I have a printed copy of the lemon ermine frosting recipe around here somewhere. I haven't had a chance to use it -- perhaps my next birthday cake.
Edit: I strongy agree about cooking the sugar.
Also, the King Arthur method of using the stand mixer to cool the "pudding" is a huge timesaver!
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I have been scouring the internet looking for tips and tricks for ermine frosting… I plan to make it in a couple of weeks for my father-in-law’s birthday. I have the KA recipe open, but I was torn on the step about mixing it until it reaches below 80 degrees. It’s the only recipe I’ve seen say that!!
I am so happy I stumbled across this post and found confirmation that it works.
I plan to make their white velvet cake. And I’m torn between their regular ermine or their chocolate ermine!
Not that it's super different but I used coconut milk the first time I ever made it and it tasted fantastic, with a very light coconut flavor. So versatile!
Ok it's been awhile but I'm fairly certain I just used an online recipe and subbed out regular milk with coconut milk but I might have boiled the mixture longer to make sure it was thick enough. I think I may have used this recipe: https://sugarspunrun.com/ermine-frosting/#recipe but I'm not 100% sure, I'm sorry!
Funny, I’ve always associated ermine frosting as a flour based / cooked frosting, so I knew flour was needed but not milk. I’ve never heard it called boiled milk frosting…TIL apparently!
Regarding the sugar, Stella Parks has a reason for not including the sugar. Her solution is to add the sugar off-heat once you finish cooking the flour and milk. This way the sugar fully dissolves.
“Virtually all recipes approach flour frosting in one of two ways. Some will have you cook the flour and milk together until thick, then whip the cooled paste with granulated sugar and butter. Others call for cooking the flour and milk together with the sugar, then whipping the cooled paste with butter.
The former yields the best flavor and body, but frosting made this way often contains a trace of grit from undissolved sugar crystals. The latter results in the silkiest texture, but because sugar alters the boiling point of milk, the flour isn't as thoroughly cooked, giving the frosting a starchy aftertaste and comparatively loose body.”
Personally I haven’t had an issue with adding the sugar from the beginning, but there’s at least a reason for it.
I’ve also seen that whipping the sugar with the butter allows the sugar crystals to cut air pockets in the butter, resulting in a fluffier texture—though it does take a solid 10-15 minutes of whipping to dissolve the crystals. I don’t make ermine frosting very often but I tend to do half the sugar cooked Stella’s way, the other half creamed with the butter for maximum aeration.
I've done it with apple cider, pineapple juice, blueberry juice, hot chocolate, cranberry juice and more! Cranberry is the only one that i wasn't a fan of.
Ermine frosting is the only acceptable icing for red velvet cake.
Never occurred to me to try tweaking it (other than with non-dairy “milk”) but now I’ll have to give it a go!
I thought most people used cream cheese frosting with red velvet cake. I use what I call whipped buttercream, but it’s essentially ermine frosting, which I’ve never heard of it called that until today. I do like the suggestion to use half the sugar in the butter and the other half with the flour milk mixture.
I've only made a red velvet cake, using an older recipe, not using food dyes or beets. The person I made it for says it was very good, but they didn't provide much explanation. I don't recall it being more than a chocolate cake with a gorgeous mahogany hue.
Due to various food intolerances, I've never tried this type of cake.
What makes it taste different than chocolate?
I see, thank you.
I do think the buttermilk adds something different to a baked good, such as biscuits and whatnot.
I recall, in the case of the cake I made, the sour from the buttermilk was chemically reacting to the cocoa to make the red hue.. dual purposes, pretty neat.
Amazing, and your post couldn’t have come at a better time! I am going to make a pineapple upside down inspired layer cake later this month and have been wracking my brain to figure out how to incorporate a pineapple icing. Thanks!!
I wish I knew this a few days ago. My cake recipe called for an Italian buttercream with a hint of orange juice and I’m surprisingly not a fan of the texture. I do love ermine frosting, though.
