ermine frosting

Ermine frosting is light, creamy and made with cooked flour as a thickening agent. Often referred to as flour frosting or boiled milk frosting.&nbsp;

Ermine Frosting

oz sugar

oz flour

milk

unsalted butter (room temperature)

tsp vanilla extract

tsp salt

Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour.&nbsp;

Slowly add in your milk, whisk to combine and bring your heat to medium-high. Whisk continuously until mixture is thickened and pudding like. Cover with plastic wrap and let cool.&nbsp;

Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy. Slowly add in your cooled flour mixture one spoon at a time as you whip. Incorporating slowly insures a smooth buttercream.&nbsp;

Add in your vanilla and salt until everything is creamy and then you can frost your cooled cake.&nbsp;

Ermine Frosting Instructions

https://www.youtube.com/watch?v=k0pzdPNXFgs

Yep! It's a thing! Ermine frosting (also called roux frosting or boiled milk frosting) is made by cooking flour and sugar with milk to make a sweet paste. This paste is then whipped into softened butter until light and fluffy. Vanilla and salt is added for flavoring. Ermine frosting is a very traditional frosting that is often used on red velvet cake! 

PRINTABLE RECIPE ► https://sugargeekshow.com/recipe/ermine-frosting/

Ermine Frosting Ingredients ►
14 oz granulated sugar
3 oz flour
16 oz whole milk
16 oz unsalted butter (room temperature)
2 tsp vanilla extract
1/4 tsp salt

Ermine Frosting Instructions ►
1. Whisk together your flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour. 
2. Slowly add in your milk, whisk to combine and bring your heat to medium-high. Whisk continuously until mixture is thickened and pudding like. Cover with plastic wrap and let cool. 
3. Add your butter to the bowl of your stand mixer and whisk on high until light and fluffy. Slowly add in your cooled flour mixture one spoon at a time as you whip. Incorporating slowly insures a smooth buttercream. 
4. Add in your vanilla and salt until everything is creamy and then you can frost your cooled cake. 

SUBSCRIBE ► https://www.youtube.com/sugargeekshow?sub_confirmation=1

WATCH RECIPES ► https://www.youtube.com/watch?v=1vcsigaQdVA&list=PLYL438C4NKvfteeBVnhNarP5LksPg1B6-

WATCH CAKE TUTORIALS ► https://youtu.be/vGVg0ou9U_k 

Facebook Page: https://www.facebook.com/sugargeekshow

Online Cake Tutorial School: https://sugargeekshow.com

Instagram: https://www.instagram.com/sugargeekshow

How To Make Cooked Flour Frosting (Ermine Frosting)

Recipe video above. This is actually an old fashioned frosting called Ermine Frosting that was traditionally used for Red Velvet Cake. Though not widely known, many consider it far superior to buttercream because its 100% silky smooth, far less sweet and much fluffier - which means you can pipe sky high mounds onto cupcakes and it won&#039;t be sickly sweet. The texture is like whipped cream but slightly more dense. But while whipped cream deflates within hours, this frosting will hold its shape for days! Don&#039;t be turned off by the flour - you absolutely cannot taste it at all. Makes enough to frost 12 cupcakes generously with tall swirls (pictured), or 24 cupcakes swirled on with a knife, or a two or three layer 20 - 23cm/8-9&quot; cake.

My Secret Less-Sweet, Fluffy Vanilla Frosting

tbsp flour (, plain/all purpose)

white sugar

salt

unsalted butter

cocoa powder, unsweetened ((Dutch processed best, if you can))

Place flour and sugar in a large saucepan over medium heat. Cook, stirring constantly, for 30 seconds.

While whisking constantly, slowly pour the milk in (this ensure it's lump free).

As the milk gets hotter, it will start to thicken - stir constantly so the base doesn't catch.

Cook until the mixture thickens in a thick, dolloping custard - see video for texture. TIP: Thicker texture = thicker frosting texture but won&#039;t make the frosting dense, it&#039;s still fluffy and spreadable but it just makes it &quot;sturdier&quot; with sharper edges when piped.

Remove from heat and scrape into a bowl. Cover with cling wrap, pressing down onto the surface to prevent a skin from forming.

Cool completely (I leave on counter for 20 min or so then refrigerate 30 min to speed up but don&#039;t let it get chilled, best at room temp to beat into butter). You can leave in fridge overnight but take it out 1 hour prior to using (to dechill - otherwise it won&#039;t mix well with softened butter).

Thickening Roux:

Place butter in a bowl and use either a handheld beater or stand mixer (with whisk attachment) to beat for 3 minutes until it&#039;s smooth and changes from yellow to very pale yellow, almost white.

