“`html
If you’ve ever wanted a frosting that feels like a fluffy cloud with a silky smooth finish, then this Ermine Frosting Recipe is exactly what you need to try next. Unlike traditional buttercreams loaded with powdered sugar, this one is wonderfully light and beautifully textured thanks to a simple base of cooked flour and sugar combined with rich butter. It’s the kind of frosting that elevates cakes and cupcakes without overwhelming them, giving you a nostalgic taste of classic Southern comfort with every bite.
Ingredients You’ll Need
Getting the perfect Ermine frosting is surprisingly simple when you have the right ingredients on hand. Each item plays an essential role, ensuring that your frosting has the right balance of sweetness, texture, and flavor, from the smoothness of butter to the gentle thickening power of flour.
- Granulated sugar (200 g): This provides the essential sweetness while caramelizing slightly during cooking for depth of flavor.
- Flour (30 g): The key thickening agent that gives the frosting its characteristic pudding-like base without heaviness.
- Whole milk (240 g): Adds creaminess and moisture, helping to create that dreamy, luscious texture.
- Unsalted butter (226 g): The star of the show, softened to the perfect temperature to whip fluffy and light.
- Vanilla extract (½ tablespoon): Introduces a warm, aromatic note that perfectly complements the creamy richness.
- Salt (¼ teaspoon): Balances sweetness and enhances the overall depth of flavor in the frosting.
How to Make Ermine Frosting Recipe
Step 1: Create the Cooked Pudding Base
The magic begins by combining the granulated sugar and flour in a saucepan and cooking them over medium heat for about 2 minutes. This step toasts the flour slightly, removing any raw taste. Then, slowly add the whole milk and continue cooking for 3 to 5 minutes until the mixture thickens into a luscious pudding-like consistency. This warm paste is what gives Ermine frosting its unique character and silky texture.
Step 2: Cool the Pudding Properly
Once your pudding base is ready, transfer it to a shallow bowl and cover the entire surface tightly with plastic wrap. This prevents a skin from forming and ensures even cooling. Allow it to come to room temperature naturally, as rushing this step can affect the frosting’s final texture.
Step 3: Prepare the Perfectly Softened Butter
Meanwhile, take your unsalted butter out to soften just right—not too cold and not too soft or runny. Achieving this perfect temperature is critical because it affects how well the butter whips into that airy foam that makes Ermine frosting so irresistible.
Step 4: Whip the Butter Until Fluffy
Using a stand mixer with a paddle attachment or an electric hand mixer, whip the softened butter on medium-high speed for about 3 minutes. You’ll notice it lightening in color and becoming wonderfully fluffy—this is your base for richness and volume.
Step 5: Incorporate the Pudding in Batches
Add the cooled pudding paste to the whipped butter in four batches. Whisk after each addition on medium-high speed and continue whipping for an additional 4 minutes once all is combined. The mixture transforms into a creamy, light, fluffy frosting that almost doubles in volume.
Step 6: Final Flavor Boost and Texture Refinement
Pour in the vanilla extract and salt, then whip everything together for another minute. This final step smooths out the frosting and infuses it with that irresistible vanilla warmth. If the frosting feels a bit too thin at this point, chill it in the refrigerator for 30 minutes to achieve the perfect pipeable texture.
How to Serve Ermine Frosting Recipe
Garnishes
Ermine frosting is perfect on its own, but you can elevate it with simple garnishes like fresh berries, edible flowers, or a light dusting of cocoa powder. These touches add a pop of color and enhance the eating experience without competing with the frosting’s delicate flavor.
Side Dishes
This frosting pairs beautifully with classic cakes such as red velvet, chocolate, or spice cake. You can also try it on cupcakes, cinnamon rolls, or even sweet potato bread. It adds a refined creaminess that complements spiced or richly flavored base desserts.
Creative Ways to Present
For a stunning presentation, pipe the Ermine Frosting Recipe onto your cake using star or rosette tips for elegant swirls. You can also spread it smoothly for a modern, minimalist finish, or layer it generously between cake layers to add height and indulgence. Its stability gives you lots of creative freedom.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Ermine frosting, store it in an airtight container at room temperature if it will be used within a few hours. For longer storage, refrigeration is fine but be prepared to bring it back to room temperature and re-whip before using for best texture.
Freezing
You can freeze Ermine Frosting Recipe, but keep in mind the texture might change slightly. Place it in a well-sealed container and thaw overnight in the fridge. Once thawed, let it warm up to room temperature and whip it again to bring back its fluffy consistency.
