How one can Make Ermine Frosting (Flour Buttercream)

Ermine Frosting is a straightforward and scrumptious buttercream made with flour, sugar, milk, and butter. It might sound a bit unusual however, belief me, it’s scrumptious!

I could by no means return to Swiss Meringue Buttercream once more.

I can’t imagine I’m saying that, however it’s true! And I can’t imagine it’s taken me this lengthy to strive Ermine buttercream. I don’t know why I believed it will be sophisticated to get proper. It’s the best frosting I’ve made apart from American buttercream.

What Is Ermine Frosting?

Ermine Frosting is an quaint French-inspired buttercream recipe. It’s also called flour buttercream, heritage frosting, or boiled milk frosting.

Step one is cooking the flour, sugar, and milk right into a thick paste (or roux). The feel is just like pudding.

As soon as that’s cooled, you add it to your whipped butter… and that’s it! Tremendous simple and scrumptious. The frosting is silky easy and never too candy.

Ermine buttercream was historically the frosting used on a Purple Velvet Cake, although cream cheese frosting is extra fashionable with it lately.

How one can make Ermine Frosting

Making flour buttercream may be very easy. The method is just like that of  German Buttercream, however it requires fewer steps.

STEP #1 – MAKE THE ROUX/Pudding

Place the flour, sugar, and salt right into a medium pot. Whisk to mix.

Add milk and vanilla.

Prepare dinner over medium warmth, stirring consistently, till the combination boils. Proceed cooking whereas stirring consistently for 1-2 extra minutes till the combination thickens to a pudding-like consistency.

Step #2 – Cowl and Cool

Pour right into a bowl and place plastic wrap instantly on prime of the combination to stop a pores and skin from forming. Cool to room temperature.

You may make this a day prematurely and refrigerate in a single day. Carry to room temperature once more earlier than utilizing within the buttercream. 

In case you’d like to chill it sooner you possibly can pour it onto a plate as an alternative and canopy it in plastic wrap. Or pop it into the fridge as soon as it’s cooled a bit. However make certain it carry it to room temperature if it will get too chilly.

STEP #3 – BEAT BUTTER UNTIL PALE & FLUFFY

Whip it for an excellent 3+ minutes on excessive. I take advantage of a paddle attachment as a result of I like that mine scrapes the perimeters of the bowl, however you should use the whisk attachment should you want.

STEP #4 – ADD FLOUR MIXTURE

Slowly add the (room temperature) flour combination, about 1 Tbsp at a time, whereas the butter is whipping. That is type of like including butter to a Swiss meringue buttercream. Incorporate it slowly.

STEP #5 – WHIP UNTIL FLUFFY AND SMOOTH

As soon as all the combination is included, whip the buttercream on excessive for 2-3 minutes till it’s easy and fluffy. Add some other flavorings.

In case you really feel like your buttercream is simply too mushy at this level (mine was), pop the entire bowl into the fridge for 20-30mins (or freezer for 10mins) and provides it an excellent rewhip. 

It must be completely pipeable.

Flavoring Flour Buttercream

You’ve got a couple of choices in terms of flavoring the buttercream. You possibly can infuse the milk — I discuss this a bit in my Pastry Cream publish — or you possibly can add taste on the finish. Listed below are some choices:

Add both to the milk combination earlier than cooking or to the buttercream on the finish:

• 1/4 cup freeze-dried berry powder
• 1/4 cup peanut butter powder
• 2 Tbsp immediate espresso powder
• 1/4 cup cocoa powder

Add to the buttercream on the finish:

• 6 oz cooled, melted chocolate (will make the buttercream softer)
• 2 Tbsp immediate espresso powder dissolved in 1 tsp sizzling water (cool earlier than including)
• 1/4 cup caramel or dulce de leche (will make the buttercream softer)
• 1/4 cup lemon curd (will make the buttercream softer)

An alternative choice for lemon or some other citrus is to beat the butter with 1 Tbsp citrus zest earlier than including the pudding.

Does Ermine Frosting should be Refrigerated?

