Ermine Frosting -- You won't believe what it's made of -- Fluffy White -- White Velvet
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- Опубликовано: 12 сен 2024
- Ermine Frosting is incredible! You start with flour and milk and cook it into a paste. I know, pretty weird but this is the best frosting!
And it's really simple too.
Growing up, I called this the fluffy frosting, but it's real name is Ermine Frosting. It is named after the smooth texture of ermine fur.
This recipe makes enough for the three-layer cake shown here • Our Fluffy White VANIL...
Equipment:
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Touchless Thermometer like mine amzn.to/47KUUPb
Ingredients:
2 c (400g) sugar
1 1/2 c (350 ml) milk
1 tsp kosher salt
1 c (120 g) flour
2 c (360g) unsalted butter
2 tsp vanilla extract
1. Whisk all the dry ingredients and milk together as shown in the video, and stir constantly on medium heat until it comes together as a very thick paste.
2. Pour into a bowl, cover with plastic wrap and let come to room temperature. You can put it into the fridge to make it cool faster, but careful not to let it get chilled. You want the paste and butter to be the same temperature. It makes them combine better.
3. With a paddle take 4 sticks (360g) of butter and beat until fluffy. Room temperature butter. After 5-seven minutes, you'll see the color has changed to a very light yellow.
4. Now add the cooled paste one tablespoon at a time and beat until smooth.
5. At the end, add in 2 tsp vanilla extract.
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6 inch springform pan - amzn.to/3MXfRMC
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If you like this, try our Italian Meringue Buttercream White Chocolate ruclips.net/video/I326McdvIhI/видео.htmlsi=Zh7PQwEFtZgNdkpM
I make this recipe for the filling for my lady locks I make at Christmas except I don't add sugar to my roux and marshmallow cream after whipping butter and roux. Who knew if I just swap those two ingredients, I could get buttercream frosting. Thanks. Love the video, especially the tip for nice white frosting.
Love your video. Not slick and super edited. It feels real, like being in your kitchen and listening to a real person - who knows what she’s doing ! - show how to make the frosting. Thank you 😊
Thank you! This is one of my first videos. Hugs back to you.
Me too!
Thank you for sharing got that idea how to make it white and just got that answer so quick into your channel....❤ Thumbs 👍...GOD richly BLESS you more of wisdom to share in your baking journey...❤❤❤
YAY! Glad to have you onboard!
Val, This is a recipe my Mothers oldest sister made in the 1930s. Mother said her sister was only one in the family who could get it to turn out.!? Fast forward to late 1960s when I lived in DC and was given my first RED VELVET CAKE recipe, this was the icing recipe which came with IT. ! (Its good bc it isn't too sweet) Ive made it probably 20-25 or more times in my life and its only turned out about HALF the time!!!
I think bc of your video it was bc the butter and rue were not same temperature!!! !!!!!!!!!!!!! It just fell apart!
Thank you so much for posting this, I learned something, ENJOYED it and you got right to the point!!!!!
I'm going to get to making it again while I'm still able! 🤩
And the thicker the roux, the better! And this recipe was created out of necessity - scarcity for ingredients, so your great aunt is right there in history!
I'm so happy for you and thanks for watching!
@@ValsLooneyKitchen
Glad I found you!
Me too!
Both of my grandmothers made this when I was growing up. I e always been afraid to try i but I'll give it whirl, I remember it being so good!!
You can do it! It's a tradition in my family on our White Fluffy Cake. ruclips.net/video/Jj2v38V5or4/видео.htmlsi=sILCjSKV2DPOWSz8
This is a super easy vanilla butter frosting to make. Thank you for the purple colouring tips for super white. I'll definitely try this recipe. Sad though, this video should have more views as you're an excellent presenter too. You've a new subs. Thank you again for the recipe and tip from Kuala Lumpur, Malaysia. ❤❤❤
Thank you so much for your sub and lovely compliments. We've gotten a little looney along the way and we hope you like our new style. ruclips.net/video/w88wCWajdDY/видео.html
Love this recipe 😍
it tastes so good!
In your instructions you say to combine dry ingredients until they form a thick paste. In the video you added the 1 1/2 cups of milk. I have made this frosting before so I know what to do but for others the instructions could be confusing!
Thank you for reviewing and catching it. I corrected the written directions in the description. I absolutely love this frosting. Thanks for watching!
It the recipe in gramage correct? You say 0.5 cup flour in the video, but the description recipe lists 1 cup (120g) ?
Brilliant, quality content. This is what the platform is meant to be! Keep it up Val! X
Thank you for your encouragement!
@@ValsLooneyKitchen you're welcome!
