Best Southern Fluffy Frosting Recipes
ERMINE FROSTING RECIPE
Ermine frosting is light and airy. This vintage recipe is what bakers used to frost their layer cakes before the days of cream cheese frosting that were thickened with powdered sugar. Ermine frosting holds like buttercream but will also remind you of whipped cream. This recipe makes about 4 cups, which is plenty to generously frost and fill a 9-inch triple layer cake.
Provided by Sheri Castle
Categories Cakes
Yield About 4 cups
Number Of Ingredients 6
Steps:
- Whisk together milk and flour in small saucepan until smooth. Whisking constantly, cook over low heat for 2 to 3 minutes or until it reaches the consistency of pudding.
- Remove from heat, add sugar and salt, and whisk until sugar dissolves.
- Scrape into medium-size bowl and press a piece of plastic wrap or waxed paper directly on the surface to prevent a skin from forming. Refrigerate until cooled, about 30 minutes.
- Place butter in a large metal bowl and beat with mixer set to medium speed until light and creamy, about 2 minutes.
- With mixer running, add cooled flour mixture in heaping spoonsful. Beat in vanilla. Scrape bowl with a rubber spatula.
- Switch to whisk attachment if your mixer has one. Beat frosting on medium-high speed until light and fluffy with the consistency of stiffly whipped cream. Use immediately. Baker's Tip: If loose cake crumbs are mixing into the frosting, cover the cake in a very thin coating of frosting (called a skim coat) and refrigerate for 15 minutes before applying the rest of the frosting.
FLUFFY WHITE FROSTING
For a heavenly light and fluffy frosting, you can't top this cooked version. You'll definitely want to lick the beaters after whipping up this modern variation of the classic seven-minute frosting. -Georgia Bohmann, West Allis, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- In a heatproof bowl of a stand mixer, whisk egg whites, sugar, water and cream of tartar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 3-5 minutes., Remove from heat; add vanilla. With the whisk attachment of a stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes. Use immediately. Store frosted cake, uncovered, in refrigerator.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
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