Best 10 Old Fashioned Ermine Frosting Recipes

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.

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.

ERMINE FROSTING

Steps:

• Use or store: Use the frosting right away or refrigerate up to 3 days. Let the refrigerated Ermine frosting soften a bit before beating it until it's fluffy and smooth, then proceed with decorating. You may also freeze the buttercream up to 6 months.

ERMINE FROSTING (FLOUR BUTTERCREAM)

Steps:

• Place sugar, flour, and salt into a medium saucepan. Whisk to combine.
• Add milk and vanilla, stir to combine. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking while stirring constantly for 1-2 more minutes until the mixture thickens to a pudding-like consistency. Remove from heat.
• Pour into a bowl and place plastic wrap directly on top of to prevent a skin from forming.
• Cool to room temperature.*
• Using a stand mixer or hand mixer, beat the (room temperature) butter on high until pale and fluffy (3 mins).
• Add the (room temperature) flour mixture 1 Tbsp at a time, incorporating well after each addition. Add other flavoring (optional). Beat for 2-3mins until smooth and fluffy.
• Store in an airtight container in the fridge for 1 week or freeze for up to 3 months. Allow buttercream to come to room temperature and rewhip before use.

OLD FASHIONED FROSTING

Steps:

• STEP ONE: sift the flour.
• Pour milk into a jar and add the sifted flour.
• Shake hard for 1-1/2 minutes.
• Pour into pan and stir CONSTANTLY over medium-medium high heat with a wire whisk paste will thicken as you cook, the thicker the better (it may boil, then you know it's just about done). Remove from heat and immediately cover paste with wax paper so the paper just slightly touches the top of the mixture.
• Make sure it is covered completely.
• Quickly put it in the refrigerator until cool (about 2 hours).
• STEP 2: Cream butter for a while before adding sugar.
• Add sugar and mix until it is no longer grainy.
• SLOWLY add the refrigerated paste, one spoonful at a time.
• Mix in vanilla.

COOKED MILK FROSTING

Steps:

• In a small saucepan, whisk together flour and milk until smooth. Cook over medium-high heat, whisking constantly, until mixture becomes thick and resembles pudding, 3 to 4 minutes. Transfer to a heat-proof bowl; stir in vanilla and salt. Press plastic wrap against surface; let cool completely.
• Beat butter with sugar on medium speed until light and fluffy, scraping down bowl as needed, about 2 minutes. Add milk mixture and continue beating until frosting is light and fluffy and resembles whipped cream, about 2 minutes more. Use immediately.

ERMINE ICING

Steps:

• Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike.
• Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming.
• Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.

THE REAL RED VELVET CAKE

Steps:

• Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
• Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
• Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
• Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
• Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
• Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
• Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
• Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
• Finish frosting the cake with remaining frosting. Cut and serve.

GRANNY'S MAHOGANY CAKE AND FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour three 9 inch round cake pans.
• Place the sugar and butter in a mixing bowl, and beat until light colored and smooth. Beat in the eggs one at a time. Stir the coffee and cocoa into the egg mixture until well blended. Measure the buttermilk, and remove 1 tablespoon, placing it in a separate small bowl, and set aside. Stir the remaining buttermilk into the egg mixture, beating until smooth.
• Stir the baking soda into 1 tablespoon buttermilk until smooth, and mix into the egg mixture. Stir in the flour, beating until smooth. Pour the batter evenly into the prepared cake pans.
• Bake in preheated oven until a toothpick or small knife inserted into the center comes out clean, about 30 minutes. Remove from the oven, and cool in the pans about 15 minutes before turning out onto a wire rack to cool completely.
• To make the frosting, beat 1 cup butter until smooth and creamy. Gradually sift in the confectioners' sugar, and beat until smooth. Stir in the coffee, cocoa, and vanilla until well blended.
• Place one cake layer on a serving plate. Spread top with about 1/5 frosting. Place the second layer on top of the first, and frost. Repeat with the third layer. Use remaining frosting to frost top and sides.

ERMINE ICING RECIPE - (4.5/5)

Steps:

• 1. Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost puddinglike. 2. Remove from heat, whisk in vanilla and salt. Pour into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming. 3. Use a mixer to cream together butter and sugar until light and fluffy, scraping the sides of the bowl occasionally, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream. YIELD Frosts one cake, with 2 or 3 layers