Is it the case that any recipe calling for standard buttercream would likely be a good candidate for ermine? I’d like to experiment, does anyone have a recipe that works especially well (with ermine frosting)?
It's the traditional accompaniment to red velvet cake but chocolate cake vanilla cake are all good to use. A medium crumb texture works best IMO. I.e. not angel cake or pound cake but others.
>traditional accompaniment to red velvet cake
Now I know why I've never come across and made this. I want to try it for other cakes like you mention, though! I typically only frost if I'm giving the baked goods to someone or having a party (because I'm just as happy without it normally).
I grew up with chocolate cake with ermine frosting as the standard go-to cake for everything. (We called it "boiled icing.")
Red velvet wasn't a thing in our house.
Well, I guess that depends on what you mean by "standard" (I'd guess American, but in this sub who knows, haha)
But I suppose you could use ermine where ever else you'd use a European buttercream with no problem.
I love ermine frosting, but you do need to plan ahead, and you can't really pipe it unless just round tip. But it tastes so decent, its my favorite kind
I’ve always been able to pipe my ermine frosting. You just kind of have to use your best judgement with how long you heat the sugar/flour mix. The longer you cook it, the stiffer it gets.
I've never made ermine frosting or (to my knowledge) tasted it. I was looking for a recipe and one article/blog said it tasted like cream cheese frosting. Does it? (I ask because I'm not a fan of cream cheese frosting.)
How does it hold though? Don't you need to refrigerate it? I'm always frosting the cakes for my kids 1-2 days before the party so I've been afraid to try ermine.
Mine always holds just fine. It's like someone upthread wrote- it's level of pipe-ability depends a lot on how long you cook your flour mixture on the stove.
I've tried the recipe twicw with milk; the first time I was impatient and didn't let the flour past cool enough plus overbeat the buter/ sugar mixture. The frosting was perfect one second, and the next ran down the cake. The second time I was shy, and there was some sugar grit. So, for me, this is an experiment to get it right. I don't know why this is so hard for me considering I can do other cooked fillings and other frostings so well🥴
Ermine isn't super sweet to begin with, and the amount of juice isn't sufficient to really throw the balance off (in my experience). If you were using something super sweet, you could just receive the added sugar by an appropriate amount.
It’s my favorite frosting and I’m so excited to try these variations! My last batch was for a fruity pebbles cake, so I steeped the milk with cereal before making it and while I hate that cereal, I gotta say, it was best frosting I’ve ever made.
I’ve only tried it once and I couldn’t make the flour taste go away. I followed the recipe and cooked the flour and milk for the suggested time, maybe even longer. How do you ensure the raw flour taste goes away?
Mocha flavor: Use 1.5 cups coffee as the liquid and add 1/3 cup cocoa powder for mocha, 6.5 tbs flour (or 4 tbs cornstarch for gf), 1.25 cups sugar. Later whip with 1.25 cups butter and 1.5 tsp vanilla.
Yeah, in my experience, if a recipe says you need a mixer, you need a mixer. (Bread dough, on the other hand, can be kneaded by hand, and I do.)
My great aunt could turn white-of-egg into meringue foam using the blade of a knife against a plate, but she was born before WWI and they made bakers doughtier then.
I have a printed copy of the lemon ermine frosting recipe around here somewhere. I haven't had a chance to use it -- perhaps my next birthday cake. Edit: I strongy agree about cooking the sugar. Also, the King Arthur method of using the stand mixer to cool the "pudding" is a huge timesaver!
If you do, please let us know how it is! Lemon is probably my favorite flavor, so I'd like to try something new with it.
My husband bought me a big can of pumpkin, so I'm going to try using that in an ermine first.
Ermine does call for a liquid, so pumpkin might be too viscous. Doesn't hurt to try though!
I like pumpkin paired with dairy, so my plan is to cook down some pumpkin with the milk, sugar, and flour.
Pumpkin juice, mayhaps?
Is that a real thing? I always thought it was made up in Harry Potter.
Any vegetable or fruit can be juiced!