Having now binge watched all your videos, I'm looking forward to the next one! What's your upload schedule?
Best from London UK
Sam x
@@SammyBerman I upload weekly on Fridays 5:30ish am CST. Thanks for joining in. I think that is noon Saturday, your time.
@@ValsLooneyKitchen looking forward to it. Hope your channel takes off. The RUclips algorithm is an absolute nightmare for budding content creators. Remember to tell your viewers at the end of a video to "let the algorithm know" it's a good video by engaging with it, for example sharing, liking, commenting. Look up the hashtag #saveyoutubebaking - Ann Reardon of How To Cook That has some great videos on how to get the algorithm to favour your content! X
Edit: see you Friday!
@@SammyBerman I will! Thanks!
Great stuff, Val!
Thank you! Tune in next week for the cake I put this on. There's a cool story that goes with it.
Thank you! This is one I've been looking at for awhile but haven't tried. Usually just buttercream. But I really want to see if it tastes like the frosting they put on some bakery or cafe cakes which I love!🤍🙏🎂
Try it! It's not as sweet as American Buttercream. But I think the frosting found in a lot of artesian bakeries is a meringue base like this one ruclips.net/video/CsQ_nHFADyg/видео.htmlsi=7mSOrD_EAs6MuNgK
One of my fave frostings!
Ours too! Thanks for watching.
Thanks for sharing 👍👍
Wonderful!
Thank you!
Very good.
I grew up making this for red velvet cake but we used crisco instead of butter. Any real difference in your opinion? Also, I use a touch of cornstarch directly into a cream cheese frosting to make it stiffer - do you suppose that might add a touch of crust to this? Just found you and love your video. New subscriber here! 😊
I grew up with this frosting too - with Crisco! Butter is better for your heart so the trend now a days is for heart healthy. A touch of cornstarch in cream cheese frosting shouldn't make it crust, in my opinion.
@@ValsLooneyKitchen thanks for responding so quickly!
I love how people say get in the corners of a round pot.....there aren't corners in a round pan lol
LOL! There aren't side either and we say that too! Ha-ha!
GRASIAS POR COMPARTIR THANKS FOR YOU SHER
¡Gracias por ver! espero que te hayas suscrito
Nice 👍
Does your frosting when it has finally set up for a while get a little crust on it? I'm really after that slight little crunch. My mother always made my cake with an icing just like yours, so I was just wondering if I just leave it out on the table for a few hours if it will get that little magical crunch? Thank you in advance for your help.
Yes, it does. Thank you for sharing your fabulous memories!
I think my mother used to make this .
My mom did! It is an old recipe - close to 100 years old.
Great video Val!!! How long can I leave desserts with ermine frosting out in warm temperature? Would ermine frosting work in conjunction with a fondant covering?
I've only left them on the counter for 24 hours. I wouldn't hazard any longer, so you can make them ahead of time without having to refrigerate your cupcakes or cake.
I don't work with fondant, so your Google is as good as mine. But I'm so glad you enjoyed the video! My Caramel Italian Meringue Buttercream is coming out this FriYAY at 6 am, CST.
Dear Val, thanks for your quick, truthful and helpful advice. I asked about the fondant because I was told by someone that ermine frosting would be to soft to use in conjunction with a fondant wrap over it. To me it doesn't seem any softer than other buttercreams... @@ValsLooneyKitchen
Is this less sweet than more common frostings? I am new to baking so my question may seem silly, but I am trying to find a frosting that isn't overwhelmingly sweet.
I am looking for a frosting that is less intense so various other flavors will be more noticable and currently my frosting is so sweet that it overwhelms any other flavors. I do want it to be sweet but not so sweet that the whole cake tastes like nothing but pure sugar. The problem is that if I don't add enough sugar the texture gets messed up.
This is not too sweet. You also might like our Italian Meringue Buttercream recipe. It can be flavored as well. ruclips.net/video/I326McdvIhI/видео.htmlsi=pskhSuP1KYrelsoW
@@ValsLooneyKitchenThank you.
Wow I didn’t know the roux had to come to room temp before adding to the whipped butter. I wonder why
If it's too warm, it will melt the butter.
Can I have the recipe thanks.
It's in the description for your convenience.
Try my Caramel Italian Meringue Buttercream. ruclips.net/video/CsQ_nHFADyg/видео.html
Instead of 2 cups butter I am using 1 cup butter and 8oz cream cheese.
We love your creativity! We must try this!
Was the frosting stable??
With butter and cream cheese
Rue? What the heck? Roux? I wish you had not written rue on your refrigerator door. People are stupid enough with the irony.
I caught that when i was editing! Apparently , I can't spell before the coffee kicks in.