Ermine Frosting
Ermine frosting, sometimes called roux frosting or flour frosting, is made by cooking flour, sugar, and milk. Never heard of it? I hadn’t either, but it’s actually a super light and fluffy frosting (that does NOT taste floury at all) that reminds me of sweet whipped cream. You are going to love this unique frosting!
Ok, frosting made with flour?! I know, it doesn’t sound as good as it tastes, because this frosting is 100% delicious! You can’t taste the flour at all, and it’s so light and airy you would think it was whipped cream or had egg whites in it. It’s definitely my new favorite frosting!
What is Ermine Frosting?
Did you know that ermine frosting is the traditional frosting that goes on top of red velvet cake? I know right, mind blown! I thought red velvet cake ALWAYS had cream cheese frosting, but that’s not the case. So what is ermine frosting? Well, get ready to be surprised. Ermine frosting is actually a boiled milk frosting, with flour. You cook flour, sugar, and milk together to make a paste. Then you whip that paste until it looks like whipped cream. Pretty bizarre right? Well, what’s even crazier is how delicious this frosting is!
I was NOT expecting to like this frosting, instead, I’m in love with it. First of all, it almost seems like magic when it whips into this light and fluffy frosting that reminds me of the center of an angel cream donut. It’s so silky smooth, and you add a little vanilla flavoring to give it more depth. You could also turn it into a chocolate frosting by adding cocoa powder. It is the perfect alternative to a swiss meringue buttercream if you don’t want to go through a lot of eggs. Use this in place of your buttercream frosting recipe on your next cake and watch how everyone falls in love with this frosting!
Ingredients
Ok, get ready for ingredients that you aren’t used to seeing in frosting! This ermine frosting uses granulated sugar and yep, flour. Keep things simple and just use all-purpose flour, it seems to work best. You can find the measurements below in the recipe card.
- Granulated Sugar: Because you are cooking the sugar, you can use regular granulated sugar and still end up with a silky smooth frosting.
- All-Purpose Flour: This is the easiest to work with.
- Milk: I like to use whole milk, but any kind should work.
- Butter: Use unsalted, and leave it out at room temperature to soften. You will whip it up in the mixer first.
- Vanilla Extract: This adds extra depth of flavor.
- Salt: Just a dash to help balance out the sweetness.
Ermine Frosting Recipe
This is where the magic happens. Now that you know a little bit more about ermine frosting, here is how to make it! It’s actually a simple process. I enjoyed making this frosting a lot.
- Cook Ingredients: Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
- Chill: Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
- Whip Butter: Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
- Add Flour Mixture: Add the flour mixture to the butter one scoop at a time until it is all incorporated
- Whip Until Fluffy: Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.
Tips for Making Ermine Frosting
I love frosting! That’s one reason I had to try this ermine frosting. It sounded different, and it is. It’s not hard, in fact it’s easier than meringue in my opinion. Here are some tips for making this recipe.
- Making It Gluten Free: So usually you don’t have to worry about a frosting being gluten free. In this case, if someone you know has a gluten allergy, I would just make a cream cheese frosting or buttercream instead. I have not tested this recipe out with any gluten free flour mixes and I have no idea what would happen! You can give it a shot, but gluten is what thickens the frosting so it might not work the same.
- How to Apply Ermine Frosting: It’s a great frosting for spreading with a knife or piping out of a piping bag. It is firm enough to be used between layers of cake and under fondant. I prefer to use it as a filling and a topping, but once you whip it up you’ll have a good idea of the stiffness.
- Flavoring this Frosting: If you want to make a chocolate ermine frosting, you will add the cocoa powder to the butter before you cream it. I think you could also add the cocoa powder to the milk, sugar, and flour and it should work out great too. I also love lemon flavored frosting, and you can add fresh lemon juice and zest to the butter while you are whipping it, or along with the milk mixture.
Storing Leftovers
Ermine frosting is a little different than your regular frosting. You can store it in the fridge or freezer. Here is how I like to store my leftovers.
- In the Refrigerator: You can store your ermine frosting in an airtight container in the refrigerator for up to a week. It will start to fall flat over time, so you can let the mixture come to room temperature and whip it again if needed.
- In the Freezer: You can freeze it for up to 6 months. You may need to whip it again once it’s defrosted.
Note: You should eat this frosting at room temperature, so pull your dessert out of the fridge a few hours before eating it.
Treats to Eat with Ermine Frosting
Desserts
Classic Chocolate Cake
Desserts
Chocolate Cupcakes
Desserts
Red Velvet Sugar Cookie Bars
Desserts
Strawberry Shortcake Cupcakes
Ermine Frosting
Ingredients
- ¾ cup granulated sugar
- 2 tablespoons flour
- 1 cup milk
- 1 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 dash salt
Instructions
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Add the flour, sugar and milk to a pan. Cool over medium heat while whisking constantly until thick like pudding, about 10 minutes.
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Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
-
Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
-
Add the flour mixture to the butter one scoop at a time until it is all incorporated
-
Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.
Nutrition
from The Recipe Critic https://ift.tt/geSbIZd
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