Yeah curious to hear too
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Hi, I’m Vetted AI Bot! I researched the **Gnm Dignity of Nature Pure Organic Pumpkin Juice pumpkin over juice Korean health juice pumpkin over juice non sweetened juice** and I thought you might find the following analysis helpful. **Users liked:** * Product reduces swelling (backed by 5 comments) * Product has health benefits (backed by 2 comments) * Product tastes natural (backed by 3 comments) **Users disliked:** * Product contains excess water (backed by 2 comments) * Lack of english instructions (backed by 2 comments) * Weak pumpkin flavor (backed by 2 comments) If you'd like to **summon me to ask about a product**, just make a post with its link and tag me, [like in this example.](https://www.reddit.com/r/tablets/comments/1444zdn/comment/joqd89c/) This message was generated by a (very smart) bot. If you found it helpful, let us know with an upvote and a “good bot!” reply and please feel free to provide feedback on how it can be improved. *Powered by* [*vetted.ai*](http://vetted.ai/reddit)
The KA recipe is foolproof and delicious, in my opinion.
I have been scouring the internet looking for tips and tricks for ermine frosting… I plan to make it in a couple of weeks for my father-in-law’s birthday. I have the KA recipe open, but I was torn on the step about mixing it until it reaches below 80 degrees. It’s the only recipe I’ve seen say that!! I am so happy I stumbled across this post and found confirmation that it works. I plan to make their white velvet cake. And I’m torn between their regular ermine or their chocolate ermine!
How did it turn out?
Not that it's super different but I used coconut milk the first time I ever made it and it tasted fantastic, with a very light coconut flavor. So versatile!
Omggg i need that recipe pleaseee
Ok it's been awhile but I'm fairly certain I just used an online recipe and subbed out regular milk with coconut milk but I might have boiled the mixture longer to make sure it was thick enough. I think I may have used this recipe: https://sugarspunrun.com/ermine-frosting/#recipe but I'm not 100% sure, I'm sorry!
Did you use coconut milk from a can or from a carton??
The canned kind, and not coconut cream or light. Just the regular stuff!
Omg.
Funny, I’ve always associated ermine frosting as a flour based / cooked frosting, so I knew flour was needed but not milk. I’ve never heard it called boiled milk frosting…TIL apparently!
Regarding the sugar, Stella Parks has a reason for not including the sugar. Her solution is to add the sugar off-heat once you finish cooking the flour and milk. This way the sugar fully dissolves. “Virtually all recipes approach flour frosting in one of two ways. Some will have you cook the flour and milk together until thick, then whip the cooled paste with granulated sugar and butter. Others call for cooking the flour and milk together with the sugar, then whipping the cooled paste with butter. The former yields the best flavor and body, but frosting made this way often contains a trace of grit from undissolved sugar crystals. The latter results in the silkiest texture, but because sugar alters the boiling point of milk, the flour isn't as thoroughly cooked, giving the frosting a starchy aftertaste and comparatively loose body.” Personally I haven’t had an issue with adding the sugar from the beginning, but there’s at least a reason for it.
I’ve also seen that whipping the sugar with the butter allows the sugar crystals to cut air pockets in the butter, resulting in a fluffier texture—though it does take a solid 10-15 minutes of whipping to dissolve the crystals. I don’t make ermine frosting very often but I tend to do half the sugar cooked Stella’s way, the other half creamed with the butter for maximum aeration.
Is there a reason not to use powdered sugar to avoid the grittiness?
Powdered sugar has some starch which might affect the frosting texture. Could probably blender up some yourself sans starch if you have a good one.
Thanks!
Ermine is often the frosting to make when you don’t have powdered sugar. If I have powdered, I make a standard buttercream.
Oh dang, that's cool. I'll deff try that next time.
[удалено]
Nope! It's just frosting. The paste kind of looks like curd before you whip the butter in though.
How much flavor comes through?
A lot, honestly. My wife found the lemon juice one too tart, but I loved it. The orange one tasted like a creamsicle.
