Make Ermine Frosting: A Comprehensive Guide

Ermine frosting, also known as boiled milk frosting, cooked flour frosting, or heritage buttercream, is a distinctive type of cake frosting. Unlike traditional buttercreams, it boasts a light, airy texture and a subtle sweetness with a buttery undertone. Despite its delicate feel, Ermine frosting is remarkably stable, maintaining its structure even under varying temperatures and pressures.

The name “Ermine” is inspired by the frosting’s resemblance to the soft, velvety fur of an ermine. Traditionally paired with red velvet cake, its versatility makes it an excellent choice for those seeking a lighter, less sweet option in their desserts.

The preparation of Ermine buttercream involves two main stages:

1. Creating a Flour Paste: This is achieved by cooking milk, flour, and sugar together in a pan until a thick paste forms.
2. Incorporating Softened Butter: Once the flour paste has cooled, it is mixed with softened butter to create a fluffy, off-white buttercream.
3. The result is a creamy, mildly sweet frosting that’s perfect for a variety of cakes.

Ermine Buttercream Texture

Ermine buttercream sets itself apart from American, Swiss meringue, or Russian buttercreams with its lighter texture and more subtle buttery flavor. This is due to its lower butter content compared to other types of buttercream.

When comparing the butter and sugar content across different buttercreams, Ermine uses approximately 25% sugar and 30% butter, significantly less than American buttercream, which contains equal parts sugar and butter. This lower content results in a frosting that is both lighter in texture and less overwhelmingly sweet.

The Flavor Profile of Ermine Buttercream

Ermine frosting offers a unique flavor experience, characterized by a bright vanilla note and a milky-dairy richness, with just a hint of butter at the finish. Its flavor has been likened to whipped cream, thanks to its high dairy content. The starch from the flour adds body to the frosting while slightly muting the dairy flavor, but overall, the milky taste remains prominent.

Stability of Ermine Frosting

One of the standout features of Ermine frosting is its stability, both in terms of pressure as a cake filling and its resistance to temperature fluctuations. This stability was tested through four distinct challenges:

Test #1: Piping Performance

Ermine frosting excels in piping, delivering sharp, defined designs with a smooth finish. It scored a perfect 5/5.

Test #2: Smoothing on Cake Sides

While Ermine frosting pipes beautifully, it proved more difficult to smooth on the sides of a layer cake, likely due to its airy texture and the presence of starch granules. It scored 2/5 in this area.

Test #3: Holding Between Cake Layers

Under pressure, Ermine frosting performed excellently, maintaining its structure without squeezing out or deforming, even after 24 hours. It scored 5/5 in this category.

Test #4: High Heat and Humidity Resistance

Ermine frosting held up impressively well in high heat and humidity, maintaining its shape in temperatures up to 90°F (32°C) with high humidity. It scored 5/5 in this test.

Stability Summary

The key to Ermine frosting’s stability lies in its high starch content, which creates a gel-like structure within the buttercream. This makes it an ideal choice for cakes in various climates and for intricate cake designs.

Ingredients for Ermine Frosting

To make Ermine frosting, you will need:

Cool the Flour Paste:

Allow the flour paste to cool completely before proceeding.

Whip the Softened Butter:

In a separate bowl, whip the softened butter until it becomes light and fluffy.

Combine the Flour Paste with the Whipped Butter:

Gradually add the cooled flour paste to the whipped butter, blending until the mixture is smooth and well-aerated.

Adjust for Flavor, Texture, and Color:

Taste and adjust the frosting as needed, adding more vanilla or salt for flavor, or adjusting the consistency with additional butter or milk.

Storing Ermine Buttercream

Ermine buttercream can be stored in the refrigerator after preparation. When ready to use, allow it to soften at room temperature, then re-whip to restore its fluffy texture. Cakes and cupcakes frosted with Ermine buttercream can be kept at room temperature for up to a day before refrigeration is necessary for longer storage.

Vanilla Ermine Buttercream Recipe

Ingredients:

• 1 1/2 cups (366g) milk
• 6 1/2 tablespoons (48g) all-purpose flour
• 1 1/4 cups (250g) white granulated sugar
• 1 1/4 cups (283g) unsalted butter, slightly softened
• 1 1/4 teaspoons vanilla extract
• 1/2 teaspoon kosher salt (Diamond Crystal)

Instructions:

Cook the Milk and Flour Mixture:
In a saucepan, combine the milk and flour, cooking until thickened. Add the sugar and continue to cook until the mixture reaches a paste-like consistency.

Cool the Flour Paste:

Set the paste aside to cool completely.

Whip the Butter:

In a mixing bowl, whip the softened butter until it becomes light and fluffy.

Combine the Ingredients:

Gradually add the cooled flour paste to the whipped butter, mixing until smooth and fully incorporated.

Adjust for Final Texture:

Adjust the flavor and texture as needed, then use immediately or store as directed.

Final Words

This guide provides a thorough overview of making Ermine frosting, covering everything from its unique characteristics to detailed preparation steps and storage tips.