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If you’ve ever fantasized about a frosting that feels like a velvety cloud but carries a delightful depth beyond ordinary buttercream, then this Ermine Frosting Recipe is about to become your new obsession. It’s a classic Southern gem made by gently cooking flour and milk into a luscious pudding base before blending it with fluffy butter and just the right touch of vanilla. The result is a silky, light frosting that’s not too sweet yet wonderfully creamy, perfect for adorning cakes with an irresistibly nostalgic charm.
Ingredients You’ll Need
This Ermine Frosting Recipe calls for surprisingly simple ingredients. Each one is essential, contributing to the frosting’s remarkable texture and gentle sweetness that make it stand out from the crowd.
- Granulated sugar (14 oz): Sweetens the frosting while helping to toast the flour, adding subtle nutty notes.
- Flour (3 oz): The secret base that thickens the mixture into a pudding-like texture before blending with butter.
- Whole milk (16 oz): Adds creaminess and smoothness, bringing moisture and balance to the mixture.
- Unsalted butter, room temperature (16 oz): Whipped to fluffy perfection, it is the key to that cloud-like mouthfeel.
- Vanilla extract (2 tsp): Infuses the frosting with comforting warmth and aromatic richness.
- Salt (1/4 tsp): A pinch to enhance all the flavors and keep the sweetness from overpowering.
How to Make Ermine Frosting Recipe
Step 1: Toast the Flour and Sugar
Begin by whisking together the flour and sugar in a medium saucepan over medium heat. Cook this mixture for about 2 minutes to toast the flour just enough to bring out its nutty character, but be vigilant so it doesn’t burn. This step lays the foundation for that wonderfully rich flavor typical of this frosting.
Step 2: Create the Pudding Base
Slowly add the milk into the toasted flour and sugar while whisking continuously to prevent lumps. Increase the heat to medium-high and bring the mixture to a gentle simmer. Keep whisking until the mixture thickens into a smooth, pudding-like consistency. Once it reaches a simmer, cook it for another minute to ensure the flour’s raw taste disappears.
Step 3: Cool the Pudding
If you notice any lumps, don’t worry—press the mixture through a fine colander into a heat-proof bowl to ensure an ultra-smooth texture. Cover the surface directly with plastic wrap to prevent a skin from forming. Then, cool it thoroughly in the refrigerator for several hours or overnight. For a quicker solution, spread it on a sheet pan, cover, and freeze for about 30 minutes. Completely cool pudding is crucial; otherwise, it will melt the butter in the next step.
Step 4: Whip the Butter
Using a stand mixer, whip the softened butter on high speed until it becomes exceptionally light and fluffy—think soft clouds, about 2 to 3 minutes. This step takes the butter from buttery blocks to the airy heart of your Ermine Frosting Recipe.
Step 5: Combine Pudding and Butter
Slowly pipe the cooled flour mixture into the whipped butter while mixing continuously. Adding it gradually ensures you get that signature smooth and creamy texture without any separation. This is where the magic happens, turning two simple components into luscious perfection.
Step 6: Flavor and Finish
Finally, stir in the vanilla extract and salt, blending until every bit is creamy and velvety. Your Ermine Frosting Recipe is now ready to be slathered on your favorite cake. Remember, this frosting sets quickly, so use it immediately for the best results.
How to Serve Ermine Frosting Recipe
Garnishes
This frosting is a fantastic canvas, so you can add some flair to your presentation. Fresh berries, a sprinkle of chopped nuts like pecans or walnuts, or even a dusting of cinnamon or cocoa powder elevate the visual and flavor profile subtly without overpowering the frosting’s creamy elegance.
Side Dishes
While Ermine Frosting Recipe is typically paired with classic Southern cakes like red velvet or chocolate layer cakes, it also shines alongside simple cupcakes or even as a dip for fresh fruit. Its delicate texture complements a wide variety of desserts beautifully.
Creative Ways to Present
For a playful twist, pipe the frosting into rosettes or ridged swirls using a star tip. Alternatively, spread it generously and sprinkle with edible flowers for a garden-inspired look. Ermine Frosting’s smoothness makes it versatile enough to be both rustic and refined in presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftover Ermine Frosting Recipe, store it in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. Before using it again, whip the frosting briefly to restore its fluffy texture.
