Best Ermine Frosting Recipes

OLD-FASHIONED ERMINE FROSTING

Steps:

• In a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 5-7 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold., In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy. Frost cake immediately.

RED VELVET CAKE WITH ERMINE FROSTING

Steps:

• For the red velvet cake: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line two 8-inch round cake pans with parchment paper, then grease with cooking spray and dust with flour.
• Whisk together the flour, cocoa powder and salt in a medium bowl and set aside. Combine the buttermilk, vanilla and food coloring in a liquid measuring cup and set aside.
• Cream the butter and sugar together in a stand mixer fitted with a paddle attachment until the butter lightens in color. Add the eggs and beat until well combined, 90 seconds to 2 minutes. Alternate adding the dry and wet ingredients to the batter while mixing.
• Dissolve the baking soda in the vinegar in a small bowl, then fold into the batter.
• Divide the batter evenly between the cake pans and bake until an instant-read thermometer inserted in the center of the cakes reads 195 to 200 degrees F, 30 to 35 minutes. Cool cakes in the pans for 15 minutes, then turn them out onto a cooling rack and cover lightly with a linen towel. Cool completely.
• For the ermine frosting: Meanwhile, heat the milk, sugar and flour in a medium saucepan over medium-low heat, whisking continuously, until the mixture becomes thick like pudding, about 2 minutes. Remove from the heat and let cool completely to room temperature.
• Cream the butter, vanilla and salt together in a stand mixer fitted with a paddle attachment until smooth, about 1 minute. Add the cooled milk mixture and beat until the frosting lightens in color and becomes fluffy, at least 1 minute.
• Place one cake layer on a cake board. Using a spoon or offset spatula, spread frosting generously over the top of the cake in a smooth layer. Invert the second cake layer onto the first so that the flat side is facing up, then spread the remaining frosting over the top of the cake, creating swirls in the frosting with the spoon or spatula. Transfer the cake to a cake stand and decorate the top of the cake and the stand with edible flowers and flower petals.

ERMINE FROSTING

Steps:

• Cook milk and flour in a saucepan until thick and bubbling, 5 to 10 minutes. Pour into a bowl; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool completely, about 30 minutes.
• Transfer cooled milk mixture into a large bowl. Add sugar, butter, shortening, vanilla extract, and almond extract. Whip frosting until creamy, 5 to 10 minutes.

POPPY SEED CAKE WITH LEMON ERMINE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
• Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.
• Combine butter and sugar in a bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in Greek yogurt. Beat in eggs, one at a time, until thoroughly combined. Add the flour mixture gradually, folding together until just combined. Spoon thick batter into the prepared cake pan and spread evenly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and let cool 10 minutes before transferring to a cake platter or plate to cool completely.
• Meanwhile, make the ermine frosting. Combine milk and sugar in a saucepan over medium heat. Whisk until sugar is dissolved, then add flour. Whisk until no lumps remain and the mixture thickens to the consistency of pudding. Remove from heat; stir in lemon juice. Let cool completely, about 10 minutes.
• Beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the milk-flour mixture, a tablespoon at a time, and beat on medium speed until well combined and fluffy, 3 to 4 minutes.
• Spread the frosting over the cooled poppy seed cake.

TRADITIONAL RED VELVET CAKE WITH ERMINE FROSTING | OLD SCHOOL GOODNESS!

Steps:

• Set a rack in the center of your oven and preheat to 350F.
• Spray 3 6" cake pans with pan spray. Line the bottoms with parchment circles, and place them on a baking tray. Set aside.
• Sift together the flour, cocoa powder and baking soda. Set aside.
• Stir the buttermilk, food coloring, and vanilla together. Set aside.
• With a hand mixer or in the bowl of your stand mixer, cream together the sugar, oil, and salt. Add the eggs, 1 at a time, and beat until emulsified. The mixture will thicken and be opaque.
• Alternate adding the dry ingredients in three additions with the wet ingredients, mixing just until combined and scraping the bowl as necessary.
• Mix in the vinegar.
• Divide evenly among the three prepared pans and bake for 40-45 minutes, rotating the pan after about 25 minutes, until well-risen and slightly domed and the cakes spring back when pressed lightly on the tops.
• Run a thin spatula around the inside of each pan. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto cake racks to cool completely.
• In a medium saucepan, combine the milk, sugar, flour, and salt. Bring to a boil over medium heat, whisking constantly.
• Allow to boil for 15-30 seconds and then pour through a fine mesh strainer into a bowl. Cool to room temperature.
• Stir in the vanilla and optional bitters into the milk-sugar mixture once it has cooled.
• Cut the butter into 1-2 Tablespoon pieces. If the butter seems too firm, flatten each piece to allow them to soften faster.
• Using the whip attachment, whip the butter into the cooled base a piece at a time, waiting until one piece is completely incorporated before adding the next. Once all the butter is added, whip on high speed for a few minutes (5-7 or so) until the frosting is smooth and fluffy. If it's still not coming together in a glorious fluffy mass, refrigerate the bowl for a few minutes and then whip again.
• Slice the domes off the cakes and crumble into crumbs.
• Smear a dab of icing in the center of your cake plate, and place one layer on top.
• Spread evenly with about 1/2 cup frosting.
• Place another layer on top, spread another 1/2 cup of frosting on that layer and top with the final layer, bottom side up. Make sure the cake is level and the layers are stacked evenly, and then refrigerate for 30 minutes or so. This will keep your layers from sliding while you frost the rest.
• Spread a thin layer of frosting around the sides so you can see the cake through the frosting. Spread a thicker layer of frosting on the top of the cake.
• Use the cake crumbs to decorate however you'd like, either pressing them around the sides or using them in a stencil to make a design on top like I did.

ERMINE FROSTING

Steps:

• Combine sugar, flour, and salt in a medium-sized saucepan and whisk well to combine and remove any lumps from the flour.
• Turn stovetop heat to medium and whisk in milk until mixture is smooth.
• Continue whisking constantly until mixture is thickened to a pudding-like consistency (do not crank up the heat or you'll burn it and the sugar won't dissolve properly) and the whisk leaves a trail.
• Remove from heat and pour into a heat-proof container and cover the surface with a piece of plastic wrap, wax paper, or parchment paper pressed directly against the surface (to prevent a skin from forming). Allow to cool completely to room temperature (alternatively you may make this mixture a day or two in advance, store in the refrigerator, then bring to room temperature before proceeding).
• Once flour mixture has cooled, use an electric mixer or stand mixer to beat butter on high speed until it is light and fluffy (this usually takes several minutes, and you may need to scrape the bowl with a spatula).
• Reduce mixer speed to medium and gradually add flour mixture, one heaping spoonful at a time, waiting until each spoonful is incorporated before adding the next and beating until all ingredients are well-combined. Scrape sides and bottom of bowl with a spatula, then stir in vanilla extract. Gradually increase speed to medium-high and whip frosting until it is smooth, light, and airy (it should not seem greasy). If you have any difficulty or experience your frosting splitting please see the troubleshooting section in the blog post.
• Use your spatula to deflate the frosting to work out any air bubbles, then use as desired.