Like most buttercreams, Ermine frosting shall be advantageous at room temperature for a day or so; past that, it must be refrigerated.

I wish to retailer mine in an hermetic container within the fridge, but when I’m freezing it I unfold the buttercream on a big sheet of plastic wrap, wrap it up, flatten it, and place it in a freezer bag. 

Carry it to room temperature and provides it an excellent rewhip earlier than use. Be certain it’s utterly at room temperature (however not too mushy) earlier than rewhipping. See troubleshooting part beneath should you run into points.

Troubleshooting Ermine Buttercream

Ermine frosting is simple to make, however you possibly can run into points with it at occasions. As with all buttercream recipes, it’s vital that your elements are at room temperature (however not too heat/mushy) or this could wreak havoc in your buttercream.

Listed below are some frequent issues in addition to my ideas and solutions on easy methods to keep away from/repair them:

1. My frosting is simply too mushy. This occurs both in case your butter is simply too mushy or the flour combination was nonetheless heat. Pop the entire bowl and whisk into the fridge for 20mins (or freezer for 10mins) and rewhip. Relying on how heat it was, you might want a few classes within the fridge.
2. My frosting is curdled. In case your butter or flour combination are too chilly, this could trigger the buttercream to curdle. In case you maintain whipping it, it’ll come collectively.
3. My buttercream nonetheless appears to be like curdled. If whipping didn’t get it to return collectively, you want to heat it up a bit. You are able to do this by both putting the bowl briefly over a pot with 1-2″ simmering water, or heat the perimeters of the bowl with a hairdryer. You may as well attempt to microwave 1/4 cup of the buttercream for a couple of seconds then drizzle it again into the buttercream with the mixer till it comes collectively.
4. It’s too candy. You possibly can add a bit extra salt to assist lower the sweetness, or in the reduction of on the sugar subsequent time you make it. 
5. The buttercream will get exhausting within the fridge. That is regular. Similar to the butter it’s produced from, it’ll agency as much as the consistency of butter within the fridge. If you let it come to room temperature it’ll soften once more.
6. It tastes too buttery. The buttercream must be gentle and fluffy, not thick and greasy. If yours tastes such as you’re consuming a stick of butter, it in all probability simply wants some extra whipping. 

Ermine Frosting FAQ

1. Can I make it prematurely? Sure. The frosting may be positioned in an hermetic container and refrigerated for 1 week or frozen for 3 months. Carry to room temperature and rewhip earlier than utilizing.
2. How do I make it extra/much less candy? You possibly can scale back or add sugar to the recipe should you’d like to regulate the sweetness. You may as well add powdered sugar on the finish so as to add extra sweetness or stiffen it up. It’s going to change the feel although.
3. How do I taste it? Check with the Flavoring Flour Buttercream part above.
4. Can I coloration it? Sure! Simply add coloration such as you would to any buttercream recipe. I like to recommend coloration gels or powder for greatest outcomes.
5. Can I make it Gluten-free? Sure. Simply use your favourite GF flour mix.

Ermine buttercream is ideal for these of you who don’t just like the sweetness/gritty texture of American buttercream however need one thing a bit simpler than a meringue buttercream. 

It’s a little softer than meringue buttercreams, however I discovered it very simple to work with and straightforward to pipe. You simply would possibly want to sit back it for a bit should you discover it too mushy.

The buttercream has a yellow tint to it because of the butter, however you possibly can take a look at this publish on How one can Make White Buttercream.

I’m so excited for you guys to do that one. Let me understand how you prefer it!

On the lookout for extra tutorials?

Suggestions for making this Ermine Frosting

• This recipe makes sufficient to frost and beautify a two-layer 8″ cake or a three-layer 6″ cake.
• Be certain your flour combination and butter are each at room temperature earlier than combining.
• The frosting may be positioned in an hermetic container and refrigerated for 1 week or frozen for 3 months. Carry to room temp and rewhip earlier than utilizing.
• Discover ways to maintain your desserts moist utilizing Easy Syrup.
• To assist guarantee your cake layers bake up good and flat, take a look at my How one can Bake Flat Cake Layers publish!