Now start whipping in the Thickening Roux. On speed 5 (medium), start adding the thick roux one heaped tablespoon at a time. Take about 1 minute to add it all.

Once all added, add vanilla and salt, then whip for 2 to 3 minutes until you can see that it is still enough to hold peaks. Then it&#039;s ready to use!

Making the Fluffy Frosting:

Beat in the cocoa powder at the end, just until mixed through.

Chocolate flavoured option:

Use it like any other frosting on cakes and cupcakes - either spread it on with a knife or put in a piping bag. You can pipe sky-high mounds and it will hold its form, as pictured on Vanilla Cupcakes in this post.

See notes for storage / make ahead.

Frosting cakes and cupcakes:

This fluffy, smooth, and light tasting frosting is perfect for decorating layer cakes or sheet cakes, or piping onto cupcakes. It makes enough for 12 cupcakes, or a lightly frosted 2 layer 8-inch cake. If making a naked cake (no frosting on the sides) you can frost 4 layers.

Vegan Ermine Frosting (Flour Frosting)

(33 grams) all purpose flour

(235 grams) plain non-dairy milk (e.g. soy, almond, oat, cashew)

(192 grams) granulated sugar

(113 grams) vegan butter, cool room temperature

(96 grams) vegetable shortening, cool room temperature

vanilla extract or vanilla bean paste

Whisk the flour and plant milk together in...

Whisk the flour and plant milk together in a small pot and bring to a simmer over medium heat. Cook, stirring continuously, until the mixture has thickened to a pudding, about 3-5 minutes. It will continue to thicken as it cools.

Let it sit in the pot for five...

Let it sit in the pot for five minutes, then transfer to a bowl and cover with plastic wrap so that the wrap is touching the pudding. This prevents skin from forming. Let it cool to room temperature, then stick in the fridge for 10-15 minutes.

Add your sugar to a blender or food...

Add your sugar to a blender or food processor and blend for about 30 seconds or until the sugar is fine textured.

In a stand mixer fitted with a paddle...

In a stand mixer fitted with a paddle attachment add the vegan butter and vegetable shortening and whip on medium to high speed until combined and fluffy. You can alternatively use a large mixing bowl and handheld electric beaters.

Add the sugar and beat it in, starting...

Add the sugar and beat it in, starting on low and increasing the speed to high. Let it whip in until fluffy, about 2-3 minutes. At every step, pause to scrape the sides and bottom of the bowl as needed.

Add the cooled pudding one big spoonful at...

Add the cooled pudding one big spoonful at a time (4-5 additions), whipping after each addition to incorporate. Once all the pudding has been added, turn the speed up to high and whip until light and fluffy, about 5 minutes.

Turn off the mixer and add the vanilla...

Turn off the mixer and add the vanilla extract. Then mix it in. If using a stand mixer with the paddle attachment, turn the speed on low and let it run for 1-2 minutes to press out any large air bubbles for an extra smooth frosting.

Use the frosting right away or see notes...

Use the frosting right away or see notes for tips on using later. If the frosting is a bit soft from being warm after mixing, then refrigerate until it firms up enough to use. Check on it every 5-10 minutes.

Making this Dong Dong Cake was a recreation of my favorite childhood treat! Rich chocolate cake, creamy filling and a heavenly chocolate coating on the outside.

Ding Dong Cake

(210 grams) all-purpose flour

(400 grams) granulated sugar

(90 grams) good unsweetened cocoa powder

baking soda

baking powder

kosher salt

(240 grams) buttermilk, room temperature

(112 grams) vegetable oil

eggs

McCormick pure vanilla extract

(237 grams) freshly brewed hot coffee

tbsp. all-purpose flour

vanilla

(2 sticks or 226 grams) butter

(200 grams) granulated sugar

chocolate

oz (2 cups) heavy cream room temperature

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

In another bowl, combine the buttermilk, oil, eggs, and vanilla.

In the bowl of a stand mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour the batter into two 8-inch x 3-inch round prepared pans and bake for 30-40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

CHOCOLATE CAKE

Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain.

Turn heat on to medium-low and heat until mixture is thick, like a roux, stirring the whole time.

Remove from heat, stir in vanilla and let cool completely.

Cream together butter and sugar on medium-high speed, until fluffy, about 8 minutes.

Add in the milk mixture and beat again until mixture resembles a whipped cream.

FILLING

Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer. Be careful not to allow the cream to boil over. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that it can thicken.

(Ganache should be cool when pouring over cake)

When ready to pour over chilled cake, whisk the ganache until smooth and then pour. You may have some ganache left over.

GANACHE

My perfected Ermine Frosting recipe is wonderful for cakes, as it&#039;s less sweet than buttercream yet not as thick as cream cheese frosting!