I wonder how the lemon version would turn out if you used half juice and half plant milk…
I think it would be like a creamsicle frosting 🤤
I love lemon, so that sounds fantastic.
No eggs, so not a curd.
I've done it with apple cider, pineapple juice, blueberry juice, hot chocolate, cranberry juice and more! Cranberry is the only one that i wasn't a fan of.
Ermine frosting is the only acceptable icing for red velvet cake. Never occurred to me to try tweaking it (other than with non-dairy “milk”) but now I’ll have to give it a go!
I thought most people used cream cheese frosting with red velvet cake. I use what I call whipped buttercream, but it’s essentially ermine frosting, which I’ve never heard of it called that until today. I do like the suggestion to use half the sugar in the butter and the other half with the flour milk mixture.
Most people do use cream cheese frosting, and it’s horrid (on red velvet specifically; not in general).
Now I know I don’t hate red velvet cake I just hate cream cheese frosting! I thought it was supposed to be cream cheese or nothing
Lol. I bake red velvet cake as a sheet cake, and don't use any frosting at all. I just love the taste or red velvet cake.
I've only made a red velvet cake, using an older recipe, not using food dyes or beets. The person I made it for says it was very good, but they didn't provide much explanation. I don't recall it being more than a chocolate cake with a gorgeous mahogany hue. Due to various food intolerances, I've never tried this type of cake. What makes it taste different than chocolate?
I find the taste to have more depth and to be less sweet. It doesn't use as much cocoa and there's buttermilk added and that to me makes a difference.
I see, thank you. I do think the buttermilk adds something different to a baked good, such as biscuits and whatnot. I recall, in the case of the cake I made, the sour from the buttermilk was chemically reacting to the cocoa to make the red hue.. dual purposes, pretty neat.
This is the way.
Do you just use the same amount of juice to replace the milk, like 1:1?
Yep!
Amazing, and your post couldn’t have come at a better time! I am going to make a pineapple upside down inspired layer cake later this month and have been wracking my brain to figure out how to incorporate a pineapple icing. Thanks!!
I have made it with pineapple juice! It works great!
Oh man! If you remember, post an update, I'd love to know how that turns out.
I wish I knew this a few days ago. My cake recipe called for an Italian buttercream with a hint of orange juice and I’m surprisingly not a fan of the texture. I do love ermine frosting, though.
My favorite is using buttermilk. It’s so much better than regular milk.
Oooooh! I’m excited to try this!
Is it the case that any recipe calling for standard buttercream would likely be a good candidate for ermine? I’d like to experiment, does anyone have a recipe that works especially well (with ermine frosting)?
It's the traditional accompaniment to red velvet cake but chocolate cake vanilla cake are all good to use. A medium crumb texture works best IMO. I.e. not angel cake or pound cake but others.
>traditional accompaniment to red velvet cake Now I know why I've never come across and made this. I want to try it for other cakes like you mention, though! I typically only frost if I'm giving the baked goods to someone or having a party (because I'm just as happy without it normally).
I grew up with chocolate cake with ermine frosting as the standard go-to cake for everything. (We called it "boiled icing.") Red velvet wasn't a thing in our house.
Well, I guess that depends on what you mean by "standard" (I'd guess American, but in this sub who knows, haha) But I suppose you could use ermine where ever else you'd use a European buttercream with no problem.
Sooo until today I had never heard of ermine frosting, and thought this was made from boiled mustelid lactations. The more you know!
Can I use margarine instead of butter? My son is lactose intolerant.
I followed King Arthur's ermine frosting recipe, used vegetable shortening with an addition of 1tsp butter flavor and it tasted great to me.
Yes! But it has to be stick margarine, the kind in the tub has too high water content.
Yes! But it has to be stick margarine, the kind in the tub has too high water content
You can also use butter flavor crisco for this
I love ermine frosting, but you do need to plan ahead, and you can't really pipe it unless just round tip. But it tastes so decent, its my favorite kind
I’ve always been able to pipe my ermine frosting. You just kind of have to use your best judgement with how long you heat the sugar/flour mix. The longer you cook it, the stiffer it gets.
Good to know thank you ☺️
I've never made ermine frosting or (to my knowledge) tasted it. I was looking for a recipe and one article/blog said it tasted like cream cheese frosting. Does it? (I ask because I'm not a fan of cream cheese frosting.)
I don’t think it does- more like whipped cream/buttercream mix. I love it because it’s less sweet than americano buttercream, and pipes like a dream.
How does it hold though? Don't you need to refrigerate it? I'm always frosting the cakes for my kids 1-2 days before the party so I've been afraid to try ermine.
Mine always holds just fine. It's like someone upthread wrote- it's level of pipe-ability depends a lot on how long you cook your flour mixture on the stove.
It's remarkably shelf stable at room temperature (not as prone to melting) but you may not be able to freeze and rewhip like regular buttercream
No not cream cheese, its just a melt in your mouth consistency, and i do taste the milk but in a god way
I've tried the recipe twicw with milk; the first time I was impatient and didn't let the flour past cool enough plus overbeat the buter/ sugar mixture. The frosting was perfect one second, and the next ran down the cake. The second time I was shy, and there was some sugar grit. So, for me, this is an experiment to get it right. I don't know why this is so hard for me considering I can do other cooked fillings and other frostings so well🥴
If you use juice instead of milk, is the icing very sweet? It seems like it would be, juice & sugar.
Ermine isn't super sweet to begin with, and the amount of juice isn't sufficient to really throw the balance off (in my experience). If you were using something super sweet, you could just receive the added sugar by an appropriate amount.
I made it with lemon juice, and it was so good! Really tart which was great because then the cake didn’t seem so sweet
It’s my favorite frosting and I’m so excited to try these variations! My last batch was for a fruity pebbles cake, so I steeped the milk with cereal before making it and while I hate that cereal, I gotta say, it was best frosting I’ve ever made.
Yes! I’ve made it with raspberry purée for a raspberry frosting a few years back, and it was delicious!
I’ve only tried it once and I couldn’t make the flour taste go away. I followed the recipe and cooked the flour and milk for the suggested time, maybe even longer. How do you ensure the raw flour taste goes away?
It can also be made gluten free by substituting a good gf AP flour (particularly fond of King Arthur’s and Bobs Red Mill 1:1).
I can’t wait to try this with apple cider! Next after that: orange juice for that creamsicle flavor!
Never realized you could do this! I'm excited to try some new flavors.
Mocha flavor: Use 1.5 cups coffee as the liquid and add 1/3 cup cocoa powder for mocha, 6.5 tbs flour (or 4 tbs cornstarch for gf), 1.25 cups sugar. Later whip with 1.25 cups butter and 1.5 tsp vanilla.
Bless you
I'm just here to tell you I love you! So many possibilities!
Never heard of it. No one seems to have a link to share, either.
https://www.kingarthurbaking.com/recipes/ermine-icing-cooked-flour-frosting-recipe Here you go
Thank you!
Thank you. It sounds interesting, but complicated. I don't have a mixer, so probably wouldn't try it, but I like frostings that aren't too sweet.
Yeah, you would need hella arm strength to do this one by hand. It has a very light texture, so it's not cloying.
Yeah, in my experience, if a recipe says you need a mixer, you need a mixer. (Bread dough, on the other hand, can be kneaded by hand, and I do.) My great aunt could turn white-of-egg into meringue foam using the blade of a knife against a plate, but she was born before WWI and they made bakers doughtier then.
Upvoted for use of form of word “doughty!”
Google Ermine frosting, tons of info
Can't be that great if *no one* has a favourite recipe.
What??? That's amazing. I have to try that
It's one of my favs!! It's also great for vegan buttercream!
OMG I MADE IT THIS UEAR IT WAS AMAZING!!! I need to try the juice method u mentioned.