingredients
- 8 oz whole milk 1 cup
- 7 oz granulated sugar 1 cup
- 4 Tablespoons plus 2 teaspoons all purpose flour
- 1/4-1/2 teaspoon kosher salt to taste
- 2 teaspoons vanilla
- 4-5 shakes of chocolate bitters optional
- 2 ½ sticks butter (10 oz) at cool room temperature cut into 1 Tablespoon pieces
Instructions
- In a medium saucepan, whisk together the milk, sugar, flour, and salt.
- Bring to a boil over medium to medium-high heat, whisking constantly.
- Whisk and boil for 20 seconds, then strain the thickened mixture through a fine mesh strainer and into a bowl (preferably metal. It will cool more quickly in a metal bowl.)
- Chill the base until cool, about 68-70F.
- Scrape all of the base into the bowl of your stand mixer fitted with the whip attachment.
- Add the vanilla and the optional bitters.
- Whip until creamy, and then add the cool-yet-soft butter a piece at a time, letting the whip incorporate one addition before adding more.
- The buttercream might look sloppy until your last couple of additions. If you like the texture of your frosting, you can leave out the last addition or two.
- Whip until smooth, light, and fluffy.
- If you refrigerate it, allow it to come back up to around 65F and rewhip until it's again light and fluffy.
Video
Notes
Caution
Be careful when cooking the base that you don't scorch it. It can burn pretty easily and you'll end up with little browned bits in your frosting. Which is great for making gravy, but not so much when making icing. So moderate your heat and keep it moving, especially as it begins to boil.Variations
To be honest, I have not tried a lot of variations of this frosting. Yet. As I experiment, I will add variations, so watch this space. Try my lemon ermine frosting for some serious citrus punch.Storing
Since it is milk based, keep ermine frosting refrigerated (and the cake you frost it with). Allow slices of cake to sit at room temperature for 30 minutes or so before serving so the frosting has a chance to soften.Freezing
You can successfully freeze this frosting in a freezer-safe container. Press plastic wrap directly onto the surface of the icing and then seal the container. It will be fine for up to 1 month. To thaw it, place the entire container in the fridge for at least 24 hours and then allow it to sit, still out, covered, until it reaches 60-65F. Then rewhip to restore its texture.Nutrition
Serving: 1g | Calories: 259kcal | Carbohydrates: 20g | Protein: 1g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 204mg | Sugar: 18g