Perfect Ermine Frosting Recipe

(1 ½oz/43 grams) all purpose flour

(8floz/225 milliliters) whole milk

(8 ounces 225 grams) butter ((room temperature))

vanilla extract

In a medium saucepan over medium heat whisk together the sugar, flour, and salt. Cook for roughly 2 minutes to toast the flour.

Slowly add in the milk, whisking to combine. Whisk continuously until the mixture simmers and has thickened and is the consistency of thick pudding. Lay plastic wrap directly on the surface of the mixture and set aside to cool completely, roughly 2 hours. (This mixture can be made the day before and kept in the fridge.)

Next, add the butter to the bowl of a stand mixer and whisk on high until light and fluffy, roughly 2-3 minutes.

Slowly add in the cooled flour mixture one spoon at a time as you whip. Lastly, add in the vanilla and whip until the frosting is light and fluffy. Set aside until needed.

Decorate my Red Velvet Cake with this frosting.

This classic Ermine frosting uses flour and milk roux as a base, which is then whipped with butter until you get a light and delicious frosting.

whole milk (see notes for milk alternatives)

tbsp all-purpose flour

sugar (can add an extra 1/4 cup for a slightly sweeter frosting)

In a medium saucepan mix milk, sugar, and flour over medium heat, about 2-4 minutes until the mixture starts to bubble and thicken. You’re looking for a pudding like consistency.

Once it’s thickened, transfer to a bowl and cover with plastic wrap. Let cool for 1-2 hours at room temperature or 30-40 minutes in the fridge. You want to make sure the mixture is completely cool before moving to he next step or else it can melt your butter.

In the bowl of standing mixer or using a  large bowl with a hand held mixer, beat the softened butter 3-5 minutes until pale yellow.

Slowly add the cooled flour mixture 1-2 tablespoons at time, making sure it is fully incorporated before adding more.

Once you’d added all the flour roux, turn up the speed and mix another 3-5 minutes until light and fluffy.

Add vanilla, salt, and any other flavorings and remix until combined. Enjoy!

This Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

Ding Dong Cake recipe

unsalted butter, softened

sugar

all-purpose flour

chocolate cocoa powder

strong brewed coffee, cooled

Tablespoons all-purpose flour

(12 ounce) semi-sweet chocolate morsels

heavy whipping cream

Spray two 9-inch cake pans with baking spray. Set...

Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.

In a bowl, combine the flour, cocoa, salt,...

In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.

In a measuring cup, combine cooled coffee with...

In a measuring cup, combine cooled coffee with milk*. Set aside.

In a large mixing bowl, beat butter and...

In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).

Once all the ingredients are added, beat cake...

Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).

Divide cake batter into the two cake pans....

Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.

In a small saucepan, combine the flour with...

In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.

Remove from heat and stir in vanilla. Cool...

Remove from heat and stir in vanilla. Cool completely.

In a mixing bowl, combine butter and sugar,...

In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!

In a glass bowl (safe for the microwave)...

In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.

Place first layer of cooled cake on a...

Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.

Slowly pour the ganache over the cake, using...

Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!

https://mediavine-res.cloudinary.com/video/upload/vtf72rslblobt2qq3cs4.mp4

Copycat Hostess Ding Dong Cake recipe is a rich, decadent chocolate cake, with a creamy filling and chocolate ganache spread over the top!

This smooth creamy (Ermine) buttercream is delicious.  Not too sweet, and with a texture not unlike a cream cheese frosting.  You have to try it.

Ermine Frosting (Flour Buttercream)

flour

250 g full cream milk (Swap to plant based milk

¼ tsp flaked salt (or ⅛ tsp table salt)

g vanilla extract 2 tsp

unsalted butter (small cold cubes)

Add the flour and milk to the TM bowl with the MC out set 10 minutes/100°C/speed 2.5  As soon as the TM stops remove the mix from the bowl and set aside to cool.  Place a cartouche (layer of clingfilm or baking paper) on the top of the mix to prevent a crust from forming.

When the thickened milk/flour mix has cooled completely, add the cold cubes of butter, sugar, salt and vanilla to the TM bowl and mix for 30 seconds/speed 6.  No more than this, and make sure the butter has come straight from the fridge.

Lift the butter from the base of the bowl and scrape down the sides of the bowl.  Add the cold thickened milk to the TM bowl and mix again 10 seconds/speed 6

Remove the lid, and using a spatula lift the mix from the base of the bowl and scrape down the sides.  Add the butterfly and set the TM for 5 seconds/speed 3.5.  Check to see if everything is well combined, if not lift and scrape down then repeat. 5 seconds/speed 3.5  Don&#39;t over mix

Themomix Method: Read my post for tips

Add the flour and a touch of milk to a saucepan, mix to make a paste, then add a touch more and mix, keep adding the milk like this until it&#39;s all combined with no lumps.