Reheating
Instead of traditional reheating, simply allow refrigerated or frozen frosting to come to room temperature naturally. Then, use a mixer to re-whip until light, fluffy, and smooth. Avoid using heat, which can separate the butter and ruin the texture.
FAQs
What makes Ermine frosting different from regular buttercream?
Ermine frosting uses a cooked flour and sugar base instead of just powdered sugar, resulting in a lighter, silkier frosting that isn’t overwhelmingly sweet. The cooked paste also gives it a unique texture reminiscent of pudding, which traditional buttercreams lack.
Can I use this frosting for decorating cakes with intricate designs?
Absolutely! When prepared correctly, Ermine Frosting Recipe is pipeable and holds shapes very well. Just make sure your butter is at the right temperature and the frosting is freshly whipped for best decorating results.
Is this frosting suitable for warm climates?
Since it is primarily butter-based, Ermine frosting can soften in warmer temperatures. It’s best served or stored in a cool environment, but if needed, chilling and re-whipping helps maintain the texture when used.
Can I flavor Ermine Frosting Recipe differently?
Yes! While vanilla is classic, you can easily add other flavor extracts like almond or lemon, or fold in cocoa powder for chocolate Ermine frosting. Just add these during the final mixing steps for balanced flavor infusion.
How long does this frosting last once made?
For best quality, use Ermine frosting within 1-2 days if kept refrigerated. It can last up to a week if stored properly, but texture and flavor are at their peak within the first couple of days after making.
Final Thoughts
If you’ve never experienced the charm of Ermine Frosting Recipe before, you’re in for an absolute treat. Its light, fluffy texture combined with a smooth, rich taste makes it a standout choice for frosting any cake or dessert. I genuinely encourage you to give this recipe a joyful whirl in your kitchen—you might just find your new favorite way to frost!
“`
Print
Ermine Frosting Recipe
- Total Time: 17 minutes
- Yield: 6 servings
Description
Ermine Frosting is a classic, fluffy buttercream made by cooking a mixture of sugar, flour, and milk to create a thick paste that is then whipped with softened butter to achieve a light, creamy texture. Ideal for piping on cakes and cupcakes, it provides a smooth, silky finish with a mild vanilla flavor.
Ingredients
Base Mixture
- 200 g Granulated sugar
- 30 g Flour
- 240 g Whole Milk
Buttercream
- 226 g Unsalted butter (softened to room temperature)
- ½ tablespoon Vanilla extract
- ¼ teaspoon Salt
Instructions
- Cook Sugar and Flour: Combine sugar and flour in a saucepan and cook over medium heat for 2 minutes, stirring frequently.
- Add Milk and Thicken: Slowly pour in the milk while stirring and continue cooking for 3-5 minutes until the mixture thickens to a pudding-like consistency.
- Cool Paste: Transfer the thickened paste to a shallow bowl and cover the surface with plastic wrap to prevent skin formation. Allow it to cool to room temperature.
- Prepare Butter: Soften the unsalted butter to room temperature; it should neither be cold nor overly soft or runny for optimal whipping.
- Cream Butter: Using a stand mixer with a paddle attachment or an electric hand mixer, beat the butter on medium-high speed for about 3 minutes until it becomes light in color and fluffy.
- Add Paste to Butter: Gradually add the cooled flour and sugar paste into the creamed butter in four batches, whipping well after each addition. Continue whipping for another 4 minutes until the mixture is light, fluffy, and has increased in volume.
- Flavor and Season: Add vanilla extract and salt to the frosting and whip for an additional minute to achieve a smooth, silky texture.
- Adjust Texture if Needed: If the frosting is too thin, refrigerate it for 30 minutes to firm up before use.
- Store and Use: Use the frosting immediately for best texture, or store it at room temperature in a piping bag for a few hours. If refrigerated, bring back to room temperature and whip again for 1-2 minutes before piping.
Notes
- Ensure butter is at the right temperature—room temperature but not melted—for perfect frosting consistency.
- Cover the paste immediately with plastic wrap to prevent skin formation during cooling.
- The frosting is best used fresh but can be stored briefly at room temperature in a piping bag.
- If stored in the refrigerator, re-whip to restore fluffiness before use.
- This frosting is especially good for piping decorative designs due to its fluffy, pipeable texture.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: American