Freezing
You can freeze this frosting in a sealed container for up to 1 month. Thaw overnight in the refrigerator, then re-whip gently before use to bring back the creamy lightness that makes this frosting so special.
Reheating
Due to the butter content, gently warming Ermine Frosting is best avoided. Instead, allow it to come to room temperature and then whip lightly. Direct heat might cause separation, which could change the texture and mouthfeel.
FAQs
Can I use a different type of milk in this Ermine Frosting Recipe?
Whole milk is recommended for its richness and ability to create a smooth pudding base, but you can use 2% milk if necessary. However, avoid skim or plant-based milks as they might alter the consistency and flavor.
Why is it called Ermine Frosting?
The name “Ermine” alludes to the frosting’s velvety, pure-white appearance, reminiscent of the luxurious ermine fur once prized in royal garments. Its delicate texture and color make this frosting distinctively elegant.
How long does it take to make this frosting?
While the actual cooking and mixing only take about 20 minutes, you’ll need extra time for cooling the pudding base—that can be a few hours or overnight. Planning ahead ensures perfect results.
Can I flavor the Ermine Frosting Recipe differently?
Absolutely! While vanilla is classic, adding almond extract, citrus zest, or even a splash of coffee can personalize this frosting to suit your cake or mood beautifully.
Is Ermine Frosting better than traditional buttercream?
It really depends on what you love. Ermine Frosting is lighter, less sweet, and has a more silky texture compared to traditional American buttercream. Many find it a refreshing alternative that feels less heavy and more nuanced.
Final Thoughts
There’s something truly special about a frosting that combines simplicity with incredible texture and flavor, and this Ermine Frosting Recipe delivers exactly that. It’s a nostalgic treat that feels both timeless and luxurious, perfect for making your cakes unforgettable. Give it a try, and I promise it will become one of your favorite go-to frostings for any celebration or sweet craving.
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Ermine Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 50 servings
- Category: Frosting
- Method: Stovetop
- Cuisine: American
Description
Ermine Frosting is a classic, smooth, and fluffy buttercream made by cooking a mixture of flour, sugar, and milk into a thick pudding-like base, which is then whipped with butter and flavored with vanilla and salt. It’s a lightly sweet, silky frosting perfect for cakes and cupcakes, offering a less sugary alternative to traditional buttercream.
Ingredients
Dry Ingredients
- 14 oz granulated sugar
- 3 oz flour
Wet Ingredients
- 16 oz whole milk
- 16 oz unsalted butter, room temperature
- 2 tsp vanilla extract
Other
- 1/4 tsp salt
Instructions
- Toast the Flour and Sugar: In a medium saucepan, whisk together the flour and sugar over medium heat. Cook for about 2 minutes, stirring constantly to toast the flour without burning it.
- Add Milk and Cook Pudding: Slowly whisk in the whole milk and increase the heat to medium-high. Bring the mixture to a simmer while whisking continuously until it thickens to a pudding-like consistency. Once simmering, cook for an additional minute while stirring.
- Strain and Chill Mixture: Optionally pour the mixture through a colander into a heat-proof bowl to remove lumps. Cover the surface of the mixture in the bowl directly with plastic wrap to prevent a skin from forming. Cool the mixture in the refrigerator for several hours or overnight. Alternatively, spread it in a sheet pan, cover, and chill in the freezer for about 30 minutes until fully cooled.
- Whip Butter: Add the softened butter to the bowl of a stand mixer and whisk on high speed until the butter becomes very light, pale, and fluffy, about 2-3 minutes.
- Incorporate Pudding Base: Transfer the cooled flour mixture into a piping bag and slowly pipe it into the whipped butter while mixing continuously to ensure a smooth texture without lumps.
- Add Flavorings and Finish: Add vanilla extract and salt to the buttercream and mix until everything is fully combined and creamy. Use immediately to frost your cooled cake, as the frosting sets quickly.
Notes
- Make sure the pudding base is completely cool before adding it to the butter to prevent the buttercream from melting.
- To prevent lumps in the pudding, you can strain the cooked mixture through a fine mesh sieve.
- This frosting is best used immediately as it sets quickly and can firm up.
- Ermine frosting is a lighter alternative to traditional buttercream, less sweet but still rich and creamy.
- Store leftover frosting in the refrigerator and bring to room temperature before re-whipping.