Set the saucepan on the stove and heat on a medium heat constantly stirring until the mix has thickened.  This should take around 8 - 10 minutes. Then remove from the heat and allow to cool completely.

Once the flour/milk mix has completly cooled continue on.  Add the butter, sugar, salt and vanilla to a stand mixer and beat until completely combined.  Add the thickened milk/flour mix bit by bit while the mixer is running, scraping down and lifting from the base where necessary.  Continue to mix until light and fluffy.

Conventional Method: Read my post for tips

Ermine Frosting (also known as flour buttercream or heritage frosting) is an easy and delicious buttercream made with flour, sugar, milk, and butter. 

Tbsp all-purpose flour

other flavoring (optional (see Notes))

Place sugar, flour, and salt into a medium saucepan. Whisk to combine.

Add milk and vanilla, stir to combine. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking while stirring constantly for 1-2 more minutes until the mixture thickens to a pudding-like consistency. Remove from heat.

Pour into a bowl and place plastic wrap directly on top of to prevent a skin from forming.

Cool to room temperature.*

Using a stand mixer or hand mixer, beat the (room temperature) butter on high until pale and fluffy (3 mins).

Add the (room temperature) flour mixture 1 Tbsp at a time, incorporating well after each addition. Add other flavoring (optional). Beat for 2-3mins until smooth and fluffy.

Store in an airtight container in the fridge for 1 week or freeze for up to 3 months. Allow buttercream to come to room temperature and rewhip before use.

Ermine Buttercream:

Ermine Frosting is an old-fashioned buttercream, often called "boiled milk frosting" or "flour frosting", that's made with sugar, flour, milk and butter. No need for powdered sugar here, making it a great frosting alternative for those who don't like things too sweet.

(207 grams) granulated sugar

(33 grams) all-purpose flour

(240 milliliters) milk (I use 2%)

(224 grams) unsalted butter, room temperature

Combine sugar, flour, and salt in a medium saucepan and whisk until well combined.

Add milk and whisk together until mixture is well combined.

Heat mixture over medium heat, stirring constantly, until the mixture is thick and pudding-like. Do not heat over high heat or the mixture will cook too quickly and the sugar won&#8217;t properly dissolve. Remove from heat.

Pour into a bowl and cover with plastic wrap pressed directly on top to prevent a skin from forming. Allow to cool completely to room temperature or refrigerate for a day or two before using. If refrigerating ahead of time, bring back to room temperature before proceeding.

Once cooled, add the butter to a mixing bowl and beat on high speed until light and fluffy, about 3 minutes.

Add the flour mixture (at room temperature) one tablespoon at a time, mixing on medium speed until well combined before adding the next.

Add the vanilla extract and mix until well combined.

Whip the frosting on medium-high speed until light and fluffy, 2-3 minutes.

Use immediately or store in the fridge for up to a week or freeze for up to 3 months. Allow buttercream to come back to room temperature before using.

We always called this Ivory Butter Frosting. It was the only frosting we put on Red Velvet Cake. It's so good you'll be licking the bowl.

You&#39;re searching for a less sweet buttercream frosting that pipes beautifully and tastes amazing? Then this is the recipe you&#39;ve been waiting for! This quantity is enough to generously frost 12-14 cupcakes or to fill and frost a 3 layer 6-inch cake with no special decorating.

Top 15 ermine frosting recipes from across the web

The most viewed ermine frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ermine Frosting

My Secret Less-Sweet, Fluffy Vanill...

Vegan Ermine Frosting (Flour Frosti...

Ding Dong Cake

Perfect Ermine Frosting Recipe

Ermine Frosting

Ding Dong Cake recipe

Ermine Frosting (Flour Buttercream)

Ermine Frosting (Flour Buttercream)

Ermine Frosting

Ermine Buttercream Frosting (Flour ...

Ermine Frosting

Red Velvet Cake With Ermine Frostin...

Ermine Frosting Recipe

Ermine Frosting

Top 15 ermine frosting recipes from across the web

The most viewed ermine frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ermine Frosting

My Secret Less-Sweet, Fluffy Vanill...

Vegan Ermine Frosting (Flour Frosti...

Ding Dong Cake

Perfect Ermine Frosting Recipe

Ermine Frosting

Ding Dong Cake recipe

Ermine Frosting (Flour Buttercream)

Ermine Frosting (Flour Buttercream)

Ermine Frosting

Ermine Buttercream Frosting (Flour ...

Ermine Frosting

Red Velvet Cake With Ermine Frostin...

Ermine Frosting Recipe

Ermine Frosting

The most viewed ermine frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine