Vegan Ermine Frosting Recipe (2024)

FAQs

Why is my Ermine frosting so runny? ›

If your ermine frosting is too runny, check the temperature. If it's a warm day, the butter may have been too warm before mixing, causing the frosting to become less stable. Softened butter should land around 65 to 70°F for best results.

What is ermine frosting? Ermine buttercream is a type of cake frosting that goes by many names, including boiled milk, cooked flour, heritage, or Ermine frosting. The texture and flavor of this frosting are unlike any other buttercream I've tested. It's light and fluffy with a very mild sweetness and buttery flavor.

Shortening or coconut oil (for vegan option) are often used in frostings instead of butter when the result desired is a very white frosting (since butter has a yellow tint) and both can also be used as a substitute in cake.

Frosting curdles: There's too much moisture, causing the butter to “break.” Frosting is greasy: This frosting is sensitive to heat. If you're decorating with the frosting and it starts to get soft and greasy, pop it in the refrigerator until it cools down a bit and firms up, 10-30 minutes.

My Ermine Buttercream is curdled:

First, it's completely normal that at the early stage, it curdles a bit, just keep whipping. If you still have a curdle buttercream: either the pudding base or the butter was too cold. Keep whipping a little bit, and it might come together.

Among other milk alternatives like almond milk, soy milk and oat milk, soy milk is by far the best for baking. I learned this over the course of several years and many cookies, cakes, muffins and pies. Moreover, some people will tell you that you must swap full-fat coconut milk in for heavy cream or half-and-half.

Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference. If your recipe calls for one cup of milk, use three-quarter cup of milk and one-quarter cup of Greek yogurt instead.

The healthiest milk alternative is soy milk because it's nutritionally comparable to dairy milk, says registered dietitian Jamie Nadeau. Dairy milk is an important source of protein, calcium, vitamin D and other nutrients. It contains 8 grams of protein per cup while soy milk contains just over 6 grams per cup.

Ermine frosting is a classic, old-fashioned recipe that's been around for ages. I bet your grandmother knows how to make it! It's great for piping and can be colored with food coloring.

Why is it called ermine frosting? ›

The name of the frosting might refer to its silky-smooth texture, which feels as luxurious as the pelt of an ermine, a species of weasel known for its soft white fur. Since ermine frosting doesn't use eggs and contains less butter and sugar than most other frostings, it was an economical alternative to other frostings.

Ermine Frosting, also known as milk frosting, flour buttercream, flour frosting, or $300 Dollar Frosting is a silky smooth frosting made from a cooked milk and flour mixture, sugar, and butter. It is made without eggs and is traditionally used to frost red velvet cake.

Egg whites and confectioner's sugar beaten together, a dash of lemon juice as a stabilizer. It's quick and easy to make, holds its shape beautifully and if it dries out you can always add water to revive it. Perfectly white, easy to color and easy to clean, too.

As the name implies, butter is meant to be the main ingredient in this sweet frosting. It's what gives buttercream its structure, so it can be easily piped or spread over the cake. When you opt for a substitute, like margarine or shortening, it will alter the flavor, mouthfeel, and structure of the buttercream.

In baking, melted margarine could work in recipes that call for melted butter, but in recipes that call for softened butter, swapping in tub margarine may change the texture; for example, cakes will be less tender, and cookies will generally spread out more and be less crisp.

Add small amounts of ingredients like powdered sugar, cornstarch, gelatin, heavy whipping cream, or cream cheese to make your frosting less runny. For flavored frostings, ingredients like cocoa powder and peanut butter can also work. When your frosting is the right consistency, it'll be easy to spread or pipe.

The good thing about ermine is with the minimal butter used and roux base, you get a stable buttercream that lasts longer in warmer climates. And, not only is Ermine stable but versatile too!

Adding both meringue powder and milk powder helps stabilize the extra water in the cream cheese. This stable frosting supports the weight of multiple cake layers, frosts super smooth, and pipes intricate designs.

Dry/thick ingredients like cocoa powder, freeze dried fruit (powder,) and peanut butter will help thicken frosting, while vanilla and brown butter should be added sparingly to make sure it's the right texture. Storage Tips: Once you achieve the perfect consistency, store your frosting in an airtight container.